Florence Husson
Dijon, 21000, France
Last Updated: 09/26/2026
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Found 14 publications
A novel method to assess heat transfer and impact of relevant physicochemical parameters for the scaling up of solid state fermentation systems.
Journal: Biotechnology reports (Amsterdam, Netherlands)
Published: March 28, 2022
Highlighting Protective Effect of Encapsulation on Yeast Cell Response to Dehydration Using Synchrotron Infrared Microspectroscopy at the Single-Cell Level.
Journal: Frontiers in microbiology
Published: February 03, 2020
Biophysical Stress Responses of the Yeast Lachancea thermotolerans During Dehydration Using Synchrotron-FTIR Microspectroscopy.
Journal: Frontiers in microbiology
Published: December 17, 2019
Hemp (Cannabis sativa L.) Protein Extraction Conditions Affect Extraction Yield and Protein Quality.
Hemp (Cannabis sativa L.) Protein Extraction Conditions Affect Extraction Yield and Protein Quality.
Journal: Journal of food science
Published: June 28, 2019
Oxidative stress resistance during dehydration of three non-Saccharomyces wine yeast strains.
Journal: Food research international (Ottawa, Ont.)
Published: March 07, 2019
Dehydration stress responses of yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans: Effects of glutathione and trehalose biosynthesis.
Journal: Food microbiology
Published: September 18, 2018
Formulation, process conditions, and biological evaluation of dairy mixed gels containing fava bean and milk proteins: Effect on protein retention in growing young rats.
Journal: Journal of dairy science
Published: February 19, 2018
Understanding the responses of Saccharomyces cerevisiae yeast strain during dehydration processes using synchrotron infrared spectroscopy.
Journal: The Analyst
Published: August 25, 2017
Selected dehydrogenases in Yarrowia lipolytica JMY 861: their role in the synthesis of flavor compounds.
Journal: Bioscience, biotechnology, and biochemistry
Published: September 03, 2016
Aqueous two-phase system cold-set gelation using natural and recombinant probiotic lactic acid bacteria as a gelling agent.
Journal: Colloids and surfaces. B, Biointerfaces
Published: October 09, 2015
Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor.
Journal: International journal of food science
Published: March 24, 2015
Last Updated: 09/26/2026