Yves Wache

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Identifiants chercheurs

yves-wache
IdRef : 067231306
0000-0002-5337-3420
Google Scholar : https://scholar.google.com/citations?user=my3MNR4AAAAJ&hl=en

Présentation

Publications

	Pesticides in Foods: Towards Bioremediation Biocatalysts ? Giorgia Perpetuini , Pilar Anais Nzobouh Fossi , Seyi Kwak , Oscar Namessi , Awanwee Petchkongkaew Catalysts, 2023, 13 (7), pp.1-20. ⟨10.3390/catal13071055⟩ Article dans une revue hal-04158232v1
	Effect of Elevated Oxygen Concentration on the Yeast Yarrowia lipolytica for the Production of γ-Decalactones in Solid State Fermentation Sophal Try , Andrée Voilley , Thavarith Chunhieng , Joëlle De-Coninck , Yves Waché Fermentation, 2023, 9 (6), pp.532. ⟨10.3390/fermentation9060532⟩ Article dans une revue hal-04158245v1
	Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground Maxime Haure , Thi Kim Chi Nguyen , Aurélie Cendrès , Sandrine Perino , Hélène Licandro European Food Research and Technology, 2022, 248, pp.2125-2134. ⟨10.1007/s00217-022-04035-6⟩ Article dans une revue hal-03690276v1
	Identification of Bacillus strains producing glycosidases active on rutin and grape glycosidic aroma precursors Maxime Haure , Thi Kim Chi Nguyen , Aurélie Cendrès , Sandrine Perino , Yves Waché LWT - Food Science and Technology, 2022, 154, pp.112637. ⟨10.1016/j.lwt.2021.112637⟩ Article dans une revue hal-03382388v1
	Microencapsulation of Hibiscus sabdariffa L. Calyx Anthocyanins with Yeast Hulls T-Thu Nguyen , Andrée Voilley , Thi Thu Thuy Tran , Yves Waché Plant Foods for Human Nutrition, 2022, 77, pp.83-89. ⟨10.1007/s11130-022-00947-6⟩ Article dans une revue hal-03553917v1
	Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects Mia Kurek , Nadjet Benaida-Debbache , Ivona Elez Garofulić , Kata Galić , Sylvie Avallone Antioxidants , 2022, 11 (4), pp.742. ⟨10.3390/antiox11040742⟩ Article dans une revue hal-03660017v1
	Encapsulation of flavours into Yarrowia lipolytica active yeast cells. Fluorescence study of the lipid droplets morphology and steryl/sterol balance during the shock Thi Minh Ngoc Ta , Cynthia Romero-Guido , Thi Hanh Phan , Hai Dang Tran , Hanh Tam Dinh AIMS Biophysics, 2022, 9 (3), pp.257-270. ⟨10.3934/biophy.2022022⟩ Article dans une revue hal-03818690v1
	Modernizing traditional fermented foods for a more sustainable and diverse food system Yves Waché , Giorgia Perpetuini , Rosanna Tofalo , Awanwee Petchkongkaew , Phu Ha Ho Food Research International, 2021 Article dans une revue hal-04023097v1
	Protein Enrichment of Cassava-Based Dried Distiller’s Grain by Solid State Fermentation Using Trichoderma Harzianum and Yarrowia Lipolytica for Feed Ingredients Mai-Dinh Vuong , Tien-Thanh Nguyen , Chu-Ky Son , Yves Waché Waste and Biomass Valorization, 2021, 12 (7), pp.3875-3888. ⟨10.1007/s12649-020-01262-4⟩ Article dans une revue hal-03436369v1
	Synthesis of chitosan–silver nanoparticles with antifungal properties on bamboo straws Vo-van Quoc Bao , Le Dai Vuong , Yves Waché Nanomaterials and Energy, 2021, 10 (2), pp.111-117. ⟨10.1680/jnaen.20.00052⟩ Article dans une revue hal-03212025v1
	Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production Noemi Battistelli , Giorgia Perpetuini , Andrea Piva , Alessia Pepe , Rossana Sidari Food Research International, 2021, 143, pp.110311. ⟨10.1016/j.foodres.2021.110311⟩ Article dans une revue hal-03258418v1
	Microorganisms, the Ultimate Tool for Clean Label Foods ? Giorgia Perpetuini , Pumnat Chuenchomrat , Valentin Pereyron , Maxime Haure , Da Lorn Inventions, 2021, 6 (2), pp.1-21. ⟨10.3390/inventions6020031⟩ Article dans une revue hal-03281977v1
	Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables Da Lorn , Thi Kim Chi Nguyen , Phu-Ha Ho , Reasmey Tan , Hélène Licandro International Journal of Food Microbiology, 2021, 350, pp.109242. ⟨10.1016/j.ijfoodmicro.2021.109242⟩ Article dans une revue hal-03258350v1
	Special issue on food safety in South East Asia Yves Waché , Anil Kumar Anal , Son Chu-Ky Food Control, 2021, 125, pp.108073. ⟨10.1016/j.foodcont.2021.108073⟩ Article dans une revue hal-03193200v1
	Food safety risks in traditional fermented food from South-East Asia Anil Kumar Anal , Giorgia Perpetuini , Awanwee Petchkongkaew , Reasmey Phary Tan , Sylvie Avallone Food Control, 2020, 109, pp.106922. ⟨10.1016/j.foodcont.2019.106922⟩ Article dans une revue hal-02514915v1
	AsiFood and its output and prospects: An Erasmus+ project on capacity building in food safety and quality for South-East Asia Anal Anil Kumar , Yves Waché , Vanessa Louzier , Laurent Roy , F. Mens Food Control, 2020, 109, pp.106913. ⟨10.1016/j.foodcont.2019.106913⟩ Article dans une revue hal-02514950v1
	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 Food Science and Applied Biotechnology, 2020, 3 (2), pp.167. ⟨10.30721/fsab2020.v3.i2.93⟩ Article dans une revue hal-03599290v1
	How fermentation by lactic acid bacteria can address safety issues in legumes food products? Hélène Licandro , Phu Ha Ho , Thi Kim Chi Nguyen , Awanwee Petchkongkaew , Hai Van Nguyen Food Control, 2020, 110, pp.106957. ⟨10.1016/j.foodcont.2019.106957⟩ Article dans une revue hal-02394820v1
