Publications by authors named "Gabriel Duboz"

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The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses.
Eric Beuvier, Gabriel Duboz

Microbiol Spectr· October 2013

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Food processing increases casein resistance to simulated infant digestion.
Didier Dupont, Giuseppina Mandalari, Daniel Mollé, Julien Jardin, Odile Rolet-Répécaud, Gabriel Duboz

Mol Nutr Food Res· November 2010

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Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses.
Muriel Charlet, Gabriel Duboz, Francis Faurie, Jean-Luc Le Quéré, Françoise Berthier

Int J Food Microbiol· April 2009

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Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese.
Yvette Bouton, Solange Buchin, Gabriel Duboz, Sylvie Pochet, Eric Beuvier

Food Microbiol· April 2009

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