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Sandra Helinck

Journal articles21 documents

  • Cynthia El Youssef, Pascal Bonnarme, Sébastien Fraud, Anne-Claire Péron, Sandra Helinck, et al.. Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts. Foods, MDPI, 2020, 9 (3), pp.349. ⟨10.3390/foods9030349⟩. ⟨hal-03327449⟩
  • Eric Dugat-Bony, Pascal Bonnarme, Sébastien Fraud, Jessie Catellote, Anne-Sophie Sarthou, et al.. Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses. Food Research International, 2019, 125, pp.108643. ⟨10.1016/j.foodres.2019.108643⟩. ⟨hal-02349939⟩
  • Eric Dugat-Bony, Anne-Sophie Sarthou, Marie-Claire Perello, Gilles de Revel, Pascal Bonnarme, et al.. The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese. Journal of Dairy Science, American Dairy Science Association, 2016, 99 (4), pp.2502-2511. ⟨10.3168/jds.2015-10502⟩. ⟨hal-01532552⟩
  • Francoise Irlinger, Séverine Layec, Sandra Hélinck, Eric Dugat-Bony. Cheese rind microbial communities: diversity, composition and origin. FEMS Microbiology Letters, Wiley-Blackwell, 2015, 362 (1), pp.1-11. ⟨10.1093/femsle/fnu015⟩. ⟨hal-01535274⟩
  • Céline Delbes, Stéphane Miszczycha, Sarah Ganet, Sandra Hélinck, Philippe Veisseire, et al.. Behavior of Escherichia coli O26:H11 in the presence of Hafnia alvei in a model cheese ecosystem. International Journal of Food Microbiology, Elsevier, 2013, 160 (3), pp.212-218. ⟨10.1016/j.ijfoodmicro.2012.10.019⟩. ⟨hal-01000820⟩
  • Sandra Hélinck, Marie-Claire Perello, Pawinee Deetae, Gilles de Revel, Henry-Eric Spinnler. Debaryomyces hansenii, Proteus vulgaris, Psychrobacter sp and Microbacterium foliorum are able to produce biogenic amines. Dairy Science & Technology, EDP sciences/Springer, 2013, 93 (2), pp.191 - 200. ⟨10.1007/s13594-012-0102-5⟩. ⟨hal-01003319⟩
  • Francoise Irlinger, Stéphane Ah Yuen In Yung, Anne-Sophie Sarthou, Céline Delbes, Marie-Christine Montel, et al.. Ecological and aromatic impact of two Gram-negative bacteria ( Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese. International Journal of Food Microbiology, Elsevier, 2012, 153 (3), pp.332-338. ⟨10.1016/j.ijfoodmicro.2011.11.022⟩. ⟨hal-01001503⟩
  • Céline Delbes, Sylvie Pochet, Sandra Hélinck, Philippe Veisseire, Cécile Bord, et al.. Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese. Food Microbiology, Elsevier, 2012, 30 (1), pp.74-82. ⟨10.1016/⟩. ⟨hal-01000609⟩
  • Pawinee Deetae, Anne Saint-Eve Delbos, Sandra Hélinck. Critical effect of oxygen on aroma compound production by Proteus vulgaris. Food Chemistry, Elsevier, 2011, 126 (1), pp.134 - 139. ⟨10.1016/j.foodchem.2010.10.089⟩. ⟨hal-01001437⟩
  • Pawinee Deetae, Henry-Eric Spinnler, Pascal Bonnarme, Sandra Helinck. Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium. Applied Microbiology and Biotechnology, Springer Verlag, 2009, 82 (1), pp.169-177. ⟨10.1007/s00253-008-1805-7⟩. ⟨hal-03327808⟩
  • P. Deetae, Jérôme Mounier, Pascal Bonnarme, H. E. Spinnler, Françoise Irlinger, et al.. Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese.. Journal of Applied Microbiology, Wiley, 2009, 107 (4), pp.1404-1413. ⟨10.1111/j.1365-2672.2009.04315.x⟩. ⟨hal-00557157⟩
  • Sophie Landaud, Sandra Helinck, Pascal Bonnarme. Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food. Applied Microbiology and Biotechnology, Springer Verlag, 2008, 77 (6), pp.1191-1205. ⟨10.1007/s00253-007-1288-y⟩. ⟨hal-03327815⟩
