Isabelle Rochette

911 Avenue Agropolis
Montpellier, 34394, France

Last Updated: 09/26/2026

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Found 12 publications

The use of propionic and lactic acid bacteria to produce cobalamin and folate in injera, an Ethiopian cereal-based fermented food.

The use of propionic and lactic acid bacteria to produce cobalamin and folate in injera, an Ethiopian cereal-based fermented food.

Journal: International journal of food microbiology

Published: April 29, 2024

Cereal-based fermented foods as a source of folate and cobalamin: The role of endogenous microbiota.

Cereal-based fermented foods as a source of folate and cobalamin: The role of endogenous microbiota.

Journal: Food research international (Ottawa, Ont.)

Published: August 07, 2023

Current Consumption of Traditional Cowpea-Based Dishes in South Benin Contributes to at Least 30% of the Recommended Intake of Dietary Fibre, Folate, and Magnesium.

Current Consumption of Traditional Cowpea-Based Dishes in South Benin Contributes to at Least 30% of the Recommended Intake of Dietary Fibre, Folate, and Magnesium.

Journal: Nutrients

Published: January 19, 2023

Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes.

Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes.

Journal: International journal of food sciences and nutrition

Published: January 08, 2019

Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas.

Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas.

Journal: Heliyon

Published: December 11, 2018

Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food.

Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food.

Journal: International journal of food microbiology

Published: June 08, 2017

Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia.

Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia.

Journal: Journal of food science and technology

Published: May 10, 2016

Rapid quantification of iron content in fish sauce and soy sauce: a promising tool for monitoring fortification programs.

Rapid quantification of iron content in fish sauce and soy sauce: a promising tool for monitoring fortification programs.

Journal: Food and nutrition bulletin

Published: September 21, 2013

Determination of expression and activity of genes involved in starch metabolism in Lactobacillus plantarum A6 during fermentation of a cereal-based gruel.

Determination of expression and activity of genes involved in starch metabolism in Lactobacillus plantarum A6 during fermentation of a cereal-based gruel.

Journal: International journal of food microbiology

Published: August 29, 2013

Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: effect on iron bioaccessibility.

Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: effect on iron bioaccessibility.

Journal: Food chemistry

Published: August 22, 2013

Fermentation by amylolytic lactic acid bacteria and consequences for starch digestibility of plantain, breadfruit, and sweet potato flours.

Fermentation by amylolytic lactic acid bacteria and consequences for starch digestibility of plantain, breadfruit, and sweet potato flours.

Journal: Journal of food science

Published: August 07, 2012

Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera.

Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera.

Journal: Food chemistry

Published: June 11, 2012

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Last Updated: 09/26/2026