This project is coordinated by IRD, Institut de Recherche pour le Développement
NUTRIPASS unit "Food and Nutrition Research in the Global South"
UMR Nutripass, 911 avenue Agropolis, BP 64501 34394 Montpellier Cedex, FRANCE
Christèle HUMBLOT , Coordinator
Tel : + 33 (0)4 67 41 62 48
Fax: + 33 (0)4 67 41 61 57
For the FolEA partners only: you can sign in to access the "private area", with more information on the project, and access to the documents.
A password is needed (contact Youna Hemery to get your login & password).
Communications related to the FolEA project
Oral communications and posters presented at international conferences (posters, abstracts, and proceedings are available for download):
Hemery et al., 2016 (poster)
Hemery Y., Kariluoto S., Baye K., Ba-Hama F., Songre L., Almousa-Almaksour Z., Saubade F., Tamene A., Bationo F., Mouquet-Rivier C., Piironen V., Guyot J-P, and Humblot C. (2016). Contribution des aliments céréaliers fermentés aux apports en folates dans des contextes Africains et Européens : le ...
Kariluoto et al., 2016 (poster)
Kariluoto S., Hemery Y., Saubade F., Tamene A., Baye K., Ouattara-Songré L., Ba-Hama F., Piironen V., Humblot C. (2016). Contribution of fermented cereals to folate intake in European and African countries. 4th International Vitamin Conference (25-27 May 2016, Copenhagen, Denmark). Link to the ...
Hemery et al., 2015 (oral communication)
Hemery Y., Saubade F., Berrazega I., Almousa-Almaksour Z., Picq C., Guyot J-P., and Humblot C. (2015). The use of in situ fortification to improve the nutritional quality of traditional fermented foods. 4th African Food and Nutrition Forum: "Global response for sustainable food systems in the ...
Saubade et al., 2015 (poster)
Saubade F., Hemery Y., Guyot J-P., Humblot C. (2015). Influence of spontaneous fermentations on the folate content of a pearl-millet based gruel. 4th African Food and Nutrition Forum: "Global response for sustainable food systems in the post-Millennium Development Goal Era" (27–29 ...
Saubade et al., 2015 (oral communication)
Saubade F., Hemery Y., Humblot C., and Guyot J-P. (2015). Influence of fermentation and other process steps on folate content of a traditional African pearl millet based fermented food. VIth Sourdough and Cereal Fermentation Symposium, Understanding natural complexity (September 30 - October 2 ...
Saubade et al., 2014 (oral communication)
Saubade F., Almousa-Almaksour Z., Hemery Y., Humblot C., Picq C., and Guyot J-P. (2014). Is it possible to increase the folate content in cereal based fermented foods using lactic acid bacteria ? Food Micro 2014, 24th International ICFMH conference (September 1-4 2014, Nantes, France). link to the ...
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The FolEA project is part of the ERA-Net « Developing African-European joint collaboration for Science and Technology » (ERAfrica), financially supported by the European Commission under the 7th Framework Programme (grant agreement: 266603).