Lista de obras - Anne Thierry - Dominio Público Uruguay

A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

artículo científico publicado en 2014

Accumulation of intracellular glycogen and trehalose by Propionibacterium freudenreichii under conditions mimicking cheese ripening in the cold

artículo científico publicado en 2012

Article

Comparison of amplified ribosomal DNA restriction analysis, peptidoglycan hydrolase and biochemical profiles for rapid dairy propionibacteria species identification

scientific article published on 26 October 2006

Detection of aminotransferase activity of Propionibacterium freudenreichii after SDS-PAGE.

artículo científico publicado en 2002

Development of antifungal ingredients for dairy products: From in vitro screening to pilot scale application

artículo científico publicado en 2018

First mass spectrometry metabolic fingerprinting of bacterial metabolism in a model cheese

artículo científico publicado en 2013

Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds

artículo científico publicado en 2014

Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products

artículo científico publicado en 2019

Independent domestication events in the blue-cheese fungus Penicillium roqueforti

artículo científico publicado en 2020

Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese

artículo científico publicado en 2008

Microgradients of pH Do Not Occur around Lactococcus Colonies in a Model Cheese ⬇️

artículo científico publicado el 9 de agosto de 2013

Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures

artículo científico publicado en 2022

Molecular characterisation of Staphylococcus aureus strains isolated from small and large ruminants reveals a host rather than tissue specificity

artículo científico publicado en 2008

Multilocus sequence typing of Propionibacterium freudenreichii

artículo científico publicado en 2010

Production of branched-chain aroma compounds by Propionibacterium freudenreichii: links with the biosynthesis of membrane fatty acids.

artículo científico publicado en 2008

Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese

artículo científico publicado en 2011

The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development

artículo científico publicado en 2005

The complete genome of Propionibacterium freudenreichii CIRM-BIA1, a hardy actinobacterium with food and probiotic applications

artículo científico publicado en 2010

The secreted esterase of Propionibacterium freudenreichii has a major role in cheese lipolysis

artículo científico publicado en 2013

Time course and specificity of lipolysis in Swiss cheese

artículo científico publicado en 2010

Lista de obras de Anne Thierry

A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

Accumulation of intracellular glycogen and trehalose by Propionibacterium freudenreichii under conditions mimicking cheese ripening in the cold

Article

Comparison of amplified ribosomal DNA restriction analysis, peptidoglycan hydrolase and biochemical profiles for rapid dairy propionibacteria species identification

Detection of aminotransferase activity of Propionibacterium freudenreichii after SDS-PAGE.

Development of antifungal ingredients for dairy products: From in vitro screening to pilot scale application

First mass spectrometry metabolic fingerprinting of bacterial metabolism in a model cheese

Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds

Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products

Independent domestication events in the blue-cheese fungus Penicillium roqueforti

Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese

Microgradients of pH Do Not Occur around Lactococcus Colonies in a Model Cheese ⬇️

Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures

Molecular characterisation of Staphylococcus aureus strains isolated from small and large ruminants reveals a host rather than tissue specificity

Multilocus sequence typing of Propionibacterium freudenreichii

Production of branched-chain aroma compounds by Propionibacterium freudenreichii: links with the biosynthesis of membrane fatty acids.

Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese

The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development

The complete genome of Propionibacterium freudenreichii CIRM-BIA1, a hardy actinobacterium with food and probiotic applications

The secreted esterase of Propionibacterium freudenreichii has a major role in cheese lipolysis

Time course and specificity of lipolysis in Swiss cheese