Yves Vayssier

Study of the behaviour of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough breadmaking process

Hervé Robert, Valérie Gabriel, Dominique Lefebvre et al. · LWT · 2005 · 90 citations

Leuconostoc Starters, Food Fermentation, Lactic Acid Bacteria +6

Simultaneous HPLC Determination of Sugars, Organic Acids and Ethanol in Sourdough Process

Dominique Lefebvre, Valérie Gabriel, Yves Vayssier et al. · LWT · 2002 · 87 citations

Food Chemistry, Sourdough Process, Simultaneous Hplc Determination +7

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 et al. · Journal of Dairy Research · 1994 · 75 citations

Flavoromics, Food Analysis, Biochemical Engineering +21

Influence of pH, lactose and lactic acid on the growth of Streptococcus cremoris: a kinetic study

Bernard Bibal, G�rard Goma, Yves Vayssier et al. · Applied Microbiology and Biotechnology · 1988 · 74 citations

Food Fermentation, Lactic Acid Bacteria, Bacteriology +8

Production of volatile compounds in liquid cultures by six strains of coryneform bacteria

Nathalie Jollivet, Marie-Claude B�zenger, Yves Vayssier et al. · Applied Microbiology and Biotechnology · 1992 · 73 citations

Volatile Compounds, Microbial Contamination, Microbial Ecology +6