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Marie-Bernadette Maillard
Marie-Bernadette Maillard
Agrocampus Ouest
Food science
Biology
Ripening
Cheese Flavor
Biochemistry
4
Papers
61
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Functional diversity within the Penicillium roqueforti species
2017
International Journal of Food Microbiology
Guillaume Gillot
Jean-Luc Jany
Elisabeth Poirier
Marie-Bernadette Maillard
Stella Debaets
Anne Thierry
Emmanuel Coton
Monika Coton
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Citations (21)
Somatic cell recovery by microfiltration technologies: A novel strategy to study the actual impact of somatic cells on cheese matrix
2017
International Dairy Journal
Na Li
Romain Richoux
Nadine Leconte
Claudia Bevilacqua
Marie-Bernadette Maillard
Sandrine Parayre
L. Aubert-Frogerais
Jessica Warlouzel
Elisabeth Moya-Leclair
Catherine Denis
Patrice Martin
Valérie Gagnaire
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Citations (6)
Strains of the Lactobacillus casei group show diverse abilities for the production of flavor compounds in 2 model systems
2017
Journal of Dairy Science
Ewelina Stefanovic
Anne Thierry
Marie-Bernadette Maillard
Andrea S. Bertuzzi
Mary C. Rea
Gerald F. Fitzgerald
Olivia McAuliffe
Kieran N. Kilcawley
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Citations (11)
A Temporal -omic Study of Propionibacterium freudenreichii CIRM-BIA1T Adaptation Strategies in Conditions Mimicking Cheese Ripening in the Cold
2012
PLOS ONE
Marion Dalmasso
Julie Aubert
Valérie Briard-Bion
Victoria Chuat
Stéphanie-Marie Deutsch
Sergine Even
Hélène Falentin
Gwénaël Jan
Julien Jardin
Marie-Bernadette Maillard
Sandrine Parayre
Michel Piot
Jarna Tanskanen
Anne Thierry
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Citations (23)
1