BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

166 related articles for article (PubMed ID: 15291003)

  • 1. The color of Brevibacterium linens depends on the yeast used for cheese deacidification.
    Leclercq-Perlat MN; Corrieu G; Spinnler HE
    J Dairy Sci; 2004 May; 87(5):1536-44. PubMed ID: 15291003
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Deacidification by Debaryomyces hansenii of smear soft cheeses ripened under controlled conditions: relative humidity and temperature influences.
    Bonaïti C; Leclercq-Perlat MN; Latrille E; Corrieu G
    J Dairy Sci; 2004 Nov; 87(11):3976-88. PubMed ID: 15483183
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft smear cheese from reconstituted milk: protein degradation.
    Leclercq-Perlat MN; Oumer A; Buono F; Bergere JL; Spinnler HE; Corrieu G
    J Dairy Sci; 2000 Aug; 83(8):1674-83. PubMed ID: 10984142
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of smear soft cheese from reconstituted milk: growth and substrate consumption dairy foods.
    Leclercq-Perlat MN; Oumer A; Bergere JL; Spinnler HE; Corrieu G
    J Dairy Sci; 2000 Aug; 83(8):1665-73. PubMed ID: 10984141
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curd.
    Mounier J; Irlinger F; Leclercq-Perlat MN; Sarthou AS; Spinnler HE; Fitzgerald GF; Cogan TM
    J Dairy Res; 2006 Nov; 73(4):441-8. PubMed ID: 16978429
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Temperature and relative humidity influence the microbial and physicochemical characteristics of Camembert-type cheese ripening.
    Leclercq-Perlat MN; Sicard M; Trelea IC; Picque D; Corrieu G
    J Dairy Sci; 2012 Aug; 95(8):4666-82. PubMed ID: 22818481
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Ammonia production and its possible role as a mediator of communication for Debaryomyces hansenii and other cheese-relevant yeast species.
    Gori K; Mortensen HD; Arneborg N; Jespersen L
    J Dairy Sci; 2007 Nov; 90(11):5032-41. PubMed ID: 17954742
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or Kluyveromyces marxianus.
    Leclercq-Perlat MN; Corrieu G; Spinnler HE
    J Dairy Sci; 2004 May; 87(5):1545-50. PubMed ID: 15291004
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The Influence of pH, NaCl, and the Deacidifying Yeasts
    Sutthiwong N; Fouillaud M; Dufossé L
    Foods; 2018 Nov; 7(11):. PubMed ID: 30463179
    [No Abstract]   [Full Text] [Related]  

  • 10. A model describing Debaryomyces hansenii growth and substrate consumption during a smear soft cheese deacidification and ripening.
    Riahi MH; Trelea IC; Picque D; Leclercq-Perlat MN; Hélias A; Corrieu G
    J Dairy Sci; 2007 May; 90(5):2525-37. PubMed ID: 17430957
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The type of cheese curds determined the colouring capacity of Brevibacterium and Arthrobacter species.
    Leclercq-Perlat MN; Spinnler HE
    J Dairy Res; 2010 Aug; 77(3):287-94. PubMed ID: 20462468
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
    Agarwal S; Sharma K; Swanson BG; Yüksel GU; Clark S
    J Dairy Sci; 2006 May; 89(5):1452-66. PubMed ID: 16606716
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Aspects of enzymology and biochemical properties of Brevibacterium linens relevant to cheese ripening: a review.
    Rattray FP; Fox PF
    J Dairy Sci; 1999 May; 82(5):891-909. PubMed ID: 10342227
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Microbial succession of Debaryomyces hansenii strains during the production of Danish surfaced-ripened cheeses.
    Petersen KM; Westall S; Jespersen L
    J Dairy Sci; 2002 Mar; 85(3):478-86. PubMed ID: 11949849
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Assessment of the coloring strength of brevibacterium linens strains: spectrocolorimetry versus total carotenoid extraction/quantification.
    Dufossé L; Mabon P; Binet A
    J Dairy Sci; 2001 Feb; 84(2):354-60. PubMed ID: 11233019
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions.
    Leclercq-Perlat MN; Buono F; Lambert D; Latrille E; Spinnler HE; Corrieu G
    J Dairy Res; 2004 Aug; 71(3):346-54. PubMed ID: 15354582
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of growth conditions on bacteriocin production by Brevibacterium linens.
    Motta AS; Brandelli A
    Appl Microbiol Biotechnol; 2003 Aug; 62(2-3):163-7. PubMed ID: 12883862
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Surface microflora of four smear-ripened cheeses.
    Mounier J; Gelsomino R; Goerges S; Vancanneyt M; Vandemeulebroecke K; Hoste B; Scherer S; Swings J; Fitzgerald GF; Cogan TM
    Appl Environ Microbiol; 2005 Nov; 71(11):6489-500. PubMed ID: 16269673
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Enhanced lactose cheese milk does not guarantee calcium lactate crystals in finished cheddar cheese.
    Blake AJ; Powers JR; Luedecke LO; Clark S
    J Dairy Sci; 2005 Jul; 88(7):2302-11. PubMed ID: 15956293
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Screening of dairy yeast strains for probiotic applications.
    Kumura H; Tanoue Y; Tsukahara M; Tanaka T; Shimazaki K
    J Dairy Sci; 2004 Dec; 87(12):4050-6. PubMed ID: 15545365
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.