• 5-Hydroxymethylfurfural and Furfural Base-Free Oxidation over AuPd Embedded Bimetallic Nanoparticles

    Camila P. Ferraz, Natalia J. S. Costa, Erico Teixeira-Neto, Ângela A. Teixeira-Neto, Cleber W. Liria, Joëlle Thuriot-Roukos, M. Teresa Machini, Rénato Froidevaux, Franck Dumeignil, Liane M. Rossi, Robert Wojcieszak

    Catalysts, 2020

  • A cell wall-associated polysaccharide is required for bacteriophage adsorption to the Streptococcus thermophilus cell surface

    Brian McDonnell, Laurens Hanemaaijer, Francesca Bottacini, Philip Kelleher, Katherine Lavelle, Irina Sadovskaya, Evgeny Vinogradov, Emiel Ver Loren van Themaat, Thijs Kouwen, Jennifer Mahony, Douwe van Sinderen

    Molecular Microbiology, 2020

  • Antibiotic resistance, genome analysis and further safe traits of Clostridium perfringens ICVB082; a strain capable of producing an inhibitory compound directed only against a closely related pathogenic strain

    Nuria Vieco-Saiz, Yanath Belguesmia, Anne Vaché, Caroline Le Maréchal, Gilles Salvat, Djamel Drider

    Anaerobe, 2020

  • Assessment of fish freshness based on fluorescence measurement of mitochondrial membrane potential

    Jérôme Cléach, Méline Soret, Thierry Grard, Philippe Lencel

    Food Control, 2020

  • Assessments of first feeding protocols on the larviculture of California grunion Leuresthes tenuis (Osteichthyes: Atherinopsidae)

    Yen-Ju Pan, Emilien Dépose, Anissa Souissi, Stéphane Hénard, Mike Schaadt, Ed Mastro, Sami Souissi

    Aquaculture Research, 2020

  • Chicory root flour – A functional food with potential multiple health benefits evaluated in a mice model

    Céline L. Pouille, Doriane Jegou, Camille Dugardin, Benoit Cudennec, Rozenn Ravallec, Philippe Hance, Caroline Rambaud, Jean-Louis Hilbert, Anca Lucau-Danila

    Journal of Functional Foods, 2020

  • Complete Structure of the Enterococcal Polysaccharide Antigen (EPA) of Vancomycin-Resistant Enterococcus faecalis V583 Reveals that EPA Decorations Are Teichoic Acids Covalently Linked to a Rhamnopolysaccharide Backbone

    Yann Guerardel, Irina Sadovskaya, Emmanuel Maes, Sylviane Furlan, Marie-Pierre Chapot-Chartier, Stéphane Mesnage, Lionel Rigottier-Gois, Pascale Serror

    mBio, 2020

  • Development of a mreB-targeted real-time PCR method for the quantitative detection of Vibrio harveyi in seawater and biofilm from aquaculture systems

    Julia Mougin, Roxane Roquigny, Marie-Agnès Travers, Thierry Grard, Maryse Bonnin-Jusserand, Cédric Le Bris

    Aquaculture, 2020

  • Enzymatic depolymerization of industrial lignins by laccase-mediator systems in 1,4-dioxane/water

    Justine Dillies, Céline Vivien, Mickael Chevalier, Alexandre Rulence, Gabrielle Chaitaigne ́,Christophe Flahaut, Vincent Senez, Renato Froidevaux

    Biotechnology and Applied Biochemistry, 2020

  • Evaluation of biological degradation of polyurethanes

    Audrey Magnin, Eric Pollet, Vincent Phalip, Luc Avérous

    Biotechnology Advances, 2020

  • Fluorescent Pseudomonas strains from mid-mountain water able to release antioxidant proteins directly into water

    Elodie Dussert, Mélissa Tourret, Barbara Deracinois, Matthieu Duban, Valérie Leclère, Benoit Cudennec, Rozenn Ravallec, Josette Behra-Miellet

    Microbiological Research, 2020

  • From perceptual to conceptual categorization of wines: What is the effect of expertise?

    C.Honoré-Chedozeau, S.Chollet, M.Lelièvre-Desmas, J.Ballester, D.Valentin

    Food Quality and Preference, 2020

  • Growth Dynamics of Bacterial Populations in a Two-Compartment Biofilm Bioreactor Designed for Continuous Surfactin Biosynthesis

    Hannah Luise Brück, François Coutte, Pascal Dhulster, Sébastien Gofflot, Philippe Jacques and Frank Delvigne

    Microorganisms, 2020

  • Harnessing slaughterhouse by-products: From wastes to high-added value T natural food preservative

    Rémi Przybylski, Laurent Bazinet, Loubna Firdaous, Mostafa Kouach, Jean-François Goossens, Pascal Dhulster, Naïma Nedjar

    Food Chemistry, 2020

  • In Vitro Characterisation of the Antioxidative Properties of Whey Protein Hydrolysates Generated under pH- and Non pH-Controlled Conditions

    Thanyaporn Kleekayai, Aurélien V. Le Gouic, Barbara Deracinois, Benoit Cudennec, Richard J. FitzGerald

    Foods, 2020

  • Multiscale quantitative characterization of demineralized casein micelles: How the partial excision of nano-clusters leads to the aggregation during rehydration

    Marcio H. Nogueira, Salma Ben-Harb, Marc Schmutz, Bertrand Doumert, Sarah Nasser, Antoine Derensy, Romdhane Karoui, Guillaume Delaplace, Paulo P.S. Peixoto

    Food Hydrocolloids, 2020

  • Optimized Bioproduction of Itaconic and Fumaric Acids Based on Solid-State Fermentation of Lignocellulosic Biomass

    Amparo Jiménez-Quero, Eric Pollet, Luc Avérous, Vincent Phalip

    Molecules, 2020

  • Plant therapy in the Peruvian Amazon (Loreto) in case of infectious diseases and its antimicrobial evaluation

    Vincent Roumy, Juan Celidonio Ruiz Macedo, Natacha Bonneau, Jennifer Samaillie, Nathalie Azaroual, Leonor Arévalo Encinas, Céline Rivière, Thierry Hennebelle, Sevser Sahpaz, Sebastien Antherieu, Claire Pinçon, Christel Neut, Ali Siah, Andréa- Luz Gut

    Journal of Ethnopharmacology, 2020

  • Probiotic Lactobacillus strains from Mongolia improve calcium transport and uptake by intestinal cells in vitro

    Cyril Raveschot, François Coutte, Marc Frémont, Maxime Vaeremans, Jamyan Dugersuren, Shirchin Demberel, Djamel Drider, Pascal Dhulster, Christophe Flahaut, Benoit Cudennec

    Food Research International, 2020

  • Proteolytic activity of Lactobacillus strains isolated from Mongolian traditional dairy products: A multiparametric analysis

    Cyril Raveschot, Benoit Cudennec, Barbara Deracinois, Marc Frémont, Maxime Vaeremans, Jamyan Dugersuren, Shirchin Demberel, Djamel Drider, Pascal Dhulster, François Coutte, Christophe Flahaut

    Food Chemistry, 2020