C. Mouquet-Rivier

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Traditional African Dishes Prepared From Local Biofortified Varieties of Pearl Millet: Acceptability and Potential Contribution to Iron and Zinc Intakes of Burkinabe Young Children

C. Icard-Vernière, B. Diawara, E. Weltzien, 2019, Front. Nutr..

Inventory on the dietary assessment tools available and needed in africa: a prerequisite for setting up a common methodological research infrastructure for nutritional surveillance, research, and prevention of diet-related non-communicable diseases

C. Friedenreich, S. Norris, F. Branca, 2018, Critical reviews in food science and nutrition.

Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia

G. Haki, I. Rochette, A. Adish, 2016, Journal of Food Science and Technology.

Effect of a multi-step preparation of amaranth and palm nut sauces on their carotenoid content and retinol activity equivalent values

J. Hounhouigan, S. Avallone, C. Mouquet-Rivier, 2013 .

Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients.

M. Amiot, C. Dhuique-Mayer, A. Descalzo, 2016, Food chemistry.

Increasing pulse agrobiodiversity to improve food security and sustainable agriculture in Sub-Saharan Africa

M. Amiot, C. Termote, C. Mouquet-Rivier, 2022, Frontiers in Sustainable Food Systems.

Effects of cooking and food matrix on estimated mineral bioavailability in Mloukhiya, a Mediterranean dish based on jute leaves and meat.

C. Icard-Vernière, S. Bellagha, M. Amiot, 2018, Food research international.

Consumption of cowpea‐based dishes in Benin: Main motives and barriers, and spatial and temporal changes

Y. Hemery, C. Icard-Vernière, D. Hounhouigan, 2022, Legume Science.

Fermentation by amylolytic lactic acid bacteria and consequences for starch digestibility of plantain, breadfruit, and sweet potato flours.

C. Icard-Vernière, J. Guyot, T. Marianne-Pépin, 2012, Journal of food science.

Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition.

C. Icard-Vernière, J. Guyot, B. Diawara, 2008, International journal of food microbiology.

A higher proportion of iron-rich leafy vegetables in a typical Burkinabe maize meal does not increase the amount of iron absorbed in young women.

I. Egli, R. Hurrell, C. Icard-Vernière, 2014, The Journal of nutrition.

The effects of soaking of whole, dehulled and ground millet and soybean seeds on phytate degradation and Phy/Fe and Phy/Zn molar ratios

C. Icard-Vernière, I. Rochette, S. Tréche, 2005 .

Iron contamination during in-field milling of millet and sorghum.

C. Icard-Vernière, J. Guyot, B. Diawara, 2013, Journal of agricultural and food chemistry.

Changes in iron, zinc and chelating agents during traditional African processing of maize: Effect of iron contamination on bioaccessibility.

C. Icard-Vernière, I. Rochette, V. Greffeuille, 2011, Food chemistry.

Fate of phytochemicals during malting and fermentation of type III tannin sorghum and impact on product biofunctionality.

J. Guyot, P. Brat, C. Mouquet-Rivier, 2013, Journal of agricultural and food chemistry.

Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso

C. Icard-Vernière, J. Guyot, I. Rochette, 2008, International journal of food sciences and nutrition.

Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method

J. Guyot, A. Traoré, S. Tréche, 2007 .

The unresolved role of dietary fibers on mineral absorption

K. Baye, J. Guyot, C. Mouquet-Rivier, 2017, Critical reviews in food science and nutrition.

Nutritional value of six multi-ingredient sauces from Burkina Faso

S. Avallone, S. Tréche, C. Mouquet-Rivier, 2008 .

Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber

C. Soccol, C. Icard-Vernière, J. Guyot, 2014 .

The type of fortificant and the leaf matrix both influence iron and zinc bioaccessibility in iron-fortified green leafy vegetable sauces from Burkina Faso.

C. Icard-Vernière, C. Mouquet-Rivier, C. Picq, 2016, Food & function.

Changes in micro- and macronutrient composition of pearl millet and white sorghum during in field versus laboratory decortication

C. Icard-Vernière, J. Guyot, B. Diawara, 2011 .

Contribution of Leafy Vegetable Sauces to Dietary Iron, Zinc, Vitamin A and Energy Requirements in Children and Their Mothers in Burkina Faso

C. Icard-Vernière, C. Mouquet-Rivier, C. Picq, 2015, Plant Foods for Human Nutrition.

Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas

C. Summo, A. Pasqualone, I. Rochette, 2019, Heliyon.

Formulation and processing of gruels made from local ingredients, thin enough to flow by gravity in enteral tube feeding

C. Icard-Vernière, H. Desmorieux, C. Kapseu, 2019, Journal of food science and technology.

Both encouraging feeding style and high energy density may increase energy intakes from fermented millet gruels eaten by infants and toddlers in Ouagadougou

S. Tréche, C. Mouquet-Rivier, T. Traoré, 2016, Appetite.

Influence of the technological know-how of producers on the biochemical characteristics of red sorghum malt from small scale production units in Ouagadougou (Burkina Faso)

C. Icard-Vernière, A. Traoré, I. Rochette, 2007, International journal of food sciences and nutrition.

Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut.

