J.L. Bergere - Concepedia

Author

J.L. Bergere

Also Known As

BERGERE, J.L., Bergere, J.-L., Bergere, J.L., Bergère, J.-L., J L Bergère, J-.L. Bergere, J. L. BERGERE, J. L. Bergère, J.-L. BERGERE, J.-L. BERGÈRE

Publications

925

Citations

H-Index

Concepts

All Affiliations

Département Génétique Animale Institut National de la Recherche Agronomique Food Process Engineering and Microbiology

About

J.L. Bergere is an author at Département Génétique Animale specializing in microbiology, food microbiology, and bacteriology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Public Health	4	4	125
2	Health Sciences	3	3	88
3	Medicine	1	1	37
4	Natural Sciences	1	1	59
5	Biochemistry	1	1	59

J.L. Bergere

Publications

449

Citations

H-Index

Page 1

	Year	Citations
Taxonomic Characterization of Coagulase-Negative Staphylococci in Ripening Flora from Traditional French Cheeses Françoise Irlinger, Anne Morvan, Névine El Solh, Systematic and Applied Microbiology Coagulase-negative StaphylococciTaxonomic CharacterizationFood MicrobiologyMicrobiologyDiagnostic Microbiology	1997	67
Role of Proteolytic Enzymes of Streptococcus lactis, Penicillium roqueforti, and Penicillium caseicolum during Cheese Ripening J.C. Gripon, M. Desmazeaud, D. Le Bars, Journal of Dairy Science	1977	61
Antagonistic activity of <i>Debaryomyces hansenii</i> towards <i>Clostridium tyrobutyricum</i> and <i>Cl. butyricum</i> F. Fatichenti, J.L. Bergere, Pietrino Deiana, Journal of Dairy Research	1983	59
Peptide hydrolases of<i>Lactobacillus casei</i>: isolation and general properties of various peptidase activities M. El Soda, M. Desmazeaud, J.L. Bergere Journal of Dairy Research Affinity ChromatographyVarious Peptidase ActivitiesBiochemistryGeneral PropertiesGel Chromatography	1978	59
Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of smear soft cheese from reconstituted milk: growth and substrate consumption M.-N. Leclercq-Perlat, A. Oumer, J.L. Bergere, HAL (Le Centre pour la Communication Scientifique Directe)	2000	52
Aptitude of cheese bacteria for volatile S -methyl thioester synthesis. II. Comparison of coryneform bacteria, Micrococcaceae and some lactic acid bacteria starters Gilles Lamberet, B. Auberger, J.L. Bergere Applied Microbiology and Biotechnology Food FermentationHealth SciencesLactic Acid BacteriaBacteriologyFood Microbiology	1997	38
Detection and enumeration of clostridial spores related to cheese quality - classical and new methods. J.L. Bergere, Seppo Sivelä Bulletin. International Dairy Federation Spore BiologyMicrobial ContaminationPathogen DetectionFoodborne PathogensFoodborne Illness	1990	37
Cheese manufacturing accidents and cheese defects. J.L. Bergere, J. Lenoir Cheese Manufacturing AccidentsFood QualityFood Safety Risk AssessmentFood SafetyProcess Safety	2000	26
Aptitude of cheese bacteria for volatile S -methyl thioester synthesis I. Effect of substrates and pH on their formation by Brevibacterium linens GC171 Gilles Lamberet, B. Auberger, J.L. Bergere Applied Microbiology and Biotechnology BiosynthesisFood FermentationBacteriologyFood MicrobiologyFood Bioprocessing	1997	26
Thermorésistance des spores de<i>clostridium tyrobutyricum</i>et<i>Clostridium butyricum</i> O. Cerf, J.L. Bergere, J Hermier Journal of Dairy Research BacteriologyThermal ProcessingAnaerobic CulturingThermorésistance DesExtremophile	1967	24

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