Yann Demarigny - Concepedia

Author

Yann Demarigny

Institut Supérieur d'Agriculture Rhône-Alpes

Also Known As

Demarigny Yann, Demarigny, Y., Demarigny, Yann, Demarigny, Yves, Y. Demarigny, Yann DEMARIGNY, Yann Demarigny

Publications

514

Citations

H-Index

Concepts

All Affiliations

Institut Supérieur d'Agriculture Rhône-Alpes Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires Unité de Recherche Technologie et Analyses Laitières

About

Yann Demarigny is an author at Institut Supérieur d'Agriculture Rhône-Alpes specializing in health sciences, microbiology, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	185
2	Public Health	5	5	117
3	Medicine	2	2	32
4	Marketing	1	1	26
5	Mechanical Engineering	1	1	16

Yann Demarigny

Publications

423

Citations

H-Index

Page 1

	Year	Citations
Influence of raw milk microflora on the characteristics of Swiss-type cheeses. / Evolution of microflora during ripening and characterization of facultatively heterofermentative lactobacilli Yann Demarigny, Éric Beuvier, André Dasen, Le Lait	1996	78
Influence of raw milk microflora on the characteristics of Swiss-type cheeses : II. Biochemical and sensory characteristics Yann Demarigny, Éric Beuvier, S Buchin, Le Lait	1997	66
The Citrate Metabolism in Homo- and Heterofermentative LAB: A Selective Means of Becoming Dominant over Other Microorganisms in Complex Ecosystems Gemelas Laëtitia, Pascal Degraeve, Yann Demarigny Food and Nutrition Sciences	2014	59
Comparative study of culture media used for sourdough lactobacilli Annabelle Vera, Véronique Rigobello, Yann Demarigny Food Microbiology Food FermentationLactic Acid BacteriaFood MicrobiologyMicrobiologyComparative Study	2009	52
Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota Annabelle Vera, Maï Huong Ly-Chatain, Véronique Rigobello, Antonie van Leeuwenhoek ProbioticFood FermentationLactobacilli PresentLactic Acid BacteriaFood Microbiology	2011	34
Usefulness of Natural Starters in Food Industry: The Example of Cheeses and Bread Yann Demarigny, Gerber Pauline Food and Nutrition Sciences NutritionAgricultural EconomicsNatural StartersFood MarketingFood Microbiology	2014	26
Fermented food products made with vegetable materials from tropical and warm countries: microbial and technological considerations Yann Demarigny International Journal of Food Science & Technology NutritionShelf LifeFood AnalysisAgricultural EconomicsFood Preservation	2012	22
Direct Quantitative Detection and Identification of Lactococcal Bacteriophages from Milk and Whey by Real-Time PCR: Application for the Detection of Lactococcal Bacteriophages in Goat's Raw Milk Whey in France Maï Huong Ly-Chatain, Loïc Durand, Véronique Rigobello, International Journal of Microbiology Pathogen DetectionVeterinary MicrobiologyLactococcal BacteriophagesReal-time PcrBioanalysis	2011	22
Utilisation of the experimental design methodology to reduce browning defects in hard cheeses technology Yann Demarigny, Didier Hennequin, Daniel Barillier Journal of Food Engineering Mechanical EngineeringExperimental Design MethodologyFood EngineeringFood ProcessingHard Cheeses Technology	2004	16
Evolution of the Raw Cow Milk Microflora, Especially Lactococci,Enterococci, Leuconostocs and Lactobacilli over a Successive 12 Day Milking Regime Marion Dalmasso, Prestoz Sylvie, Véronique Rigobello, International Journal of Dairy Science	2008	13

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