FLAVIC UMR 1129
1. Acar N., Chardigny J. M., Bonhomme B., Almanza
S., Doly M., Sebedio J. L. (2002). Long-term intake of trans (n-3) polyunsaturated
fatty acids reduces the b-wave amplitude of electroretinograms in rats.
J Nutr., 132 : 3151-4
2. Grandgirard A., Martine L., Joffre C., Juaneda
P., Berdeaux O. (2004). Gas chromatographic separation and mass spectrometric
identification of mixtures of oxyphytosterol and oxycholesterol derivatives.
Application to a phytosterol-enriched food. J Chromatogr. A, 1040 : 239-250
3. Lubbers S., N. Decourcelle, Vallet N., Guichard
E. (2004). Flavour release and rheology behavior of strawberry fatfree
stirred yogurt during storage. Journal of Agricultural and Food Chemistry,
52 : 3077-3082
4. Nicklaus S., Boggio V., Chabanet C., Issanchou
S. (2004). A prospective study of food preferences in childhood. Food
Quality and Preference, 15 : 805-818
5. Pionnier E., Nicklaus S., Chabanet C., Mioche
L., Taylor A.J., Le Quéré J.L., Salles C. (2004). Flavor perception of
a model cheese : relationships with oral and physico-chemical parameters.
Food Quality and Preference, 15 : 843-852
UMR 5548
1. Guenin, L., Grosjean, Y., Fraichard, S., Acebes, A., Baba-Aissa, F. and J-F. Ferveur (2007). Spatio-temporal expression of Prospero is finely tuned to allow the correct development and function of the nervous sytem in Drosophila melanogaster. Dev. Biol. 304, 62-74
2. Lacaille, F., Hiroi, M., Twele, R., Umemoto, D., Inoshita, T., Manière, G., Marion-Poll, F., Osaki, M., Francke, W., Cobb, M., Everaerts, C., Tanimura, T., Ferveur, J-F. An inhibitory sex pheromone tastes bitter for Drosophila males.
PloS One 15(2): e661
3. Grosjean, Y., Grillet, M., Augustin, H., Ferveur, J-F., Featherstone, D.E. (2008). A glial amino-acid transporter controls synapse strength and courtship
in Drosophila. Nat. Neurosci. 11: 54-61
4. Liu, T., Dartevelle, L., Yuan, C. Wei, H., Wang, Y., Ferveur, J.F., Guo, A (2008) Increased dopamine level enhances male-male courtship in Drosophila. J. Neurosci. 28: 5539-5546
5. Liu, T., Dartevelle, L., Yuan, C. Wei, H., Wang, Y., Ferveur, J-F., Guo, A. The reduction of DA level enhances the attractiveness of Drosophila male flies to other males. PloS One ;4(2):e4574
EMMA EA 581
1. Seuvre, A. M.; Espinosa Diaz, M.; Cayot, P.;
Voilley, A. Influence of the composition and the structure of different
media on the release of aroma compounds. /Le lait/ *2004*, /84/, 305-316
2. Champion, D.; Maglione, M.; Niquet, G.; Simatos,
D.; Le Meste, M. Study of a- and b-relaxation processes in supercooled
sucrose liquids. /Journal of Thermal Analysis and Calorimetry/ *2003*,
/71/, 249-261
3. Jannin, V.; Bérard, V.; N'Diaye, A.; Andres,
C.; Pourcelot, Y. Comparative study of the lubricant performance of Compritol
R 888 ATO either used by blending or by not melt coating. /International
Journal of Pharmaceutics/ *2003*, /262/, 39-45
4. Peroval, C.; Debeaufort, F.; Seuvre, A. M.;
Chevet, B.; Despré, D.; Voilley, A. Modified arabinoxylan-based films.
Part B. Grafting of omega-3 fatty acids by oxygen plasma and electron
beam irradiation. /J. Agric. Food Chem/ *2003*, /51/, 3120-3126
5. Roudaut, G.; Simatos, D.; Champion, D.; Contreras-Lopez,
E.; Le Meste, M. Molecular mobility around the glass transition temperature:
