Isabelle Rochette

Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soybean slurries: A new method for preparing high energy density complementary foods for young children

Thuy Thi Thanh Nguyen, Gérard Loiseau, Christèle Icard‐Vernière et al. · Food Chemistry · 2005 · 93 citations

Nutrition, Food Fermentation, Process Combinations +13

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

El Hassane Tou, Jean‐Pierre Guyot, Claire Mouquet‐Rivier et al. · International Journal of Food Microbiology · 2005 · 83 citations

Food Chemistry, Engineering, Food Fermentation +7

Anion-exchange high-performance liquid chromatography with conductivity detection for the analysis of phytic acid in food

Pascale Talamond, Sylvie Doulbeau, Isabelle Rochette et al. · Journal of Chromatography A · 2000 · 83 citations

Food Chemistry, Conductivity Detection, Biochemistry +12

Relative Contribution of Phytates, Fibers, and Tannins to Low Iron and Zinc<i>in Vitro</i>Solubility in Pearl Millet (<i>Pennisetum glaucum</i>) Flour and Grain Fractions

Isabelle Lestienne, Bertrand Caporiccio, Pierre Besançon et al. · Journal of Agricultural and Food Chemistry · 2005 · 72 citations

Nutrition, Low Iron, Botany +18

The effects of soaking of whole, dehulled and ground millet and soybean seeds on phytate degradation and Phy/Fe and Phy/Zn molar ratios

Isabelle Lestienne, Claire Mouquet‐Rivier, Christèle Icard‐Vernière et al. · International Journal of Food Science & Technology · 2005 · 71 citations

Food Chemistry, Soybean Seeds, Ground Millet +14