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Pascal Bonnarme

INRAE

H指数:36

被引数:4,261

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Iron-based microbial interactions: the role of iron metabolism in the cheese ecosystem

铁基微生物相互作用：铁代谢在奶酪生态系统中的作用

JOURNAL OF BACTERIOLOGY

IF3

2025-05-220

OA

Iron fortification modifies the microbial community structure and metabolome of a model surface-ripened cheese

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2025-01-010

OAAI

Genomic Characterization of Wild Lactobacillus delbrueckii Strains Reveals Low Diversity but Strong Typicity

IF4.2

2024-03-021

OAAI

Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area

FRONTIERS IN MICROBIOLOGY

IF4.5

2023-11-145

OAAI

Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2021-09-0139

OAAI

The microbial community associated with pea seeds (Pisum sativum) of different geographical origins

IF4.1

2021-02-1520

PREAI

Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-01-0123

PREAI

Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses

FOOD RESEARCH INTERNATIONAL

IF8

2019-11-0134

OAAI

Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed of Debaryomyces hansenii, Brevibacterium aurantiacum, and Hafnia alvei

FRONTIERS IN MICROBIOLOGY

IF4.5

2019-08-1616

OAAI

Effects in Cancer Cells of the Recombinant L-Methionine Gamma-Lyase from Brevibacterium aurantiacum. Encapsulation in Human Erythrocytes for Sustained L-Methionine Eliminations

JOURNAL OF PHARMACOLOGY AND EXPERIMENTAL THERAPEUTICS

IF3.8

2019-06-0120

OAAI

Design of microbial consortia for the fermentation of pea-protein-enriched emulsions

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2019-03-0159

OAAI

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

FOOD HYDROCOLLOIDS

IF12.4

2018-04-01118

PREAI

Transcriptomic response of &ITDebaryomyces hansenii&IT during mixed culture in a liquid model cheese medium with &ITYarrowia lipolytica&IT

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2018-01-015

PREAI

Effect of dairy matrices on the survival of Streptococcus thermophilus, Brevibacterium aurantiacum and Hafnia alvei during digestion

FOOD RESEARCH INTERNATIONAL

IF8

2017-10-018

OAAI

Highlighting the microbial diversity of 12 French cheese varieties

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2016-12-0196

PREAI

The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese

JOURNAL OF DAIRY SCIENCE

IF4.4

2016-04-0124

OAAI

In vitro characterization of the digestive stress response and immunomodulatory properties of microorganisms isolated from smear-ripened cheese

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2015-03-0110

PREAI

Investigation of Geotrichum candidum gene expression during the ripening of Reblochon-type cheese by reverse transcription-quantitative PCR

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2015-02-0118

PREAI

Designing specific cheese-ripening ecosystems to shape the immune effects of dairy products?

JOURNAL OF FUNCTIONAL FOODS

IF4

2015-01-014

OAAI

New Insights into Sulfur Metabolism in Yeasts as Revealed by Studies of Yarrowia lipolytica

APPLIED AND ENVIRONMENTAL MICROBIOLOGY

IF3.7

2013-02-1548

OA