Georges Corrieu

Overview

Best Publications

• The Relative Effect of Milk Base, Starter, and Process on Yogurt Texture: A Review

  Isabelle Sodini;Florent Remeuf;Samia Haddad;Georges Corrieu

  447
  Citations

• Combined Effects of Culture Conditions and Storage Time on Acidification and Viscosity of Stirred Yogurt

  C. Beal;J. Skokanova;E. Latrille;N. Martin

  294
  Citations

• 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

  207
  Citations

• Method of quantifying the loss of acidification activity of lactic acid starters during freezing and frozen storage.

  Fernanda Fonseca;Catherine Béal;Georges Corrieu

  206
  Citations

• 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

  186
  Citations

• Effect of tween 80 and oleic acid on ligninase production by phanerochaete chrysosporium INA-12

  Marcel Asther;Georges Corrieu;Roger Drapron;Etienne Odier

  182
  Citations

• Resistance to freezing and frozen storage of Streptococcus thermophilus is related to membrane fatty acid composition.

  C. Beal;F. Fonseca;G. Corrieu

  165
  Citations

• Operating Conditions That Affect the Resistance of Lactic Acid Bacteria to Freezing and Frozen Storage

  Fernanda Fonseca;Catherine Béal;Georges Corrieu

  162
  Citations

• Characterisation of lactic acid bacteria isolated from fermented milk “laban”

  Gisele I. Chammas;Rachad Saliba;Georges Corrieu;Catherine Béal

  156
  Citations

• Fouling of a plate heat exchanger used in ultra-high-temperature sterilization of milk

  Marc Lalande;Jean-Pierre Tissier;Georges Corrieu

  143
  Citations

• Fermentation pH and temperature influence the cryotolerance of Lactobacillus acidophilus RD758.

  Y. Wang;G. Corrieu;C. Béal

  141
  Citations

• Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions

  Marie-Noëlle Leclercq-Perlat;Frédéric Buono;Denis Lambert;Eric Latrille

  132
  Citations

• Does smearing inoculum reflect the bacterial composition of the smear at the end of the ripening of a French soft, red-smear cheese?

  C. Feurer;T. Vallaeys;T. Vallaeys;G. Corrieu;F. Irlinger

  128
  Citations

• Physical properties and microstructure of yoghurts supplemented with milk protein hydrolysates

  I. Sodini;A. Lucas;J.P. Tissier;G. Corrieu

  123
  Citations

• Effect of Initial Oxygen Concentration on Diacetyl and Acetoin Production by Lactococcus lactis subsp. lactis biovar diacetylactis.

  Naïma Bassit;Clair-Yves Boquien;Daniel Picque;Georges Corrieu

  121
  Citations

• Automatic method to quantify starter activity based on pH measurement

  Henry E. Spinnler;Georges Corrieu

  119
  Citations

• Top Pressure and Temperature Control the Fusel Alcohol/Ester Ratio through Yeast Growth in Beer Fermentation

  Sophie Landaud;Eric Latrille;Georges Corrieu

  116
  Citations

• Manufacture of Fermented Lactic Beverages Containing Probiotic Cultures

  M. N. Oliveira;I. Sodini;R Remeuf;J.P. Tissier

  113
  Citations

• Probiotic cell counts and acidification in fermented milks supplemented with milk protein hydrolysates

  A Lucas;I Sodini;C Monnet;P Jolivet

  112
  Citations

• Alcoholic fermentation in winemaking: On-line measurement of density and carbon dioxide evolution

  N. El Haloui;D. Picque;G. Corrieu

  97
  Citations