	Behind the myth of the fruit of heaven, a critical review on gac (Momordica cochinchinensis Spreng.) contribution to nutrition Hanh Phan-Thi , Yves Waché Current Medicinal Chemistry, 2019, 26 (4), pp.4585 - 4605. ⟨10.2174/0929867326666190705154723⟩ Article dans une revue hal-02310632v1
	Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project Yves Waché , Thuy-Le Le , Thi-Bao-Hoa Ho , Thi-Yen Do , Maxime Haure Frontiers in Microbiology, 2018, 9, pp.2278. ⟨10.3389/fmicb.2018.02278⟩ Article dans une revue hal-01929842v1
	Encapsulation of Hibiscus sabdariffa L. anthocyanins as natural colours in yeast T-Thu Nguyen , Hanh Phan-Thi , Bao-Ngoc Ho , Phuong-Thao Ho , Thi Thu Thuy Tran Food Research International, 2018, 107, pp.275 - 280. ⟨10.1016/j.foodres.2018.02.044⟩ Article dans une revue hal-01723533v1
	Solid state fermentation for the production of γ-decalactones by Yarrowia lipolytica Sophal Try , Joëlle De-Coninck , Andrée Voilley , Thavarith Chunhieng , Yves Waché Process Biochemistry, 2018, 64, pp.9-15. ⟨10.1016/j.procbio.2017.10.004⟩ Article dans une revue hal-01667248v1
	Strategies to improve carotene entry into cells of Yarrowia lipolytica in a goal of encapsulation Bao Ngoc Pham-Hoang , Cynthia Romero-Guido , Hanh Phan-Thi , Yves Waché Journal of Food Engineering, 2018, 224, pp.88 - 94. ⟨10.1016/j.jfoodeng.2017.12.029⟩ Article dans une revue hal-01894665v1
	WITHDRAWN: Dataset on solid state fermentation for the production of lactones by Yarrowia lipolytica Sophal Try , Joëlle De-Coninck , Andrée Voilley , Thavarith Chunhieng , Yves Waché Process Biochemistry, 2018, 64, pp.9-15. ⟨10.1016/j.dib.2018.01.035⟩ Article dans une revue hal-02394870v1
	Fluorescence lifetime and UV-Vis spectroscopy to evaluate the interactions between quercetin and its yeast microcapsule Bao-Ngoc Pham-Hoang , Pascale Winckler , Yves Waché Biotechnology Journal, 2018, 13 (1), ⟨10.1002/biot.201700389⟩ Article dans une revue hal-01620011v1
	Aroma compounds production by solid state fermentation, importance of in situ gas-phase recovery systems Sophal Try , Andrée Voilley , Thavarith Chunhieng , Joëlle De-Coninck , Yves Waché Applied Microbiology and Biotechnology, 2018, 102 (17), pp.7239 - 7255. ⟨10.1007/s00253-018-9157-4⟩ Article dans une revue hal-01896037v1
	In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation G. Perpetuini , B.N. Pham-Hoang , H. Scornec , R. Tofalo , M. Schirone International Journal of Food Microbiology, 2016, 216, pp.104 - 109. ⟨10.1016/j.ijfoodmicro.2015.10.002⟩ Article dans une revue hal-01498614v1
	Effect of heat-processing on the antioxidant and prooxidant activities of β-carotene from natural and synthetic origins on red blood cells Hanh Phan-Thi , Philippe Durand , Michel Prost , Emmanuelle Prost , Yves Waché Food Chemistry, 2016, 190, pp.1137 - 1144. ⟨10.1016/j.foodchem.2015.06.088⟩ Article dans une revue hal-01408923v1
	Conidiation of Penicillium camemberti in submerged liquid cultures is dependent on the nitrogen source Khadidja Boualem , Steve Labrie , Patrick Gervais , Yves Waché , Jean-François Cavin Biotechnology Letters, 2016, 38 (2), pp.329 - 335. ⟨10.1007/s10529-015-1983-1⟩ Article dans une revue hal-01482671v1
	Molecule structural factors influencing the loading of flavoring compounds in a natural-preformed capsule: Yeast cells Bao Ngoc Pham-Hoang , Andrée Voilley , Yves Waché Colloids and Surfaces B: Biointerfaces, 2016, 148, pp.220 - 228. ⟨10.1016/j.colsurfb.2016.08.045⟩ Article dans une revue hal-01490732v1
	Fermentation des protéines végétales : atouts organoleptique et nutritionnel Florence Husson , Samuel Lubbers , Rémi Saurel , Yves Waché , Phu-Ha Ho IAA La revue des industries agroalimentaires, 2015, pp.24-26 Article dans une revue hal-02877613v1
	La fermentation en milieu solide : une innovation de rupture à (re)découvrir Joëlle De-Coninck , Stéphanie Sutter , Yves Waché Industries Alimentaires et Agricoles, 2015, pp.35-37 Article dans une revue hal-02395580v1
	Explorer la biodiversité pour trouver de nouvelles souches microbiennes pour les innovations de produits alimentaires Yves Waché , Phu-Ha Ho , Hanh Phan-Thi , Hélène Simonin , Thi Thuy Le Do IAA La revue des industries agroalimentaires, 2015, pp.25-29 Article dans une revue hal-02319123v1
	Can biological structures be natural and sustainable capsules? Bao-Ngoc Pham-Hoang , Hanh Phan-Thi , Yves Waché Frontiers in Chemistry, 2015, 3, pp.1-4. ⟨10.3389/fchem.2015.00036⟩ Article dans une revue hal-02395114v1
	Protection of living yeast cells by micro-organized shells of natural polyelectrolytes Thanh Dat Nguyen , Stéphane Guyot , Jeannine Lherminier , Yves Waché , Rémi Saurel Process Biochemistry, 2015, 50 (10), pp.1528-1536. ⟨10.1016/j.procbio.2015.06.003⟩ Article dans une revue hal-02290612v1
	Traditional fermented sausage ‘ Nem chua ’ as a source of yeast biocatalysts efficient for the production of the aroma compound γ-decalactone Thi Thuy Le Do , Nguyen Thanh Vu , Hanh Phan-Thi , Lan Cao-Hoang , Thi Minh Ngoc Ta International Journal of Food Science & Technology, 2014, 49 (4), pp.1099-1105. ⟨10.1111/ijfs.12405⟩ Article dans une revue hal-02402459v1