C. Icard-Vernière, J. Guyot, B. Diawara, 2009, International journal of food microbiology.

Ability of selected lactic acid bacteria to ferment a pearl millet-soybean slurry to produce gruels for complementary foods for young children.

J. Guyot, B. Diawara, I. Rochette, 2010, Journal of food science.

Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso.

J. Guyot, É. Counil, A. Traoré, 2006, International journal of food microbiology.

Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: effect on iron bioaccessibility.

K. Baye, C. Icard-Vernière, J. Guyot, 2015, Food chemistry.

Changes in mineral absorption inhibitors consequent to fermentation of Ethiopian injera: implications for predicted iron bioavailability and bioaccessibility

K. Baye, C. Icard-Vernière, J. Guyot, 2014 .

Modulation of chelating factors, trace minerals and their estimated bioavailability in Italian and African sorghum (Sorghum bicolor (L.) Moench) porridges

A. Mantovani, J. Guyot, I. Proietti, 2013 .

Effect of different process combinations on the fermentation kinetics, microflora and energy density of ben-saalga, a fermented gruel from Burkina Faso.

J. Guyot, A. Traoré, I. Rochette, 2007 .

Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera.

K. Baye, C. Icard-Vernière, J. Guyot, 2013, Food chemistry.

Energy and nutrient intake increased by 47–67% when amylase was added to fortified blended foods—a study among 12‐ to 35‐month‐old Burkinabe children

S. de Pee, M. Bruins, B. Broersen, 2017, Maternal & child nutrition.

Effect of extrusion cooking and amylase addition to gruels to increase energy density and nutrient intakes by Vietnamese infants.

S. Eymard-Duvernay, S. Tréche, C. Mouquet-Rivier, 2010, Asia Pacific journal of clinical nutrition.

Use of amylases in infant food.

L. Mariniello, P. D. Pierro, R. Porta, 2008 .

Observation of Traditional Caregiver-Infant Feeding Behaviours and Porridge and Energy Intakes during One Meal to Define Key Messages for Promoting Responsive Feeding in the Amparafaravola District, Rural Madagascar

S. Fortin, C. Mouquet-Rivier, C. Ralison, 2022, Nutrients.

Caregiver–infant's feeding behaviours are associated with energy intake of 9‐11 month‐old infants in rural Ethiopia

K. Baye, C. Mouquet-Rivier, Aster Tariku, 2018, Maternal & child nutrition.

Nonbreast-fed HIV-1-exposed Burkinabe infants have low energy intake between 6 and 11 months of age despite free access to infant food aid.

N. Meda, A. Cournil, C. Cames, 2011, The Journal of nutrition.

Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes

S. Bellagha, Marie Josephe Amiot, I. Rochette, 2019, International journal of food sciences and nutrition.

EFFECTS OF STARCH, LIPID AND MOISTURE CONTENTS ON EXTRUSION BEHAVIOR AND EXTRUDATE CHARACTERISTICS OF RICE‐BASED BLENDS PREPARED WITH A VERY‐LOW‐COST EXTRUDER

S. Tréche, C. Mouquet-Rivier, N. Hoan, 2009 .

Nutrient intakes from complementary foods consumed by young children (aged 12–23 months) from North Wollo, northern Ethiopia: the need for agro-ecologically adapted interventions

K. Baye, C. Icard-Vernière, J. Guyot, 2012, Public Health Nutrition.

A sustainable food support for non-breastfed infants: implementation and acceptability within a WHO mother-to-child HIV transmission prevention trial in Burkina Faso

K. Simondon, C. Cames, K. Ayassou, 2010, Public Health Nutrition.

Maize-cowpea intercropping as an ecological intensification option for low input systems in sub-humid Zimbabwe: Productivity, biological N2-fixation and grain mineral content

M. Corbeels, C. Icard-Vernière, R. Chikowo, 2021 .

Adequacy of Some Locally Produced Complementary Foods Marketed in Benin, Burkina Faso, Ghana, and Senegal

C. Icard-Vernière, N. Zagré, C. Mouquet-Rivier, 2018, Nutrients.

Current Consumption of Traditional Cowpea-Based Dishes in South Benin Contributes to at Least 30% of the Recommended Intake of Dietary Fibre, Folate, and Magnesium

Y. Hemery, C. Icard-Vernière, I. Rochette, 2023, Nutrients.

Impact of traditional processing on proximate composition, folate, mineral, phytate, and alpha-galacto-oligosaccharide contents of two West African cowpea (Vigna unguiculata L. Walp) based doughnuts

Y. Hemery, C. Icard-Vernière, D. Hounhouigan, 2021 .

Potential of non‐GMO biofortified pearl millet (Pennisetum glaucum) for increasing iron and zinc content and their estimated bioavailability during abrasive decortication

C. Icard-Vernière, J. Guyot, B. Diawara, 2012 .

Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion.

C. Icard-Vernière, S. Georgé, F. Carrière, 2020, Food chemistry.

Contribution of plant-based sauces to the vitamin A intake of young children in Benin

Romain A. M. Dossa, S. Avallone, C. Mouquet-Rivier, 2012 .