a mini review. /Innovative Food Science and Emerging Technologies/ *2004*,
/5/, 127-134
6. Cases, E.; Rampini, C.; Cayot, P. Interfacial
properties of acidified skim milk. Journal of Colloid and Interface Science
2005, 282, 133-141
7. Ramirez-Ramirez, G., Chassagne, D., Feuillat
M., Voilley A., Charpentier C. 2004. Effect of wine constituents on aroma
compound sorption by oak wood in model system. Am. J. Enol. Vitic., 55,
22-26
GPMA EA 1684
1. Laroche C., Gervais P. (2003). Unexpected
thermal destruction of dried, glass bead-immobilized microorganisms as
a function of water activity. Appl Environ Microb, 69(5); 3015-3019
2. Dumont F., Marechal P.A., Gervais P. (2004).
Cell size and water permeability as determining factors for cell viability
after freezing at different cooling rates. Appl Environ Microb, 70(1):
268-272
3. Fine F., Gervais P. (2005). Thermal destruction
of dried vegetative yeast cells and dried bacterial spores in a convective
hot air flow : strong influence of initial water activity. Environ Microbiol,
7(1): 40-46
4. Laroche C., Simonin H., Beney L., Gervais
P. (2005). Phase transition as a function of osmotic pressure in S. cerevisiae
whole cells, membrane extracts and phospholipid mixtures. BBA Biomembranes,
1669(1): 8-16
5. Perrier-Cornet J.-M., Tapin S., Gaeta S.,
Gervais P., (2005). High-pressure inactivation of Saccharomyces cerevisiae
and Lactobacillus plantarum at subzero temperatures. J. Biotechnol, 115,
405-412
UMR 5170
1. Brondel L, Romer M, Van Wymelbeke V, Walla P, Jiang T, Deecke L, Rigaud D. Sensory-specific satiety with simple foods in humans: no influence of BMI? Int J Obes 2007 Jun; 31(6):987-95
2. Dardou, D., Datiche, F., Cattarelli, M.. Fos and Egr1 expression in the rat brain in response to olfactory cue after taste-potentiated odor aversion retrieval. Learning and Memory, 13, 150-160
3. Coureaud G, Moncomble AS, Montigny D, Dewas M, Perrier G, Schaal B. A pheromone that rapidly promotes learning in the newborn. Curr Biol. 2006 Oct 10; 16(19): 1956-61
4. Laugerette F., Passilly-Degrace P., Patris B., Niot I., Febbraio M., Montmayeur J-P., Besnard P. (2005). CD36 involvement in orosensory detection of dietary lipids, spontaneous fat preference, and digestive secretions. Journal of Clinical Investigations, 115, 3177-3184
5. Chrea C., Valentin D., Sulmont-Rosse C., Ly Mai H., Hoang Nguyen D., Abdi H. (2005). Semantic, typicality and odor representation: a cross-cultural study. Chemical Senses, 30, 37-49
UR 342
1. Di Cagno R., De Angelis M., Buchin S., De Candia S., Fox P.F. & Gobbetti M. 2006. Compositional, microbiological, biochemical and volatile profile characterisation of Italian non-conventionally ripened cheese varieties. Australian Journal of Dairy Technology 61, 213
2. Dupont D., Arnould C., Rolet-Repecaud O., Duboz G., Faurie F., Martin B. & Beuvier E. 2006. Determination of bovine lactoferrin concentrations in cheese with specific monoclonal antibodies. International Dairy Journal 16(9), 1081-1087
3. Lamprell, H., Mazerolles, G., Kodjo, A., Chamba, J.-F., Noël, Y. & Beuvier E. 2006. Discrimination of Staphylococcus aureus strains from different species of Staphylococcus using Fourier transform infrared (FTIR) spectroscopy. International Journal of Food Microbiology 108, 125-129
4. S. Buchin, B. Martin, A. Hauwuy 2006. Pasture and cheese diversity in French Northern Alps. In : Livestock Farming Systems : Product quality based on local resources and its potential contribution to improved sustainability (6th EAAP International Livestock Farming System Symposium, Benevento, Italie, 26-29 août 2003), Ed. Rubino R., Sepe L., Dimitriadou A, Gibon A., EAAP publication, Wageningen Academic Publishers, 118, pp 125-130
5. Martin B., Buchin S. & Hauwuy A. 2005. Effet de la nature des pâturages sur les caractéristiques sensorielles du fromage de Beaufort. Science des Aliments, 25, 67-75
REVV EA 1594
1. I. Tchobanov, L. Gal, T. Nardi, M. Guilloux-Benatier, F. Remize, J. Guzzo, V. Serpaggi, H. Alexandre (2008) - Partial vinylphenol reductase purification and characterization from Brettanomyces bruxellensis. FEMS Microbiology Letters 284: 213-217
2. J-F. Ritt, M. Guilloux-Benatier, J. Guzzo, H. Alexandre, F. Remize (2008) - Oligopeptides assimilation and transport by Oenococcus oeni. Journal of Applied Microbiology 104, 573-580
3. C. Grandvalet C, JS. Assad-Garcia, S. Chu-Ky, M. Tollot, J. Guzzo, J. Gresti, R. Tourdot-Maréchal (2008)- Changes in membrane lipid composition in ethanol and acid adaptated Oenococcus oeni cells: Characterization of the CFA gene by heterologous recombinnation. Microbiology 154: 2611-2619
4. Rieu A, Weidman S, Garmyn D, Piveteau P, Guzzo J (2007) The agr system of L. monocytogenes EGD-e : role in adherence and differential expression pattern. Applied and Environmental Microbiology 19: 6125-6133
5. Grandvalet C., Coucheney F., Beltramo C. & J. Guzzo (2005) CtsR is the master regulator of stress response gene expression in Oenococcus oeni. J. Bacteriol. 187: 5614-23