Unité Mixte de Recherche sur les Fromages

Recent papers from Unité Mixte de Recherche sur les Fromages

1. Ultrasound- and LED-mediated modulation of drying behaviour, surface morphology, phenolic composition, and volatile profiles in goji berriesUltrasonics Sonochemistry · 2026
2. Health benefits of fermented foods: a strategic roadmap from the PIMENTO initiativeFrontiers in Nutrition · 2026
3. Double-layered starch-based films containing citronella oil prepared by solution castingCarbohydrate Polymer Technologies and Applications · 2025
4. Development and characterization of edible film containing keratin nanocarriers loaded with N. nucifera seedpod extractFood Hydrocolloids for Health · 2025
5. Enhancing structural and functional properties of commercially available pea protein isolate for plant-based meat analogues using combined pH-Shift, high-intensity ultrasound, and heat treatmentsSHILAP Revista de lepidopterología · 2025
6. Use of Penicillium roqueforti in plant-based veined-blue cheese: A source of mycotoxin hazards?Food Control · 2024
7. A 2-year exploratory study to elaborate a methodological protocol for evaluating volcanic terroir influence in Gamay wines in the French PDO Côtes d′AuvergneJournal of Food Composition and Analysis · 2024
8. Cricket protein-based film containing Caralluma fimbriata extract-based nanoparticles for preservation of cheddar cheeseUltrasonics Sonochemistry · 2024
9. A clustering-based survival comparison procedure designed to study the Caenorhabditis elegans modelScientific Reports · 2024
10. From Food Industry 4.0 to Food Industry 5.0: Identifying technological enablers and potential future applications in the food sectorSocio-Environmental Systems Modeling · 2024
11. Transforming plant-based waste and by-products into valuable products using various “Food Industry 4.0” enabling technologies: A literature reviewThe Science of The Total Environment · 2024
12. Mathematical modelling of pumpkin seed drying in a rotary thermosyphon dryerMaterials Research Innovations · 2024
13. Exploring the Impact of French Raw-Milk Cheeses on Oxidative Process Using Caenorhabditis elegans and Human Leukocyte ModelsNutrients · 2024
14. A clustering-based survival comparison procedure designed to study the Caenorhabditis elegans Model2024
15. Beef muscle discrimination based on two-trace two-dimensional correlation spectroscopy (2T2D COS) combined with snapshot visible-near infrared multispectral imagingMeat Science · 2024
16. Valorization of agri-food waste and by-products in cheese and other dairy foods: An updated reviewFood Bioscience · 2024
17. Enhancing the lipid stability of foods of animal origin using edible packaging systemsFood Chemistry X · 2024
18. Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing areaFrontiers in Microbiology · 2023
19. The Enterotoxin Gene Profiles and Enterotoxin Production of Staphylococcus aureus Strains Isolated from Artisanal Cheeses in BelgiumFoods · 2023
20. Edible packaging systems for improved microbial quality of animal-derived foods and the role of emerging technologiesCritical Reviews in Food Science and Nutrition · 2023