Gagnaire, Valérie

Peptides identified during Emmental cheese ripening: origin and proteolytic systems involved.

Gagnaire, V., Mollé, Herrouin, M., & Léonil, J. (2001) · Journal of Agricultural and Food Chemistry

Protein Hydrolysis and Bioactive PeptidesProteins in Food Systems

Cited by 138

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

Original features of cell-envelope proteinases of Lactobacillus helveticus. A review

Sadat-Mekmene, L., Genay, M., Atlan, D., Lortal, S., & Gagnaire, V. (2011) · International Journal of Food Microbiology

Probiotics and Fermented FoodsEnzyme Production and Characterization

Cited by 119

Simultaneous Presence of PrtH and PrtH2 Proteinases in Lactobacillus helveticus Strains Improves Breakdown of the Pure α s1 -Casein

Sadat-Mekmene, L., Jardin, J., Corre, C., Mollé, D., Richoux, R., Delage, M.-M., Lortal, S., & Gagnaire, V. (2011) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides

Cited by 72

prtH2 , Not prtH , Is the Ubiquitous Cell Wall Proteinase Gene in Lactobacillus helveticus

Genay, M., Sadat, L., Gagnaire, V., & Lortal, S. (2009) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsEnzyme Production and Characterization

Cited by 66

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

Emmental cheese environment enhances Propionibacterium freudenreichii stress tolerance

Gagnaire, V., Jardin, J., Rabah, H., Briard-Bion, V., & Jan, G. (2015) · PLOS ONE

Probiotics and Fermented FoodsBacterial Genetics and Biotechnology

Cited by 41

Uncommonly thorough hydrolysis of peptides during ripening of Ragusano cheese revealed by tandem mass spectrometry.

Gagnaire, V., Carpino, S., Pediliggieri, C., Jardin, J., Lortal, S., & Licitra, G. (2011) · Journal of Agricultural and Food Chemistry

Protein Hydrolysis and Bioactive PeptidesProteins in Food Systems

Cited by 31