BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

184 related articles for article (PubMed ID: 22247164)

  • 1. The composition of Camembert cheese-ripening cultures modulates both mycelial growth and appearance.
    Lessard MH; Bélanger G; St-Gelais D; Labrie S
    Appl Environ Microbiol; 2012 Mar; 78(6):1813-9. PubMed ID: 22247164
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Quantification of Penicillium camemberti and P. roqueforti mycelium by real-time PCR to assess their growth dynamics during ripening cheese.
    Le Dréan G; Mounier J; Vasseur V; Arzur D; Habrylo O; Barbier G
    Int J Food Microbiol; 2010 Mar; 138(1-2):100-7. PubMed ID: 20060187
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese.
    Lessard MH; Viel C; Boyle B; St-Gelais D; Labrie S
    BMC Genomics; 2014 Mar; 15():235. PubMed ID: 24670012
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses under different conditions of temperature and relative humidity.
    Leclercq-Perlat MN; Picque D; Martin Del Campo Barba ST; Monnet C
    J Dairy Sci; 2013 Jun; 96(6):4031-40. PubMed ID: 23587382
    [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. Microbial interactions within a cheese microbial community.
    Mounier J; Monnet C; Vallaeys T; Arditi R; Sarthou AS; Hélias A; Irlinger F
    Appl Environ Microbiol; 2008 Jan; 74(1):172-81. PubMed ID: 17981942
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Geotrichum candidum dominates in yeast population dynamics in Livarot, a French red-smear cheese.
    Larpin S; Mondoloni C; Goerges S; Vernoux JP; Guéguen M; Desmasures N
    FEMS Yeast Res; 2006 Dec; 6(8):1243-53. PubMed ID: 17156021
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Microbiological and biochemical aspects of Camembert-type cheeses depend on atmospheric composition in the ripening chamber.
    Leclercq-Perlat MN; Picque D; Riahi H; Corrieu G
    J Dairy Sci; 2006 Aug; 89(8):3260-73. PubMed ID: 16840644
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Controlled production of camembert-type cheeses: part III role of the ripening microflora on free fatty acid concentrations.
    Leclercq-Perlat MN; Corrieu G; Spinnler HE
    J Dairy Res; 2007 May; 74(2):218-25. PubMed ID: 17291387
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Scanning electron and light microscopic study of microbial succession on bethlehem st. Nectaire cheese.
    Marcellino SN; Benson DR
    Appl Environ Microbiol; 1992 Nov; 58(11):3448-54. PubMed ID: 16348797
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds.
    Galli BD; Martin JGP; da Silva PPM; Porto E; Spoto MHF
    Int J Food Microbiol; 2016 Oct; 234():71-75. PubMed ID: 27382958
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Protection by fungal starters against growth and secondary metabolite production of fungal spoilers of cheese.
    Nielsen MS; Frisvad JC; Nielsen PV
    Int J Food Microbiol; 1998 Jun; 42(1-2):91-9. PubMed ID: 9706802
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds.
    Leclercq-Perlat MN; Latrille E; Corrieu G; Spinnler HE
    J Dairy Res; 2004 Aug; 71(3):355-66. PubMed ID: 15354583
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Growth and adaptation of microorganisms on the cheese surface.
    Monnet C; Landaud S; Bonnarme P; Swennen D
    FEMS Microbiol Lett; 2015 Jan; 362(1):1-9. PubMed ID: 25790503
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Camembert-type cheese quality and safety implications in relation to the timing of high-pressure processing during aging.
    Batty D; Meunier-Goddik L; Waite-Cusic JG
    J Dairy Sci; 2019 Oct; 102(10):8721-8733. PubMed ID: 31400901
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Microbial diversity and dynamics during the production of May bryndza cheese.
    Pangallo D; Saková N; Koreňová J; Puškárová A; Kraková L; Valík L; Kuchta T
    Int J Food Microbiol; 2014 Jan; 170():38-43. PubMed ID: 24291178
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Microbial diversity of a Camembert-type cheese using freeze-dried Tibetan kefir coculture as starter culture by culture-dependent and culture-independent methods.
    Mei J; Guo Q; Wu Y; Li Y
    PLoS One; 2014; 9(10):e111648. PubMed ID: 25360757
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese.
    Fadda ME; Mossa V; Pisano MB; Deplano M; Cosentino S
    Int J Food Microbiol; 2004 Aug; 95(1):51-9. PubMed ID: 15240074
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.