hs

henry Eric spinnler

23
Documents
Affiliations actuelles
  • Paris-Saclay Food and Bioproduct Engineering (SayFood)
  • Agence Nationale de la Recherche (ANR)
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Publications

Publications

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Microbial production of 3-hydroxypropionic acid by acetic acid bacteria: Modeling including the buffering capacity of the biological medium enables prediction of pH and metabolite concentrations

Pedro Arana-Agudelo , Florence de Fouchécour , Marwen Moussa , Violaine Athès , Kevin Lachin et al.

Biochemical Engineering Journal, 2024, 208, pp.109346. ⟨10.1016/j.bej.2024.109346⟩

Article dans une revue hal-04574275v1
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Efficient 3-hydroxypropionic acid production by Acetobacter sp. CIP 58.66 through a feeding strategy based on pH control

Florence de Fouchécour , Anaïs Lemarchand , Henry-Éric Spinnler , Claire Saulou-Berion

AMB Express, 2021, 11 (1), pp.130. ⟨10.1186/s13568-021-01291-9⟩

Article dans une revue hal-03639447v1
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Process engineering for microbial production of 3-hydroxypropionic acid

Florence de Fouchécour , Ana-Karen Sánchez-Castañeda , Claire Saulou-Berion , Henry Eric Spinnler

Biotechnology Advances, 2018, 36 (4), pp.1207-1222. ⟨10.1016/j.biotechadv.2018.03.020⟩

Article dans une revue hal-02128651v1
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Effect of dairy matrices on the survival of Streptococcus thermophilus, Brevibacterium aurantiacum and Hafnia alvei during digestion

Leticia Hernandez Galan , Thomas Cattenoz , Steven Le Feunteun , Alexis Canette , Romain Briandet et al.

Food Research International, 2017, 100 (1), pp.477-488. ⟨10.1016/j.foodres.2017.07.044⟩

Article dans une revue hal-01607632v1

Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary study

Micloth López-Del-Castillo , Daniel Picque , Henry Eric Spinnler , Sandra T. Mart'In Del Campo , Leticia Hernández-Galán et al.

CyTA - Journal of Food, 2017, 15 (1), pp.49-57. ⟨10.1080/19476337.2016.1202325⟩

Article dans une revue hal-01565152v1
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ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

Leticia Hernández-Galán , Anaberta Cardador-Martínez , Daniel Picque , Henry Eric Spinnler , Micloth López-Del-Castillo Lozano et al.

Journal of Food Research, 2016, 5 (3), pp.85. ⟨10.5539/jfr.v5n3p85⟩

Article dans une revue hal-01583746v1

Risk-based food safety and quality governance at the international law, EU, USA, Canada and France: Effective system for Lebanon as for the WTO accession

Thana Abou Ghaida , Henry Eric Spinnler , Yves Soyeux , Tayssir Hamieh , Samir Medawar

Food Control, 2014, 44, pp.267 - 282. ⟨10.1016/j.foodcont.2014.03.023⟩

Article dans une revue hal-01583768v1

Production efficace d'acide 3-hydroxypropionique par une cascade de conversion mettant en oeuvre des bactéries lactiques puis des bactéries acétiques en bioréacteurs

Claire Saulou-Berion , Thi‐Lan‐Phuong Nguyen , Florence de Fouchécour , Ana-Karen Sánchez-Castañeda , Pedro Arana-Agudelo et al.

Congrès annuel de la Société Française de Microbiologie (SFM), Oct 2022, Montpellier, France

Communication dans un congrès hal-03817810v1

Coupler séparation et bioconversion/fermentation : vers l'amélioration des performances en biotechnologies

Marwen Moussa , Claire Saulou-Berion , Ioan-Cristian Trelea , Henry Eric Spinnler , Isabelle Meynial Salles et al.

Méta séminaire des défis de CEPIA-INRA, Mar 2017, Massy, France

Communication dans un congrès hal-01626539v1

pH gradient and mass transfer in a model cheese matrix when Penicillium camemberti is grown at the surface (poster)

Henry Eric Spinnler , Pierre Guimbretière , Lydia Ong , Ioan Cristian Tréléa , Sally L. Gras

AusBiotech 2016, 17th International Biotechnology Symposium and Exhibition, 2016, Melbourne, Australia

Communication dans un congrès hal-01598163v1

Glycerol bioconversion for 3-hydroxypropionic acid production through an integrated process including a succession of microbial cultures and in situ product recovery

Claire Saulou-Berion , Grégoire Burgé , Marwen Moussa , Florent Allais , Henry Eric Spinnler et al.