	Meeting report: The 1st BRG-training school in Asia, a first step in the building of an ASEAN encapsulation network Yves Waché , Anil Kumar Anal , Eng Seng Chan , Paul Wan Sia Heng , Dang Nghia Ngo Biotechnology Journal, 2014, 9 (12), pp.1473-1475. ⟨10.1002/biot.201400485⟩ Article dans une revue hal-02402558v1
	Isomerization and increase in the antioxidant properties of lycopene from Momordica cochinchinensis (gac) by moderate heat treatment with UV–Vis spectra as a marker Hanh Phan-Thi , Yves Waché Food Chemistry, 2014, 156, pp.58-63. ⟨10.1016/j.foodchem.2014.01.040⟩ Article dans une revue hal-02401943v1
	Physico-chemical state influences in vitro release profile of curcumin from pectin beads an Thi-Binh Nguyen , Pascale Winckler , Pauline Loison , Yves Waché , Odile Chambin Colloids and Surfaces B: Biointerfaces, 2014, 121, pp.290-298. ⟨10.1016/j.colsurfb.2014.05.023⟩ Article dans une revue hal-02877714v1
	Production of conidia of Penicillium camemberti in liquid medium through microcycles of conidiation Khadidja Boualem , Patrick Gervais , Jean-François Cavin , Yves Waché Biotechnology Letters, 2014, 36 (11), pp.2239-2243. ⟨10.1007/s10529-014-1596-0⟩ Article dans une revue hal-02395123v1
	An air-lift biofilm reactor for the production of γ-decalactones by Yarrowia lipolytica Erandi Escamilla Garcia , Sean O'Riordan , Nelma Gomes , Mario Aguedo , Isabel Belo Process Biochemistry, 2014, 49 (9), pp.1377-1382. ⟨10.1016/j.procbio.2014.05.011⟩ Article dans une revue hal-02877636v1
	Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French-Vietnamese programmes on fermented food Cao-Hoang Lan , Chu-Ky Son , Ho Phu Ha , Florence Husson , Le Thanh Binh International Journal of Food Science & Technology, 2013, 48 (6), pp.1115-1126. ⟨10.1111/ijfs.12064⟩ Article dans une revue hal-02433224v1
	Preferential localization of Lactococcus lactis cells entrapped in a caseinate/alginate phase separated system Lucie Léonard , Adem Gharsallaoui , Fahima Ouaali , Pascal Degraeve , Yves Waché Colloids and Surfaces B: Biointerfaces, 2013, 109, pp.266-272. ⟨10.1016/j.colsurfb.2013.03.005⟩ Article dans une revue hal-02965685v1
	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
	Advanced fluorescence technologies help to resolve long-standing questions about microbial vitality. Yann Roche , Lan Cao-Hoang , Jean-Marie Perrier-Cornet , Yves Waché Biotechnology Journal, 2012, epub ahead of print. ⟨10.1002/biot.201100344⟩ Article dans une revue hal-00687376v1
	Stability of carotenoid extracts of gấc (Momordica cochinchinensis) towards cooxidation — Protective effect of lycopene on β-carotene Lan Cao-Hoang , Hanh Phan-Thi , Francisco Osorio-Puentes , Yves Waché Food Research International, 2011, 44 (7), pp.2252-2257. ⟨10.1016/j.foodres.2011.03.036⟩ Article dans une revue hal-02953308v1
	Oil-in-water emulsions characterization by laser granulometry and impact on γ-decalactone production in Nelma Gomes , Yves Waché , José A. Teixeira , Isabel Belo Biotechnology Letters, 2011, 33 (8), pp.1601-1606. ⟨10.1007/s10529-011-0593-9⟩ Article dans une revue hal-00682259v1
	Increase in stability and change in supramolecular structure of β-carotene through encapsulation into polylactic acid nanoparticles Lan Cao-Hoang , Rémi Fougère , Yves Waché Food Chemistry, 2011, 124 (1), pp.42-49. ⟨10.1016/j.foodchem.2010.05.100⟩ Article dans une revue hal-02953316v1
	Potential of nisin-incorporated sodium caseinate films to control Listeria in artificially contaminated cheese Lan Cao-Hoang , Aline Chaine , Lydie Grégoire , Yves Waché Food Microbiology, 2010, 27 (7), pp.940-944. ⟨10.1016/j.fm.2010.05.025⟩ Article dans une revue hal-02965718v1
	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
	The food contaminant fumonisin B1 reduces maturation of porcine CD11R1+ intestinal antigen presenting cells and antigen-specific immune responses, leading to a prolonged intestinal ETEC infection B Devriendt , M Gallois , F Verdonck , Yves Waché , D Bimzok Veterinary Research, 2009, 40 (4), pp.1-14 Article dans une revue hal-02667343v1
	Cloning and expression of genes involved in conidiation and surface properties of Penicillium camemberti grown in liquid and solid cultures. Khadidja Boualem , Yves Waché , Dominique Garmyn , Thomas Karbowiak , Alain Durand Research in Microbiology, 2008, 159 (2), pp.110-7. ⟨10.1016/j.resmic.2007.10.004⟩ Article dans une revue hal-00368184v1
	Improved co-oxidation of beta-carotene to beta-ionone using xanthine oxidase-generated reactive oxygen species in a multiphasic system. Mai Huong Ly , Lan Cao Hoang , Jean-Marc Belin , Yves Waché Biotechnology Journal, 2008, 3 (2), pp.220-5. ⟨10.1002/biot.200700064⟩ Article dans une revue hal-00368185v1
	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
	Relationship between the presence of the citrate permease plasmid and high electron-donor surface properties of Lactococcus lactis ssp. lactis biovar. diacetylactis. Mai Huong Ly , Jean-François Cavin , Rémy Cachon , Thanh Mai Lê , Jean-Marc Belin FEMS Microbiology Letters, 2007, 268 (2), pp.166-70. ⟨10.1111/j.1574-6968.2006.00570.x⟩ Article dans une revue hal-00368194v1
