Françoise Irlinger

Microbial Interactions within a Cheese Microbial Community

Jérôme Mounier, Christophe Monnet, Tatiana Vallaeys et al. · Applied and Environmental Microbiology · 2007 · 249 citations · Full text

Biology, Microbial Community, Food Fermentation +11

Microbial interactions in cheese: implications for cheese quality and safety

Françoise Irlinger, Jérôme Mounier · Current Opinion in Biotechnology · 2009 · 202 citations

Microbial Contamination, Food Spoilage, Food Microbiology +6

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Salma Ben-Harb, Maud Panouillé, Delphine Huc-Mathis et al. · Food Hydrocolloids · 2017 · 162 citations

Biopolymer Gel, Microstructural Properties, Engineering +6

Highlighting the microbial diversity of 12 French cheese varieties

Éric Dugat‐Bony, Lucille Garnier, Jérémie Denonfoux et al. · International Journal of Food Microbiology · 2016 · 145 citations

Food Fermentation, Food Microbiology, Microbial Ecology +3

Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses

Monika Coton, C. Delbès-Paus, Françoise Irlinger et al. · Food Microbiology · 2011 · 123 citations

Potential Risk Factors, Medicine, Foodborne Illness +10