Skip to Main content

Researcher identifiers

Export Publications

Export the displayed publications:
Number of documents

12

Publication's Rémy Cachon


Gilles Feron   

Journal articles7 documents

  • Damien Michelon, S. Abraham, Bruno Ebel, Joëlle De-Coninck, Florence Husson, et al.. Contribution of exofacial thiol groups in the reducing activity of Lactococcus lactis. FEBS Journal, Wiley, 2010, 277 (10), pp.2282-2290. ⟨10.1111/j.1742-4658.2010.07644.x⟩. ⟨hal-02434368⟩
  • Thu Ha Pham, Genevieve Mauvais, Catherine Vergoignan, Joëlle de Coninck, Rémy Cachon, et al.. Gaseous environments modify reserve carbohydrate contents and cell survival in the brewing yest Saccharomyces cerevisiae. Biotechnology Letters, Springer Verlag, 2008, 30 (2), pp.287-294. ⟨10.1007/s10529-007-9533-0⟩. ⟨hal-02662245⟩
  • Thu Ha Pham, Genevieve Mauvais, Catherine Vergoignan, Joëlle de Coninck, Frederic Dumont, et al.. Gaseous environments modify physiology in the brewing yeast Saccharomyces cerevisiae during batch alcoholic fermentation. Journal of Applied Microbiology, Wiley, 2008, 105 (3), pp.858-874. ⟨10.1111/j.1365-2672.2008.03821.x⟩. ⟨hal-02654470⟩
  • Gilles Feron, Genevieve Mauvais, Jeannine Lherminier, Joel Michel, Xiao-Dong Wang, et al.. Metabolism of fatty acid in yeast: addition of reducing agents to the reaction medium influences beta-oxidation activities, gamma-decalactone production, and cell ultrastructure in Sporidiobolus ruinenii cultivated on ricinoleic acid methyl ester. Canadian Journal of Microbiology, NRC Research Press, 2007, 53 (6), pp.738-749. ⟨10.1139/w07-028⟩. ⟨hal-02668233⟩
  • Sophie Abraham, Rémy Cachon, Bernard Colas, Gilles Feron, Joëlle de Coninck. Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture. International Dairy Journal, Elsevier, 2007, 17 (8), pp.954-960. ⟨10.1016/j.idairyj.2006.12.010⟩. ⟨hal-02461344⟩
  • Françoise Husson, - Viet Phu Tu, Mirna Santiago-Gómez, Rémy Cachon, Gilles Feron, et al.. Effect of redox potential on the growth of Yarrowia lipolytica and the biosynthesis and activity of heterologous hydroperoxide lyase. Journal of Molecular Catalysis B: Enzymatic, Elsevier, 2006, 39 (1-4), pp.179-183. ⟨10.1016/j.molcatb.2006.01.021⟩. ⟨hal-02662525⟩
  • Agnieszka Kieronczyk, Rémy Cachon, Gilles Feron, Mireille Yvon. Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis. Journal of Applied Microbiology, Wiley, 2006, 101 (5), pp.1114-1122. ⟨10.1111/j.1365-2672.2006.02999.x⟩. ⟨hal-02662495⟩

Conference papers2 documents

  • Françoise Husson, - Viet Phu Tu, Mirna Santiago-Gómez, Rémy Cachon, Gilles Feron, et al.. Effect of redox potential on the growth of Yarrowia lipolytica and the biosynthesis and activity of heterologous hydroperoxide lyase. Colloque BIOTRANS' 2005 - 7th Symposium on Biocatalysis and Biotransformations; 2005/07/3-8, 2005, Delft, Netherlands. ⟨10.1016/j.molcatb.2006.01.021⟩. ⟨hal-02823136⟩
  • Gilles Feron, X.D. Wang, Clément Viel, C. Perrin, T.H. Pham, et al.. Influence of a reducing environment on the bioconversion of fatty acids to lactones and methyl-ketones by microorganisms : cellular and enzymatic approaches. 10. Weurman Flavour Research Symposium, Jun 2002, Beaune, France. pp.97. ⟨hal-02831045⟩

Patents3 documents

  • Rémy Cachon, Carole Delbeau, Gilles Feron, Henry Ledon. Procédé par lequel on modifie la viabilité d'un microorganisme lyophilisé par conditionnement de son milieu de croissance par des gaz. N° de brevet: 2006-08-25 (BOPI 2006-34). 2005, 21 p. ⟨hal-02819271⟩
  • Rémy Cachon, Carole Delbeau, Gilles Feron, Henry Ledon. Process by which the sensory properties of a fermented dairy product are modified, and maturation thereof during the conservation of said product. Patent n° : US 2007/0092605 A1. 2005, 12 p. ⟨hal-02819278⟩
  • Rémy Cachon, Carole Debleau, Gilles Feron, Dominique Ibarra, Henry Ledon. Procédé par lequel on modifie les qualités sensorielles d'un produit laitier fermenté et sa maturation lors de la conservation dudit produit. N° de brevet: FR2876871 - A1. 2004, 22 p. ⟨hal-02831471⟩