	Use of a Doehlert factorial design to investigate the effects of pH and aeration on the accumulation of lactones by Yarrowia lipolytica. E Escamilla García , J.-M. Belin , Yves Waché Journal of Applied Microbiology, 2007, 103 (5), pp.1508-15. ⟨10.1111/j.1365-2672.2007.03379.x⟩ Article dans une revue hal-00368186v1
	Effect of acyl-CoA oxidase activity on the accumulation of gamma-decalactone by the yeast Yarrowia lipolytica: a factorial approach. Erandi Escamilla García , Jean-Marc Nicaud , Jean-Marc Belin , Yves Waché Biotechnology Journal, 2007, 2 (10), pp.1280-5. ⟨10.1002/biot.200700085⟩ Article dans une revue hal-00315501v1
	Diversity of the surface properties of Lactococci and consequences on adhesion to food components. M. H. Ly , N. H. Vo , T. M. Le , J.-M. Belin , Yves Waché Colloids and Surfaces B: Biointerfaces, 2006, 52 (2), pp.149-53. ⟨10.1016/j.colsurfb.2006.04.015⟩ Article dans une revue hal-00368197v1
	Importance of bacterial surface properties to control the stability of emulsions. Mai Huong Ly , Murielle Naïtali-Bouchez , Thierry Meylheuc , Marie-Noëlle Bellon-Fontaine , Thanh Mai Le International Journal of Food Microbiology, 2006, 112 (1), pp.26-34. ⟨10.1016/j.ijfoodmicro.2006.05.022⟩ Article dans une revue hal-00368196v1
	Yeast as an efficient biocatalyst for the production of lipid-derived flavours and fragrances. Yves Waché , Florence Husson , Gilles Feron , Jean-Marc Belin Antonie van Leeuwenhoek, 2006, 89 (3-4), pp.405-416. ⟨10.1007/s10482-005-9049-3⟩ Article dans une revue hal-00368198v1
	Surface properties of Yarrowia lipolytica and their relevance to gamma-decalactone formation from methyl ricinoleate. Mario Aguedo , Yves Waché , Jean-Marc Belin , José A Teixeira Biotechnology Letters, 2005, 27 (6), pp.417-22. ⟨10.1007/s10529-005-1776-z⟩ Article dans une revue hal-00368200v1
	Hydrophobic substrate utilisation by the yeast Yarrowia lipolytica, and its potential applications. P. Fickers , P.-H. Benetti , Yves Waché , A. Marty , S. Mauersberger FEMS Yeast Research, 2005, 5 (6-7), pp.527-43. ⟨10.1016/j.femsyr.2004.09.004⟩ Article dans une revue hal-00368201v1
	Decalactone production by Yarrowia lipolytica under increased O2 transfer rates. M. Aguedo , N. Gomes , E Escamilla Garcia , Yves Waché , M. Mota Biotechnology Letters, 2005, 27 (20), pp.1617-21. ⟨10.1007/s10529-005-2517-z⟩ Article dans une revue hal-00368199v1
	Genetic engineering of the beta-oxidation pathway in the yeast Yarrowia lipolytica to increase the production of aroma compounds Anne Groguenin , Yves Waché , Erandi Escamilla Garcia , Mario Aguedo , Florence Husson Journal of Molecular Catalysis B: Enzymatic, 2004, 28 (2-3), pp.75-79. ⟨10.1016/j.molcatb.2004.01.006⟩ Article dans une revue hal-02680321v1
	Mechanisms underlying the toxicity of lactone aroma compounds towards the producing yeast cells. M. Aguedo , Laurent Beney , Yves Waché , J.-M. Belin Journal of Applied Microbiology, 2003, 94 (2), pp.258-65 Article dans une revue hal-00368227v1
	Effect of cis/trans isomerism of beta-carotene on the ratios of volatile compounds produced during oxidative degradation. Yves Waché , Aurélie Bosser-Deratuld , Jean-Claude Lhuguenot , Jean-Marc Belin Journal of Agricultural and Food Chemistry, 2003, 51 (7), pp.1984-7. ⟨10.1021/jf021000g⟩ Article dans une revue hal-00368226v1
	Increased electron donor and electron acceptor characters enhance the adhesion between oil droplets and cells of Yarrowia lipolytica as evaluated by a new cytometric assay. Mario Aguedo , Yves Waché , Virginie Mazoyer , Anabelle Sequeira-Le Grand , Jean-Marc Belin Journal of Agricultural and Food Chemistry, 2003, 51 (10), pp.3007-11. ⟨10.1021/jf020901m⟩ Article dans une revue hal-00368225v1
	Catabolism of hydroxyacids and biotechnological production of lactones by Yarrowia lipolytica. Yves Waché , M. Aguedo , J.-M. Nicaud , J.-M. Belin Applied Microbiology and Biotechnology, 2003, 61 (5-6), pp.393-404. ⟨10.1007/s00253-002-1207-1⟩ Article dans une revue hal-00368224v1
	Interaction of an odorant lactone with model phospholipid bilayers and its strong fluidizing action in yeast membrane. Mario Aguedo , Laurent Beney , Yves Waché , Jean-Marc Belin International Journal of Food Microbiology, 2003, 80 (3), pp.211-5. ⟨10.1016/S0168-1605(02)00150-2⟩ Article dans une revue hal-00368228v1
	Interaction of odorous lactones with phospholipids: implications in toxicity towards producing yeast cells Mario Aguedo , Laurent Beney , Yves Waché , Jean-Marc Belin , Patrick Gervais Biotechnology Letters, 2002, 24 (23), pp.1975-1979. ⟨10.1023/A:1021129800080⟩ Article dans une revue hal-02294112v1
	Effect of reducing agents on the acidification capacity and the proton motive force of Lactococcus lactis ssp. cremoris resting cells. Yves Waché , Christophe Riondet , Charles Diviès , Rémy Cachon Bioelectrochemistry, 2002, 57 (2), pp.113-8 Article dans une revue hal-00368230v1
	Effects of oxidoreduction potential combined with acetic acid, NaCl and temperature on the growth, acidification, and membrane properties of Lactobacillus plantarum. Ariane Ouvry , Yves Waché , Raphaëlle Tourdot-Maréchal , Charles Diviès , Rémy Cachon FEMS Microbiology Letters, 2002, 214 (2), pp.257-61 Article dans une revue hal-00368229v1
