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Jean‐Pierre Guyot

Observed names: Guyot, Jean-Pierre, J Guyot, J. -P. Guyot, J. P. Guyot, J. ‐P. Guyot, J.-P. Guyot, J.P Guyot, J.P. Guyot, JEAN-PIERRE GUYOT, Jean-Pierre Guyot
Observed institutions: Institut de Recherche pour le Développement, University of Illinois Urbana-Champaign, Université de Montpellier, Universidad Autónoma Metropolitana, Aix-Marseille Université, Institut Agro Montpellier, Institut Français, Institut de Recherche pour le Développement, VetAgro Sup, Institut de Recherche pour le Développement, Institut de Recherche pour le Développement, Institut de Recherche Pour le Développement, Institut de Recherche pour le Développement, Université Montpellier 1, Université Montpellier 2, Nutrition et Alimentation des Populations aux Suds, Institut de Recherche en Sciences Appliquées et Technologies, Université de Provence Aix-Marseille I, Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Universidad Autónoma de Madrid, Universidad Nacional Autónoma de México
OpenAlex ID: A5103443775
Polyphasic Study of the Spatial Distribution of Microorganisms in Mexican Pozol, a Fermented Maize Dough, Demonstrates the Need for Cultivation-Independent Methods To Investigate Traditional Fermentations
1999 · Frédéric Ampe, Nabil ben Omar, et al. · Applied and Environmental Microbiology · 354
The unresolved role of dietary fibers on mineral absorption
2015 · Kaleab Baye, Jean-Pierre Guyot, et al. · Critical Reviews in Food Science and Nutrition · 162
Pyrosequencing of Tagged 16S rRNA Gene Amplicons for Rapid Deciphering of the Microbiomes of Fermented Foods Such as Pearl Millet Slurries
2009 · Christèle Humblot, Jean-Pierre Guyot · Applied and Environmental Microbiology · 160
Genetic Screening of Functional Properties of Lactic Acid Bacteria in a Fermented Pearl Millet Slurry and in the Metagenome of Fermented Starchy Foods
2011 · Williams Turpin, Christèle Humblot, et al. · Applied and Environmental Microbiology · 157
Intestinal in vitro cell culture models and their potential to study the effect of food components on intestinal inflammation
2018 · Maria del Carmen Ponce de León-Rodríguez, Jean-Pierre Guyot, et al. · Critical Reviews in Food Science and Nutrition · 138
Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food
2016 · Anna Greppi, Fabien Saubade, et al. · Food Microbiology · 138
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Lactobacillaceae and Cell Adhesion: Genomic and Functional Screening
2012 · Williams Turpin, Christèle Humblot, et al. · PLoS ONE · 129
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Lactobacilli as multifaceted probiotics with poorly disclosed molecular mechanisms
2010 · Williams Turpin, Christèle Humblot, et al. · International Journal of Food Microbiology · 125
Lactic acid fermentation as a tool for increasing the folate content of foods
2016 · Fabien Saubade, Youna M. Hemery, et al. · Critical Reviews in Food Science and Nutrition · 122
Changes in micro- and macronutrient composition of pearl millet and white sorghum during in field versus laboratory decortication
2011 · Fatoumata Hama, Christèle Icard-Vernière, et al. · Journal of Cereal Science · 109
Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition
2008 · L.T. Songré-Ouattara, C. Mouquet-Rivier, et al. · International Journal of Food Microbiology · 103
Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso
2005 · E.H. Tou, J.P. Guyot, et al. · International Journal of Food Microbiology · 92
Identification, isolation and quantification of representative bacteria from fermented cassava dough using an integrated approach of culture-dependent and culture-independent methods
2003 · Edouard Miambi, Jean-Pierre Guyot, et al. · International Journal of Food Microbiology · 92
Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soybean slurries: A new method for preparing high energy density complementary foods for young children
2005 · Thi Thanh Thuy Nguyen, Gérard Loiseau, et al. · Food Chemistry · 90
Cereal‐based fermented foods in developing countries: ancient foods for modern research
2012 · Jean‐Pierre Guyot · International Journal of Food Science & Technology · 87
Anion-exchange high-performance liquid chromatography with conductivity detection for the analysis of phytic acid in food
2000 · Pascale Talamond, Sylvie Doulbeau, et al. · Journal of Chromatography A · 87
Isolation of bacteriocinogenic Lactobacillus plantarum strains from ben saalga, a traditional fermented gruel from Burkina Faso
2006 · Nabil Ben Omar, Hikmate Abriouel, et al. · International Journal of Food Microbiology · 83
Molecular Diversity of Lactic Acid Bacteria from Cassava Sour Starch (Colombia)
2000 · Nabil Ben Omar, Frederic Ampe, et al. · Systematic and Applied Microbiology · 83
Anaerobic Treatment of a Petrochemical Wastewater from a Terephthalic Acid Plant
1992 · H. Macarie, A. Noyola, et al. · Water Science & Technology · 81
Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso
2008 · Claire Mouquet-Rivier, Christèle Icard-Vernière, et al. · International Journal of Food Sciences and Nutrition · 76
Changes in mineral absorption inhibitors consequent to fermentation of E thiopian injera: implications for predicted iron bioavailability and bioaccessibility
2013 · Kaleab Baye, Claire Mouquet‐Rivier, et al. · International Journal of Food Science & Technology · 73
Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera
2012 · Kaleab Baye, Claire Mouquet-Rivier, et al. · Food Chemistry · 69
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
2012 · Kaleab Baye, Jean-Pierre Guyot, et al. · Public Health Nutrition · 67
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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
2014 · Ana Paula do Espirito-Santo, Claire Mouquet-Rivier, et al. · Food Research International · 65
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Ability of Selected Lactic Acid Bacteria to Ferment a Pearl Millet–Soybean Slurry to Produce Gruels for Complementary Foods for Young Children
2010 · Laurencia T. Songré‐Ouattara, Claire Mouquet‐Rivier, et al. · Journal of Food Science · 60
Works count: 101
Citation count: 4,127
H-index: 37
I10-index: 69
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