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Lista de obras de Sylvie Avallone

Contribution of plant-based sauces to the vitamin A intake of young children in Benin

article

Determining Factors of Lipophilic Micronutrient Bioaccessibility in Several Leafy Vegetables

artículo científico publicado en 2016

Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders

artículo científico publicado en 2006

Enzymatic Browning and Biochemical Alterations in Black Spots of Pineapple [ Ananas comosus (L.) Merr.] ⬇️

artículo científico publicado el 1 de agosto de 2003

Fate of mucilage cell wall polysaccharides during coffee fermentation.

artículo científico publicado en 2001

Home-processing of the dishes constituting the main sources of micronutrients in the diet of preschool children in rural Burkina Faso

artículo científico publicado en 2007

Improvement of the in vitro digestible iron and zinc content of okra (Hibiscus esculentus L.) sauce widely consumed in Sahelian Africa

artículo científico publicado en 2007

In vitro lipid peroxidation of intestinal bile salt-based nanoemulsions: potential role of antioxidants.

artículo científico publicado en 2013

Involvement of pectolytic micro-organisms in coffee fermentation

article by Sylvie Avallone et al published February 2002 in International Journal of Food Science and Technology

Nutritional value of six multi-ingredient sauces from Burkina Faso

scholarly article by Sylvie Avallone et al published November 2008 in Journal of Food Composition and Analysis

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

artículo científico publicado en 2015

Stability and bioaccessibility of different forms of carotenoids and vitamin A during in vitro digestion

Storage conditions and packaging greatly affects the stability of fortified wheat flour: Influence on vitamin A, iron, zinc, and oxidation

artículo científico publicado en 2017

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