| Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation A Septembre-Malaterre, F Remize, P Poucheret Food research international 104, 86-99, 2018 | 670 | 2018 |
| Glycerol Overproduction by Engineered Saccharomyces cerevisiae Wine Yeast Strains Leads to Substantial Changes in By-Product Formation and to a Stimulation … F Remize, JL Roustan, JM Sablayrolles, P Barre, S Dequin Applied and environmental microbiology 65 (1), 143-149, 1999 | 380 | 1999 |
| Saccharomyces cerevisiae–Oenococcus oeni interactions in wine: current knowledge and perspectives H Alexandre, PJ Costello, F Remize, J Guzzo, M Guilloux-Benatier International journal of food microbiology 93 (2), 141-154, 2004 | 320 | 2004 |
| Modulation of Glycerol and Ethanol Yields During Alcoholic Fermentation in Saccharomyces cerevisiae Strains Overexpressed or Disrupted for GPD1 Encoding … S Michnick, JL Roustan, F Remize, P Barre, S Dequin Yeast 13 (9), 783-793, 1997 | 313 | 1997 |
| Engineering of the Pyruvate Dehydrogenase Bypass inSaccharomyces cerevisiae: Role of the Cytosolic Mg2+ and Mitochondrial K+ Acetaldehyde … F Remize, E Andrieu, S Dequin Applied and environmental microbiology 66 (8), 3151-3159, 2000 | 253 | 2000 |
| The Saccharomyces cerevisiae Sko1p transcription factor mediates HOG pathway‐dependent osmotic regulation of a set of genes encoding enzymes implicated in … M Rep, M Proft, F Remize, M Tamás, R Serrano, JM Thevelein, ... Molecular microbiology 40 (5), 1067-1083, 2001 | 226 | 2001 |
| Glycerol export and glycerol-3-phosphate dehydrogenase, but not glycerol phosphatase, are rate limiting for glycerol production in Saccharomyces cerevisiae F Remize, L Barnavon, S Dequin Metabolic engineering 3 (4), 301-312, 2001 | 201 | 2001 |
| Characterization of the “viable but nonculturable”(VBNC) state in the wine spoilage yeast Brettanomyces V Serpaggi, F Remize, G Recorbet, E Gaudot-Dumas, ... Food microbiology 30 (2), 438-447, 2012 | 192 | 2012 |
| Fermentation in fish and by-products processing: An overview of current research and future prospects FJ Marti-Quijal, F Remize, G Meca, E Ferrer, MJ Ruiz, FJ Barba Current opinion in food science 31, 9-16, 2020 | 149 | 2020 |
| Effects of GPD1 Overexpression in Saccharomyces cerevisiae Commercial Wine Yeast Strains Lacking ALD6 Genes B Cambon, V Monteil, F Remize, C Camarasa, S Dequin Applied and environmental microbiology 72 (7), 4688-4694, 2006 | 149 | 2006 |
| Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation? A Fessard, F Remize Fermentation 3 (3), 38, 2017 | 140 | 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 | 134 | 2020 |
| Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey S André, F Zuber, F Remize International journal of food microbiology 165 (2), 134-143, 2013 | 127 | 2013 |
| Re‐assessment of the influence of yeast strain and environmental factors on glycerol production in wine F Remize, JM Sablayrolles, S Dequin Journal of Applied Microbiology 88 (3), 371-378, 2000 | 116 | 2000 |
| Influence of temperature, solvent and pH on the selective extraction of phenolic compounds from tiger nuts by-products: Triple-TOF-LC-MS-MS characterization E Roselló-Soto, FJ Martí-Quijal, A Cilla, PES Munekata, JM Lorenzo, ... Molecules 24 (4), 797, 2019 | 105 | 2019 |
| Examination of Lactobacillus plantarum lactate metabolism side effects in relation to the modulation of aeration parameters S Quatravaux, F Remize, E Bryckaert, D Colavizza, J Guzzo Journal of applied microbiology 101 (4), 903-912, 2006 | 104 | 2006 |
| Lactic fermented fruit or vegetable juices: Past, present and future C Garcia, M Guerin, K Souidi, F Remize Beverages 6 (1), 8, 2020 | 101 | 2020 |
| 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 | 93 | 2018 |
| Advances in plant materials, food by-products, and algae conversion into biofuels: use of environmentally friendly technologies MH Kamani, I Eş, JM Lorenzo, F Remize, E Roselló-Soto, FJ Barba, ... Green chemistry 21 (12), 3213-3231, 2019 | 90 | 2019 |
| Role of biological control agents and physical treatments in maintaining the quality of fresh and minimally-processed fruit and vegetables C Leneveu-Jenvrin, F Charles, FJ Barba, F Remize Critical reviews in food science and nutrition 60 (17), 2837-2855, 2020 | 87 | 2020 |
