| Antifungal microbial agents for food biopreservation—A review M Leyva Salas, J Mounier, F Valence, M Coton, A Thierry, E Coton Microorganisms 5 (3), 37, 2017 | 339 | 2017 |
| New insights into physiology and metabolism of Propionibacterium freudenreichii A Thierry, SM Deutsch, H Falentin, M Dalmasso, FJ Cousin, G Jan International journal of food microbiology 149 (1), 19-27, 2011 | 229 | 2011 |
| The Complete Genome of Propionibacterium freudenreichii CIRM-BIA1T, a Hardy Actinobacterium with Food and Probiotic Applications H Falentin, SM Deutsch, G Jan, V Loux, A Thierry, S Parayre, MB Maillard, ... PloS one 5 (7), e11748, 2010 | 228 | 2010 |
| Translationally controlled tumor protein is a conserved mitotic growth integrator in animals and plants F Brioudes, AM Thierry, P Chambrier, B Mollereau, M Bendahmane Proceedings of the National Academy of Sciences 107 (37), 16384-16389, 2010 | 174 | 2010 |
| Safety assessment of dairy microorganisms: Propionibacterium and Bifidobacterium L Meile, G Le Blay, A Thierry International journal of food microbiology 126 (3), 316-320, 2008 | 140 | 2008 |
| Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii A Thierry, MB Maillard Le Lait 82 (1), 17-32, 2002 | 139 | 2002 |
| Bacterial colonies in solid media and foods: a review on their growth and interactions with the micro-environment S Jeanson, J Floury, V Gagnaire, S Lortal, A Thierry Frontiers in Microbiology 6, 167464, 2015 | 126 | 2015 |
| Conversion of l-Leucine to Isovaleric Acid by Propionibacterium freudenreichii TL 34 and ITGP23 A Thierry, MB Maillard, M Yvon Applied and Environmental Microbiology 68 (2), 608-615, 2002 | 112 | 2002 |
| REBELOTE, SQUINT, and ULTRAPETALA1 Function Redundantly in the Temporal Regulation of Floral Meristem Termination in Arabidopsis thaliana N Prunet, P Morel, AM Thierry, Y Eshed, JL Bowman, I Negrutiu, C Trehin The Plant Cell 20 (4), 901-919, 2008 | 111 | 2008 |
| Lipolysis and metabolism of fatty acids in cheese A Thierry, YF Collins, MCA Mukdsi, PLH McSweeney, MG Wilkinson, ... Cheese, 423-444, 2017 | 106 | 2017 |
| Analyses of SORTING NEXINs Reveal Distinct Retromer-Subcomplex Functions in Development and Protein Sorting in Arabidopsis thaliana M Pourcher, M Santambrogio, N Thazar, AM Thierry, I Fobis-Loisy, ... The Plant Cell 22 (12), 3980-3991, 2010 | 101 | 2010 |
| Understanding the mechanisms of positive microbial interactions that benefit lactic acid bacteria co-cultures F Canon, T Nidelet, E Guédon, A Thierry, V Gagnaire Frontiers in Microbiology 11, 561347, 2020 | 95 | 2020 |
| Specific metabolic activity of ripening bacteria quantified by real-time reverse transcription PCR throughout Emmental cheese manufacture H Falentin, F Postollec, S Parayre, N Henaff, P Le Bivic, R Richoux, ... International journal of food microbiology 144 (1), 10-19, 2010 | 93 | 2010 |
| Antifungal activity of lactic acid bacteria combinations in dairy mimicking models and their potential as bioprotective cultures in pilot scale applications M Leyva Salas, A Thierry, M Lemaitre, G Garric, M Harel-Oger, M Chatel, ... Frontiers in Microbiology 9, 1787, 2018 | 92 | 2018 |
| Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese A Thierry, MB Maillard, R Richoux, JR Kerjean, S Lortal Le Lait 85 (1-2), 57-74, 2005 | 83 | 2005 |
| Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening A Thierry, MB Maillard, JL Le Quéré International Dairy Journal 9 (7), 453-463, 1999 | 74 | 1999 |
| Conversion of amino acids into aroma compounds by cell‐free extracts of Lactobacillus helveticus N Klein, MB Maillard, A Thierry, S Lortal Journal of Applied Microbiology 91 (3), 404-411, 2001 | 71 | 2001 |
| Independent domestication events in the blue‐cheese fungus Penicillium roqueforti E Dumas, A Feurtey, RC Rodríguez de la Vega, S Le Prieur, A Snirc, ... Molecular Ecology 29 (14), 2639-2660, 2020 | 70 | 2020 |
| A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds T Pogačić, MB Maillard, A Leclerc, C Hervé, V Chuat, AL Yee, F Valence, ... Food microbiology 46, 145-153, 2015 | 68 | 2015 |
| The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation I De Freitas, N Pinon, JL Maubois, S Lortal, A Thierry International journal of food microbiology 129 (1), 37-42, 2009 | 65 | 2009 |
