Rochette I - Search Results

1

Influence of the technological know-how of producers on the biochemical characteristics of red sorghum malt from small scale production units in Ouagadougou (Burkina Faso).

Traore T, Mouquet-Rivier C, Icard-Vernière C, Rochette I, Traoré AS, Trèche S. Traore T, et al. Among authors: rochette i. Int J Food Sci Nutr. 2007 Feb;58(1):63-76. doi: 10.1080/09637480601138502. Int J Food Sci Nutr. 2007. PMID: 17415957

2

Relative contribution of phytates, fibers, and tannins to low iron and zinc in vitro solubility in pearl millet (Pennisetum glaucum) flour and grain fractions.

Lestienne I, Caporiccio B, Besançon P, Rochette I, Trèche S. Lestienne I, et al. Among authors: rochette i. J Agric Food Chem. 2005 Oct 19;53(21):8342-8. doi: 10.1021/jf050741p. J Agric Food Chem. 2005. PMID: 16218686

3

Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso.

Tou EH, Guyot JP, Mouquet-Rivier C, Rochette I, Counil E, Traoré AS, Trèche S. Tou EH, et al. Among authors: rochette i. Int J Food Microbiol. 2006 Jan 15;106(1):52-60. doi: 10.1016/j.ijfoodmicro.2005.05.010. Epub 2005 Oct 12. Int J Food Microbiol. 2006. PMID: 16225950

4

Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso.

Mouquet-Rivier C, Icard-Vernière C, Guyot JP, Tou el H, Rochette I, Trèche S. Mouquet-Rivier C, et al. Among authors: rochette i. Int J Food Sci Nutr. 2008 Nov-Dec;59(7-8):716-29. doi: 10.1080/09637480802206389. Int J Food Sci Nutr. 2008. PMID: 18991104

5

Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut.

Songré-Ouattara LT, Mouquet-Rivier C, Icard-Vernière C, Rochette I, Diawara B, Guyot JP. Songré-Ouattara LT, et al. Among authors: rochette i. Int J Food Microbiol. 2009 Apr 15;130(3):258-64. doi: 10.1016/j.ijfoodmicro.2009.02.002. Epub 2009 Feb 6. Int J Food Microbiol. 2009. PMID: 19246113

6

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

Songré-Ouattara LT, Mouquet-Rivier C, Humblot C, Rochette I, Diawara B, Guyot JP. Songré-Ouattara LT, et al. Among authors: rochette i. J Food Sci. 2010 Jun;75(5):M261-9. doi: 10.1111/j.1750-3841.2010.01640.x. J Food Sci. 2010. PMID: 20629882

7

Fermentation by amylolytic lactic acid bacteria and consequences for starch digestibility of plantain, breadfruit, and sweet potato flours.

Haydersah J, Chevallier I, Rochette I, Mouquet-Rivier C, Picq C, Marianne-Pépin T, Icard-Vernière C, Guyot JP. Haydersah J, et al. Among authors: rochette i. J Food Sci. 2012 Aug;77(8):M466-72. doi: 10.1111/j.1750-3841.2012.02811.x. J Food Sci. 2012. PMID: 22860595

8

Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera.

Baye K, Mouquet-Rivier C, Icard-Vernière C, Rochette I, Guyot JP. Baye K, et al. Among authors: rochette i. Food Chem. 2013 May 1;138(1):430-6. doi: 10.1016/j.foodchem.2012.10.075. Epub 2012 Nov 10. Food Chem. 2013. PMID: 23265508

9

Rapid quantification of iron content in fish sauce and soy sauce: a promising tool for monitoring fortification programs.

Laillou A, Icard-Vernière C, Rochette I, Picq C, Berger J, Sambath P, Mouquet-Rivier C. Laillou A, et al. Among authors: rochette i. Food Nutr Bull. 2013 Jun;34(2 Suppl):S124-32. doi: 10.1177/15648265130342S114. Food Nutr Bull. 2013. PMID: 24050003

10

Changes in iron, zinc and chelating agents during traditional African processing of maize: Effect of iron contamination on bioaccessibility.

Greffeuille V, Polycarpe Kayodé AP, Icard-Vernière C, Gnimadi M, Rochette I, Mouquet-Rivier C. Greffeuille V, et al. Among authors: rochette i. Food Chem. 2011 Jun 15;126(4):1800-7. doi: 10.1016/j.foodchem.2010.12.087. Epub 2010 Dec 24. Food Chem. 2011. PMID: 25213959

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