E. Beuvier

发表

Genetic parameters for cheese-making properties and milk composition predicted from mid-infrared spectra in a large data set of Montbéliarde cows.

D. Boichard, M. Brochard, V. Wolf, 2018, Journal of dairy science.

Diversity of Geotrichum candidumStrains Isolated from Traditional Cheesemaking Fabrications in France

M. Guéguen, R. Grappin, D. R. Benson, 2001, Applied and Environmental Microbiology.

Enterotoxin D producing strains of Staphylococcus aureus are typeable by pulsed-field gel electrophoresis (PFGE)

A. Kodjo, E. Beuvier, J. Chamba, 2005 .

Influence of the Backslopping Practice on the Microbial Diversity of the Lactococcus Population in a Model Cheesemaking

M. Dalmasso, E. Beuvier, Y. Bouton, 2011 .

Whole-Genome Sequencing and Annotation of Clostridium tyrobutyricum Strain Cirm BIA 2237, Isolated from Silage

C. Achilleos, R. Cachon, E. Beuvier, 2019, Microbiology Resource Announcements.

Determination of bovine lactoferrin concentrations in cheese with specific monoclonal antibodies

D. Dupont, E. Beuvier, B. Martin, 2006 .

Development and evaluation of a monoclonal antibody-based inhibition ELISA for the quantification of chymosin in solution.

D. Dupont, C. Achilleos, E. Beuvier, 2015, Journal of agricultural and food chemistry.

Characterization of the lactic acid bacteria in artisanal dairy products

P. Cocconcelli, M. Rea, M. Medina, 1997, Journal of Dairy Research.

Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk

S. Pochet, S. Buchin, E. Beuvier, 1997 .

Fabrications in France Isolated from Traditional Cheesemaking Strains Geotrichum candidum Diversity of

M. Guéguen, R. Grappin, D. R. Benson, 2001 .

Discrimination of Staphylococcus aureus strains from different species of Staphylococcus using Fourier transform infrared (FTIR) spectroscopy.

G. Mazerolles, A. Kodjo, E. Beuvier, 2006, International journal of food microbiology.

Effects of n-3 fatty acid sources on butter and hard cooked cheese; technological properties and sensory quality

S. Buchin, J. Peyraud, E. Beuvier, 2018, International Dairy Journal.

Identification and biotyping of coagulase positive staphylococci (CPS) in ripened French raw milk cheeses and their in vitro ability to produce enterotoxins

G. Mazerolles, A. Kodjo, E. Beuvier, 2004 .

Application of specific starters for the manufacture of Venaco cheese

E. Beuvier, J. Cachenaut, Y. Noël, 2005 .

Genotypic characterisation of the dynamics of the lactic acid bacterial population of Comté cheese

E. Beuvier, F. Berthier, F. Dufrene, 2004 .

Heat resistance of wild Lactococcus lactis strains under a thermal gradient of cooked cheese, in milk and in mini-cheeses

S. Jeanson, R. Grappin, E. Beuvier, 2003 .

Influence of raw milk microflora on the characteristics of Swiss-type cheeses. / Evolution of microflora during ripening and characterization of facultatively heterofermentative lactobacilli

E. Beuvier, Y. Demarigny, G. Duboz, 1996 .

Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese.

S. Pochet, S. Buchin, E. Beuvier, 2009, Food microbiology.

Advances in the biochemistry and microbiology of Swiss-typecheeses

S. Pochet, R. Grappin, E. Beuvier, 1999 .

Raw Milk Cheeses

S. Buchin, E. Beuvier, 2004 .

Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers

R. Grappin, E. Beuvier, F. Berthier, 2001 .

Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese

Eric Beuvier, R. Grappin, E. Beuvier, 1997 .

Green strategies to control redox potential in the fermented food industry.

R. Cachon, J. De Coninck, P. Gaudu, 2022, Food research international.

A simple micro-batch ion-exchange resin extraction method coupled with reverse-phase HPLC (MBRE-HPLC) to quantify lactoferrin in raw and heat-treated bovine milk.

S. Pochet, E. Beuvier, C. Arnould, 2018, Food chemistry.

Influence of Pasteurization and Fat Composition of Milk on the Volatile Compounds and Flavor Characteristics of a Semi-hard Cheese

S. Pochet, J. Berdagué, S. Buchin, 1998 .

Quantification of pepsin in rennet using a monoclonal antibody-based inhibition ELISA

D. Dupont, C. Achilleos, E. Beuvier, 2017 .

Milk acidification by Lactococcus lactis is improved by decreasing the level of dissolved oxygen rather than decreasing redox potential in the milk prior to inoculation.

S. Jeanson, P. Neveu, N. Hilgert, 2009, International journal of food microbiology.

Mid-infrared spectrometry prediction of the cheese-making properties of raw Montbéliarde milks from herds and cheese dairy vats used for the production of Protected Designation of Origin and Protected Geographical Indication cheeses in Franche-Comté.

N. Gaudillière, V. Wolf, C. Laithier, 2020, Journal of dairy science.

Characterization of the non-coagulating enzyme fraction of different milk-clotting preparations

C. Achilleos, V. Gagnaire, E. Beuvier, 2011 .

Effect of a diet supplemented with fat from pressed-cooked cheese, butter or palm oil on blood lipids, faecal fat excretion and body composition of rats

L. Bretillon, R. Bergès, O. Berdeaux, 2019, International Dairy Journal.

Short communication: Confirmation of candidate causative variants on milk composition and cheesemaking properties in Montbéliarde cows.

D. Boichard, S. Fritz, M. Brochard, 2018, Journal of dairy science.

An immunoassay to assess lamb and kid rennets authenticity

C. Achilleos, E. Beuvier, C. Arnould, 2017 .

Swiss-type cheeses : II. Biochemical and sensory characteristics

S. Pochet, S. Buchin, R. Grappin, 1997 .

Influence of raw milk microflora on the characteristics of swiss-type cheeses : II. Biochemical and sensory characteristics

S. Pochet, S. Buchin, R. Grappin, 1997 .

Comparison of Bayesian and partial least squares regression methods for mid-infrared prediction of cheese-making properties in Montbéliarde cows.

D. Boichard, V. Wolf, C. Laithier, 2019, Journal of dairy science.

A procedure for reproducible measurement of redox potential (Eh) in dairy processes

P. Gervais, S. Jeanson, J. Coninck, 2013 .

Bioinformatics and metabolic flux analysis highlight a new mechanism involved in lactate oxidation in Clostridium tyrobutyricum

R. Cachon, E. Beuvier, H. Licandro, 2023, International Microbiology.

The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses.

E. Beuvier, G. Duboz, 2013, Microbiology spectrum.

Whole-Genome Sequencing and Annotation of Clostridium tyrobutyricum Strain Cirm BIA 2237, Isolated from Silage

C. Achilleos, R. Cachon, E. Beuvier, 2019, Microbiology Resource Announcements.

The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses

E. Beuvier, G. Duboz, 2013, Microbiology spectrum.