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Sophie Landaud
Sophie Landaud
Université Paris-Saclay
Food science
Chemistry
Kluyveromyces lactis
Bacteria
Yeast
2
Papers
20
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Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses
2021
International Journal of Food Microbiology
Thibault Caron
Mélanie Le Piver
Anne-Claire Péron
Pascale Lieben
René Lavigne
Sammy Brunel
Daniel Roueyre
Michel Place
Pascal Bonnarme
Tatiana Giraud
Antoine Branca
Sophie Landaud
Christophe Chassard
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Citations (3)
Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts.
2020
Foods
Cynthia El Youssef
Pascal Bonnarme
Sébastien Fraud
Anne-Claire Péron
Sandra Helinck
Sophie Landaud
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Citations (17)
1