J.C. Gripon

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 · 270 citations · Full text

Life Sciences, Biochemistry, Microbiology +17

The chemistry of flavour and texture generation in cheese

J. Adda, J.C. Gripon, L. Vassal · Food Chemistry · 1982 · 211 citations

Agriculture, Dairy Science, Food Science +12

Oligopeptides are the main source of nitrogen for Lactococcus lactis during growth in milk

Vincent Juillard, Daniel Le Bars, Edmund R.S. Kunji et al. · Applied and Environmental Microbiology · 1995 · 202 citations · Full text

Agriculture, Microbiology, Dairy Microbiology +10

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

Agriculture, Dairy Science, Food Science +9

Autolysis of two strains of Lactococcus lactis during cheese ripening

Marie‐Pierre Chapot‐Chartier, C. Deniel, M. Rousseau et al. · International Dairy Journal · 1994 · 144 citations

Agriculture, Food Science, Microbiology +12