C. Le Boucher

LC–HRMS fingerprinting as an efficient approach to highlight fine differences in cheese metabolome during ripening

B. Le Bizec, A. Thierry, S. Lortal, 2015, Metabolomics.

Assessment of Probiotic Viability during Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR Quantification

G. LaPointe, D. Roy, C. Le Boucher, 2012, Front. Microbio..

First mass spectrometry metabolic fingerprinting of bacterial metabolism in a model cheese.

B. Le Bizec, A. Thierry, M. Maillard, 2013, Food chemistry.

Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese

B. Le Bizec, A. Thierry, M. Maillard, 2015, Applied and Environmental Microbiology.

LC–HRMS fingerprinting as an efficient approach to highlight fine differences in cheese metabolome during ripening

B. Le Bizec, A. Thierry, S. Lortal, 2015, Metabolomics.