Intestinal cell culture models and their potential to study the effect of food components on intestinal inflammation.
- Published in:
- 2019
- By:
- Publication type:
- journal article
Works by Guyot, Jean-Pierre
Results: 15
1
2
Lactic acid fermentation as a tool for increasing the folate content of foods.
- Published in:
- 2017
- By:
- Publication type:
- journal article
3
The unresolved role of dietary fibers on mineral absorption.
- Published in:
- 2017
- By:
- Publication type:
- journal article
4
Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol.
- Published in:
- Foods, 2021, v. 10, n. 11, p. 2607, doi. 10.3390/foods10112607
- By:
- Publication type:
- Article
5
Nutrient intakes from complementary foods consumed by young children (aged 12-23 months) from North Wollo, northern Ethiopia: the need for agro-ecologically adapted interventions.
- Published in:
- 2013
- By:
- Publication type:
- journal article
6
Nutrient intakes from complementary foods consumed by young children (aged 12–23 months) from North Wollo, northern Ethiopia: the need for agro-ecologically adapted interventions.
- Published in:
- Public Health Nutrition, 2013, v. 16, n. 10, p. 1741, doi. 10.1017/S1368980012005277
- By:
- Publication type:
- Article
7
Modulation of chelating factors, trace minerals and their estimated bioavailability in Italian and African sorghum ( Sorghum bicolor (L.) Moench) porridges.
- Published in:
- International Journal of Food Science & Technology, 2013, v. 48, n. 7, p. 1526, doi. 10.1111/ijfs.12121
- By:
- Publication type:
- Article
8
Potential of non-GMO biofortified pearl millet ( Pennisetum glaucum) for increasing iron and zinc content and their estimated bioavailability during abrasive decortication.
- Published in:
- International Journal of Food Science & Technology, 2012, v. 47, n. 8, p. 1660, doi. 10.1111/j.1365-2621.2012.03017.x
- By:
- Publication type:
- Article
9
Cereal-based fermented foods in developing countries: ancient foods for modern research.
- Published in:
- International Journal of Food Science & Technology, 2012, v. 47, n. 6, p. 1109, doi. 10.1111/j.1365-2621.2012.02969.x
- By:
- Publication type:
- Article
10
Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso.
- Published in:
- International Journal of Food Sciences & Nutrition, 2008, v. 59, n. 7/8, p. 716, doi. 10.1080/09637480802206389
- By:
- Publication type:
- Article
11
Batch fermentations on synthetic mixed sugar and starch medium with amylolytic lactic acid bacteria.
- Published in:
- Applied Microbiology & Biotechnology, 2007, v. 74, n. 3, p. 540, doi. 10.1007/s00253-006-0694-x
- By:
- Publication type:
- Article
12
Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries?
- Published in:
- Microorganisms, 2017, v. 5, n. 3, p. 40, doi. 10.3390/microorganisms5030040
- By:
- Publication type:
- Article
13
Behavior of Lactobacilli Isolated from Fermented Slurry (<i>ben-saalga</i>) in Gnotobiotic Rats.
- Published in:
- PLoS ONE, 2013, v. 8, n. 4, p. 1, doi. 10.1371/journal.pone.0057711
- By:
- Publication type:
- Article
14
Lactobacillaceae and Cell Adhesion: Genomic and Functional Screening.
- Published in:
- PLoS ONE, 2012, v. 7, n. 5, p. 1, doi. 10.1371/journal.pone.0038034
- By:
- Publication type:
- Article
15
Changes in mineral absorption inhibitors consequent to fermentation of Ethiopian injera: implications for predicted iron bioavailability and bioaccessibility.
- Published in:
- International Journal of Food Science & Technology, 2014, v. 49, n. 1, p. 174, doi. 10.1111/ijfs.12295
- By:
- Publication type:
- Article