Hasil Pencarian - Pascal Bonnarme

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  1. 1
    Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed of Debaryomyces hansenii, Brevibacterium aurantiacum, and Hafnia alvei

    Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed of Debaryomyces hansenii, Brevibacterium aurantiacum, and Hafni... oleh Nguyen-Phuong Pham, Sophie Landaud, Pascale Lieben, Pascal Bonnarme, Christophe Monnet

    Diterbitkan 2019-08-01
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  2. 2
    Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia

    Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia oleh Salma Ben-Harb, Anne Saint-Eve, Françoise Irlinger, Isabelle Souchon, Pascal Bonnarme

    Diterbitkan 2022-04-01
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  3. 3
    Genomic Characterization of Wild <i>Lactobacillus delbrueckii</i> Strains Reveals Low Diversity but Strong Typicity

    Genomic Characterization of Wild <i>Lactobacillus delbrueckii</i> Strains Reveals Low Diversity but Strong Typicity oleh Anna Grizon, Sébastien Theil, Sandra Helinck, Pauline Gerber, Pascal Bonnarme, Christophe Chassard

    Diterbitkan 2024-03-01
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  4. 4
    Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

    Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts oleh Cynthia El Youssef, Pascal Bonnarme, Sébastien Fraud, Anne-Claire Péron, Sandra Helinck, Sophie Landaud

    Diterbitkan 2020-03-01
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  5. 5
    Designing specific cheese-ripening ecosystems to shape the immune effects of dairy products?

    Designing specific cheese-ripening ecosystems to shape the immune effects of dairy products? oleh Coline Plé, Nadège Adouard, Jérôme Breton, Joëlle Dewulf, Bruno Pot, Pascal Bonnarme, Benoit Foligné

    Diterbitkan 2015-01-01
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  6. 6
    Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area

    Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area oleh Anna Grizon, Sebastien Theil, Cecile Callon, Pauline Gerber, Sandra Helinck, Eric Dugat-Bony, Pascal Bonnarme, Christophe Chassard

    Diterbitkan 2023-11-01
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  7. 7
    Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

    Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation oleh Mariagrazia Molfetta, Etiele G. Morais, Luisa Barreira, Giovanni Luigi Bruno, Francesco Porcelli, Eric Dugat-Bony, Pascal Bonnarme, Fabio Minervini

    Diterbitkan 2022-07-01
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  8. 8
    Overview of a surface-ripened cheese community functioning by meta-omics analyses.

    Overview of a surface-ripened cheese community functioning by meta-omics analyses. oleh Eric Dugat-Bony, Cécile Straub, Aurélie Teissandier, Djamila Onésime, Valentin Loux, Christophe Monnet, Françoise Irlinger, Sophie Landaud, Marie-Noëlle Leclercq-Perlat, Pascal Bento, Sébastien Fraud, Jean-François Gibrat, Julie Aubert, Frédéric Fer, Eric Guédon, Nicolas Pons, Sean Kennedy, Jean-Marie Beckerich, Dominique Swennen, Pascal Bonnarme

    Diterbitkan 2015-01-01
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