	Role of beta-oxidation enzymes in gamma-decalactone production by the yeast Yarrowia lipolytica. Yves Waché , M. Aguedo , A. Choquet , I. L. Gatfield , J. M. Nicaud Applied and Environmental Microbiology, 2001, 67 (12), pp.5700-4. ⟨10.1128/AEM.67.12.5700-5704.2001⟩ Article dans une revue hal-00368231v1
	Intracellular pH-dependent efflux of the fluorescent probe pyranine in the yeast Yarrowia lipolytica. M. Aguedo , Yves Waché , J. M. Belin FEMS Microbiology Letters, 2001, 200 (2), pp.185-9 Article dans une revue hal-00368232v1
	Involvement of acyl coenzyme A oxidase isozymes in biotransformation of methyl ricinoleate into gamma-decalactone by Yarrowia lipolytica Yves Waché , C. Laroche , K. Bergmark , C. Moller-Andersen , M. Aguedo Applied and Environmental Microbiology, 2000, 66 (3), pp.1233-1236 Article dans une revue hal-02693638v1
	Combined action of redox potential and pH on heat resistance and growth recovery of sublethally heat-damaged Escherichia coli. C. Riondet , Rémy Cachon , Yves Waché , E. Sunyol I Bert , P. Gbaguidi Applied Microbiology and Biotechnology, 2000, 53 (4), pp.476-9 Article dans une revue hal-00368233v1
	Involvement of acyl coenzyme A oxidase isozymes in biotransformation of methyl ricinoleate into gamma-decalactone by Yarrowia lipolytica. Yves Waché , C. Laroche , K. Bergmark , C. Møller-Andersen , M. Aguedo Applied and Environmental Microbiology, 2000, 66 (3), pp.1233-6 Article dans une revue hal-00368236v1
	Medium-size droplets of methyl ricinoleate are reduced by cell-surface activity in the gamma-decalactone production by Yarrowia lipolytica Yves Waché , K. Bergmark , J.L. Courthaudon , M. Aguedo , Jean-Marc J.-M. Nicaud Letters in Applied Microbiology, 2000, 2000 (30), pp.183-187 Article dans une revue hal-02689107v1
	Medium-size droplets of methyl ricinoleate are reduced by cell-surface activity in the gamma-decalactone production by Yarrowia lipolytica. Yves Waché , K. Bergmark , J. L. Courthaudon , M. Aguedo , J. M. Nicaud Letters in Applied Microbiology, 2000, 30 (3), pp.183-7 Article dans une revue hal-00368235v1
	Extracellular oxidoreduction potential modifies carbon and electron flow in Escherichia coli. C. Riondet , Rémy Cachon , Yves Waché , Gilles Alcaraz , C. Diviès Journal of Bacteriology, 2000, 182 (3), pp.620-6 Article dans une revue hal-00368237v1
	Cloning, sequencing, and characterization of five genes coding for acyl-CoA oxidase isozymes in the yeast Yarrowia lipolytica. H. Wang , M. T. Le Dall , Yves Waché , C. Laroche , J. M. Belin Cell Biochemistry and Biophysics, 1999, 31 (2), pp.165-74. ⟨10.1007/BF02738170⟩ Article dans une revue hal-00368238v1
	Evaluation of acyl coenzyme A oxidase (Aox) isozyme function in the n-alkane-assimilating yeast Yarrowia lipolytica. H. J. Wang , M. T. Le Dall , Yves Waché , C. Laroche , J. M. Belin Journal of Bacteriology, 1999, 181 (17), pp.5140-8 Article dans une revue hal-00368242v1
	Changes in the proton-motive force in Escherichia coli in response to external oxidoreduction potential. C. Riondet , Rémy Cachon , Yves Waché , Gérard Alcaraz , C. Diviès European Journal of Biochemistry, 1999, 262 (2), pp.595-9 Article dans une revue hal-00368239v1
	Influence of lactose-citrate co-metabolism on the differences of growth and energetics in Leuconostoc lactis, Leuconostoc mesenteroides ssp. mesenteroides and Leuconostoc mesenteroides ssp. cremoris Caroline Hache , Rémy Cachon , Yves Waché , Talal Belguendouz , Christophe Riondet Systematic and Applied Microbiology, 1999, 22 (4), pp.507-13. ⟨10.1016/S0723-2020(99)80002-2⟩ Article dans une revue hal-00368234v1
	Evaluation of acyl coenzyme A oxidase (Aox) isozyme function in the n-alkane-assimilating yeast Yarrowia lipolytica H.J. Wang , M.T. Le Dall , Yves Waché , C. Laroche , J.M. Belin Journal of Bacteriology, 1999, 181 (17), pp.5140-5148 Article dans une revue hal-02697071v1
	Cloning and characterization of the peroxisomal acyl CoA oxidase ACO3 gene from the alkane-utilizing yeast Yarrowia lipolytica H. Wang , A. Le Clainche , M.T. Le Dall , Yves Waché , Yves Pagot Yeast, 1998, 14, pp.1373-1386 Article dans une revue hal-02687249v1
	Peroxisomal beta-oxidation activities and gamma-decalactone production by the yeast Yarrowia lipolytica. Y. Pagot , A. Le Clainche , J. M. Nicaud , Yves Waché , J. M. Belin Applied Microbiology and Biotechnology, 1998, 49 (3), pp.295-300 Article dans une revue hal-00368241v1
	Cloning and characterization of the peroxisomal acyl CoA oxidase ACO3 gene from the alkane-utilizing yeast Yarrowia lipolytica. H. Wang , A. Le Clainche , M. T. Le Dall , Yves Waché , Y. Pagot Yeast, 1998, 14 (15), pp.1373-86. ⟨10.1002/(SICI)1097-0061(199811)14:15<1373::AID-YEA332>3.0.CO;2-1⟩ Article dans une revue hal-00368240v1
	Peroxisomal beta-oxidation activities and gamma-decalactone production by the yeast Yarrowia lipolytica Yves Pagot , A. Le Clainche , Jean-Marc J.-M. Nicaud , Yves Waché , J.M. Belin Applied Microbiology and Biotechnology, 1998, 49 (3), pp.295-300 Article dans une revue hal-02695546v1

