Clémentine Le Boucher

Assessment of Probiotic Viability during Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR Quantification

Émilie Desfossés-Foucault, Véronique Dussault-Lepage, Clémentine Le Boucher et al. · Frontiers in Microbiology · 2012 · 68 citations · Full text

Shelf Life, Probiotic, Lactic Acid Bacteria +16

First mass spectrometry metabolic fingerprinting of bacterial metabolism in a model cheese

Clémentine Le Boucher, Frédérique Courant, Sophie Jeanson et al. · Food Chemistry · 2013 · 42 citations

Biochemistry, Microbial Proteomics, Model Cheese +6

LC–HRMS fingerprinting as an efficient approach to highlight fine differences in cheese metabolome during ripening

Clémentine Le Boucher, Frédérique Courant, Anne‐Lise Royer et al. · Metabolomics · 2015 · 32 citations · Full text

Food Forensics, Food Authentication, Biochemistry +12

Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese

Clémentine Le Boucher, Valérie Gagnaire, Valérie Briard‐Bion et al. · Applied and Environmental Microbiology · 2015 · 19 citations · Full text

Biology, Lactococcus Lactis Colonies, Food Fermentation +11