Gripon, Jean-Claude

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

The chemistry of flavour and texture generation in cheese

Adda, J., Gripon, J. C., & Vassal, L. (1982) · Food Chemistry

Proteins in Food SystemsFood Nutrient Composition and Product Development

Cited by 213

Oligopeptides are the main source of nitrogen for Lactococcus lactis during growth in milk

Juillard, V, Le Bars, D., Kunji, E. R., Konings, W. N., Gripon, J. C., & Richard, J. (1995) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsBacterial Genetics and Biotechnology

Cited by 206

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

Localization of Peptidases in Lactococci

Tan, P. S. T., Chapot-Chartier, M.-P., Pos, K. M., Rousseau, M., Boquien, C.-Y., Gripon, J.-C., & Konings, W. N. (1992) · Applied and Environmental Microbiology

Bacterial Genetics and BiotechnologyEnzyme Production and Characterization

Cited by 91

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

Les activités biochimiques des Penicillium utilisés en fromagerie

CERNING, J., GRIPON, J. C., LAMBERET, G., & LENOIR, J. (1987) · Le Lait

Mycotoxins in Agriculture and FoodFermentation and Sensory Analysis

Cited by 67

Properties and specificity of a cell-wall proteinase from Lactobacillus helveticus

ZEVACO, C., & GRIPON, J.-C. (1988) · Le Lait

Probiotics and Fermented FoodsEnzyme Production and Characterization

Cited by 60

Mould-Ripened Cheeses

Gripon, J. C. (1993) · Cheese: Chemistry, Physics and Microbiology

Advanced Scientific Research MethodsProbiotics and Fermented Foods

Cited by 50

Production of phenyl ethyl alcohol and its esters during ripening of traditional Camembert

ROGER, S., DEGAS, C., & GRIPON, J. (1988) · Food Chemistry

Fermentation and Sensory AnalysisSensory Analysis and Statistical Methods

Cited by 33

Effect of aspartyl proteinases of Penicillium caseicolum and Penicillium roqueforti on caseins

Trieu-Cuot, P., Archieri-Haze, M.-J., & Gripon, J.-C. (1982) · Journal of Dairy Research

Enzyme Production and CharacterizationProtein Hydrolysis and Bioactive Peptides

Cited by 32