D. Le Bars

Formation of diacetyl and acetoin by Lactococcus lactis via aspartate catabolism

D. Le Bars, Mireille Yvon · Journal of Applied Microbiology · 2007 · 87 citations

Life Sciences, Biochemistry, Microbiology +5

Phosptiopeptides from Comté Cheese: Nature and Origin

F. Roudot-Algaron, D. Le Bars, Lucien Kerhoas et al. · Journal of Food Science · 1994 · 66 citations

Life Sciences, Biochemistry, Food Science +17

Role of Proteolytic Enzymes of Streptococcus lactis, Penicillium roqueforti, and Penicillium caseicolum during Cheese Ripening

J.C. Gripon, M. Desmazeaud, D. Le Bars et al. · Journal of Dairy Science · 1977 · 61 citations · Full text

Agriculture, Food Science, Microbiology +17

Cell-Wall-Associated Proteinases in Lactobacillus casei and Lactobacillus plantarum

M. El Soda, M. Desmazeaud, D. Le Bars et al. · Journal of Food Protection · 1986 · 53 citations

Life Sciences, Biochemistry, Microbiology +13

Flavor Constituents of Aqueous Fraction Extracted from Comte Cheese by Liquid Carbon Dioxide

F. Roudot-Algaron, D. Le Bars, J. Einhorn et al. · Journal of Food Science · 1993 · 36 citations

Agriculture, Biochemistry, Food Science +15