	Chapter 19 - Safety concerns on biological contaminations in fermented foods: Special focus on fungi and mycotoxins Iyiola Owolabi , Yves Waché , Awanwee Petchkongkaew Fungal Secondary Metabolites, Elsevier, pp.385-398, 2023, 978-0-323-95241-5. ⟨10.1016/B978-0-323-95241-5.00030-7⟩ Chapitre d'ouvrage hal-04446367v1
	Chapter 5. Yeasts as Probiotics and their Functional Roles Giorgia Perpetuini , Yves Waché , Rosanna Tofalo Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications, John Wiley & Sons Ltd., pp.103-121, 2022, 9781119701200. ⟨10.1002/9781119702160.ch5⟩ Chapitre d'ouvrage hal-03578891v1
	Asia: Introduction Yves Waché Gases in Agro-food Processes, 2019, 9780128124659 Chapitre d'ouvrage hal-02395161v1
	Rôle et perspectives des études microbiologiques pour la sécurité alimentaire Yves Waché La Sécurité sanitaire des aliments au Vietnam. État des lieux pluridisciplinaire sur les enjeux au niveau de la production, de la distribution, des politiques publiques et des risques microbiologiques, The Gioi Eds, pp.207-217, 2017, 978-604-77-3810-6 Chapitre d'ouvrage hal-02392728v1
	Lactone Formation in Yeast and Fungi Jolanta Krzyczkowska , Hanh Phan-Thi , Yves Waché Fungal Metabolites, Part II, Springer, pp.461-498, 2017, Reference Series in Phytochemistry [ISSN: 2511-834X], 978-3-319-25000-7. ⟨10.1007/978-3-319-25001-4_13⟩ Chapitre d'ouvrage hal-01561376v1
	Chương IV - VẤN ĐỀ SỬ DỤNG KHÁNG SINH TRONG CHĂN NUÔI VÀ TƯƠNG LAI CỦA NGHIÊN CỨU VI SINH VẬT ĐỐI VỚI AN TOÀN THỰC PHẨM Yves Waché An toàn thưc phẩm nông sản - Một số hiểu biết về sản phẩm, hệ thống sản xuất phân phối và chính sách nhà nước, NXB Nông nghiệp, pp.67-76, 2016, 978-604-60-2358-6 Chapitre d'ouvrage hal-02877552v1
	Microbial production of food flavours Yves Waché Microbial Production of Food Ingredients, Enzymes and Nutraceuticals, Elsevier, pp.175-193, 2013, 978-0-85709-343-1. ⟨10.1533/9780857093547.2.175⟩ Chapitre d'ouvrage hal-02394811v1

