Anne-Claire Péron

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Cynthia El Youssef, Pascal Bonnarme, Sébastien Fraud et al. · Foods · 2020 · 155 citations · Full text

Agriculture, Food Science, Microbiology +16

Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

Thibault Caron, Mélanie Le Piver, Anne-Claire Péron et al. · International Journal of Food Microbiology · 2021 · 83 citations

Agriculture, Food Science, Microbiology +17

Discrimination of spoiled beef and salmon stored under different atmospheres by an optoelectronic nose. Comparison with GC-MS measurements

Pauline Claus, Thomas Cattenoz, Sophie Landaud et al. · Future Foods · 2021 · 10 citations · Full text

Agriculture, Food Science, Microbiology +17