M
Michel Paquot
Researcher at Gembloux Agro-Bio Tech
Publications - 223
Citations - 9058
Michel Paquot is an academic researcher from Gembloux Agro-Bio Tech. The author has contributed to research in topics: Surfactin & Pectin. The author has an hindex of 49, co-authored 223 publications receiving 8040 citations. Previous affiliations of Michel Paquot include University of Liège.
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Journal ArticleDOI
The iturin and fengycin families of lipopeptides are key factors in antagonism of Bacillus subtilis toward Podosphaera fusca
Diego Romero,Antonio de Vicente,Rivo H. Rakotoaly,Samuel Dufour,Jan-Willem Veening,Eva Arrebola,Francisco M. Cazorla,Oscar P. Kuipers,Michel Paquot,Alejandro Pérez-García +9 more
TL;DR: The data have allowed us to conclude that the iturin and fengycin families of lipopeptides have a major role in the antagonism of B. subtilis toward P. fusca.
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Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels
Thomas Happi Emaga,Rado Herinavalona Andrianaivo,Bernard Wathelet,Jean Tchango Tchango,Michel Paquot +4 more
TL;DR: A study of the chemical composition of six varieties of fruit peels of the banana and plantain: dessert banana (Musa AAA), plantain (AAB), cooking banana (ABB), and hybrid banana (APB) at three stages of ripeness, was carried out in order to explore their potential applications.
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Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts
TL;DR: In this article, the pectins from sugar beet pulp were extracted in an aqueous acid medium under different conditions using a full two-state experimental design for three extraction parameters (pH, temperature and time).
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Dietary fibre components and pectin chemical features of peels during ripening in banana and plantain varieties.
TL;DR: It is showed that banana peels are a potential source of dietary fibres and pectins and the stage of maturation did not affect the dietary fibre yields and the composition in pectic polysaccharides in a consistent manner.
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Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia
TL;DR: The study of the functional properties of the dried “Ulva lactuca” algae proved that SWC, WHC and OHC of this alga varied with temperatures and that were comparable to those of some commercial fibre rich products.