Laurent Dufossé
Laurent Dufossé
Professor of Food Science and Biotechnology, University of Reunion Island, Indian Ocean, France
Verified email at univ-reunion.fr
Title
Cited by
Cited by
Year
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
5682005
Microbial production of food grade pigments
L Dufossé
Food technology and Biotechnology 44 (3), 313-323, 2006
3032006
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
2992001
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
2422001
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
2002005
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
1992008
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
1762014
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
1282007
Les proprietés anti-microbiennes des huiles essentielles et composés d'arômes
V Hulin, AG Mathot, P Mafart, L Dufossé
Sciences des aliments 18 (6), 563-582, 1998
1271998
Natural hydroxyanthraquinoid pigments as potent food grade colorants: an overview
Y Caro, L Anamale, M Fouillaud, P Laurent, T Petit, L Dufosse
Natural Products and Bioprospecting 2 (5), 174-193, 2012
992012
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
922005
Importance des lactones dans les arômes alimentaires: structure, distribution, propriétés sensorielles et biosynthèse
L Dufosse, A Latrasse, HE Spinnler
Sci. Aliments 14 (1), 17-50, 1994
851994
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 (1), 32-38, 2001
842001
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
772005
Production, Identification, and Toxicity of (gamma)-Decalactone and 4-Hydroxydecanoic Acid from Sporidiobolus spp.
G Feron, L Dufosse, EVA Pierard, P Bonnarme, JL Quere, H Spinnler
Applied and environmental microbiology 62 (8), 2826-2831, 1996
711996
Pigments, microbial
L Dufossé
702016
Fish protein hydrolysates as nitrogen sources for microbial growth and metabolite production
L Dufosse, D De La Broisse, F Guerard
Recent Res. Dev. Microbiol 1, 365-381, 1997
681997
Production of carotenoids by Brevibacterium linens: variation among strains, kinetic aspects and HPLC profiles
F Guyomarc’h, A Binet, L Dufossé
Journal of Industrial Microbiology and Biotechnology 24 (1), 64-70, 2000
662000
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
642016
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
492005
The system can't perform the operation now. Try again later.
Articles 1–20