Recherche - Archive ouverte HAL Accéder directement au contenu

Filtrer vos résultats

38 résultats
Page :
triés par
Image document

Influence of raw milk microflora on the characteristics of Swiss-type cheeses. / Evolution of microflora during ripening and characterization of facultatively heterofermentative lactobacilli

 Y Demarigny , E Beuvier , A Dasen , G Duboz
Le Lait, 1996, 76 (4), pp.371-387
Article dans une revue hal-00929491v1

A Rapid Electrophoresis Method on Agarose Gel to Characterise Dairy Protein Aggregates

 Laetitia Gemelas , Pascal Degraeve , Marion Morand , Arnaud Hallier , Yann Demarigny
Food and Nutrition Sciences, 2018, 09 (04), pp.325-334. ⟨10.4236/fns.2018.94025⟩
Article dans une revue hal-02276396v1

Fermented Plant Products from Tropical and Warm Countries

 Yann Demarigny
Y. H. Hui, E. Özgül Evranuz. Handbook of Vegetable Preservation and Processing. 2nd Ed., CRC Press, Chapter 29, 2015, 9780429173073
Chapitre d'ouvrage hal-04200459v1

Behavior of Lactococcus lactis subsp. lactis biovar. diacetylactis in a Four Lactococcus Strain Starter during Successive Milk Cultures

 Marion Dalmasso , Sylvie Prestoz , Véronique Rigobello , Yann Demarigny
Food Science and Technology International, 2008, 14 (6), pp.469-477. ⟨10.1177/1082013208100533⟩
Article dans une revue istex hal-02363442v1
Image document

Evolution of the Raw Cow Milk Microflora, Especially Lactococci,Enterococci, Leuconostocs and Lactobacilli over a Successive 12 Day Milking Regime

 Dalmasso Marion , Sylvie Prestoz , Véronique Rigobello , Yann Demarigny
International Journal of Dairy Science, 2008, 3 (3), pp.117-130. ⟨10.3923/ijds.2008.117.130⟩
Article dans une revue hal-02363447v1

From Streptococcus lactis to Lactococcus lactis: A qualitative and quantitative analysis of the scope of research undertaken around a microbial concept

 Yann Demarigny , Virginie Soldat , Laetitia Gemelas
Journal of Scientometric Research, 2015, 4 (2), pp.61. ⟨10.4103/2320-0057.167247⟩
Article dans une revue hal-02187821v1

Influence of raw milk microflora on the charateristics of Swiss-type cheeses: II. Biochimical and sensory characteristics

 Y. Demarigny , S Buchin , Sylvie Pochet , R. Grappin
Lait, 1997, 77, pp.151-167
Article dans une revue hal-02695080v1

Sensory, microbiological and physico-chemical characterization of Klila, a traditional cheese made in the south-west of Algeria

 R. N. Benamara , Laetitia Gemelas , K. Ibri , B. Moussa-Boudjemaa , Yann Demarigny
African Journal of Microbiology Research, 2016, 10 (41), pp.1728-1738. ⟨10.5897/AJMR2016.8264⟩
Article dans une revue hal-02187825v1

Development of a Fermented Dairy Product as an Ingredient to be Added to Low-Fat Bakery Goods : Instrumental and Sensory Analyses of Textural and Aromatic Characteristics

 Laetitia Gemelas , Pascal Degraeve , Arnaud Hallier , Yann Demarigny
Journal of Pure and Applied Microbiology, 2018, 12 (3), pp.1061-1069. ⟨10.22207/JPAM.12.3.04⟩
Article dans une revue hal-02187833v1
Image document

Evolution of carrot pulps during spontaneous fermentation

 Justine Godard , Didier Hennequin , Arnaud Hallier , Yann Demarigny
International Journal of Applied Microbiology and Biotechnology Research, 2018, 6 (8), pp.95-106. ⟨10.33500/ijambr.2018.06.011⟩
Article dans une revue hal-02276395v1

Effect of the interaction of nisin Z with various polysaccharides on its antibacterial activity

 Mojtaba Azari-Anpar , Pascal Degraeve , Sandrine Ecochard , Kambiz Jahanbin , Ali Assifaoui , et al.
Food Control, 2023, 152, pp.109874. ⟨10.1016/j.foodcont.2023.109874⟩
Article dans une revue hal-04150006v1

Fermented food products made with vegetable materials from tropical and warm countries: microbial and technological considerations

 Yann Demarigny
International Journal of Food Science & Technology, 2012, 47 (12), pp.2469-2476. ⟨10.1111/j.1365-2621.2012.03087.x⟩
Article dans une revue istex hal-04016472v1
Image document

Algerian extra hard cheese of Klila: a review on the production method, and microbial, organoleptic, and nutritional properties

 Rym Nouria Benamara , Meryem Benahmed , Kada Ibri , Boumediene Moussa Boudjemaa , Yann Demarigny
Journal of Ethnic Foods, 2022, 9, pp.41. ⟨10.1186/s42779-022-00157-0⟩
Article dans une revue hal-03826718v1

Influence of raw milk microflora on the characteristics of swiss-type cheeses I. Evolution of microflora during ripening and characterization of facultatively heterofermentative lactobacilli

 Y. Demarigny , Andre Dasen , Gabriel Duboz
Lait, 1996, 76, pp.371-387
Article dans une revue hal-02695644v1

Antiviral effect of cationic compounds on bacteriophages

 Mai Ly-Chatain , Saliha Moussaoui , Annabelle Vera , Véronique Rigobello , Yann Demarigny
Frontiers in Microbiology, 2013, 4 (46), ⟨10.3389/fmicb.2013.00046⟩
Article dans une revue hal-04023892v1

