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C. Dortu

Observed names: Carine Dortu, Carine M. Dortu, Dortu C., Dortu, C, Dortu, C., Dortu, Carine
OpenAlex ID: A5065829834
Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures
2007 · M. Kostinek, I. Specht, et al. · International Journal of Food Microbiology · 149
Antifungal Activity of 2 Lactic Acid Bacteria of the Weissella Genus Isolated from Food
2011 · Dora Ndagano, Thibaut Lamoureux, et al. · Journal of Food Science · 126
Anti-listerial activity of bacteriocin-producingLactobacillus curvatusCWBI-B28 andLactobacillus sakeiCWBI-B1365 on raw beef and poultry meat
2008 · C. Dortu, M. Huch, et al. · Letters in Applied Microbiology · 71
Antilisterial Activity on Poultry Meat of Amylolysin, a Bacteriocin from Bacillus amyloliquefaciens GA1
2010 · Badre Halimi, Carine Dortu, et al. · Probiotics and Antimicrobial Proteins · 55
Use of Lactobacillus strains to start cassava fermentations for Gari production
2008 · Melanie Huch (née Kostinek), Alexander Hanak, et al. · International Journal of Food Microbiology · 35
Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari
2009 · Yao, A A, Dortu, C, et al. · Open Repository and Bibliography (University of Liège) · 27
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Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations
2010 · Vinodh A. Edward, Melanie Huch, et al. · Food Control · 24
Bacteriocins From Lactic Acid Bacteria: Interest For Food Products Biopreservation
2009 · Dortu C., Thonart P. · ORBi (University of Liège) · 20
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Combined use of bacteriocin‐producing strains to control Listeria monocytogenes regrowth in raw pork meat
2010 · Privat Kouakou, Hakim Ghalfi, et al. · International Journal of Food Science & Technology · 14
Characterisation of an Antilisterial Bacteriocin Produced by Lactobacillus sakei CWBI-B1365 Isolated from Raw Poultry Meat and Determination of Factors Controlling its Production
2009 · Carine Dortu, Patrick Fickers, et al. · Probiotics and Antimicrobial Proteins · 12
In Vitro Detection And Characterization Of Bacteriocin-Like Inhibitory Activity Of Lactic Acid Bacteria (Lab) Isolated From Senegalese Local Food Products
2008 · Michel Bakar Diop, Robin Dubois-Dauphin, et al. · Open Repository and Bibliography (University of Liège) · 11
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Plasmid-associated bacteriocin production byLactobacillusLMG21688 suppressesListeria monocytogenesgrowth rebound in a food system
2010 · Privat Kouakou, Carine Dortu, et al. · FEMS Microbiology Letters · 7
Towards the industrialization of traditional African fermented foods : a case study of fortified gari in Benin
2007 · M. Egountlety, A. S. Adjakidje, et al. · Open Repository and Bibliography (University of Liège) · 5
Development Of Value Chain For Linkage Of Cassava Production In Kaloleni District Kenya, To Markets
2011 · M. Mengu, C. Dortu, et al.
Le développement de starters lactiques : de la cellule au produit fini
2009 · Thonart, Philippe, Kouakou, P., et al. · Open Repository and Bibliography (University of Liège)
Study of the antifungal activity of lactic acid bacteria isolated from fermented cassava and mill flour
2009 · Ndagano, Dora, Dortu, Carine, et al. · Open Repository and Bibliography (University of Liège)
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Impact of the culture conditions on growth and bacteriocin production by Lactobacillus sakei.
2007 · C. Dortu, Dora Ndagano, et al. · ORBi (University of Liège)
Selection of a bacteriocin-producing Lactococcus lactis strain from lactic acid bacteria isolated from foods and application to improve storage of three filleted traditional fish commodities at 10°C in Senegal.
2007 · Michel Bakar Diop, Robin Dubois Dauphin, et al. · Open Repository and Bibliography (University of Liège)
Characterisation of bacteriocins from lactic acid bacteria
2006 · C. Dortu, Charles M. A. P. Franz, et al. · Open Repository and Bibliography (University of Liège)
Selection of bacteriocin-producing lactic acid bacteria from Senegalese traditional fermented food for use as bio-preservative in fish
2006 · Michel Bakar Diop, C. Dortu, et al. · Open Repository and Bibliography (University of Liège)
Improving the quality and nutritional status of Gari trough the use of starter cultures and fortification with soybean, palm oil and coconut milk
2006 · C. Dortu, Philippe Thonart, et al. · ORBi (University of Liège)
Projet GARISECURE: Amélioration de la qualité et de la valeur nutritionnelle du gari par l’utilisation des levains et la fortification avec le soja, l’huile de palme et le lait de coco (ICA4-CT-2002-10058).
2006 · Carlos Henrique Catunda Pinto, Vinodh A. Edward, et al. · ORBi (University of Liège)
Production du gari ordinaire par inoculation de cultures de Lactobacillus plantarum
2006 · M. Egounlety, A. S. Adjakidje, et al. · Open Repository and Bibliography (University of Liège)
Selection of Lactobacillus plantarum strains for their use as starter cultures during fortified cassava fermentation for the production of gari
2006 · Philippe Thonart, C. Dortu, et al. · Open Repository and Bibliography (University of Liège)
Freeze-drying of lactic acid bacteria as starter cultures for gari production.
2006 · A. A. Yao, C. Dortu, et al. · Open Repository and Bibliography (University of Liège)
Works count: 30
Citation count: 556
H-index: 11
I10-index: 11
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