  • Pawinee Deetae, Pascal Bonnarme, Henry Spinnler, Sandra Helinck. Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses. Applied Microbiology and Biotechnology, Springer Verlag, 2007, 76 (5), pp.1161-1171. ⟨10.1007/s00253-007-1095-5⟩. ⟨hal-03327824⟩
  • Sandra Helinck, Dominique Le Bars, Daniel Moreau, Mireille Yvon. Ability of Thermophilic Lactic Acid Bacteria To Produce Aroma Compounds from Amino Acids. Applied and Environmental Microbiology, American Society for Microbiology, 2004, 70 (7), pp.3855-3861. ⟨10.1128/AEM.70.7.3855-3861.2004⟩. ⟨hal-03327423⟩
  • Sandra Hélinck, P. Charbonnel, Catherine Foucaud-Scheunemann, J.C. Piard, Vincent Juillard. Charged casein-derived oligopeptides competitively inhibit the transport of a reporter oligopeptide by Lactococcus lactis. Journal of Applied Microbiology, Wiley, 2003, 94 (5), pp.900-907. ⟨10.1046/j.1365-2672.2003.01922.x⟩. ⟨hal-02674030⟩
  • Catherine Tanous, Agnieszka Kieronczyk, Sandra Helinck, Emilie Chambellon, Mireille Yvon. Glutamate dehydrogenase activity: a major criterion for the selection of flavour-producing lactic acid bacteria strains. Antonie van Leeuwenhoek, Springer Verlag, 2002, 82 (1/4), pp.271-278. ⟨10.1023/A:1020616506703⟩. ⟨hal-03327836⟩
  • P Bonnarme, Kenza Arfi, Sandra Helinck, Mireille Yvon, Henri-Eric Spinnler. Sulfur compound production by Geotrichum candidum from ?-methionine: importance of the transamination step. FEMS Microbiology Letters, Wiley-Blackwell, 2001, 205 (2), pp.247-252. ⟨10.1016/S0378-1097(01)00485-2⟩. ⟨hal-03327857⟩
  • Sandra Helinck, Henri-Eric Spinnler, Sandrine Parayre, Dame-Cahagne M, Pascal Bonnarme. Enzymatic versus spontaneous S-methyl thioester synthesis in Geotrichum candidum. FEMS Microbiology Letters, Wiley-Blackwell, 2000, 193 (2), pp.237-241. ⟨10.1016/S0378-1097(00)00488-2⟩. ⟨hal-03327867⟩
  • Bénédicte Flambard, Sandra Hélinck, J. Richard, Vincent Juillard. The contribution of caseins to the amino acid supply for Lactococcus lactis depends on the type of cell envelope proteinase. Applied and Environmental Microbiology, American Society for Microbiology, 1998, 64 (6), pp.1991-1996. ⟨hal-02686241⟩
  • Vincent Juillard, Sandra Hélinck, Bénédicte Flambard, Catherine Foucaud, J. Richard. Amino acid supply of Lactococcus lactis during growth in milk. Recent Research Developments in Microbiology, 1998, 2, pp.233-252. ⟨hal-02693094⟩
  • Sandra Hélinck, J. Richard, Vincent Juillard. The effects of adding lactococcal proteinase on the growth rate of Lactococcus lactis in milk depend on the type of enzyme. Applied and Environmental Microbiology, American Society for Microbiology, 1997, 63 (6), pp.2124-2130. ⟨hal-02686239⟩

Conference papers3 documents

  • Sandra Hélinck, Eric Dugat-Bony, Sebastien Fraud, Nadège Bel, Sarah Chuzeville, et al.. The effect of reduced sodium chloride content on the development of fluorescent Pseudomonas in a Reblochon-like cheese. Microbial Spoilers in Food 2017, Jun 2017, Quimper, France. ⟨hal-01572164⟩
  • Céline Delbes, Emmanuel Coton, Monika Coton, S. Ganet, Stéphane Miszczycha, et al.. Benefits and risks of gram negative bacteria within complex microbial consortia in model semi-hard cheese. 22. International ICFMH Symposium, FoodMicro 2010, Aug 2010, Copenhague, Denmark. p.14. ⟨hal-01195436⟩
  • Céline Delbes, E. Coton, M. Coton, S. Helinck, Francoise Irlinger, et al.. Interactions de bactéries à gram négatif dans un écosystème microbien complexe de fromage à pâte pressée non cuite. Journées des microbiologistes de l'INRA, May 2010, Poitiers, France. ⟨hal-01195442⟩

Book sections2 documents