Yvette Bouton

Cultivable microbial communities in raw cow milk and potential transfers from stables of sixteen French farms

Mallory Vacheyrou, Anne‐Cécile Normand, Philippe Guyot et al. · International Journal of Food Microbiology · 2011 · 184 citations

Agriculture, Dairy Science, Microbiology +17

Use of PCR-based methods and PFGE for typing and monitoring homofermentative lactobacilli during Comté cheese ripening

Yvette Bouton, Philippe Guyot, Éric Beuvier et al. · International Journal of Food Microbiology · 2002 · 71 citations

Agriculture, Food Science, Microbiology +16

Advances in the biochemistry and microbiology of Swiss-typecheeses

Rémy Grappin, Éric Beuvier, Yvette Bouton et al. · Le Lait · 1999 · 53 citations · Full text

Agriculture, Biochemistry, Microbiology +17

Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese

Yvette Bouton, S Buchin, Gabriel Duboz et al. · Food Microbiology · 2008 · 39 citations

Agriculture, Dairy Science, Food Science +17

Measurement of proteolysis in cheese: relationship between phosphotungstic acid-soluble N fraction by Kjeldahl and 2,4,6- trinitrobenzenesulphonic acid-reactive groups in water-soluble N

Yvette Bouton, Rémy Grappin · Journal of Dairy Research · 1994 · 18 citations

Agriculture, Biochemistry, Food Science +16