Mireille Yvon

Cheese flavour formation by amino acid catabolism

Mireille Yvon, Liesbeth Rijnen · International Dairy Journal · 2001 · 708 citations

Cheese Flavour Formation, Food Analysis, Food Technology +1

An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds

Mireille Yvon, S. Thirouin, Liesbeth Rijnen et al. · Applied and Environmental Microbiology · 1997 · 269 citations · Full text

Engineering, Amino Acids, Enzymatic Modification +17

Characterization and Role of the Branched-Chain Aminotransferase (BcaT) Isolated from <i>Lactococcus lactis</i> subsp. <i>cremoris</i> NCDO 763

Mireille Yvon, Émilie Chambellon, Alexander Bolotin et al. · Applied and Environmental Microbiology · 2000 · 173 citations · Full text

Biosynthesis, Biotransformation, Branched-chain Aminotransferase +15

Adding α-Ketoglutarate to Semi-hard Cheese Curd Highly Enhances the Conversion of Amino acids to Aroma Compounds

Mireille Yvon, S.A. Berthelot, J.C. Gripon · International Dairy Journal · 1998 · 165 citations

Biosynthesis, Engineering, Amino Acids +7

Cooperation between <i>Lactococcus lactis</i> and Nonstarter Lactobacilli in the Formation of Cheese Aroma from Amino Acids

Agnieszka Kieronczyk, Siv Skeie, Thor Langsrud et al. · Applied and Environmental Microbiology · 2003 · 151 citations · Full text