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Publications by Jean G. LeBlanc

Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals

Frontiers in Nutrition

English

Related publications

Fermentation of Pseudocereals Quinoa, Canihua, and Amaranth to Improve Mineral Accessibility Through Degradation of Phytate

Journal of the Science of Food and Agriculture

English

Solid-State Fermentation as a Strategy to Improve the Bioactive Compounds Recovery From Larrea Tridentata Leaves

Applied Biochemistry and Biotechnology

Applied Microbiology

Molecular Biology

Environmental Engineering

English

Functional Design of Growth and Fermentation Processes of Lactic Acid Bacteria.

Kagaku Kogaku Ronbunshu

Chemical Engineering

English

School Health as a Strategy to Improve Both Public Health and Education

Annual Review of Public Health

Occupational Health

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Fermentation by Lactic Acid Bacteria Consortium and Its Effect on Anti-Nutritional Factors in Maize Flour

Journal of Biological Sciences

Molecular Medicine

English

Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours

Health Professions

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Studies on Lactic Acid Fermentation

Bulletin of the Agricultural Chemical Society of Japan

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The Fermentation of Lactic Acid by a Gram-Negative Coccus

Biochemical Journal

English

Nutritional and Antioxidant Potential of Psidium Guajava as a Functional Ingredient

International Journal of Trend in Scientific Research and Development

English