Pierre-André Marechal

Documents

Identifiants chercheurs

pierre-andre-marechal
IdRef : 09085909X
0000-0003-2698-7467

Présentation

Publications

	Oxidative stress resistance during dehydration of three non-Saccharomyces wine yeast strains Antonio de Anchieta Câmara , Pierre-André Marechal , Raphaëlle Tourdot-Maréchal , Florence Husson Food Research International, 2019, 123, pp.364-372. ⟨10.1016/j.foodres.2019.04.059⟩ Article dans une revue hal-02173093v1
	Dehydration stress responses of yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans: Effects of glutathione and trehalose biosynthesis Antonio de Anchieta Câmara , Pierre-André Marechal , Raphaelle Tourdot-Maréchal , Florence Husson Food Microbiology, 2019, 79, pp.137-146. ⟨10.1016/j.fm.2018.12.008⟩ Article dans une revue hal-02173665v1
	Cottage Level Cassava Starch Processing Systems in Colombia and Vietnam G. Da , D. Dufour , A. Giraldo , M. Moreno , T. Tran Food and Bioprocess Technology, 2013, 6 (8), pp.2213--2222. ⟨10.1007/s11947-012-0810-0⟩ Article dans une revue hal-01668030v1
	A shift to 50°C provokes death in distinct ways for glucose‐ and oleate‐grown cells of Yarrowia lipolytica T.M.N. Ta , L. Cao‐hoang , C. Romero‐guido , M. Lourdin , H. Phan‐thi Applied Microbiology and Biotechnology, 2012, 93 (5), pp.2125--2134. ⟨10.1007/s00253-011-3537-3⟩ Article dans une revue hal-01668031v1
	Modeling small‐scale cassava starch extraction. Simulation of the reduction of water consumption through a recycling process Guillaume Da , Eric Ferret , Pierre-André Marechal , M.L. Thanh , Claude Marouze Process Biochemistry, 2010, 45 (11), pp.1837--1842. ⟨10.1016/j.procbio.2010.05.001⟩ Article dans une revue hal-01668034v1
	New insights into the effect of medium‐chain‐length lactones on yeast membranes. Importance of the culture medium T.M. Ngoc Ta , L. Cao‐hoang , H. Phan‐thi , H.D. Tran , N. Souffou Applied Microbiology and Biotechnology, 2010, 87 (3), pp.1089--1099. ⟨10.1007/s00253-010-2560-0⟩ Article dans une revue hal-01668032v1
	Inactivation of Escherichia coli and Lactobacillus plantarum in relation to membrane permeabilization due to rapid chilling followed by cold storage L. Cao‐hoang , Frédéric Dumont , Pierre-André Marechal , Patrick Gervais Archives of Microbiology, 2010, 192 (4), pp.299--305. ⟨10.1007/s00203-010-0555-y⟩ Article dans une revue hal-01668033v1
	Synergistic action of rapid chilling and nisin on the inactivation of Escherichia coli L. Cao‐hoang , Pierre-André Marechal , M. Le‐thanh , Patrick Gervais Applied Microbiology and Biotechnology, 2008, 79 (1), pp.105--109. ⟨10.1007/s00253-008-1402-9⟩ Article dans une revue hal-01668036v1
	Fluorescent probes to evaluate the physiological state and activity of microbial biocatalysts: a guide for prokaryotic and eukaryotic investigation. Lan Cao-Hoang , Pierre-André Marechal , Mai Lê-Thanh , Patrick Gervais , Yves Waché Biotechnology Journal, 2008, 3 (7), pp.890-903. ⟨10.1002/biot.200700206⟩ Article dans une revue hal-00368183v1
	Cassava starch processing at small scale in North Vietnam Guillaume Da , Dominique Dufour , Claude Marouzé , M.L. Thanh , Pierre-André Marechal Starch/Stärke, 2008, 60 (7), pp.358--372. ⟨10.1002/star.200800202⟩ Article dans une revue hal-01668037v1
	Rates of chilling to 0°C: Implications for the survival of microorganisms and relationship with membrane fluidity modifications L. Cao‐hoang , Frédéric Dumont , Pierre-André Marechal , M. Le‐thanh , Patrick Gervais Applied Microbiology and Biotechnology, 2008, 77 (6), pp.1379--1387. ⟨10.1007/s00253-007-1279-z⟩ Article dans une revue hal-01668035v1
	67. Controlling the cooling kinetics to monitor the microbial conservation at 0°C Lan H. Cao , Frédéric Dumont , Pierre-André Marechal Cryobiology, 2006, 53 (3), pp.396. ⟨10.1016/j.cryobiol.2006.10.068⟩ Article dans une revue hal-01668039v1