The Citrate Metabolism in Homo- and Heterofermentative LAB: A Selective Means of Becoming Dominant over Other Microorganisms in Complex Ecosystems

 Laëtitia Gemelas , Pascal Degraeve , Yann Demarigny
Food and Nutrition Sciences, 2014, 05 (10), pp.953-969. ⟨10.4236/fns.2014.510106⟩
Article dans une revue hal-02276402v1
Image document

Contribuer à la performance technico-économique des exploitations fromagères fermières en améliorant la maîtrise technologique et la qualité des fromages

 Cécile Laithier , S. Raynaud , A. Bonnes , E. Doutart , C. Lopez , et al.
Innovations Agronomiques, 2012, 25, pp.269-282
Article dans une revue hal-02653117v1

Flavour sulphides are produced from methionine by two different pathways by Geotrichum candidum.

 Yann Demarigny , Céline Berger , Nathalie N. Desmasures , Micheline Gueguen , H Spinnler
Journal of Dairy Research, 2000, 67 (3), pp.371-380. ⟨10.1017/s0022029900004209⟩
Article dans une revue hal-02087619v1

Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota

 Annabelle Vera , Maï Huong Ly-Chatain , Véronique Rigobello , Yann Demarigny
Antonie van Leeuwenhoek, 2012, 101 (2), pp.369-377. ⟨10.1007/s10482-011-9642-6⟩
Article dans une revue istex hal-04023828v1
Image document

Comparaison, sur le plan pratique, de 3 modèles d'étude de la cinétique d'abaissement du pH du lait cultivé par Lactococcus lactis. Proposition du concept "Vmar

 Y Demarigny , V Juillard , N Deschamps , J Richard
Le Lait, 1994, 74 (1), pp.23-32
Article dans une revue hal-00929377v1
Image document

Discrimination of spoiled beef and salmon stored under different atmospheres by an optoelectronic nose. Comparison with GC-MS measurements

 Pauline Claus , Thomas Cattenoz , Sophie Landaud , Stéphane Chaillou , Anne-Claire Peron , et al.
Future Foods, 2022, 5, pp.100106. ⟨10.1016/j.fufo.2021.100106⟩
Article dans une revue hal-03708769v1

Influence of backslopping on the acidifications curves of “Tomme” type cheeses made during 10 successive days

 Marion Dalmasso , Didier Hennequin , Céline Duc , Yann Demarigny
Journal of Food Engineering, 2009, 92 (1), pp.50-55. ⟨10.1016/j.jfoodeng.2008.10.019⟩
Article dans une revue hal-02363434v1
Image document

Utilisation of a Portable Electronic Nose, NeOse Pro, to Follow the Microbial Fermentation of a Yoghurt

 Yann Demarigny , Elodie Legrand , Julia Sanchez , Arnaud Hallier , Nathalie Laurent , et al.
Food and Nutrition Sciences, 2021, 12 (01), pp.90-105. ⟨10.4236/fns.2021.121008⟩
Article dans une revue hal-03708795v1
Image document

Biopreservation of emulsified food and cosmetic products by synergistic action of probiotics and plant extracts: a Franco-Bulgarian perspective

 Georgi Kostov , Rositsa Denkova-Kostova , Zapryana Denkova , Nenko Nenov , Vesela Shopska , et al.
Food Science and Applied Biotechnology, 2020, 3 (2), pp.167. ⟨10.30721/fsab2020.v3.i2.93⟩
Article dans une revue hal-03599290v1
Image document

Use of Lactococcus lactis Subsp. Lactis Strains to Inhibit the Development of Pathogens

 Abir Maalaoui , Abdesselem Trimeche , Pierre-Guy Marnet , Yann Demarigny
Food and Nutrition Sciences, 2020, 11, pp.98-112. ⟨10.4236/fns.2020.112009⟩
Article dans une revue hal-02500976v1

Fermented dairy product for a low-fat bakery product application: chemical and sensory analysis

 Laetitia Gemelas , Pascal Degraeve , Arnaud Hallier , Yann Demarigny
Czech Journal of Food Sciences, 2016, 34 (No. 6), pp.529-533. ⟨10.17221/127/2016-CJFS⟩
Article dans une revue hal-02187824v1

Influence of the original milk microflora on the biochemical characteristics of raw milk Swiss-type cheeses during ripening, and effect on sensory properties

 Y. Demarigny , Solange Buscailhon , Sylvie Pochet
Ripening and quality of cheeses, Feb 1996, Besançon, France
Communication dans un congrès hal-02839236v1

Influence of the Backslopping Practice on the Microbial Diversity of the Lactococcus Population in a Model Cheesemaking

 Yann Demarigny , Marion Dalmasso , Aline Tonleu , Véronique Rigobello , Eric Beuvier , et al.
Food and Nutrition Sciences, 2011, 02 (06), pp.618-627. ⟨10.4236/fns.2011.26087⟩
Article dans une revue hal-02363428v1

Influence du repiquage sur la diversité des lactosérums levains

 Marion Dalmasso , Philippe Guyot , Yvette Bouton , Yann Demarigny
16. CLB, Toulouse, 27, 28, 29 mai 2009, May 2009, Toulouse, France. 1 p., 2009
Poster de conférence hal-02817297v1

Selective Lactococcus Enumeration in Raw Milk

 Laetitia Gemelas , Véronique Rigobello , Maï Huong Ly-Chatain , Yann Demarigny
Food and Nutrition Sciences, 2013, 04 (09), pp.49-58. ⟨10.4236/fns.2013.49A2008⟩
Article dans une revue hal-04014244v1
Page :