Chapter 19 - Current and potential natural pigments from microorganisms (bacteria, yeasts, fungi, and microalgae)

Authors: Dufossé, L.

Source: In Handbook on Natural Pigments in Food and Beverages Edition: Second Edition. 2024:419-436

Chemical and physiological characterisation of aerobic treatment of rum distillery spentwash using Aspergillus niger
Total food

Authors: Watson, M., Corcodel, L., Dufosse, L., Petit, T.

Source: SPECIAL PUBLICATION- ROYAL SOCIETY OF CHEMISTRY. 323:196-199

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCCN075283086&indx=1&recIds=ETOCCN075283086

Antioxidant and Free Radical Scavenging Properties of Marennine, a Blue-Green Polyphenolic Pigment from the Diatom Haslea ostrearia (Gaillon/Bory) Simonsen Responsible for the Natural Greening of Cultured Oysters
Symposium on the chemistry and toxicology of acrylamide

Authors: Pouvreau, J.-B., Morancais, M., Taran, F., Rosa, P., Dufosse, L., Guerard, F., Pin, S., Fleurence, J., Pondaven, P.

Source: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 56(15):6278-6286

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCCN069510231&indx=1&recIds=ETOCCN069510231

Microorganisms and microalgae as sources of pigments for food use: a scientific oddity or an industrial reality?
3rd international congress on pigments in food: 'Pigments in food, more than colours...'

Authors: Dufosse, L., Galaup, P., Yaron, A., Arad, S. M., Blanc, P., Chidambara Murthy, K. N., Ravishankar, G. A.

Source: TRENDS IN FOOD SCIENCE AND TECHNOLOGY. 16(NO 9):389-406

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCCN057083898&indx=1&recIds=ETOCCN057083898

Microbial nitrogenous substrate from protein hydrolysate of non-tradable oysters, a marine equivalent to yeast extract?
European Society for Marine Biotechnology; Marine biotechnology, an overview of leading field

Authors: Dufosse, L., Richert, L., Nasri, M., Guerard, F.

Source: ACTES DE COLLOQUES- IFREMER. (NO 36):169-175

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCCN048322268&indx=1&recIds=ETOCCN048322268

Antioxidant and enzymatic responses to oxidative stress induced by pre-harvest water supply reduction and ripening on mango (Mangifera indica L. cv. 'Cogshall') in relation to carotenoid content

Authors: Rosalie, R., Joas, J., Deytieux-Belleau, C., Vulcain, E., Payet, B., Dufosse, L., Lechaudel, M.

Source: JOURNAL OF PLANT PHYSIOLOGY. 184:68-78

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN371559691&indx=1&recIds=ETOCRN371559691

Current perspective on bacterial pigments: emerging sustainable compounds with coloring and biological properties for the industry - an incisive evaluation

Authors: Venil, C., Aruldass, C., Dufosse, L., Zakaria, Z., Ahmad, W.

Source: RSC ADVANCES. 4(74):39523-39529

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN359512312&indx=1&recIds=ETOCRN359512312

Filamentous fungi are large-scale producers of pigments and colorants for the food industry
Food biotechnology ? Plant biotechnology

Authors: Dufosse, L., Fouillaud, M., Caro, Y., Mapari, S. A., Sutthiwong, N.

Source: CURRENT OPINION IN BIOTECHNOLOGY. 26:56-61

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN349968804&indx=1&recIds=ETOCRN349968804

Actual evapotranspiration and crop coefficients for five species of three-year-old bamboo plants under a tropical climate

Authors: Piouceau, J., Panfili, F., Bois, G., Anastase, M., Dufosse, L., Arfi, V.

Source: AGRICULTURAL WATER MANAGEMENT. 137:15-22

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN349748731&indx=1&recIds=ETOCRN349748731

Effects of High Nutrient Supply on the Growth of Seven Bamboo Species

Authors: Piouceau, J., Bois, G., Panfili, F., Anastase, M., Dufosse, L., Arfi, V.

