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Christèle Humblot

Avignon Université

France

Research Interests

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Professors in France Professors in Food Science Food Science professors in France

Articles (19)

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2025

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2023

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2023

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2022

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2022

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2022

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2021

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2020

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2020

Collaborators (14)

Grégory Bouchaud

CR1

Université de Nantes

FRANCE

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Maiza Campos Ponce

Associate Professor

University of Amsterdam

NETHERLANDS

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Sylvie Avallone

Institut Agro

FRANCE

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Susanna Kariluoto

University of Helsinki

FINLAND

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Catarina Rosado

Associate Professor

Universidade Lusófona de Humanidades e Tecnologias

PORTUGAL

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Inga Sarand

Associate Professor

Tallinn University of Technology

ESTONIA

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Annika M. Weber

Colorado State University

UNITED STATES

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Emília Alves

Universidade Lusófona

PORTUGAL

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Claire Mouquet-Rivier

University of Montpellier

FRANCE

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Mario Caruana Grech Perry

Lecturer

University of Malta

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Elizabeth P. Ryan

Professor

Colorado State University

UNITED STATES

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Per Erik Joakim Saris

University of Helsinki

FINLAND

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Muriel Derrien

Katholieke Universiteit Leuven Rega Institute for Medical Research

BELGIUM

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Daniel Heine

Lecturer and Researcher

Bern University of Applied Sciences (BFH)

SWITZERLAND

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Christèle Humblot

Research Interests

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Articles (19)

Ignoring the Impact of Fermentation Could Result in Substantial Misestimation of Folate and Cobalamin Adequacy: A Simulation Study on Injera Consumption in the Ethiopian Context

A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition

Bioactive compounds in fermented foods: a systematic narrative review

Efficacy of fermented foods for the prevention and treatment of bacterial vaginosis and vulvovaginal candidiasis

Vitamins formed by microorganisms in fermented foods: effects on human vitamin status—a systematic narrative review

Improvement of Iron and β‐Carotene Bioaccessibility in Complementary Foods: Biofortification of Local Crops With Organic Residual Products and Microorganisms

The use of propionic and lactic acid bacteria to produce cobalamin and folate in injera, an Ethiopian cereal-based fermented food

The microbiota and the host organism switch between cooperation and competition based on dietary iron levels

Faecal microbiota of schoolchildren is associated with nutritional status and markers of inflammation: a double-blinded cluster-randomized controlled trial using multi-micronutrient fortified rice

Faecal microbiota of schoolchildren is associated with nutritional status and markers of inflammation: a double-blinded cluster-randomized controlled trial using multi-micronutrient fortified rice

Bacteria from the gut influence the host micronutrient status

Bacterial diversity and community structure of some traditional African and European cereal-based fermented foods identified by high-throughput sequencing

Cereal-based fermented foods as a source of folate and cobalamin: The role of endogenous microbiota

Metabolomics of Rice Bran Differentially Impacted by Fermentation With Six Probiotics Demonstrates Key Nutrient Changes for Enhancing Gut Health

Long Term Weight Cycling Affects Fecal Microbiota of Mice

Folate content of a staple food increased by fermentation of a cereal using selected folate-producing microorganisms

Iron homeostasis in host and gut bacteria – a complex interrelationship

Total folate in West African cereal-based fermented foods

Folate Status of Women and Children in Africa – Current Situation and Improvement Strategies

Collaborators (14)

Grégory Bouchaud

Maiza Campos Ponce

Sylvie Avallone

Susanna Kariluoto

Catarina Rosado

Inga Sarand

Annika M. Weber

Emília Alves

Claire Mouquet-Rivier

Mario Caruana Grech Perry

Elizabeth P. Ryan

Per Erik Joakim Saris

Muriel Derrien

Daniel Heine

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