Jean-pierre Guyot

Montpellier, 34394, France

Last Updated: 09/26/2026

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Found 21 publications

Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol.

Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol.

Journal: Foods (Basel, Switzerland)

Published: August 11, 2021

Intestinal in vitro cell culture models and their potential to study the effect of food components on intestinal inflammation.

Intestinal in vitro cell culture models and their potential to study the effect of food components on intestinal inflammation.

Journal: Critical reviews in food science and nutrition

Published: October 03, 2018

Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries?

Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries?

Journal: Microorganisms

Published: June 12, 2017

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

The genomic and transcriptomic basis of the potential of Lactobacillus plantarum A6 to improve the nutritional quality of a cereal based fermented food.

The genomic and transcriptomic basis of the potential of Lactobacillus plantarum A6 to improve the nutritional quality of a cereal based fermented food.

Journal: International journal of food microbiology

Published: March 21, 2017

PCR screening of an African fermented pearl-millet porridge metagenome to investigate the nutritional potential of its microbiota.

PCR screening of an African fermented pearl-millet porridge metagenome to investigate the nutritional potential of its microbiota.

Journal: International journal of food microbiology

Published: September 09, 2016

Lactic acid fermentation as a tool for increasing the folate content of foods.

Lactic acid fermentation as a tool for increasing the folate content of foods.

Journal: Critical reviews in food science and nutrition

Published: June 29, 2016

Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food.

Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food.

Journal: Food microbiology

Published: February 25, 2016

PCR of crtNM combined with analytical biochemistry: An efficient way to identify carotenoid producing lactic acid bacteria.

PCR of crtNM combined with analytical biochemistry: An efficient way to identify carotenoid producing lactic acid bacteria.

Journal: Systematic and applied microbiology

Published: September 30, 2015

The unresolved role of dietary fibers on mineral absorption.

The unresolved role of dietary fibers on mineral absorption.

Journal: Critical reviews in food science and nutrition

Published: May 16, 2015

Iron contamination during in-field milling of millet and sorghum.

Iron contamination during in-field milling of millet and sorghum.

Journal: Journal of agricultural and food chemistry

Published: October 03, 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

Showing 1-12 of 21

Last Updated: 09/26/2026