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Journal of Microbiological Methods|June 19, 2002
Detection of aminotransferase activity of Propionibacterium freudenreichii after SDS-PAGEAnne Thierry, Marie-Bernadette Maillard, Sylvie LortalApplied and Environmental Microbiology|February 2, 2002
Conversion of L-leucine to isovaleric acid by Propionibacterium freudenreichii TL 34 and ITGP23Anne Thierry, Marie-Bernadette Maillard, Mireille YvonJournal of Agricultural and Food Chemistry|August 31, 2006
Ethyl ester formation is enhanced by ethanol addition in mini Swiss cheese with and without added propionibacteriaAnne Thierry, Marie-Bernadette Maillard, Romain Richoux, et al.Journal of Agricultural and Food Chemistry|May 12, 2005
The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor developmentAnne Thierry, Marie-Bernadette Maillard, Pascal Bonnarme, et al.Applied and Environmental Microbiology|August 4, 2021
Positive Interactions between Lactic Acid Bacteria Promoted by Nitrogen-Based Nutritional DependenciesFanny Canon, Marie-Bernadette Maillard, Gwénaële Henry, et al.Current Research in Food Science|April 18, 2022
Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria coculturesFanny Canon, Marie-Bernadette Maillard, Marie-Hélène Famelart, et al.Journal of Agricultural and Food Chemistry|August 3, 2006
Lipolysis during ripening of Emmental cheese considering organization of fat and preferential localization of bacteriaChristelle Lopez, Marie-Bernadette Maillard, Valerie Briard-Bion, et al.Food Chemistry|August 13, 2019
Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy productsMarcia Leyva Salas, Jérôme Mounier, Marie-Bernadette Maillard, et al.Journal of Agricultural and Food Chemistry|October 22, 2010
Time course and specificity of lipolysis in Swiss cheeseJulien Dherbécourt, Claire Bourlieu, Marie-Bernadette Maillard, et al.Applied Microbiology and Biotechnology|December 22, 2015
Lactobacillus and Leuconostoc volatilomes in cheese conditionsTomislav Pogačić, Marie-Bernadette Maillard, Aurélie Leclerc, et al.Pageof 5