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Results:
1-11
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Results: 11
Authors:
Banks, JM
Yvon, M
Gripon, JC
de la Fuente, MA
Brechany, EY
Williams, AG
Muir, DD
Citation: Jm. Banks et al., Enhancement of amino acid catabolism in Cheddar cheese using alpha-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character, INT DAIRY J, 11(4-7), 2001, pp. 235-243
Authors:
Guinec, N
Nardi, M
Matos, J
Gripon, JC
Monnet, V
Citation: N. Guinec et al., Modulation of casein proteolysis by lactococcal peptidase gene inactivation, INT DAIRY J, 10(9), 2000, pp. 607-615
Authors:
Husson-Kao, C
Mengaud, J
Gripon, JC
Benbadis, L
Chapot-Chartier, MP
Citation: C. Husson-kao et al., Characterization of Streptococcus thermophilus strains that undergo lysis under unfavourable environmental conditions, INT J F MIC, 55(1-3), 2000, pp. 209-213
Authors:
Rijnen, L
Courtin, P
Gripon, JC
Yvon, M
Citation: L. Rijnen et al., Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds, APPL ENVIR, 66(4), 2000, pp. 1354-1359
Authors:
Rijnen, L
Delacroix-Buchet, A
Demaizieres, D
Le Quere, JL
Gripon, JC
Yvon, M
Citation: L. Rijnen et al., Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese, INT DAIRY J, 9(12), 1999, pp. 877-885
Authors:
Husson-Kao, C
Mengaud, J
Gripon, JC
Benbadis, L
Chapot-Chartier, MP
Citation: C. Husson-kao et al., The autolysis of Streptococcus thermophilus DN-001065 is triggered by several food-grade environmental signals, INT DAIRY J, 9(10), 1999, pp. 715-723
Authors:
Mata, L
Gripon, JC
Mistou, MY
Citation: L. Mata et al., Deletion of the four C-terminal residues of PepC converts an aminopeptidase into an oligopeptidase, PROTEIN ENG, 12(8), 1999, pp. 681-686
Authors:
Obis, D
Guillot, A
Gripon, JC
Renault, P
Bolotin, A
Mistou, MY
Citation: D. Obis et al., Genetic and biochemical characterization of a high-affinity betaine uptakesystem (BusA) in Lactococcus lactis reveals a new functional organization within bacterial ABC transporters, J BACT, 181(20), 1999, pp. 6238-6246
Authors:
Boutrou, R
Sepulchre, A
Pitel, G
Durier, C
Vassal, L
Gripon, JC
Monnet, V
Citation: R. Boutrou et al., Lactococcal lysis and curd proteolysis: Two predictable events important for the development of cheese flavour, INT DAIRY J, 8(7), 1998, pp. 609-616
Authors:
Lepeuple, AS
Vassal, L
Cesselin, B
Delacroix-Buchet, A
Gripon, JC
Chapot-Chartier, MP
Citation: As. Lepeuple et al., Involvement of a prophage in the lysis of Lactococcus lactis subsp. cremoris AM2 during cheese ripening, INT DAIRY J, 8(7), 1998, pp. 667-674
Authors:
Yvon, M
Berthelot, S
Gripon, JC
Citation: M. Yvon et al., Adding alpha-ketoglutarate to semi-hard cheese curd highly enhances the conversion of amino acids to aroma compounds, INT DAIRY J, 8(10-11), 1998, pp. 889-898
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