Daniel Roueyre

发表

Independent domestication events in the blue‐cheese fungus Penicillium roqueforti

A. Thierry, T. Giraud, R. C. Rodríguez de la Vega, 2020, Molecular ecology.

Independent domestication events in the blue-cheese fungus Penicillium roqueforti

A. Thierry, T. Giraud, R. C. Rodríguez de la Vega, 2018, bioRxiv.

Domestication in dry‐cured meat Penicillium fungi: Convergent specific phenotypes and horizontal gene transfers without strong genetic subdivision

T. Giraud, J. Dupont, J. Houbraken, 2023, Evolutionary applications.

Title: Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavour and texture in blue cheeses Running title: Impact of mold population impact on blue cheeses Authors:

T. Giraud, Réné, Christophe, 2020 .

Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavour and texture in blue cheeses

T. Giraud, P. Bonnarme, C. Chassard, 2020, bioRxiv.

Strong effect of Penicillium roqueforti populations on volatile and metabolic 1 compounds responsible for aromas , flavor and texture in blue cheeses 2 3 Running title : Impact of mold population on blue cheeses 4 5

T. Giraud, P. Bonnarme, C. Chassard, 2021 .

Footprints of domestication in dry-cured meat Penicillium fungi: convergent specific phenotypes and horizontal gene transfers sequences of single-copy orthologs using translatorX v1.1 and default parameters Detection of selection: SnIPRE Horizontal between Multiple Cheese-Associated Growth on Salt S

T. Giraud, J. Dupont, R. Debuchy, 2022 .

Domestication in dry-cured meat Penicillium fungi : convergent specific phenotypes and 1 horizontal gene transfers without strong genetic subdivision 2 3 Running title : Footprints of domestication in dry-cured meat Penicillium fungi 4 5 6

T. Giraud, J. Dupont, J. Houbraken, 2023 .

Carotenoids from the ripening bacterium Brevibacterium linens impart color to the rind of the French cheese, Fourme de Montbrison (PDO)

L. Mondello, C. Monnet, F. Cacciola, 2019, Natural product research.

Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavour and texture in blue cheeses Authors:

A. Branca, Daniel Roueyre, Thibault Caron, 2020 .

Domestication in dry-cured meat Penicillium fungi: convergent specific phenotypes and horizontal gene transfers without strong genetic subdivision

T. Giraud, J. Dupont, J. Houbraken, 2023, bioRxiv.