Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Sébastien Fraud"'
Autor:
Cynthia El Youssef, Pascal Bonnarme, Sébastien Fraud, Anne-Claire Péron, Sandra Helinck, Sophie Landaud
Publikováno v:
Foods, Vol 9, Iss 3, p 349 (2020)
Consumer demands for plant-based products have increased in recent years. However, their consumption is still limited due to the presence of off-flavor compounds, primarily beany and green notes, which are mainly associated with the presence of aldeh
Externí odkaz:
https://doaj.org/article/85942c136b9c43f795e4da3585e4ee30
Autor:
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
Publikováno v:
PLoS ONE, Vol 10, Iss 4, p e0124360 (2015)
Cheese ripening is a complex biochemical process driven by microbial communities composed of both eukaryotes and prokaryotes. Surface-ripened cheeses are widely consumed all over the world and are appreciated for their characteristic flavor. Microbia
Externí odkaz:
https://doaj.org/article/2fc98956513f420aa76a0cc1db491761
Autor:
Sébastien Fraud, Nadège Bel, Olivier Rué, Pascal Bonnarme, Eric Dugat-Bony, Anne-Sophie Sarthou, Jessie Catellote, Sarah Chuzeville, Valentin Loux, Sandra Helinck
Publikováno v:
Food Research International
Food Research International, 2019, 125, pp.108643. ⟨10.1016/j.foodres.2019.108643⟩
Food Research International, 2019, 125, pp.108643. ⟨10.1016/j.foodres.2019.108643⟩
Sodium reduction in the human diet is currently one of the main concerns for public health agencies and, consequently, has become a challenge for the food industries. In this study, the impact of reduced sodium chloride content (20%) or its partial s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b25d9b211934099bfe1bcea6dd712871
https://hal.archives-ouvertes.fr/hal-02349939
https://hal.archives-ouvertes.fr/hal-02349939
Autor:
Jean-Marie Beckerich, Pascal Bonnarme, Sébastien Fraud, Françoise Irlinger, Christophe Monnet, Eric Dugat-Bony, Dominique Swennen
Publikováno v:
Frontiers in Microbiology
Frontiers in Microbiology, Frontiers Media, 2016, 7, ⟨10.3389/fmicb.2016.00536⟩
Frontiers in Microbiology (7), . (2016)
Frontiers in Microbiology, Vol 7 (2016)
Frontiers in Microbiology, Frontiers Media, 2016, 7, ⟨10.3389/fmicb.2016.00536⟩
Frontiers in Microbiology (7), . (2016)
Frontiers in Microbiology, Vol 7 (2016)
The microbial communities in cheeses are composed of varying bacteria, yeasts, and molds, which contribute to the development of their typical sensory properties. In situ studies are needed to better understand their growth and activity during cheese
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::720da3c7e05166c37a445f73f8966c73
https://hal.inrae.fr/hal-02633875/document
https://hal.inrae.fr/hal-02633875/document
Autor:
Jessie Castellote, Sébastien Fraud, Frédéric Fer, Pascal Bonnarme, Françoise Irlinger, Christophe Monnet, Dominique Swennen
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2015, 194, pp.54-61. ⟨10.1016/j.ijfoodmicro.2014.11.009⟩
International Journal of Food Microbiology, Elsevier, 2015, 194, pp.54-61. ⟨10.1016/j.ijfoodmicro.2014.11.009⟩
Cheese ripening involves the activity of various bacteria, yeasts or molds, which contribute to the development of the typical color, flavor and texture of the final product. In situ measurements of gene expression are increasingly being used to impr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a7abbca2916047f52c2d9d1a26590ea
https://hal.archives-ouvertes.fr/hal-01195507
https://hal.archives-ouvertes.fr/hal-01195507
Autor:
Jean-Yves Maillard, Sébastien Fraud
Publikováno v:
ACS Symposium Series ISBN: 9780841274051
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0af71255070f9f21fd9bbca41be7b6a3
https://doi.org/10.1021/bk-2007-0967.ch008
https://doi.org/10.1021/bk-2007-0967.ch008
Autor:
Sophie Landaud, Sébastien Fraud, Cécile Straub, Julie Aubert, Djamila Onesime, Eric Dugat-Bony, Jean-François Gibrat, Françoise Irlinger, Nicolas Pons, Dominique Swennen, Aurélie Teissandier, Christophe Monnet, Eric Guédon, Sean Kennedy, Jean-Marie Beckerich, Valentin Loux, Pascal Bento, M.-N. Leclercq-Perlat, Pascal Bonnarme, Frédéric Fer
Publikováno v:
PLoS ONE, Vol 10, Iss 4, p e0124360 (2015)
Plos One 4 (10), e0124360. (2015)
PLoS ONE
PLoS ONE, Public Library of Science, 2015, 10 (4), pp.e0124360. ⟨10.1371/journal.pone.0124360⟩
Plos One 4 (10), e0124360. (2015)
PLoS ONE
PLoS ONE, Public Library of Science, 2015, 10 (4), pp.e0124360. ⟨10.1371/journal.pone.0124360⟩
Cheese ripening is a complex biochemical process driven by microbial communities composed of both eukaryotes and prokaryotes. Surface-ripened cheeses are widely consumed all over the world and are appreciated for their characteristic flavor. Microbia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::548277f1f034cb6b118cdd8783974b40
https://doi.org/10.1371/journal.pone.0124360
https://doi.org/10.1371/journal.pone.0124360
Autor:
Peter Gilbert, Syed A. Sattar, Jason A. Tetro, V. Susan Springthorpe, Martin S. Favero, Kurt Giles, Surachai Supattapone, David Peretz, David V. Glidden, Henry Baron, Stanley B. Prusiner, T. Reg. Bott, Daryl S. Paulson, Peter Zhu, Kaitao Lu, Der-Haw Wang, Jean-Yves Maillard, Sébastien Fraud, Charles G. Roberts, Chris R. French, Péter Nagy, Julie D. Becker, Rachael C. Mallo, Michael T. Ashby, Alexander Pauli, Gerald McDonnell, Yi-Cheng Su, Chengchu Liu, Yen-Con Hung, David W. Koenig, Benard J. Minerath, J. M. Ascenzi, H. Chan-Myers, M. D. Gordon, Wei Shen, Yilin Ge, Yi Su, Rong Tsao, Ting Zhou, Jia-Hu Pan, Olga Borokhov, David Schubert, Chaowu Zhang, Guoqing Wang, Rafael Herruzo, Maria Jose Vizcaíno-Alcaide, Julio Rodriguez
Publikováno v:
Journal of Antimicrobial Chemotherapy (JAC); Oct2005, Vol. 56 Issue 4, p672-677, 6p
Publikováno v:
PLoS ONE, Vol 8, Iss 2, p e56858 (2013)
Expression of the mexXY multidrug efflux operon in wild type Pseudomonas aeruginosa is substantially enhanced by the ribosome-targeting antimicrobial spectinomycin (18-fold) and this is wholly dependent upon the product of the PA5471 gene. In a mutan
Externí odkaz:
https://doaj.org/article/66a704706739453d86439564cd6fa867