Author

J.F. Chamba

Observed names: Chamba, J.F., Chamba, Jean-François, J. F. CHAMBA, J. F. Chamba, J.-F. Chamba, J.F. CHAMBA, JEAN-FRANÇOIS CHAMBA, Jean Francois Chamba, Jean François Chamba, Jean-Francois Chamba, Jean-François Chamba, Jean-Fran�ois Chamba

OpenAlex ID: A5108548980

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

2005 · Anthony Lucas, Edmond Rock, et al. · Le Lait · 166

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Contribution of C. beijerinckii and C. sporogenes in association with C. tyrobutyricum to the butyric fermentation in Emmental type cheese

2006 · Anne-Gaëlle Le Bourhis, Joël Doré, et al. · International Journal of Food Microbiology · 118

Prevalence and characterization of antibiotic resistant Enterococcus faecalis in French cheeses

2012 · Emmanuel Jamet, Elodie Akary, et al. · Food Microbiology · 114

Biofilm Ecology of Wooden Shelves Used in Ripening the French Raw Milk Smear Cheese Reblochon de Savoie

2007 · C. Mariani, R. Briandet, et al. · Journal of Dairy Science · 101

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Development and Validation of PCR Primers To Assess the Diversity of Clostridium spp. in Cheese by Temporal Temperature Gradient Gel Electrophoresis

2005 · Anne-Gaëlle Le Bourhis, Katiana Saunier, et al. · Applied and Environmental Microbiology · 86

Inhibition of Listeria monocytogenes by resident biofilms present on wooden shelves used for cheese ripening

2011 · C. Mariani, N. Oulahal, et al. · Food Control · 83

Discrimination of Staphylococcus aureus strains from different species of Staphylococcus using Fourier transform infrared (FTIR) spectroscopy

2006 · H. Lamprell, G. Mazerolles, et al. · International Journal of Food Microbiology · 83

Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses

2014 · Timothy M. Cogan, Stefanie Goerges, et al. · Microbiology Spectrum · 73

Contribution of propionic acid bacteria to lipolysis of Emmental cheese

2002 · Jean-Fran�ois Chamba, �ric Perreard · Le Lait · 66

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Relationships between Abondance cheese texture, its composition and that of milk produced by cows grazing different types of pastures

2001 · Christophe Bugaud, Solange Buchin, et al. · Le Lait · 65

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La flore microbienne de laits crus de vache : diversité et influence des conditions de production

2001 · Valérie Michel, Agnès Hauwuy, et al. · Le Lait · 62

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Secondary and Adjunct Cultures

2004 · J.-F. Chamba, F. Irlinger · Cheese · 60

Influence of manufacturing conditions on the conjugated linoleic acid content and the isomer composition in ripened French Emmental cheese

2004 · Silke Gnädig, Jean-François Chamba, et al. · Journal of Dairy Research · 56

Effect of milk chemical composition and clotting characteristics on chemical and sensory properties of Reblochon de Savoie cheese

1997 · BRUNO MARTIN, JEAN-FRANÇOIS CHAMBA, et al. · Journal of Dairy Research · 43

Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria

2000 · Jean-René Kerjean, Seamus Condon, et al. · Food Research International · 41

Effect of Aminopeptidase Activity of Thermophilic Lactobacilli on Emmental Cheese Characteristics

1994 · Florence Prost, Jean Francois Chamba · Journal of Dairy Science · 37

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Effect of milk urea content on characteristics of matured Reblochon cheeses

1997 · B. Martin, J. B. Coulon, et al. · Le Lait · 33

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L'emmental, un écosystème complexe. Conséquences sur la sélection et l'utilisation des ferments

2000 · Jean-François Chamba · Sciences des Aliments · 28

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Mycetocola reblochoni sp. nov., isolated from the surface microbial flora of Reblochon cheese

2008 · N. Bora, M. Vancanneyt, et al. · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 26

Contribution to the safety assessment of technological microflora found in fermented dairy products

2007 · Jean François Chamba, Emmanuel Jamet · International Journal of Food Microbiology · 24

Identification and biotyping of coagulase positive staphylococci (CPS) in ripened French raw milk cheeses and their in vitro ability to produce enterotoxins

2004 · H. Lamprell, Laurent Villard, et al. · HAL · 22

Mesure de l'activité acidifiante des bactéries lactiques thermophiles utilisées pour la fabrication des fromages à pâte cuite

1989 · J. F. Chamba, F. Prost · Le Lait · 21

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Une approche globale de la caracterisation des fromages: l'exemple du fromage de Beaufort

1994 · J.F. Chamba, Agnès Delacroix-Buchet, et al. · HAL · 18

Enterotoxin D producing strains of Staphylococcus aureus are typeable by pulsed-field gel electrophoresis (PFGE)

2004 · L. Villard, H. Lamprell, et al. · Food Microbiology · 16

Aspect qualitatif de l'activité protéolytique des lactobacilles thermophiles utilisés en fabrication de fromages à pâte pressée cuite

2001 · Marie-Amélie Chopard, Marc Schmitt, et al. · Le Lait · 16

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Works count: 45

Citation count: 1,535

H-index: 21

I10-index: 27