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L'ingénierie des Connaissances, un outil pour intégrer les connaissances sur ...
Issued from cognitive sciences, computer sciences and applied mathematics, Knowledge (K) Engineering encompasses modelling and can be roughly defined by three steps:... -
Aux sources d'une tradition : l'utopie pastorale de la fruitière du Barrès
L'article retrace la création des premières fruitières (établissements de production laitière et fromagère) en Cerdagne, dans la mouvance du courant de pensée... -
Polyphenolic compounds as functional ingredients in cheese
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Mechanistic model to understand in vivo salt release and perception during th...
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Mechanistic model of in vitro salt release from model dairy gels based on sta...
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First assessment of diffusion coefficients in model cheese by fluorescence re...
Mass transfer of solutes like salt, moisture and metabolites, is very important for the final quality of cheese, through the control of the brining and ripening... -
The efficacy of nisin can drastically vary when produced in situ in model che...
Nisin, a bacteriocin produced by strains of Lactococcus lactis, has a broad inhibitory effect against Gram-positive bacteria. This study investigated the efficacy of... -
Evaluating the effect of modified atmosphere packaging on cheese characterist...
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Molecular systematics in the genus Mucor with special regards to species enco...
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Delineation of the texture of Salers cheese by sensory analysis and physical ...
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Infrared and fluorescence spectroscopy for monitoring protein structure and i...
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Manufacture and application of high milk protein powder
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Relationships between flavour and chemical composition of Abondance cheese de...
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New media for the numeration of cheese surface bacteria
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Relationships between the sensory characteristics, neutral volatile compositi...
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Biochemical pathways for the production of flavour compounds in cheeses durin...
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Détermination des taux d'humidité et de matière grasse de fromages de type pâ...
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Protein fingerprinting as a complementary analysis to classical phenotyping f...
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Effect of the botanical composition of hay and casein genetic variants on the...
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