Yvon, Mireille

Cheese flavour formation by amino acid catabolism

Yvon, M., & Rijnen, L. (2001) · International Dairy Journal

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 736

An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds

Yvon, M., Thirouin, S., Rijnen, L., Fromentier, D., & Gripon, J. C. (1997) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 275

Characterization and Role of the Branched-Chain Aminotransferase (BcaT) Isolated from Lactococcus lactis subsp. cremoris NCDO 763

Yvon, M., Chambellon, E., Bolotin, A., & Roudot-Algaron, F. (2000) · Applied and Environmental Microbiology

Bacterial Genetics and BiotechnologyAmino Acid Enzymes and Metabolism

Cited by 176

Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character

Banks, J. M., Yvon, M., Gripon, J. C., de la Fuente, M. A., Brechany, E. Y., Williams, A. G., & Muir, D. D. (2001) · International Dairy Journal

Fermentation and Sensory AnalysisFood Nutrient Composition and Product Development

Cited by 95

Expression of a Heterologous Glutamate Dehydrogenase Gene in Lactococcus lactis Highly Improves the Conversion of Amino Acids to Aroma Compounds

Rijnen, L., Courtin, P., Gripon, J.-C., & Yvon, M. (2000) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 85