	Exploration de la biodiversité végétale et microbienne pour la qualité et la sureté des aliments Chu-Ky Son , Wen-Jun Li , Phi Quyet Tien , Nguyen Thi Thanh Thuy , Lai Quoc Phong Colloque de la Conférence Internationale des Responsables des Universités et Institutions Scientifiques d'Expression Française , CIRUISEF, May 2016, Marseille, France Communication dans un congrès hal-01501933v1

Yves Wache

Présentation

Publications

Pesticides in Foods: Towards Bioremediation Biocatalysts ?

Effect of Elevated Oxygen Concentration on the Yeast Yarrowia lipolytica for the Production of γ-Decalactones in Solid State Fermentation

Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground

Identification of Bacillus strains producing glycosidases active on rutin and grape glycosidic aroma precursors

Microencapsulation of Hibiscus sabdariffa L. Calyx Anthocyanins with Yeast Hulls

Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects

Encapsulation of flavours into Yarrowia lipolytica active yeast cells. Fluorescence study of the lipid droplets morphology and steryl/sterol balance during the shock

Modernizing traditional fermented foods for a more sustainable and diverse food system

Protein Enrichment of Cassava-Based Dried Distiller’s Grain by Solid State Fermentation Using Trichoderma Harzianum and Yarrowia Lipolytica for Feed Ingredients

Synthesis of chitosan–silver nanoparticles with antifungal properties on bamboo straws

Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production

Microorganisms, the Ultimate Tool for Clean Label Foods ?

Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables

Special issue on food safety in South East Asia

Food safety risks in traditional fermented food from South-East Asia

AsiFood and its output and prospects: An Erasmus+ project on capacity building in food safety and quality for South-East Asia

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

How fermentation by lactic acid bacteria can address safety issues in legumes food products?

