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Daniel Jacob

I am responsible for the design and/or adaptation of (bio)informatics tools facilitating the capture, storage and use of experimental data in the field of metabolomics and associated metadata. I am also responsible, through scientific monitoring of the field, for the development and/or adaptation of data processing methods (data processing & data mining), for the development and/or deployment of solutions allowing the exploration (data explorer), visualization (data visualization) and data accessibility (open data, FAIR).
67%
Libre accès
6
Documents
Affiliations actuelles
  • 1002364
  • 1157882
  • 1091002
Identifiants chercheurs

Présentation

Domaines de recherche


Compétences

Data mining Data management

Publications

marie-helene-famelart
Image document

Whey drainage during soft cheese manufacture and properties of drained curd as modified by casein concentration, whey protein to casein ratio, and pasteurisation of milk

 Célina Daviau , Alice Pierre , Marie-Hélène Famelart , Henri Goudédranche , Daniel Jacob
Le Lait, 2000, 80 (6), pp.573-587. ⟨10.1051/lait:2000145⟩
Article dans une revue hal-00895445v1

Characterization of whey drainage kinetics during soft cheese manufacture in relation with the physicochemical and technological factors, pH and renneting, casein concentration and ionic strength of milk

 C. Daviau , A. Pierre , Marie-Hélène Famelart , H. Goudedranche , D. Jacob
Lait, 2000, 80 (4), pp.417-432
Article dans une revue hal-02693972v1

Residual amount of water in a draining curd of camembert cheese and physicochemical characteristics of the drained curd as modified by the pH at renneting, the casein concentration and the ionic strenght of milk

 C. Daviau , A. Pierre , Marie-Hélène Famelart , H. Goudedranche , D. Jacob
Lait, 2000, 80, pp.555-571
Article dans une revue hal-02693765v1
Image document

Residual amount of water in a draining curd of camembert cheese and physicochemical characteristics of the drained curd as modified by the pH at renneting, the casein concentration and the ionic strength of milk

 Célina Daviau , Alice Pierre , Marie-Hélène Famelart , Henri Goudédranche , Daniel Jacob
Le Lait, 2000, 80 (6), pp.555-571. ⟨10.1051/lait:2000103⟩
Article dans une revue hal-00895451v1
Image document

Whey drainage during soft cheese manufacture and properties of drained curd as modified by casein concentration, whey protein to casein ratio, and pasteurisation of milk

 Célina Daviau , Alice Pierre , Marie-Hélène Famelart , Henri Goudédranche , Daniel Jacob
Lait, 2000, 80 (6), pp.573 - 587. ⟨10.1051/lait:2000145⟩
Article dans une revue hal-02263108v1
Image document

Characterisation of whey drainage kinetics during soft cheese manufacture in relation with the physicochemical and technological factors, pH at renneting, casein concentration and ionic strength of milk

 Célina Daviau , Alice Pierre , Marie-Hélène Famelart , Henri Goudédranche , Daniel Jacob
Le Lait, 2000, 80 (4), pp.417-432. ⟨10.1051/lait:2000135⟩
Article dans une revue hal-00895428v1