Victoria Chuat - Concepedia

Author

Victoria Chuat

Laboratoire Science & technologie du Lait & de l'œuf ORCID

Also Known As

CHUAT, Victoria, Chuat, Victoria, Marquet, Gwendoline, V. Chuat, VALENCE, Florence, Valence, Florence, Victoria Chuat

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Laboratoire Science & technologie du Lait & de l'œuf Institut Agro Rennes-Angers Mathématiques et Informatique Appliquées du Génome à l'Environnement Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement Centre National de la Recherche Scientifique

About

Victoria Chuat is an author at Laboratoire Science & technologie du Lait & de l'œuf specializing in microbiology, bacteriology, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Public Health	8	8	315
2	Health Sciences	7	7	410
3	Medicine	7	7	297
4	Natural Sciences	2	2	109
5	Engineering	1	1	29

Victoria Chuat

Publications

Citations

H-Index

Page 1

	Year	Citations
Lactic Acid Bacteria Isolated from Bovine Mammary Microbiota: Potential Allies against Bovine Mastitis Damien Bouchard, B. Seridan, Taous Saraoui, PLoS ONE ProbioticAntimicrobial SusceptibilityMicrobial DiseaseMedicineLactic Acid Bacteria	2015	144
Surface proteins of Propionibacterium freudenreichii are involved in its anti-inflammatory properties Caroline Le Maréchal, Vincent Péton, Coline Plé, Journal of Proteomics BiochemistryNatural SciencesVirulence FactorBacteriologyBacteriophage	2014	97
A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds Tomislav Pogačić, Marie-Bernadette Maillard, Aurélie Leclerc, Food Microbiology Food FermentationAroma CompoundsMethodological ApproachFood MicrobiologyMicrobiology	2014	71
The genomic basis of the Streptococcus thermophilus health-promoting properties Émeline Roux, Aurélie Nicolas, Florence Valence, BMC Genomics	2022	65
Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation Olivier Harlé, Hélène Falentin, Jérôme Niay, Food Microbiology Food FermentationBiochemistryIn Vitro FermentationMetabolic ProfilesLactic Acid Bacteria	2020	62
Lactobacillus and Leuconostoc volatilomes in cheese conditions Tomislav Pogačić, Marie-Bernadette Maillard, Aurélie Leclerc, Applied Microbiology and Biotechnology Food FermentationFood SpoilageLactic Acid BacteriaFood MicrobiologyMicrobiology	2015	61
Combining selected immunomodulatory <i>Propionibacterium freudenreichii</i> and <i>Lactobacillus delbrueckii</i> strains: Reverse engineering development of an anti‐inflammatory cheese Coline Plé, Jérôme Breton, Romain Richoux, Molecular Nutrition & Food Research	2015	58
Identification of proteins involved in the anti-inflammatory properties of Propionibacterium freudenreichii by means of a multi-strain study Stéphanie‐Marie Deutsch, Mahendra Mariadassou, Pierre Nicolas, Scientific Reports	2017	56
Genetic Diversity of Food-Isolated Salmonella Strains through Pulsed Field Gel Electrophoresis (PFGE) and Enterobacterial Repetitive Intergenic Consensus (ERIC-PCR) Imen Fendri, Amal Ben Hassena, Noël Grosset, PLoS ONE Pathogen DetectionGeneticsDiscrimination IndexGenetic DiversitySalmonella Isolates	2013	53
Lactofermentation of vegetables: An ancient method of preservation matching new trends Anne Thierry, Céline Baty, Laurent Marché, Trends in Food Science & Technology Vegetable ProductionNutritionAnimal NutritionAgricultural EconomicsFood Preservation	2023	40

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