Claire Mouquet-Rivier researcher
Mouquet-Rivier, Claire, 19..-....
![Sudoc [ABES], France](/viaf/images/flags/SUDOC.png "Sudoc [ABES], France")
VIAF ID: 198082165 (Personal)
Permalink: http://viaf.org/viaf/198082165
Preferred Forms
4xx's: Alternate Name Forms (3)
5xx's: Related Names (1)
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Centre de coopération internationale en recherche agronomique pour le développement (France)
Works
| Title | Sources |
|---|---|
| Ability of selected lactic acid bacteria to ferment a pearl millet-soybean slurry to produce gruels for complementary foods for young children |
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| Adequacy of Some Locally Produced Complementary Foods Marketed in Benin, Burkina Faso, Ghana, and Senegal. |
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| Both encouraging feeding style and high energy density may increase energy intakes from fermented millet gruels eaten by infants and toddlers in Ouagadougou |
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| Changes in iron, zinc and chelating agents during traditional African processing of maize: Effect of iron contamination on bioaccessibility |
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| Consommation des plats traditionnels à base de niébé au Bénin et impact des procédés de transformation sur la qualité nutritionnelle des plats fréquemment consommés (cas des beignets de niébé) |
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| Consumption of traditional cowpea-based dishes in Benin and impact of processing on the nutritional quality of widely consumed dishes (case of cowpea-doughnuts). |
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| Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso. |
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| Contribution of plant-based sauces to the vitamin A intake of young children in Benin |
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| Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients. |
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| Effect of a multi-step preparation of amaranth and palm nut sauces on their carotenoid content and retinol activity equivalent values |
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| Effect of extrusion cooking and amylase addition to gruels to increase energy density and nutrient intakes by Vietnamese infants |
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| Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia |
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| Effects of cooking and food matrix on estimated mineral bioavailability in Mloukhiya, a Mediterranean dish based on jute leaves and meat |
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| EFFECTS OF STARCH, LIPID AND MOISTURE CONTENTS ON EXTRUSION BEHAVIOR AND EXTRUDATE CHARACTERISTICS OF RICE-BASED BLENDS PREPARED WITH A VERY-LOW-COST EXTRUDER |
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| 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 |
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| Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: effect on iron bioaccessibility. |
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| Étude du brunissement enzymatique et non-enzymatique de la mangue au cours du procédé de séchage par une approche en milieu modèle reconstitué. |
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| Evaluation de l'état nutritionnel des personnes âgées au Cameroun et facteurs associés |
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| Evaluation de transferts monétaires saisonniers et pluriannuels pour la prévention de la malnutrition aiguë : le projet MAM'Out |
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| Évaluation du potentiel de couverture des besoins en vitamine A des jeunes enfants à partir des sauces accompagnant les aliments de base consommés au Bénin |
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| Evaluation of multi-annual and seasonal cash transfers to prevent acute malnutrition : the MAM’Out project. |
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| Fate of phytochemicals during malting and fermentation of type III tannin sorghum and impact on product biofunctionality |
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| Fermentation by amylolytic lactic acid bacteria and consequences for starch digestibility of plantain, breadfruit, and sweet potato flours |
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| 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 |
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| Home-processing of the dishes constituting the main sources of micronutrients in the diet of preschool children in rural Burkina Faso |
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| Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method |
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| 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 |
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| Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera |
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| Influence of the preparation process on the chemical composition and nutritional value of canned purée of and chickpeas |
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| 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). |
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| Iron contamination during in-field milling of millet and sorghum. |
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| Modulation of chelating factors, trace minerals and their estimated bioavailability in Italian and African sorghum (Sorghum bicolor(L.) Moench) porridges |
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| 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. |
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| 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. |
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| Nutritional status and associated factors among elderly people in Cameroon. |
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| Nutritional value of six multi-ingredient sauces from Burkina Faso |
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| Potential of non-GMO biofortified pearl millet (Pennisetum glaucum) for increasing iron and zinc content and their estimated bioavailability during abrasive decortication |
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| Potentialités d'utilisation de souches starters de bactéries lactiques pour l'amélioration de la qualité nutritionnelle de bouillies de mil fermenté |
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| Potentialy of lactic acid bacteria starter cultures to improve the nutritional quality of pearl millet fermented gruels. |
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| Rapid quantification of iron content in fish sauce and soy sauce: a promising tool for monitoring fortification programs |
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| Retention and bioavailability of iron and zinc during processing of traditional dishes prepared from local and biofortified cereals and consumed by young children in Burkina Faso. |
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| Rétention et biodisponibilité du fer et du zinc au cours des procédés de préparation des plats traditionnels à base de céréales locales ou biofortifiées, consommés par les jeunes enfants au Burkina Faso |
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| Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes |
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| Study of enzymatic and non-enzymatic browning of mango during the drying process using a reconstituted model matrix approach. |
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| Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso |
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| A sustainable food support for non-breastfed infants: implementation and acceptability within a WHO mother-to-child HIV transmission prevention trial in Burkina Faso |
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| The type of fortificant and the leaf matrix both influence iron and zinc bioaccessibility in iron-fortified green leafy vegetable sauces from Burkina Faso |
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| The unresolved role of dietary fibers on mineral absorption |
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| Viscosity of gruels for infants: a comparison of measurement procedures |
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