Georges Corrieu mainly investigates Food science, Fermentation, Biochemistry, Lactobacillus acidophilus and Streptococcus thermophilus. His studies deal with areas such as Fermentation starter and Microbiology as well as Food science. His study in the field of Ethanol fermentation and Streptococcus salivarius subsp thermophilus is also linked to topics like Time coefficient.
His research ties Lactic acid and Biochemistry together. His Lactobacillus acidophilus study integrates concerns from other disciplines, such as Lactobacillus rhamnosus and Frozen storage. His Streptococcus thermophilus study combines topics from a wide range of disciplines, such as Incubation temperature, Viscosity and Strain.
His main research concerns Food science, Biochemistry, Fermentation, Lactic acid and Streptococcus thermophilus. His Food science research focuses on Lactobacillus acidophilus and how it relates to Lactobacillus rhamnosus. The concepts of his Biochemistry study are interwoven with issues in Lactococcus lactis and Streptococcaceae.
Georges Corrieu combines subjects such as Incubation, Biological system, Process engineering and Yeast with his study of Fermentation. His Lactic acid research incorporates elements of Mesophile, Chromatography, Lactose and Bioreactor. His study in Streptococcus thermophilus is interdisciplinary in nature, drawing from both Urea and Urease.
His primary areas of study are Food science, Ripening, Cheese ripening, Relative humidity and Penicillium camemberti. His research integrates issues of Biochemistry and Lactic acid in his study of Food science. His work carried out in the field of Ripening brings together such families of science as Principal component analysis and Pilot scale.
His Cheese ripening study also includes
Georges Corrieu mostly deals with Food science, Ripening, Cheese ripening, Biochemistry and Principal component analysis. His Food science research is multidisciplinary, incorporating perspectives in Airflow, Defrosting and Chemical composition. The study incorporates disciplines such as Penicillium camemberti, Geotrichum, Relative humidity and Mineralogy in addition to Ripening.
His study on Biochemistry is mostly dedicated to connecting different topics, such as Lactic acid. He has researched Lactic acid in several fields, including Acetaldehyde and Frozen storage. His work in Principal component analysis tackles topics such as Analytical chemistry which are related to areas like Chromatography, Linear discriminant analysis, Polyphenol and Pilot scale.
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The Relative Effect of Milk Base, Starter, and Process on Yogurt Texture: A Review
Isabelle Sodini;Florent Remeuf;Samia Haddad;Georges Corrieu.
Critical Reviews in Food Science and Nutrition (2004)
Combined Effects of Culture Conditions and Storage Time on Acidification and Viscosity of Stirred Yogurt
C. Beal;J. Skokanova;E. Latrille;N. Martin.
Journal of Dairy Science (1999)
Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria
M.N Oliveira;I Sodini;F Remeuf;G Corrieu.
International Dairy Journal (2001)
Method of quantifying the loss of acidification activity of lactic acid starters during freezing and frozen storage.
Fernanda Fonseca;Catherine Béal;Georges Corrieu.
Journal of Dairy Research (2000)
Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing.
I. Sodini;A. Lucas;M.N. Oliveira;F. Remeuf.
Journal of Dairy Science (2002)
Vanillin as a product of ferulic acid biotransformation by the white-rot fungus Pycnoporus cinnabarinus I-937: identification of metabolic pathways
B. Falconnier;C. Lapierre;L. Lesage-Meessen;G. Yonnet.
Journal of Biotechnology (1994)
Effect of tween 80 and oleic acid on ligninase production by phanerochaete chrysosporium INA-12
Marcel Asther;Georges Corrieu;Roger Drapron;Etienne Odier.
Enzyme and Microbial Technology (1987)
Resistance to freezing and frozen storage of Streptococcus thermophilus is related to membrane fatty acid composition.
C. Beal;F. Fonseca;G. Corrieu.
Journal of Dairy Science (2001)
Operating Conditions That Affect the Resistance of Lactic Acid Bacteria to Freezing and Frozen Storage
Fernanda Fonseca;Catherine Béal;Georges Corrieu.
Characterisation of lactic acid bacteria isolated from fermented milk “laban”
Gisele I. Chammas;Rachad Saliba;Georges Corrieu;Catherine Béal.
International Journal of Food Microbiology (2006)
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