Yves Vayssier - Concepedia

Author

Yves Vayssier

Université de Bourgogne

Also Known As

Y. Vayssier, Yves Vayssier

Publications

545

Citations

H-Index

Concepts

All Affiliations

Université de Bourgogne Institut National des Sciences Appliquées de Toulouse Centre National de la Recherche Scientifique

About

Yves Vayssier is an author at Université de Bourgogne specializing in microbiology, medicine, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Microbiology	6	6	364
2	Health Sciences	4	4	257
3	Medicine	4	4	200
4	Public Health	1	1	74
5	Biochemical Engineering	1	1	75

Yves Vayssier

Publications

545

Citations

H-Index

Page 1

	Year	Citations
Study of the behaviour of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough breadmaking process Hervé Robert, Valérie Gabriel, Dominique Lefebvre, LWT Leuconostoc StartersFood FermentationLactic Acid BacteriaAgricultural EconomicsFood Microbiology	2005	90
Simultaneous HPLC Determination of Sugars, Organic Acids and Ethanol in Sourdough Process Dominique Lefebvre, Valérie Gabriel, Yves Vayssier, LWT Food ChemistrySourdough ProcessSimultaneous Hplc DeterminationFood AnalysisOrganic Acids	2002	87
Production of volatile compounds in model milk and cheese media by eight strains of <i>Geotrichum candidum</i> Link Nathalie Jollivet, Jean Chataud, Yves Vayssier, Journal of Dairy Research FlavoromicsFood AnalysisBiochemical EngineeringMethyl KetonesFood Microbiology	1994	75
Influence of pH, lactose and lactic acid on the growth of Streptococcus cremoris: a kinetic study Bernard Bibal, G�rard Goma, Yves Vayssier, Applied Microbiology and Biotechnology Food FermentationLactic Acid BacteriaBacteriologyMicrobial PhysiologyFood Microbiology	1988	74
Production of volatile compounds in liquid cultures by six strains of coryneform bacteria Nathalie Jollivet, Marie-Claude B�zenger, Yves Vayssier, Applied Microbiology and Biotechnology Volatile CompoundsMicrobial ContaminationMicrobial EcologyEnvironmental MicrobiologyMicrobiology	1992	73
High‐concentration cultivation of <i>Lactococcus cremoris</i> in a cell‐recycle reactor Bernard Bibal, Yves Vayssier, G. Goma, Biotechnology and Bioengineering	1991	62
Enhanced inhibitory effect of lactic acid on growth kinetics of Streptococcus cremoris during nutritional medium limitations Bernard Bibal, Yves Vayssier, Myl�ne Tournou, Applied Microbiology and Biotechnology ProbioticLactic Acid BacteriaEnhanced Inhibitory EffectMicrobial PhysiologyMicrobiology	1989	34
Comparison of Volatile Flavor Compounds Produced by Ten Strains of Penicillium camemberti Thom Nathalie Jollivet, Jean‐Marc Belin, Yves Vayssier Journal of Dairy Science	1993	32
Influence of pre-culture conditions on the ability of Leuconostoc oenos to conduct malolactic fermentation in wine Isabelle Nault, Vincent Gerbaux, J. P. Larpent, American Journal of Enology and Viticulture BiomanufacturingMalolactic FermentationFood FermentationIn Vitro FermentationBiotechnology	1995	18

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