| Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation? A Fessard, F Remize Fermentation 3 (3), 38, 2017 | 120 | 2017 |
| The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview P Mapelli-Brahm, FJ Barba, F Remize, C Garcia, A Fessard, ... Trends in Food Science & Technology 99, 389-401, 2020 | 107 | 2020 |
| Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas A Fessard, A Kapoor, J Patche, S Assemat, M Hoarau, E Bourdon, ... Microorganisms 5, 23, 2017 | 79 | 2017 |
| Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages E Roselló-Soto, C Garcia, A Fessard, FJ Barba, PES Munekata, ... Fermentation 5 (1), 3, 2018 | 73 | 2018 |
| Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective FJ Barba, C Garcia, A Fessard, PES Munekata, JM Lorenzo, A Aboudia, ... Food Reviews International 38 (5), 930-952, 2022 | 61 | 2022 |
| Genetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables A Fessard, F Remize International journal of food microbiology 301, 61-72, 2019 | 53 | 2019 |
| Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves A Fessard, E Bourdon, B Payet, F Remize Canadian journal of Microbiology 62 (7), 550-561, 2016 | 37 | 2016 |
| Recherche de bactéries lactiques autochtones capables de mener la fermentation de fruits tropicaux avec une augmentation de l'activité antioxydante A Fessard Université de la Réunion, 2017 | 13 | 2017 |
| Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Characterization C Garcia, A Fessard, E Roselló-Soto, F Martí-Quijal, A Cilla, P Munekata, ... | | 2019 |