Behind the myth of the fruit of heaven, a critical review on gac (Momordica cochinchinensis Spreng.) contribution to nutrition

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project

Encapsulation of Hibiscus sabdariffa L. anthocyanins as natural colours in yeast

Solid state fermentation for the production of γ-decalactones by Yarrowia lipolytica

Strategies to improve carotene entry into cells of Yarrowia lipolytica in a goal of encapsulation

WITHDRAWN: Dataset on solid state fermentation for the production of lactones by Yarrowia lipolytica

Fluorescence lifetime and UV-Vis spectroscopy to evaluate the interactions between quercetin and its yeast microcapsule

Aroma compounds production by solid state fermentation, importance of in situ gas-phase recovery systems

In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation

Effect of heat-processing on the antioxidant and prooxidant activities of β-carotene from natural and synthetic origins on red blood cells

Conidiation of Penicillium camemberti in submerged liquid cultures is dependent on the nitrogen source

Molecule structural factors influencing the loading of flavoring compounds in a natural-preformed capsule: Yeast cells

Fermentation des protéines végétales : atouts organoleptique et nutritionnel

La fermentation en milieu solide : une innovation de rupture à (re)découvrir

Explorer la biodiversité pour trouver de nouvelles souches microbiennes pour les innovations de produits alimentaires

Can biological structures be natural and sustainable capsules?

Protection of living yeast cells by micro-organized shells of natural polyelectrolytes

Traditional fermented sausage ‘ Nem chua ’ as a source of yeast biocatalysts efficient for the production of the aroma compound γ-decalactone

Meeting report: The 1st BRG-training school in Asia, a first step in the building of an ASEAN encapsulation network

Isomerization and increase in the antioxidant properties of lycopene from Momordica cochinchinensis (gac) by moderate heat treatment with UV–Vis spectra as a marker

Physico-chemical state influences in vitro release profile of curcumin from pectin beads

Production of conidia of Penicillium camemberti in liquid medium through microcycles of conidiation

An air-lift biofilm reactor for the production of γ-decalactones by Yarrowia lipolytica

Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French-Vietnamese programmes on fermented food

Preferential localization of Lactococcus lactis cells entrapped in a caseinate/alginate phase separated system

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

Advanced fluorescence technologies help to resolve long-standing questions about microbial vitality.

Stability of carotenoid extracts of gấc (Momordica cochinchinensis) towards cooxidation — Protective effect of lycopene on β-carotene

Oil-in-water emulsions characterization by laser granulometry and impact on γ-decalactone production in

Increase in stability and change in supramolecular structure of β-carotene through encapsulation into polylactic acid nanoparticles

Potential of nisin-incorporated sodium caseinate films to control Listeria in artificially contaminated cheese

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

The food contaminant fumonisin B1 reduces maturation of porcine CD11R1+ intestinal antigen presenting cells and antigen-specific immune responses, leading to a prolonged intestinal ETEC infection

Cloning and expression of genes involved in conidiation and surface properties of Penicillium camemberti grown in liquid and solid cultures.

Improved co-oxidation of beta-carotene to beta-ionone using xanthine oxidase-generated reactive oxygen species in a multiphasic system.

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

Relationship between the presence of the citrate permease plasmid and high electron-donor surface properties of Lactococcus lactis ssp. lactis biovar. diacetylactis.

Use of a Doehlert factorial design to investigate the effects of pH and aeration on the accumulation of lactones by Yarrowia lipolytica.

Effect of acyl-CoA oxidase activity on the accumulation of gamma-decalactone by the yeast Yarrowia lipolytica: a factorial approach.

Diversity of the surface properties of Lactococci and consequences on adhesion to food components.

Importance of bacterial surface properties to control the stability of emulsions.

Yeast as an efficient biocatalyst for the production of lipid-derived flavours and fragrances.

Surface properties of Yarrowia lipolytica and their relevance to gamma-decalactone formation from methyl ricinoleate.

Hydrophobic substrate utilisation by the yeast Yarrowia lipolytica, and its potential applications.

Decalactone production by Yarrowia lipolytica under increased O2 transfer rates.

Genetic engineering of the beta-oxidation pathway in the yeast Yarrowia lipolytica to increase the production of aroma compounds

Mechanisms underlying the toxicity of lactone aroma compounds towards the producing yeast cells.

Effect of cis/trans isomerism of beta-carotene on the ratios of volatile compounds produced during oxidative degradation.

Increased electron donor and electron acceptor characters enhance the adhesion between oil droplets and cells of Yarrowia lipolytica as evaluated by a new cytometric assay.

Catabolism of hydroxyacids and biotechnological production of lactones by Yarrowia lipolytica.

Interaction of an odorant lactone with model phospholipid bilayers and its strong fluidizing action in yeast membrane.

Interaction of odorous lactones with phospholipids: implications in toxicity towards producing yeast cells

Effect of reducing agents on the acidification capacity and the proton motive force of Lactococcus lactis ssp. cremoris resting cells.

Effects of oxidoreduction potential combined with acetic acid, NaCl and temperature on the growth, acidification, and membrane properties of Lactobacillus plantarum.

Role of beta-oxidation enzymes in gamma-decalactone production by the yeast Yarrowia lipolytica.

Intracellular pH-dependent efflux of the fluorescent probe pyranine in the yeast Yarrowia lipolytica.

Involvement of acyl coenzyme A oxidase isozymes in biotransformation of methyl ricinoleate into gamma-decalactone by Yarrowia lipolytica

Combined action of redox potential and pH on heat resistance and growth recovery of sublethally heat-damaged Escherichia coli.

Involvement of acyl coenzyme A oxidase isozymes in biotransformation of methyl ricinoleate into gamma-decalactone by Yarrowia lipolytica.