Sophie Landaud

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Cynthia El Youssef, Pascal Bonnarme, Sébastien Fraud et al. · Foods · 2020 · 139 citations · Full text

Top Pressure and Temperature Control the Fusel Alcohol/Ester Ratio through Yeast Growth in Beer Fermentation

Sophie Landaud, Éric Latrille, Georges Corrieu · Journal of the Institute of Brewing · 2001 · 99 citations · Full text

Food Chemistry, Temperature Control, Fermentation Rate +9

Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

Thibault Caron, Mélanie Le Piver, Anne-Claire Péron et al. · International Journal of Food Microbiology · 2021 · 79 citations

Metabolic Compounds, Penicillium Roqueforti Populations, Food Analysis +3

New Insights into Sulfur Metabolism in Yeasts as Revealed by Studies of Yarrowia lipolytica

Agnès Hébert, Marie-Pierre Forquin-Gomez, Aurélie Roux et al. · Applied and Environmental Microbiology · 2012 · 67 citations · Full text

Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine–cysteine mixtures

Micloth López del Castillo‐Lozano, Armelle Delile, Henry-Éric Spinnler et al. · Applied Microbiology and Biotechnology · 2007 · 64 citations

Food Chemistry, Engineering, Food Fermentation +8