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Kerjean, Jean-René
38  results:
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1

Little Impact of NaCl Reduction in Swiss-Type Cheese:

Gagnaire, Valérie ; Lecomte, Xavier ; Richoux, Romain...
Frontiers in Nutrition.  9 (2022)  - p. , 2022
Link: https://doi.org/10.3389/..
 
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2

Enhancement of ethyl ester and flavour formation in Swiss c..:

Richoux, Romain ; Maillard, Marie-Bernadette ; Kerjean, Jean-René..
International Dairy Journal.  18 (2008)  12 - p. 1140-1145 , 2008
Link: https://doi.org/10.1016/..
 
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3

Combined temperature–time parameters during the pressing of..:

Richoux, Romain ; Aubert, Lydie ; Roset, Gregory...
Food Research International.  41 (2008)  10 - p. 1058-1064 , 2008
Link: https://doi.org/10.1016/..
 
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4

A simple screening method for isovaleric acid production by..:

Thierry, Anne ; Richoux, Romain ; Kerjean, Jean-René.
International Dairy Journal.  14 (2004)  8 - p. 697-700 , 2004
Link: https://doi.org/10.1016/..
 
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5

Isovaleric acid is mainly produced by Propionibacterium fre..:

Thierry, Anne ; Richoux, Romain ; Kerjean, Jean-René
International Dairy Journal.  14 (2004)  9 - p. 801-807 , 2004
Link: https://doi.org/10.1016/..
 
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6

Improving the quality of European hard-cheeses by controlli..:

Kerjean, Jean-René ; Condon, Seamus ; Lodi, Roberta...
Food Research International.  33 (2000)  3-4 - p. 281-287 , 2000
Link: https://doi.org/10.1016/..
 
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7

Little Impact of NaCl Reduction in Swiss-Type Cheese:

Gagnaire, Valérie ; Lecomte, Xavier ; Richoux, Romain...
info:eu-repo/semantics/altIdentifier/doi/10.3389/fnut.2022.888179.  , 2022
Link: https://hal.inrae.fr/hal..
 
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8

Little Impact of NaCl Reduction in Swiss-Type Cheese:

Gagnaire, Valérie ; Lecomte, Xavier ; Richoux, Romain...
info:eu-repo/semantics/altIdentifier/doi/10.3389/fnut.2022.888179.  , 2022
Link: https://hal.inrae.fr/hal..
 
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9

Little Impact of NaCl Reduction in Swiss-Type Cheese:

Gagnaire, Valérie ; Lecomte, Xavier ; Richoux, Romain...
info:eu-repo/semantics/altIdentifier/doi/10.3389/fnut.2022.888179.  , 2022
Link: https://hal.inrae.fr/hal..
 
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10

Little Impact of NaCl Reduction in Swiss-Type Cheese:

Gagnaire, Valérie ; Lecomte, Xavier ; Richoux, Romain...
info:eu-repo/semantics/altIdentifier/doi/10.3389/fnut.2022.888179.  , 2022
Link: https://hal.inrae.fr/hal..
 
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11

Unsuspected role of pH in the development of texture and fu..:

Richoux, Romain ; Aubert-Frogerais, Lydie ; Kerjean, Jean-René.
hal-01777542.  , 2018
Link: https://hal.archives-ouv..
 
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12

Unsuspected role of pH in the development of texture and fu..:

Richoux, Romain ; Aubert-Frogerais, Lydie ; Kerjean, Jean-René.
hal-01777542.  , 2018
Link: https://hal.science/hal-..
 
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13

Unsuspected role of pH in the development of texture and fu..:

Richoux, Romain ; Aubert-Frogerais, Lydie ; Kerjean, Jean-René.
hal-01777542.  , 2018
Link: https://hal.science/hal-..
 
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14

Impact of the proteolysis due to lactobacilli on the stretc..:

Richoux, Romain ; Aubert, Lydie ; Roset, Grégory.
hal-00895691.  , 2009
Link: https://hal.science/hal-..
 
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15

The contribution of Dr. Jean-François Chamba to cheese scie..:

Prost-Gorse, Florence ; Kerjean, Jean-René ; Jamet, Emmanuel
info:eu-repo/semantics/altIdentifier/doi/10.1051/dst/2009031.  , 2009
Link: https://hal.science/hal-..
 
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