Thierry, Anne, 19..-...., iNRA
Anne Thierry researcher
VIAF ID: 526144782715640055979 (Personal)
Permalink: http://viaf.org/viaf/526144782715640055979
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Works
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Accumulation of intracellular glycogen and trehalose by Propionibacterium freudenreichii under conditions mimicking cheese ripening in the cold |
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The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development |
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Article |
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Comparison of amplified ribosomal DNA restriction analysis, peptidoglycan hydrolase and biochemical profiles for rapid dairy propionibacteria species identification |
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The complete genome of Propionibacterium freudenreichii CIRM-BIA1, a hardy actinobacterium with food and probiotic applications |
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Construction de la qualité sensorielle des fromages de type Cantal : rôle des interactions entre les communautés microbiennes et la composition de la matière grasse laitière des fromages |
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Cultures antifongiques applicables comme ferments de bioprotection dans les produits laitiers : sélection, évaluation à l'échelle pilote et identification de composés supports de l'activité |
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Dairy science and technology |
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Detection of aminotransferase activity of Propionibacterium freudenreichii after SDS-PAGE. |
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Development of antifungal ingredients for dairy products: From in vitro screening to pilot scale application |
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Development of sensory quality of Cantal-type cheeses : effect of interaction between microbial communities and the composition of milk fat in cheeses. |
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Diversité génétique et phénotypique de souches sauvages de bactéries propioniques laitières isolées au Brésil |
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First mass spectrometry metabolic fingerprinting of bacterial metabolism in a model cheese |
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Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds |
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Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products |
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Independent domestication events in the blue-cheese fungus Penicillium roqueforti |
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Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese |
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Lactofermentation des légumes : de la transformation à la vente : [guide pratique] |
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Lipolyse dans le fromage : implication des enzymes de Propionibacterium freudenreichii dans l’emmental |
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Metabolomics : towards a new comprehension of cheese ripening. |
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La métabolomique : vers une nouvelle compréhension de l’affinage du fromage |
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A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds |
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Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures |
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Molecular characterisation of Staphylococcus aureus strains isolated from small and large ruminants reveals a host rather than tissue specificity |
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Production of branched-chain aroma compounds by Propionibacterium freudenreichii: links with the biosynthesis of membrane fatty acids. |
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Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese |
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The secreted esterase of Propionibacterium freudenreichii has a major role in cheese lipolysis |
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Time course and specificity of lipolysis in Swiss cheese |
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