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H

Henry-Éric Spinnler

INRAE

39H指数
227论文数
4.6K被引数
收录论文 36
发表时间
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Microbial production of 3-hydroxypropionic acid by acetic acid bacteria: Modeling including the buffering capacity of the biological medium enables prediction of pH and metabolite concentrations
errBIOCHEMICAL ENGINEERING JOURNAL
IF3.8
err2024-08-01
err0
errOAAI
errArana-Agudelo, Pedro; de Fouchecour, Florence; Moussa, Marwen; Athes, Violaine; Lachin, Kevin; Spinnler, Henry-Eric; Saulou-Berion, Claire; Trelea, Ioan-Cristian
err分享
err收藏
Efficient 3-hydroxypropionic acid production by Acetobacter sp. CIP 58.66 through a feeding strategy based on pH control
errAMB EXPRESS
IF3.7
err2021-09-20
err2
errOAAI
errde Fouchecour, Florence; Lemarchand, Anais; Spinnler, Henry-Eric; Saulou-Berion, Claire
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Process engineering for microbial production of 3-hydroxypropionic acid
errBIOTECHNOLOGY ADVANCES
IF12.5
err2018-07-01
err62
errOAAI
errde Fouchecour, Florence; Sanchez-Castaneda, Ana-Karen; Saulou-Berion, Claire; Spinnler, Henry Eric
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Effect of dairy matrices on the survival of Streptococcus thermophilus, Brevibacterium aurantiacum and Hafnia alvei during digestion
errFOOD RESEARCH INTERNATIONAL
IF8
err2017-10-01
err8
errOAAI
errHernandez-Galan, Leticia; Cattenoz, Thomas; Le Feunteun, Steven; Canette, Alexis; Briandet, Romain; Le-Guin, Sylvia; Guedon, Eric; Castellote, Jessie; Delettre, Jerome; Bony, Eric Dugat; Bonnarme, Pascal; Spinnler, Henry Eric; del Campo, Sandra T. Martin; Picque, Daniel
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Relationships between the use of Embden Meyerhof pathway (EMP) or Phosphoketolase pathway (PKP) and lactate production capabilities of diverse Lactobacillus reuteri strains
errJOURNAL OF MICROBIOLOGY
IF2.6
err2015-10-02
err25
PREAI
errBurge, Gregoire; Saulou-Berion, Claire; Moussa, Marwen; Allais, Florent; Athes, Violaine; Spinnler, Henry-Eric
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Diversity of Lactobacillus reuteri Strains in Converting Glycerol into 3-Hydroxypropionic Acid罗伊氏乳杆菌菌株将甘油转化为3-羟基丙酸的多样性
errAPPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
IF3.3
err2015-08-29
err38
PREAI
errBurge, G.; Saulou-Berion, C.; Moussa, M.; Pollet, B.; Flourat, A.; Allais, F.; Athes, V.; Spinnler, H. E.
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Risk-based food safety and quality governance at the international law, EU, USA, Canada and France: Effective system for Lebanon as for the WTO accession国际法，欧盟，美国，加拿大和法国基于风险的食品安全和质量治理: 黎巴嫩加入世贸组织的有效制度
errFOOD CONTROL
IF6.3
err2014-10-01
err8
PREAI
errAbou Ghaida, Thana; Spinnler, Henry Eric; Soyeux, Yves; Hamieh, Tayssir; Medawar, Samir
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S-methyl thioesters are produced from fatty acids and branched-chain amino acids by brevibacteria: focus on L-leucine catabolic pathway and identification of acyl-CoA intermediates
errAPPLIED MICROBIOLOGY AND BIOTECHNOLOGY
IF4.3
err2011-08-21
err19
PREAI
errSourabie, Alain M.; Spinnler, Henry-Eric; Bourdat-Deschamps, Marjolaine; Tallon, Richard; Landaud, Sophie; Bonnarme, Pascal
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Critical effect of oxygen on aroma compound production by Proteus vulgaris
errFOOD CHEMISTRY
IF9.8
err2011-05-01
err13
PREAI
errDeetae, Pawinee; Saint-Eve, Anne; Spinnler, Henry E.; Helinck, Sandra
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Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese
errJOURNAL OF APPLIED MICROBIOLOGY
IF3.2
err2009-04-24
err32
PREAI
errDeetae, P.; Mounier, J.; Bonnarme, P.; Spinnler, H. E.; Irlinger, F.; Helinck, S.
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Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp during ripening in a cheese model medium
errAPPLIED MICROBIOLOGY AND BIOTECHNOLOGY
IF4.3
err2009-02-01
err43
PREAI
errDeetae, Pawinee; Spinnler, Henry-Eric; Bonnarme, Pascal; Helinck, Sandra
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Identification of a powerful aroma compound in Munster and Camembert cheeses:: Ethyl 3-mercaptopropionate
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2008-05-31
err23
PREAI
errSourabie, Alain M.; Spinnler, Henry-Eric; Bonnarme, Pascal; Saint-Eve, Anne; Landaud, Sophie
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Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses
errAPPLIED MICROBIOLOGY AND BIOTECHNOLOGY
IF4.3
err2007-08-14
err87
PREAI
errDeetae, Pawinee; Bonnarme, Pascal; Spinnler, Henry E.; Helinck, Sandra
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Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures
errAPPLIED MICROBIOLOGY AND BIOTECHNOLOGY
IF4.3
err2007-04-13
err49
PREAI
errLópez del Castillo-Lozano, M.; Delile, A.; Spinnler, H. E.; Bonnarme, P.; Landaud, S.
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Importance of curd-neutralising yeasts on the aromatic potential of Brevibacterium linens during cheese ripening
errINTERNATIONAL DAIRY JOURNAL
IF3.4
err2005-06-01
err21
PREAI
errArfi, K; Leclercq-Perlat, MN; Spinnler, HE; Bonnarme, P
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An iterative sensory procedure to select odor-active associations in complex consortia of microorganisms:: Application to the construction of a cheese model
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2005-05-01
err34
errOAAI
errBonaïti, C; Irlinger, F; Spinnler, HE; Engel, E
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Assessment of the rind microbial diversity in a farm house-produced vs a pasteurized industrially produced soft red-smear cheese using both cultivation and rDNA-based methods
errJOURNAL OF APPLIED MICROBIOLOGY
IF3.2
err2004-09-01
err85
errOAAI
errFeurer, C; Irlinger, F; Spinnler, HE; Glaser, P; Vallaeys, T
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The color of Brevibacterium linens depends on the yeast used for cheese deacidification
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2004-05-01
err41
errOAAI
errLeclercq-Perlat, MN; Corrieu, G; Spinnler, HE
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Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or Kluyveromyces marxianus
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2004-05-01
err42
errOAAI
errLeclercq-Perlat, MN; Corrieu, G; Spinnler, HE
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Suprathreshold intensity and odour quality of sulphides and thioesters
errFOOD QUALITY AND PREFERENCE
IF4.9
err2004-04-01
err28
PREAI
errMartin, N; Neelz, V; Spinnler, HE
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研究方向

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