Development of a Fermented Dairy Product as an Ingredient to be Added to Low-Fat Bakery Goods : Instrumental and Sensory Analyses of Textural and Aromatic Characteristics von Gemelas, Laetitia, Degraeve, Pascal, Hallier, Arnaud, Demarigny, Yann

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Fermented dairy product for a low-fat bakery product application: chemical and sensory analysis von GEMELAS, Laetitia, DEGRAEVE, Pascal, HALLIER, Arnaud, DEMARIGNY, Yann

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Preservation of fresh ground beef patties using plant extracts combined with a modified atmosphere packaging von Bouarab-Chibane, Lynda, Ouled-Bouhedda, Balkis, Leonard, Lucie, Gemelas, Laetitia, Bouajila, Jalloul, Ferhout, Hicham, Cottaz, Amandine, Joly, Catherine, Degraeve, Pascal, Oulahal, Nadia

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A Rapid Electrophoresis Method on Agarose Gel to Characterise Dairy Protein Aggregates von Gemelas, Laetitia, Degraeve, Pascal, Morand, Marion, Hallier, Arnaud, Demarigny, Yann

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From Streptococcus lactis to Lactococcus lactis: A qualitative and quantitative analysis of the scope of research undertaken around a microbial concept von Demarigny, Yann, Soldat, Virginie, Gemelas, Laetitia

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Sensory, microbiological and physico-chemical characterization of Klila, a traditional cheese made in the south-west of Algeria von Benamara, R. N., Gemelas, L., Ibri, K., Moussa-Boudjemaa, B., Demarigny, Y.

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The Citrate Metabolism in Homo- and Heterofermentative LAB: A Selective Means of Becoming Dominant over Other Microorganisms in Complex Ecosystems von Laëtitia, Gemelas, Pascal, Degraeve, Yann, Demarigny

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Selective Lactococcus Enumeration in Raw Milk von Gemelas, Laetitia, Rigobello, Véronique, Ly-Chatain, Maï Huong, Demarigny, Yann

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