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Yves Wache

7

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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

helene-licandro

	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
	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
	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
	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
	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
	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