Concepedia

Author

Pascal Fourcassié

DuPont (France)

Also Known As

Fourcassié, Pascal, P. Fourcassie, P. Fourcassié, Pascal Fourcassie, Pascal Fourcassié

9

Publications

197

Citations

5

H-Index

23

Concepts

All Affiliations

DuPont (France)AgroParisTechMicrobiologie de l’alimentation au service de la santé
PF

About

Pascal Fourcassié is an author at DuPont (France) specializing in microbiology, lactic acid bacteria, and biosynthesis.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

2

2

82

2

Biochemistry

2

2

58

3

Medicine

1

1

32

4

Public Health

1

1

41

5

Biology

1

1

41

Pascal Fourcassié

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5

Publications

196

Citations

5

H-Index

YearCitations

Quantitative measurement of vitamin K2 (menaquinones) in various fermented dairy products using a reliable high-performance liquid chromatography method

E. Manoury, K. Jourdon, Patrick Boyaval,

Journal of Dairy Science

2013

65

Milk acidification by Lactococcus lactis is improved by decreasing the level of dissolved oxygen rather than decreasing redox potential in the milk prior to inoculation

Sophie Jeanson, Nadine Hilgert, Marie-Odile Coquillard,

International Journal of Food Microbiology

2008

41

Growth, D‐glucose utilization and malolactic fermentation by <i>Leuconostoc œnos</i> strains in 18 media deficient in one amino acid

Pascal Fourcassié, Etienne Makaga-Kabinda-Massard, A. Belarbi,

Journal of Applied Bacteriology

1992

41

Characterization of Streptococcus thermophilus two-component systems: In silico analysis, functional analysis and expression of response regulator genes in pure or mixed culture with its yogurt partner, Lactobacillus delbrueckii subsp. bulgaricus

Benoît Thevenard, Niriaina Rasoava, Pascal Fourcassié,

International Journal of Food Microbiology

2011

32

Response of S. thermophilus LMD-9 to bacitracin: Involvement of a BceRS/AB-like module and of the rhamnose–glucose polysaccharide synthesis pathway

Benoît Thevenard, Colette Besset, Sandrine Choinard,

International Journal of Food Microbiology

2014

17

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