R. Richoux

发表

Simultaneous Presence of PrtH and PrtH2 Proteinases in Lactobacillus helveticus Strains Improves Breakdown of the Pure αs1-Casein

J. Jardin, S. Lortal, D. Mollé, 2010, Applied and Environmental Microbiology.

Varied volatile compounds are produced by Propionibacterium freudenreichii in Emmental cheese

A. Thierry, M. Maillard, S. Lortal, 2004 .

Single-strain starter experimental cheese reveals anti-inflammatory effect of Propionibacterium freudenreichii CIRM BIA 129 in TNBS-colitis model

H. Falentin, S. Deutsch, G. Jan, 2015 .

Role of somatic cells on dairy processes and products: a review

V. Gagnaire, P. Martin, R. Richoux, 2014, Dairy science & technology.

Flow Cytometry Approach to Quantify the Viability of Milk Somatic Cell Counts after Various Physico-Chemical Treatments

V. Gagnaire, J. Mayol, M. Perruchot, 2015, PloS one.

Autolysis and related proteolysis in Swiss cheese for two Lactobacillus helveticus strains.

S. Deutsch, S. Lortal, F. Valence, 2000, The Journal of dairy research.

Autolysis of Lactobacillus helveticus and Propionibacterium freudenreichii in Swiss cheeses: first evidence by using species-specific lysis markers

A. Thierry, S. Lortal, A. Palva, 1998, Journal of Dairy Research.

Lactobacillus helveticus as a tool to change proteolysis and functionality in Swiss-type cheeses.

J. Jardin, S. Lortal, M. Madec, 2013, Journal of dairy science.

Somatic cell recovery by microfiltration technologies: A novel strategy to study the actual impact of somatic cells on cheese matrix

S. Parayre, M. Maillard, V. Gagnaire, 2017 .

Little Impact of NaCl Reduction in Swiss-Type Cheese

A. Thierry, J. Jardin, V. Briard-Bion, 2022, Frontiers in Nutrition.

Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese.

H. Falentin, S. Deutsch, A. Thierry, 2012, Food microbiology.

Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

A. Thierry, M. Maillard, S. Lortal, 2005 .

Enhancement of ethyl ester and flavour formation in Swiss cheese by ethanol addition

A. Thierry, M. Maillard, S. Lortal, 2008 .

Specific metabolic activity of ripening bacteria quantified by real-time reverse transcription PCR throughout Emmental cheese manufacture.

H. Falentin, A. Thierry, S. Parayre, 2010, International journal of food microbiology.

Combining selected immunomodulatory Propionibacterium freudenreichii and Lactobacillus delbrueckii strains: Reverse engineering development of an anti-inflammatory cheese.

Hélène Falentin, Emmanuelle Maguin, H. Falentin, 2016, Molecular nutrition & food research.

Combined temperature–time parameters during the pressing of curd as a tool to modulate the oiling-off of Swiss cheese

C. Lopez, V. Briard-Bion, R. Richoux, 2008 .

Impact of the proteolysis due to lactobacilli on the stretchability of Swiss-type cheese

R. Richoux, J. Kerjean, G. Roset, 2009 .

Influence of cryogenic cooling of cheese curd on yield and quality of semi-hard cheeses

D. Ibarra, R. Richoux, P. Privat, 2009 .

Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese

A. Thierry, R. Richoux, J. Kerjean, 2004 .

Time course and specificity of lipolysis in Swiss cheese.

A. Thierry, M. Maillard, J. Dherbécourt, 2010, Journal of Agricultural and Food Chemistry.