	Involvement of two specific causes of cell mortality in freeze‐thaw cycles with freezing to ‐196°C Frédéric Dumont , Pierre-André Marechal , Patrick Gervais Applied and Environmental Microbiology, 2006, 72 (2), pp.1330--1335. ⟨10.1128/AEM.72.2.1330-1335.2006⟩ Article dans une revue hal-01668038v1
	Combined cold, acid, ethanol shocks in Oenococcus oeni: Effects on membrane fluidity and cell viability Son Chu‐ky , Raphaëlle Tourdot‐marechal , Pierre-André Marechal , Jean Guzzo Biochimica et Biophysica Acta:Biomembranes, 2005, 1717 (2), pp.118--124. ⟨10.1016/j.bbamem.2005.09.015⟩ Article dans une revue hal-01668040v1
	Cell Size and Water Permeability as Determining Factors for Cell Viability after Freezing at Different Cooling Rates Frédéric Dumont , Pierre-André Marechal , Patrick Gervais Applied and Environmental Microbiology, 2004, 70 (1), pp.268--272. ⟨10.1128/AEM.70.1.268-272.2004⟩ Article dans une revue hal-01668041v1
	Influence of cooling rate on Saccharomyces cerevisiae destruction during freezing: unexpected viability at ultra‐rapid cooling rates Frédéric Dumont , Pierre-André Marechal , Patrick Gervais Cryobiology, 2003, 46 (1), pp.33--42. ⟨10.1016/s0011-2240(02)00161-x⟩ Article dans une revue hal-01668042v1
	The effect of osmotic pressure on the membrane fluidity of Saccharomyces cerevisiae at different physiological temperatures Céline Laroche , Laurent Beney , Pierre-André Marechal , Patrick Gervais Applied Microbiology and Biotechnology, 2001, 56 (1-2), pp.249--254. ⟨10.1007/s002530000583⟩ Article dans une revue hal-01668043v1
	Coupling effects of osmotic pressure and temperature on the viability of Saccharomyces cerevisiae Laurent Beney , Pierre-André Marechal , Patrick Gervais Applied Microbiology and Biotechnology, 2001, 56 (3-4), pp.513--516. ⟨10.1007/s002530100619⟩ Article dans une revue hal-01668044v1
	Osmotic destruction of Saccharomyces cerevisiae is not related to a high water flow rate across the membrane Laurent Beney , Iñigo Marti\\'Nez De Marañón , Pierre-André Marechal , Sylvie Moundanga , Patrick Gervais Biochemical Engineering Journal, 2001, 9 (3), pp.205--210. ⟨10.1016/s1369-703x(01)00145-0⟩ Article dans une revue hal-01668045v1
	Influence of thermal and osmotic stresses on the viability of the yeast Saccharomyces cerevisiae Laurent Beney , Iñigo Marti\\'Nez De Marañón , Pierre-André Marechal , Patrick Gervais International Journal of Food Microbiology, 2000, 55 (1-3), pp.275--279. ⟨10.1016/s0168-1605(00)00203-8⟩ Article dans une revue hal-01668046v1
	Influence of rehydration intensity on the viability of yeast Saccharomyces cerevisiae Laurent Beney , Pierre-André Marechal , Patrick Gervais Comparative Biochemistry and Physiology - Part A: Molecular and Integrative Physiology, 2000, 126, pp.13. ⟨10.1016/S1095-6433(00)80023-9⟩ Article dans une revue hal-02294190v1
	Saccharomyces cerevisiae viability is strongly dependant on rehydration kinetics and the temperature of dried cells Isabelle Poirier , Pierre-André Marechal , Stéphane Richard , Patrick Gervais Journal of Applied Microbiology, 1999, 86 (1), pp.87--92. ⟨10.1046/j.1365-2672.1999.00638.x⟩ Article dans une revue hal-01668048v1
	The importance of the kinetics of application of physical stresses on the viability of microorganisms: Significance for minimal food processing Pierre-André Marechal , I. Martínez De Marnañón , Isabelle Poirier , Patrick Gervais Trends in Food Science and Technology, 1999, 10 (1), pp.15--20. ⟨10.1016/S0924-2244(99)00012-6⟩ Article dans une revue hal-01668047v1
	Viability of lactic bacteria submitted to dehydration: Importance of the dehydration kinetics \textbar Servie des bactéries lactiques soumises à la déshydratation : Importance de la cinétique de déshydratation Isabelle Poirier , Pierre-André Marechal , Patrick Gervais Lait, 1998, 78 (1), pp.173--180 Article dans une revue hal-01668050v1
