R. Boutrou

发表

Multi-Criteria Reverse Engineering for Food: Genesis and Ongoing Advances

E. Lutton, F. Taillandier, N. Boukhelifa, 2019, Food Engineering Reviews.

A standardised static in vitro digestion method suitable for food - an international consensus.

M. Corredig, R. Singh, A. Brodkorb, 2014, Food & function.

INFOGEST static in vitro simulation of gastrointestinal food digestion

M. Corredig, R. Singh, A. Brodkorb, 2019, Nature Protocols.

Diversity and potentiality of multi-criteria decision analysis methods for agri-food research

R. Sabbadin, J. Aubin, H. V. D. van der Werf, 2020, Agronomy for Sustainable Development.

Interests in Geotrichum candidum for cheese technology.

R. Boutrou, M. Guéguen, R Boutrou, 2005, International journal of food microbiology.

Contribution of Geotrichum candidum to the proteolysis of soft cheese

J. Gassi, R. Boutrou, Liliane Kerriou, 2006 .

β-Casein(94-123)-derived peptides differently modulate production of mucins in intestinal goblet cells

J. Jardin, R. Boutrou, G. Henry, 2014, Journal of Dairy Research.

Identification and characterization of Streptococcus thermophilus strains by pulsed-field gel electrophoresis

R. Boutrou, D. Thuault, C. Bourgeois, 1995 .

Phosphorylation and coordination bond of mineral inhibit the hydrolysis of the beta-casein (1-25) peptide by intestinal brush-border membrane enzymes.

J. Jardin, R. Boutrou, J. Léonil, 2010, Journal of agricultural and food chemistry.

Sequential release of milk protein-derived bioactive peptides in the jejunum in healthy humans.

J. Jardin, R. Boutrou, D. Dupont, 2013, The American journal of clinical nutrition.

Glycosylations of kappa-casein-derived caseinomacropeptide reduce its accessibility to endo- but not exointestinal brush border membrane peptidases.

J. Jardin, R. Boutrou, D. Tomé, 2008, Journal of agricultural and food chemistry.

Plastics in a circular economy: Mitigating the ambiguity of widely-used terms from stakeholders consultation

S. Aubin, R. Boutrou, P. Buche, 2022, Environmental Science & Policy.

Circular Economy Applied to Organic Residues and Wastewater: Research Challenges

E. Trably, N. Bernet, B. Bakan, 2021, Waste and Biomass Valorization.

Bioactive Peptides Derived From Food Proteins

R. Boutrou, D. Rémond, I. Savary-Auzeloux, 2016 .

INFOGEST static in vitro simulation of gastrointestinal food digestion

M. Corredig, R. Singh, A. Brodkorb, 2019, Nature Protocols.

How can the peptides produced from Emmental cheese give some insights on the structural features of the paracasein matrix

R. Boutrou, V. Gagnaire, J. Léonil, 2001 .

Identification of caseinophosphopeptides generated through in vitro gastro-intestinal digestion of Beaufort cheese

R. Boutrou, D. Mollé, N. Oulahal, 2011 .

Enzymes to unravel bioproducts architecture.

Sophie Barbe, Claire Bourlieu, Gabriel Paës, 2020, Biotechnology advances.

A novel bioactive peptide from yoghurts modulates expression of the gel-forming MUC2 mucin as well as population of goblet cells and Paneth cells along the small intestine.

R. Boutrou, G. Henry, J. Léonil, 2013, The Journal of nutritional biochemistry.

On the trail of milk bioactive peptides in human and animal intestinal tracts during digestion: A review

R. Boutrou, G. Henry, L. Sánchez-Rivera, 2015 .

Evidences for synergistic effects of Geotrichum candidum on Penicillium camembertii growing on cheese juice

C. Couriol, Rachel Boutrou, Majda Aziza, 2005 .

The (193-209) 17-residues peptide of bovine β-casein is transported through Caco-2 monolayer.

R. Boutrou, D. Dupont, D. Mollé, 2010, Molecular nutrition & food research.

Simple Tests for Predicting the Lytic Behavior and Proteolytic Activity of Lactococcal Strains in Cheese

R. Boutrou, V. Monnet, J. Gripon, 1998 .

Changes in the composition of juice expressed from Camembert cheese during ripening

R. Boutrou, F. Gaucheron, F. Michel, 1999 .

Enhanced proteolytic activities of Geotrichum candidum and Penicillium camembertii in mixed culture

R. Boutrou, A. Amrane, M. Aziza, 2006 .

Structure development in a soft cheese curd model during manufacture in relation to its biochemical characteristics.

J. Gassi, R. Boutrou, F. Gaucheron, 2002, The Journal of dairy research.

C-terminal end of $\kappa$-casein is hydrolysed before renneting during soft cheese manufacture

R. Boutrou, D. Mollé, J. Léonil, 2003 .

Action of the lactococcal proteinase during Camembert-type curd making

R. Boutrou, D. Mollé, J. Léonil, 2001 .

Lactococcal Lysis and Curd Proteolysis: Two Predictable Events Important for the Development of Cheese Flavour

R. Boutrou, V. Monnet, J. Gripon, 1998 .

A primer on predictive techniques for food and bioresources transformation processes

O. Vitrac, R. Boutrou, A. Tonda, 2023, Journal of Food Process Engineering.

INFOGEST static in vitro simulation of 1 gastrointestinal food digestion 2 3

M. Corredig, R. Singh, A. Brodkorb, 2019 .

Heat Treatment of Milk During Powder Manufacture Increases Casein Resistance to Simulated Infant Digestion

J. Jardin, B. Haab, R. Boutrou, 2010 .

C-terminal end of-casein is hydrolysed before renneting during soft cheese manufacture

R. Boutrou, D. Mollé, J. Léonil, 2003 .

A chromatographic procedure for semi-quantitative evaluation of caseinphosphopeptides in cheese

J. Jardin, R. Boutrou, D. Mollé, 2009 .

A standardised static in vitro digestion method suitable for food - an international consensus.

M. Corredig, A. Brodkorb, B. Kirkhus, 2014, Food & function.