Amandine Fessard

The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview

Paula Mapelli‐Brahm, Francisco J. Barba, Fabienne Remize et al. · Trends in Food Science & Technology · 2020 · 153 citations

Biosynthesis, Engineering, Food Fermentation +6

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

Amandine Fessard, Fabienne Remize · Fermentation · 2017 · 151 citations · Full text

Probiotic, Commercial Starter Cultures, Food Fermentation +13

Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas

Amandine Fessard, Ashish Kapoor, Jessica Patché et al. · Microorganisms · 2017 · 85 citations · Full text

Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages

Elena Roselló‐Soto, Cyrielle Garcia, Amandine Fessard et al. · Fermentation · 2018 · 77 citations · Full text

Nutrition, Food Analysis, Dietary Fibre +21

<i>Opuntia Ficus Indica</i> Edible Parts: A Food and Nutritional Security Perspective

Francisco J. Barba, Cyrielle Garcia, Amandine Fessard et al. · Food Reviews International · 2020 · 76 citations

Food Chemistry, Nutrition, Food Function +15