17th International Biotechnology Symposium and Exhibition, Oct 2016, Melbourne, Australia

Communication dans un congrès hal-01564514v1
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Conversion of 1,3 propanediol into 3-hydroxypropionic acid by Acetobacter aceti

Claire Saulou-Berion , Alexandre Santinho , Violaine Athès-Dutour , Marwen Moussa , Florent Allais et al.

17th International Biotechnology Symposium and Exhibition, Oct 2016, Melbourne, Australia

Communication dans un congrès hal-01564503v1

Influence of the biomass growth conditions on the bioconversion of glycerol to 3-hydroxypropanoic acid and 1,3-propanediol by resting cells of Lactobacillus reuteri

Tiphaine Clément , Bastien Kauffmann , Julien Couvreur , Andreia Teixeira , Florent Allais et al.

17th International Biotechnology Symposium and Exhibition, Oct 2016, Melbourne, Australia

Communication dans un congrès hal-01564500v1

Controlled addition of glycerol into the fermenter prevents the accumulation and toxicity of 3-hydroxypropionaldehyde in the conversion of glycerol to 3-hydroxypropionic acid by Lactobacillus reuteri

Claire Saulou-Berion , Julie Gorge-Bibette , Violaine Athès-Dutour , Marwen Moussa , Florent Allais et al.

17th International Biotechnology Symposium and Exhibition, Oct 2016, Melbourne, Australia

Communication dans un congrès hal-01564509v1

Membrane-assisted extractive fermentation for the production of biobased molecules: towards bioprocess intensification

Marwen Moussa , Claire Saulou-Berion , Florent Allais , Andreia Teixera , Violaine Athès et al.

Brazil-EU Workshop on Advanced Biofuels, Dec 2015, Sao Paulo, Brazil

Communication dans un congrès hal-01626542v1
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Influence of culture conditions on chiral gamma-lactone production by Sporidiobolus salmonicolor

Laurent Dufossé , Henry Eric Spinnler , Elisabeth Guichard

9th International Biotechnology Symposium, Harnessing Biotechnology for the 21st Century, Aug 1992, Crystal City, United States

Communication dans un congrès hal-01935457v1
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Obtaining Aroma from By-products and Effluents of the Food Industry

Violaine Athès , Marwen Moussa , Henry-Éric Spinnler

Green Chemistry and Agro-food Industry: Towards a Sustainable Bioeconomy, Springer Nature Switzerland, pp.191-217, 2024, ⟨10.1007/978-3-031-54188-9_8⟩

Chapitre d'ouvrage hal-05427942v1
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CHAPTER 3. PRODUCTION OF ENZYMES: FERMENTATION AND GENETIC ENGINEERING

Henry Eric Spinnler

Selim Kermasha; Michael N.A. Eskin. Enzymes : Novel Biotechnological Approaches for the Food Industry, 1, Elsevier, 2021, 978-0-12-800217-9. ⟨10.1016/C2013-0-13507-6⟩

Chapitre d'ouvrage hal-04487606v1

Ecosystèmes microbiens des fromages affinés.

Francoise Irlinger , Henry-Éric Spinnler

Techniques de l’Ingénieur, Ref 6309, 2020

Chapitre d'ouvrage hal-04413227v1
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Chapitre 9. La production d'arômes à partir de co-produits et effluents des IAA

Violaine Athès , Marwen Moussa , Henry-Éric Spinnler

Chimie verte et industries agroalimentaires Vers une bioéconomie durable Coordonnateur : BAUMBERGER Stéphanie Directeur de Collection : BELLON-FONTAINE Marie-Noëlle, 2020

Chapitre d'ouvrage hal-03817972v1
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Chapter 20 - Fermentations generating the cheese diversity

Sophie Landaud , Henry Eric Spinnler

Ramesh C. Ray; Didier Montet. Fermented Foods, Part II Technological Interventions, 2, CRC Press, 2017, 9780367782252

Chapitre d'ouvrage hal-04487612v1