	Survie des bactéries lactiques soumises à la déshydratation : importance de la cinétique de déshydratation Isabelle Poirier , Pierre-André Marechal , Patrick Gervais Le Lait, 1998, 78 (1), pp.173-180 Article dans une revue hal-00929577v1
	Escherichia coli and Lactobacillus plantarum responses to osmotic stress Isabelle Poirier , Pierre-André Marechal , C. Evrard , Patrick Gervais Applied Microbiology and Biotechnology, 1998, 50 (6), pp.704--709. ⟨10.1007/s002530051354⟩ Article dans une revue hal-01668051v1
	Effects of the kinetics of water potential variation on bacteria viability Isabelle Poirier , Pierre-André Marechal , Patrick Gervais Journal of Applied Microbiology, 1997, 82 (1), pp.101--106. ⟨10.1111/j.1365-2672.1997.tb03303.x⟩ Article dans une revue hal-01668052v1
	Microscopic study of starch gelatinization under high hydrostatic pressure Jean-Paul Douzals , Pierre-André Marechal , Jean Claude Coquille , Patrick Gervais Journal of Agricultural and Food Chemistry, 1996, 44 (6), pp.1403--1408. ⟨10.1021/jf950239c⟩ Article dans une revue hal-01668056v1
	Passive response of Saccharomyces cerevisiae to osmotic shifts: Cell volume variations depending on the physiological I.M. de Marañon , Pierre-André Marechal , Patrick Gervais Biochemical and Biophysical Research Communications, 1996, 227 (2), pp.519--523. ⟨10.1006/bbrc.1996.1539⟩ Article dans une revue hal-01668053v1
	Comparative study of thermal and high pressure treatments upon wheat starch suspensions Jean-Paul Douzals , Pierre-André Marechal , Jean Claude Coquille , Patrick Gervais Progress in Biotechnology, 1996, 13 (C), pp.433--438. ⟨10.1016/S0921-0423(06)80075-4⟩ Article dans une revue hal-01668057v1
	Water relations of solid state fermentation Patrick Gervais , Pierre-André Marechal , Paul Molin Journal of Scientific and Industrial Research, 1996, 55 (5-6), pp.343--357 Article dans une revue hal-01668054v1
	Thermodynamics of yeast cell osmoregulation: Passive mechanisms Patrick Gervais , Paul Molin , Pierre-André Marechal , C. Herail‐foussereau Journal of Biological Physics, 1996, 22 (2), pp.73--86. ⟨10.1007/BF00954456⟩ Article dans une revue hal-01668055v1
	A new design intended to relate high pressure treatment to yeast cell mass transfer Jean-Marie Perrier-Cornet , Pierre-André Marechal , Patrick Gervais Journal of Biotechnology, 1995, 41 (1), pp.49--58. ⟨10.1016/0168-1656(95)00052-r⟩ Article dans une revue hal-01668059v1
	Yeast cell responses to water potential variations Pierre-André Marechal , I.M. De Marañon , Paul Molin , Patrick Gervais International Journal of Food Microbiology, 1995, 28 (2), pp.277--287. ⟨10.1016/0168-1605(95)00063-1⟩ Article dans une revue hal-01668058v1
	Yeast resistance to high levels of osmotic pressure: Influence of kinetics Patrick Gervais , Pierre-André Marechal Journal of Food Engineering, 1994, 22 (1-4), pp.399--407. ⟨10.1016/0260-8774(94)90042-6⟩ Article dans une revue hal-01668061v1
	Yeast viability related to water potential variation: influence of the transient phase Pierre-André Marechal , Patrick Gervais Applied Microbiology and Biotechnology, 1994, 42 (4), pp.617--622. ⟨10.1007/BF00173929⟩ Article dans une revue hal-01668060v1
	Medium hydration effects on the growth of Trichoderma viride Patrick Gervais , Pierre-André Marechal , T. Voirin Journal of Food Science, 1993, 58 (6), pp.1346--1348. ⟨10.1111/j.1365-2621.1993.tb06180.x⟩ Article dans une revue hal-01668062v1
	Effects of the kinetics of osmotic pressure variation on yeast viability Patrick Gervais , Pierre-André Marechal , P. Molin Biotechnology and Bioengineering, 1992, 40 (11), pp.1435--1439. ⟨10.1002/bit.260401119⟩ Article dans une revue hal-01668063v1
	Development of a sensor allowing the evaluation of the osmotic pressure of liquid media Pierre-André Marechal , Patrick Gervais Biotechnology and Bioengineering, 1991, 38 (7), pp.797--801. ⟨10.1002/bit.260380714⟩ Article dans une revue hal-01668064v1

