Ariane Ouvry

Strains of Lactic Acid Bacteria Isolated from Sour Doughs Degrade Phytic Acid and Improve Calcium and Magnesium Solubility from Whole Wheat Flour

Hubert W. Lopez, Ariane Ouvry, E. Bervas et al. · Journal of Agricultural and Food Chemistry · 2000 · 127 citations

Agriculture, Food Science, Microbiology +17

Effects of oxidoreduction potential combined with acetic acid, NaCl and temperature on the growth, acidification, and membrane properties of<i>Lactobacillus plantarum</i>

Ariane Ouvry, Yves Waché, Raphaà lle Tourdot-Maréchal et al. · FEMS Microbiology Letters · 2002 · 45 citations · Full text

Life Sciences, Biochemistry, Microbiology +12

Application of microelectrode technique to measure pH and oxidoreduction potential gradients in gelled systems as model food

Ariane Ouvry, Rémy Cachon, Charles Diviès · Biotechnology Letters · 2001 · 10 citations

Agriculture, Biochemistry, Food Science +16