Richoux R - Search Results

1

Lactobacillus helveticus as a tool to change proteolysis and functionality in Swiss-type cheeses.

Sadat-Mekmene L, Richoux R, Aubert-Frogerais L, Madec MN, Corre C, Piot M, Jardin J, le Feunteun S, Lortal S, Gagnaire V. Sadat-Mekmene L, et al. Among authors: richoux r. J Dairy Sci. 2013 Mar;96(3):1455-70. doi: 10.3168/jds.2012-6179. Epub 2013 Jan 26. J Dairy Sci. 2013. PMID: 23357019 Free article.

2

Autolysis and related proteolysis in Swiss cheese for two Lactobacillus helveticus strains.

Valence F, Deutsch SM, Richoux R, Gagnaire V, Lortal S. Valence F, et al. Among authors: richoux r. J Dairy Res. 2000 May;67(2):261-71. doi: 10.1017/s0022029900004118. J Dairy Res. 2000. PMID: 10840680

3

Simultaneous presence of PrtH and PrtH2 proteinases in Lactobacillus helveticus Strains improves breakdown of the pure alphas1-casein.

Sadat-Mekmene L, Jardin J, Corre C, Mollé D, Richoux R, Delage MM, Lortal S, Gagnaire V. Sadat-Mekmene L, et al. Among authors: richoux r. Appl Environ Microbiol. 2011 Jan;77(1):179-86. doi: 10.1128/AEM.01466-10. Epub 2010 Oct 29. Appl Environ Microbiol. 2011. PMID: 21037305 Free PMC article.

4

Ethyl ester formation is enhanced by ethanol addition in mini Swiss cheese with and without added propionibacteria.

Thierry A, Maillard MB, Richoux R, Lortal S. Thierry A, et al. Among authors: richoux r. J Agric Food Chem. 2006 Sep 6;54(18):6819-24. doi: 10.1021/jf060673m. J Agric Food Chem. 2006. PMID: 16939345

5

Time course and specificity of lipolysis in Swiss cheese.

Dherbécourt J, Bourlieu C, Maillard MB, Aubert-Frogerais L, Richoux R, Thierry A. Dherbécourt J, et al. Among authors: richoux r. J Agric Food Chem. 2010 Nov 24;58(22):11732-9. doi: 10.1021/jf102572z. Epub 2010 Oct 20. J Agric Food Chem. 2010. PMID: 20961108

6

Role of somatic cells on dairy processes and products: a review.

Li N, Richoux R, Boutinaud M, Martin P, Gagnaire V. Li N, et al. Among authors: richoux r. Dairy Sci Technol. 2014;94(6):517-538. doi: 10.1007/s13594-014-0176-3. Epub 2014 Jul 17. Dairy Sci Technol. 2014. PMID: 25309683 Free PMC article. Review.

7

Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese.

Falentin H, Henaff N, Le Bivic P, Deutsch SM, Parayre S, Richoux R, Sohier D, Thierry A, Lortal S, Postollec F. Falentin H, et al. Among authors: richoux r. Food Microbiol. 2012 Feb;29(1):132-40. doi: 10.1016/j.fm.2011.09.009. Epub 2011 Sep 29. Food Microbiol. 2012. PMID: 22029927

8

Little Impact of NaCl Reduction in Swiss-Type Cheese.

Gagnaire V, Lecomte X, Richoux R, Genay M, Jardin J, Briard-Bion V, Kerjean JR, Thierry A. Gagnaire V, et al. Among authors: richoux r. Front Nutr. 2022 Jun 16;9:888179. doi: 10.3389/fnut.2022.888179. eCollection 2022. Front Nutr. 2022. PMID: 35782920 Free PMC article.

9

Flow Cytometry Approach to Quantify the Viability of Milk Somatic Cell Counts after Various Physico-Chemical Treatments.

Li N, Richoux R, Perruchot MH, Boutinaud M, Mayol JF, Gagnaire V. Li N, et al. Among authors: richoux r. PLoS One. 2015 Dec 30;10(12):e0146071. doi: 10.1371/journal.pone.0146071. eCollection 2015. PLoS One. 2015. PMID: 26717151 Free PMC article.

10

Specific metabolic activity of ripening bacteria quantified by real-time reverse transcription PCR throughout Emmental cheese manufacture.

Falentin H, Postollec F, Parayre S, Henaff N, Le Bivic P, Richoux R, Thierry A, Sohier D. Falentin H, et al. Among authors: richoux r. Int J Food Microbiol. 2010 Nov 15;144(1):10-9. doi: 10.1016/j.ijfoodmicro.2010.06.003. Epub 2010 Jun 20. Int J Food Microbiol. 2010. PMID: 20630608

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