Lista de obras - Christèle Humblot - Dominio Público Uruguay

1H nuclear magnetic resonance spectroscopy-based studies of the metabolism of food-borne carcinogen 2-amino-3-methylimidazo[4,5-f]quinoline by human intestinal microbiota.

artículo científico publicado en 2005

Ability of selected lactic acid bacteria to ferment a pearl millet-soybean slurry to produce gruels for complementary foods for young children

artículo científico publicado en 2010

Behavior of lactobacilli isolated from fermented slurry (ben-saalga) in gnotobiotic rats

artículo científico publicado en 2013

Beta-glucuronidase in human intestinal microbiota is necessary for the colonic genotoxicity of the food-borne carcinogen 2-amino-3-methylimidazo[4,5-f]quinoline in rats.

artículo científico publicado en 2007

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

artículo científico publicado en 2014

Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition.

artículo científico publicado en 2008

Genetic screening of functional properties of lactic acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foods

artículo científico publicado en 2011

Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber

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

artículo científico publicado en 2017

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

artículo científico publicado en 2016

Lactobacillaceae and cell adhesion: genomic and functional screening

artículo científico publicado en 2012

Lactobacillus plantarum P2R3FA Isolated from Traditional Cereal-Based Fermented Food Increase Folate Status in Deficient Rats

scientific article published on 18 November 2019

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

artículo científico publicado en 2015

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

artículo científico publicado en 2016

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

artículo científico publicado en 2016

Prevalence and fate of Bacillus cereus in African traditional cereal-based foods used as infant foods.

artículo científico publicado en 2012

Protective effects of Brussels sprouts, oligosaccharides and fermented milk towards 2-amino-3-methylimidazo[4,5-f]quinoline (IQ)-induced genotoxicity in the human flora associated F344 rat: role of xenobiotic metabolising enzymes and intestinal micr

artículo científico publicado en 2004

Pyrosequencing of tagged 16S rRNA gene amplicons for rapid deciphering of the microbiomes of fermented foods such as pearl millet slurries

artículo científico publicado en 2009

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

artículo científico publicado en 2017

Lista de obras de Christèle Humblot

1H nuclear magnetic resonance spectroscopy-based studies of the metabolism of food-borne carcinogen 2-amino-3-methylimidazo[4,5-f]quinoline by human intestinal microbiota.

Ability of selected lactic acid bacteria to ferment a pearl millet-soybean slurry to produce gruels for complementary foods for young children

Behavior of lactobacilli isolated from fermented slurry (ben-saalga) in gnotobiotic rats

Beta-glucuronidase in human intestinal microbiota is necessary for the colonic genotoxicity of the food-borne carcinogen 2-amino-3-methylimidazo[4,5-f]quinoline in rats.

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

Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition.

Genetic screening of functional properties of lactic acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foods

Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber

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

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

Lactobacillaceae and cell adhesion: genomic and functional screening

Lactobacillus plantarum P2R3FA Isolated from Traditional Cereal-Based Fermented Food Increase Folate Status in Deficient Rats

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

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

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

Prevalence and fate of Bacillus cereus in African traditional cereal-based foods used as infant foods.

Protective effects of Brussels sprouts, oligosaccharides and fermented milk towards 2-amino-3-methylimidazo[4,5-f]quinoline (IQ)-induced genotoxicity in the human flora associated F344 rat: role of xenobiotic metabolising enzymes and intestinal micr

Pyrosequencing of tagged 16S rRNA gene amplicons for rapid deciphering of the microbiomes of fermented foods such as pearl millet slurries

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