Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Wenfan Cao"'
Publikováno v:
Foods, Vol 13, Iss 12, p 1809 (2024)
Preserving microbial ecosystems obtained from traditional cheese-making processes is crucial to safeguarding the biodiversity of microbial cheese communities and thus ensuring that the high flavor quality of traditional cheeses is maintained. Few pro
Externí odkaz:
https://doaj.org/article/d266c060355342dca23232e44c3b8058
Autor:
Maxime Lecomte, Wenfan Cao, Julie Aubert, David James Sherman, Hélène Falentin, Clémence Frioux, Simon Labarthe
Cheese organoleptic properties result from complex metabolic processes occurring in microbial communities. A deeper understanding of such mechanisms makes it possible to improve both industrial production processes and end-product quality through the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a84e7a4b97d5cac77a1c64cc7c6f7c4e
https://hal.inrae.fr/hal-04088301
https://hal.inrae.fr/hal-04088301
Publikováno v:
International Journal of Dairy Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c7c28793bf1da1a984d80742c2fff1b
https://doi.org/10.1111/1471-0307.12948
https://doi.org/10.1111/1471-0307.12948
Autor:
Wenfan Cao, Maxime Lecomte, Solène Le Fur, Aubert, Julie J., Marie-Bernadette Maillard, Aurélie Nicolas, Stéphanie-Marie Deutsch, Sandrine Parayre, Françoise Boissel, Arlette Leduc, Ali Kerjouh, Marielle Harel-Oger, Gilles Garric, Clémence Frioux, David James Sherman, Simon Labarthe, Anne Thierry, Hélène Falentin
Publikováno v:
23ème édition du colloque du Club des Bactéries Lactiques
23ème édition du colloque du Club des Bactéries Lactiques, UMR INRAE-Institut Agro STLO (Science et Technologie du Lait et de l’Œuf), Jun 2022, Rennes, France
HAL
23ème édition du colloque du Club des Bactéries Lactiques, UMR INRAE-Institut Agro STLO (Science et Technologie du Lait et de l’Œuf), Jun 2022, Rennes, France
HAL
Le CBL (Club des Bactéries Lactiques) est une manifestation scientifique qui réunit chercheurs, enseignants-chercheurs et industriels R&D, pour échanger sur les avancées scientifiques et techniques réalisées dans le domaine des bactéries lacti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::04656722f1b247ded7cce0b3b99a33a9
https://hal.inrae.fr/hal-03694338
https://hal.inrae.fr/hal-03694338
Autor:
Wenfan, Cao, Julie, Aubert, Marie-Bernadette, Maillard, Françoise, Boissel, Arlette, Leduc, Jean-Luc, Thomas, Stéphanie-Marie, Deutsch, Bénédicte, Camier, Ali, Kerjouh, Sandrine, Parayre, Marielle, Harel-Oger, Gilles, Garric, Anne, Thierry, Hélène, Falentin
Publikováno v:
Journal of agricultural and food chemistry. 69(30)
The formation of cheese flavor mainly results from the production of volatile compounds by microorganisms. We investigated how fine-tuning cheese-making process parameters changed the cheese volatilome in a semi-hard cheese inoculated with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::612beb06c21ae301e125659af4a469ac
https://pubmed.ncbi.nlm.nih.gov/34283609
https://pubmed.ncbi.nlm.nih.gov/34283609
Autor:
Wenfan Cao, Maxime Lecomte, Solène Le Fur, Aubert, Julie J., Marie-Bernadette Maillard, Aurélie Nicolas, Stéphanie-Marie Deutsch, Sandrine Parayre, Françoise Boissel, Arlette Leduc, Ali Kerjouh, Marielle Harel-Oger, Gilles Garric, Clémence Frioux, David James Sherman, Simon Labarthe, Anne Thierry, Hélène Falentin
Publikováno v:
HAL
FOODMICRO 2022
FOODMICRO 2022, Aug 2022, Athènes, Greece
FOODMICRO 2022
FOODMICRO 2022, Aug 2022, Athènes, Greece
International audience; In cheese production, lactic acid bacteria (LAB) and propionic bacteria are key players in the production of metabolites that confer nutritional and organoleptic qualities. However, the contribution of each species to the fina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::95cc6d2ab959a0ac07c098e31e91ef1f
https://hal.inrae.fr/hal-03781287
https://hal.inrae.fr/hal-03781287