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Laurent Dufossé
Laurent Dufossé
Professor of Food Science and Biotechnology, University of Reunion Island, Indian Ocean, France
Adresse e-mail validée de univ-reunion.fr
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Microorganisms and microalgae as sources of pigments for food use: a scientific oddity or an industrial reality?
L Dufossé, P Galaup, A Yaron, SM Arad, P Blanc, KNC Murthy, ...
Trends in Food Science & Technology 16 (9), 389-406, 2005
8672005
Microbial production of food grade pigments
L Dufossé
Food technology and Biotechnology 44 (3), 313-321, 2006
4452006
Enzymatic hydrolysis of proteins from yellowfin tuna (Thunnus albacares) wastes using Alcalase
F Guérard, L Dufosse, D de La Broise, A Binet
Journal of molecular catalysis B: Enzymatic 11 (4-6), 1051-1059, 2001
3812001
Filamentous fungi are large-scale producers of pigments and colorants for the food industry
L Dufosse, M Fouillaud, Y Caro, SAS Mapari, N Sutthiwong
Current Opinion in Biotechnology 26, 56-61, 2014
3672014
Kinetic study on the Maillard reaction. Consideration of sugar reactivity
D Laroque, C Inisan, C Berger, É Vouland, L Dufossé, F Guérard
Food chemistry 111 (4), 1032-1042, 2008
3012008
Inhibition of marine bacteria by extracts of macroalgae: potential use for environmentally friendly antifouling paints
C Hellio, D De La Broise, L Dufosse, Y Le Gal, N Bourgougnon
Marine environmental research 52 (3), 231-247, 2001
2912001
Separation and determination of the physico-chemical characteristics of curcumin, demethoxycurcumin and bisdemethoxycurcumin
L Péret-Almeida, APF Cherubino, RJ Alves, L Dufossé, MBA Glória
Food Research International 38 (8-9), 1039-1044, 2005
2792005
Natural hydroxyanthraquinoid pigments as potent food grade colorants: an overview
Y Caro, L Anamale, M Fouillaud, P Laurent, T Petit, L Dufossé
Natural products and bioprospecting 2, 174-193, 2012
1842012
Anthraquinones and derivatives from marine-derived fungi: Structural diversity and selected biological activities
M Fouillaud, M Venkatachalam, E Girard-Valenciennes, Y Caro, ...
Marine drugs 14 (4), 64, 2016
1812016
Optimization of free radical scavenging activity by response surface methodology in the hydrolysis of shrimp processing discards
F Guerard, MT Sumaya-Martinez, D Laroque, A Chabeaud, L Dufossé
Process Biochemistry 42 (11), 1486-1491, 2007
1602007
Les proprietés anti-microbiennes des huiles essentielles et composés d'arômes
V Hulin, AG Mathot, P Mafart, L Dufosse
Sciences des Aliments (France) 18 (6), 1998
1591998
Multifaceted applications of microbial pigments: current knowledge, challenges and future directions for public health implications
C Ramesh, NV Vinithkumar, R Kirubagaran, CK Venil, L Dufossé
Microorganisms 7 (7), 186, 2019
1572019
Fungal pigments and their prospects in different industries
AC Lagashetti, L Dufossé, SK Singh, PN Singh
Microorganisms 7 (12), 604, 2019
1482019
Pigments, microbial
L Dufossé
Reference module in life sciences, 2016
1282016
Effect of sucrose on the anthocyanin and antioxidant capacity of mulberry extract during high temperature heating
PJ Tsai, L Delva, TY Yu, YT Huang, L Dufosse
Food research international 38 (8-9), 1059-1065, 2005
1182005
Comparison of hydrodistillation methods for the deodorization of turmeric
LV Silva, DL Nelson, MFB Drummond, L Dufossé, MBA Glória
Food Research International 38 (8-9), 1087-1096, 2005
1102005
Pigments and colorants from filamentous fungi
Y Caro, M Venkatachalam, J Lebeau, M Fouillaud, L Dufossé
Fungal metabolites, 1--70, 2016
1072016
Spectrocolorimetry in the CIE L* a* b* color space as useful tool for monitoring the ripening process and the quality of PDO red-smear soft cheeses
L Dufossé, P Galaup, E Carlet, C Flamin, A Valla
Food research international 38 (8-9), 919-924, 2005
1052005
Evaluation of nitrogenous substrates such as peptones from fish: a new method based on Gompertz modeling of microbial growth
L Dufossé, D De La Broise, F Guerard
Current microbiology 42, 32-38, 2001
1032001
Importance des lactones dans les arômes alimentaires: structure, distribution, propriétés sensorielles et biosynthèse.
L Dufossé, A Latrasse, HE Spinnler
Sciences des aliments, 1994
1021994
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