Source: INTERNATIONAL JOURNAL OF PHYTOREMEDIATION. 16(10):1042-1057

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Determination of speciality food salt origin by using 16S rDNA fingerprinting of bacterial communities by PCR-DGGE: An application on marine salts produced in solar salterns from the French Atlantic Ocean

Authors: Dufosse, L., Donadio, C., Valla, A., Meile, J.-C., Montet, D.

Source: FOOD CONTROL. 32(2):644-649

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN332999702&indx=1&recIds=ETOCRN332999702

Carotenoid-derived aroma compounds detected and identified in brines and speciality sea salts (fleur de sel) produced in solar salterns from Saint-Armel (France)

Authors: Donadio, C., Bialecki, A., Valla, A., Dufosse, L.

Source: JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 24(6):801-810

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN297388913&indx=1&recIds=ETOCRN297388913

Kinetic study on the Maillard reaction. Consideration of sugar reactivity

Authors: Laroque, D., Inisan, C., Berger, C., Vouland, E., Dufosse, L., Guerard, F.

Source: FOOD CHEMISTRY. 111(4):1032-1042

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN232521658&indx=1&recIds=ETOCRN232521658

Optimization of free radical scavenging activity by response surface methodology in the hydrolysis of shrimp processing discards

Authors: Guerard, F., Sumaya-Martinez, M. T., Laroque, D., Chabeaud, A., Dufosse, L.

Source: PROCESS BIOCHEMISTRY. 42(11):1486-1491

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN216899518&indx=1&recIds=ETOCRN216899518

New Syntheses of Retinal and Its Acyclic Analog g-Retinal by an Extended Aldol Reaction with a C6 Building Block That Incorporates a C5 Unit after Decarboxylation. A Formal Route to Lycopene and b-Carotene

Authors: Valla, A., Valla, B., Le Guillou, R., Cartier, D., Dufosse, L., Labia, R.

Source: HELVETICA CHIMICA ACTA. 90(3):512-520

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN205395530&indx=1&recIds=ETOCRN205395530

A New Biomimetic-Like Aromatization of the Cyclic End Groups of Terpenoids with Stereospecific Migration of One of the Methyl Groups: A Convenient Route to Isorenieratene (,-Carotene)

Authors: Valla, A., Andriamialisoa, Z., Valla, B., Labia, R., Le Guillou, R., Dufosse, L., Cartier, D.

Source: EUROPEAN JOURNAL OF ORGANIC CHEMISTRY. 2007(4):711-715

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Microbial Production of Food Grade Pigments

Authors: Dufosse, L.

Source: FOOD TECHNOLOGY AND BIOTECHNOLOGY. 44(3):313-322

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN194305781&indx=1&recIds=ETOCRN194305781

New Synthesis of Natural Carotene Isorenieratene (phi,phi-Carotene) and its 3,3'-Dimethoxy Analogue

Authors: Valla, A. R., Cartier, D. L., Valla, B. G., Le Guillou, R. Y., Andriamialisoa, Z. R., Labia, R., Breithaupt, D. E., Savy, S. M., Binet, A., Dufosse, L. H.

Source: HELVETICA CHIMICA ACTA. 86(10):3314-3319

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN140622495&indx=1&recIds=ETOCRN140622495

Microbial nitrogenous substrate from protein hydrolysate of non-tradable oysters, a marine equivalent to yeast extract?
Marine biotechnology: an overview of leading field

Authors: Dufosse, L., Richert, L., Nasri, M., Guerard, F.

Source: ACTES DE COLLOQUES- IFREMER. (36):169-175

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN132231497&indx=1&recIds=ETOCRN132231497

Microbial Production of Flavors for the Food Industry. A Case Study on the Production of Gamma-decalactone, the Key Compound of Peach Flavor, by the Yeasts Sporidiobolus sp

Authors: Dufosse, L., Blin-Perrin, C., Souchon, I., Feron, G.

Source: FOOD SCIENCE AND BIOTECHNOLOGY. 11(2):192-202

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN114163466&indx=1&recIds=ETOCRN114163466