Thierry, Anne

Antifungal Microbial Agents for Food Biopreservation—A Review

Leyva Salas, M., Mounier, J., Valence, F., Coton, M., Thierry, A., & Coton, E. (2017) · Microorganisms

Probiotics and Fermented FoodsEssential Oils and Antimicrobial Activity

Cited by 349

Bacterial Colonies in Solid Media and Foods: A Review on Their Growth and Interactions with the Micro-Environment

Jeanson, S., Floury, J., Gagnaire, V., Lortal, S., & Thierry, A. (2015) · Frontiers in Microbiology

Bacterial biofilms and quorum sensingBacterial Genetics and Biotechnology

Cited by 128

Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii

Thierry, A., & Maillard, M.-B. (2002) · Le Lait

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 110

Autolysis of Lactobacillus helveticus and Propionibacterium freudenreichii in Swiss cheeses: first evidence by using species-specific lysis markers

VALENCE, F., RICHOUX, R., THIERRY, A., PALVA, A., & LORTAL, S. (1998) · Journal of Dairy Research

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 52

Propionibacteria and facultatively heterofermentative lactobacilli weakly contribute to secondary proteolysis of Emmental cheese

Gagnaire, V., Thierry, A., & Léonil, J. (2001) · Le Lait

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 41