	L’industrie alimentaire du futur passe par le numérique. Rémi Aubry , Christophe Benavent , Didier Beudon , Stéphanie Bordes , Christian Briand 2016, 37 p Autre publication scientifique hal-01608358v1

Pierre-André Marechal

Présentation

Publications

Oxidative stress resistance during dehydration of three non-Saccharomyces wine yeast strains

Dehydration stress responses of yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans: Effects of glutathione and trehalose biosynthesis

Cottage Level Cassava Starch Processing Systems in Colombia and Vietnam

A shift to 50°C provokes death in distinct ways for glucose‐ and oleate‐grown cells of Yarrowia lipolytica

Modeling small‐scale cassava starch extraction. Simulation of the reduction of water consumption through a recycling process

New insights into the effect of medium‐chain‐length lactones on yeast membranes. Importance of the culture medium

Inactivation of Escherichia coli and Lactobacillus plantarum in relation to membrane permeabilization due to rapid chilling followed by cold storage

Synergistic action of rapid chilling and nisin on the inactivation of Escherichia coli

Fluorescent probes to evaluate the physiological state and activity of microbial biocatalysts: a guide for prokaryotic and eukaryotic investigation.

Cassava starch processing at small scale in North Vietnam

Rates of chilling to 0°C: Implications for the survival of microorganisms and relationship with membrane fluidity modifications

67. Controlling the cooling kinetics to monitor the microbial conservation at 0°C

Involvement of two specific causes of cell mortality in freeze‐thaw cycles with freezing to ‐196°C

Combined cold, acid, ethanol shocks in Oenococcus oeni: Effects on membrane fluidity and cell viability

Cell Size and Water Permeability as Determining Factors for Cell Viability after Freezing at Different Cooling Rates

Influence of cooling rate on Saccharomyces cerevisiae destruction during freezing: unexpected viability at ultra‐rapid cooling rates

The effect of osmotic pressure on the membrane fluidity of Saccharomyces cerevisiae at different physiological temperatures

Coupling effects of osmotic pressure and temperature on the viability of Saccharomyces cerevisiae

Osmotic destruction of Saccharomyces cerevisiae is not related to a high water flow rate across the membrane

Influence of thermal and osmotic stresses on the viability of the yeast Saccharomyces cerevisiae

Influence of rehydration intensity on the viability of yeast Saccharomyces cerevisiae

Saccharomyces cerevisiae viability is strongly dependant on rehydration kinetics and the temperature of dried cells

The importance of the kinetics of application of physical stresses on the viability of microorganisms: Significance for minimal food processing

Viability of lactic bacteria submitted to dehydration: Importance of the dehydration kinetics \textbar Servie des bactéries lactiques soumises à la déshydratation : Importance de la cinétique de déshydratation

Survie des bactéries lactiques soumises à la déshydratation : importance de la cinétique de déshydratation

Escherichia coli and Lactobacillus plantarum responses to osmotic stress

Effects of the kinetics of water potential variation on bacteria viability

Microscopic study of starch gelatinization under high hydrostatic pressure

Passive response of Saccharomyces cerevisiae to osmotic shifts: Cell volume variations depending on the physiological

Comparative study of thermal and high pressure treatments upon wheat starch suspensions

Water relations of solid state fermentation

Thermodynamics of yeast cell osmoregulation: Passive mechanisms

A new design intended to relate high pressure treatment to yeast cell mass transfer

Yeast cell responses to water potential variations

Yeast resistance to high levels of osmotic pressure: Influence of kinetics

Yeast viability related to water potential variation: influence of the transient phase

Medium hydration effects on the growth of Trichoderma viride

Effects of the kinetics of osmotic pressure variation on yeast viability

Development of a sensor allowing the evaluation of the osmotic pressure of liquid media

L’industrie alimentaire du futur passe par le numérique.