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Éric Dugat-Bony

Sorbonne Universite

H指数:25

被引数:1,785

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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

Dynamics of the viral community on the surface of a French smear-ripened cheese during maturation and persistence across production years

IF4.6

2024-07-233

OAAI

A comprehensive, large-scale analysis of terroir cheese and milk microbiota reveals profiles strongly shaped by both geographical and human factors

ISME COMMUNICATIONS

IF6.1

2024-07-111

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

Virulent Phages Isolated from a Smear-Ripened Cheese Are Also Detected in Reservoirs of the Cheese Factory

IF3.5

2022-07-2510

OAAI

Analysis of Microbiota Persistence in Quebec's Terroir Cheese Using a Metabarcoding Approach

IF4.2

2022-07-095

OAAI

Bacteriophage ecology of fermented foods: anything new under the sun?

CURRENT OPINION IN FOOD SCIENCE

IF9.1

2021-08-0115

OAAI

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

IF4.1

2021-02-1520

PREAI

Analysis of bacterial and archaeal communities associated with Fogo volcanic soils of different ages

FEMS MICROBIOLOGY ECOLOGY

IF3.2

2020-05-285

PREAI

Phenotypic and Genetic Characterization of the Cheese Ripening Yeast Geotrichum candidum

FRONTIERS IN MICROBIOLOGY

IF4.5

2020-05-0723

OAAI

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

Influence of feed temperature to biofouling of ultrafiltration membrane during skim milk processing

INTERNATIONAL DAIRY JOURNAL

IF3.4

2019-06-0121

OAAI

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

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2019-03-0159

OAAI

Comparative genomic analysis of Brevibacterium strains: insights into key genetic determinants involved in adaptation to the cheese habitat

IF3.7

2017-12-0731

OAAI

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

Investigation of the Activity of the Microorganisms in a Reblochon-Style Cheese by Metatranscriptomic Analysis

FRONTIERS IN MICROBIOLOGY

IF4.5

2016-04-2053

OAAI

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

Gene Capture Coupled to High-Throughput Sequencing as a Strategy for Targeted Metagenome Exploration

IF2.9

2013-01-3045

OAAI