Y. Vayssier

Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link

M. Bensoussan, J. Belin, Nathalie Jollivet, 1994, Journal of Dairy Research.

Enhanced inhibitory effect of lactic acid on growth kinetics of Streptococcus cremoris during nutritional medium limitations

A. Pareilleux, Y. Vayssier, B. Bibal, 1989, Applied Microbiology and Biotechnology.

Influence of pH, lactose and lactic acid on the growth of Streptococcus cremoris: a kinetic study

G. Goma, A. Pareilleux, Y. Vayssier, 1988, Applied Microbiology and Biotechnology.

Simultaneous HPLC Determination of Sugars, Organic Acids and Ethanol in Sourdough Process

D. Lefebvre, Y. Vayssier, Valérie Gabriel, 2002 .

High‐concentration cultivation of Lactococcus cremoris in a cell‐recycle reactor

G Goma, G. Goma, A Pareilleux, 1991, Biotechnology and bioengineering.

Comparison of Volatile Flavor Compounds Produced by Ten Strains of Penicillium camemberti Thom

J. Belin, Nathalie Jollivet, Y. Vayssier, 1993 .

Study of the behaviour of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough breadmaking process

D. Lefebvre, Y. Vayssier, P. Rabier, 2006 .

Production of volatile compounds in liquid cultures by six strains of coryneform bacteria

J. Belin, Nathalie Jollivet, Y. Vayssier, 1992, Applied Microbiology and Biotechnology.