Stéphanie Deutsch
50%
Libre accès
6
Documents
Identifiants chercheurs
- stephanie-marie-deutsch
- 0000-0002-5570-5193
Présentation
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Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefitsTrends in Food Science and Technology, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩
Article dans une revue
hal-03099687v1
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Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese-A reviewDairy Science & Technology, 2015, 95 (6), pp.895-918. ⟨10.1007/s13594-015-0267-9⟩
Article dans une revue
hal-01224020v2
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Autolysis and related proteolysis in Swiss cheese for two Lactobacillus helveticus strainsJournal of Dairy Research, 2000, 67, pp.261-271
Article dans une revue
hal-02694674v1
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Hydrolysis of sequenced beta-casein peptides provides new insight into peptidase activity from thermophilic lactic acid bacteria and highlights intrinsic resistance of phosphopeptidesApplied and Environmental Microbiology, 2000, 66 (12), pp.5360-5367
Article dans une revue
hal-02697077v1
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Bioinformatics tools as a way to select microbial strains for fermented food products15.Symposium on Bacterial Genetics and Ecology "Ecosystem drivers in a changing planet", May 2019, Lisbonne, Portugal. , 2019
Poster de conférence
hal-02154623v1
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Monoxenic experimental cheese reveals anti-inflammatory effect of Propionibacterium freudenreichii in vivo.IDF Dairy Science & Technology Symposia 2016 Cheese Science & Technology, Apr 2016, Dublin, Ireland. , 2016
Poster de conférence
hal-01512192v1
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