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192 related items for PubMed ID: 15354583

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Aroma compound production in cheese curd by coculturing with selected yeast and bacteria.
    Martin N, Berger C, Le Du C, Spinnler HE.
    J Dairy Sci; 2001 Oct; 84(10):2125-35. PubMed ID: 11699442
    [Abstract] [Full Text] [Related]

  • 7. 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 26; 15():235. PubMed ID: 24670012
    [Abstract] [Full Text] [Related]

  • 8. Catabolism of volatile sulfur compounds precursors by Brevibacterium linens and Geotrichum candidum, two microorganisms of the cheese ecosystem.
    Arfi K, Amárita F, Spinnler HE, Bonnarme P.
    J Biotechnol; 2003 Nov 06; 105(3):245-53. PubMed ID: 14580796
    [Abstract] [Full Text] [Related]

  • 9. Evidence for distinct L-methionine catabolic pathways in the yeast Geotrichum candidum and the bacterium Brevibacterium linens.
    Arfi K, Landaud S, Bonnarme P.
    Appl Environ Microbiol; 2006 Mar 06; 72(3):2155-62. PubMed ID: 16517666
    [Abstract] [Full Text] [Related]

  • 10. Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis.
    Arfi K, Spinnler HE, Tache R, Bonnarme P.
    Appl Microbiol Biotechnol; 2002 Mar 06; 58(4):503-10. PubMed ID: 11954798
    [Abstract] [Full Text] [Related]

  • 11. Production of volatile compounds in cheese by Pseudomonas fragi strains of dairy origin.
    Morales P, Fernández-García E, Nuñez M.
    J Food Prot; 2005 Jul 06; 68(7):1399-407. PubMed ID: 16013377
    [Abstract] [Full Text] [Related]

  • 12. Effects of including silage in the diet on volatile compound profiles in Montasio cheese and their modification during ripening.
    Stefanon B, Procida G.
    J Dairy Res; 2004 Feb 06; 71(1):58-65. PubMed ID: 15068068
    [Abstract] [Full Text] [Related]

  • 13. L-methionine degradation potentialities of cheese-ripening microorganisms.
    Bonnarme P, Lapadatescu C, Yvon M, Spinnler HE.
    J Dairy Res; 2001 Nov 06; 68(4):663-74. PubMed ID: 11928962
    [Abstract] [Full Text] [Related]

  • 14. Volatile compounds produced in cheese by Enterobacteriaceae strains of dairy origin.
    Morales P, Feliu I, Fernández-García E, Nuñez M.
    J Food Prot; 2004 Mar 06; 67(3):567-73. PubMed ID: 15035375
    [Abstract] [Full Text] [Related]

  • 15. Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening.
    Leclercq-Perlat MN, Sicard M, Perrot N, Trelea IC, Picque D, Corrieu G.
    J Dairy Sci; 2015 Feb 06; 98(2):1325-35. PubMed ID: 25497800
    [Abstract] [Full Text] [Related]

  • 16. Effect of pasteurization of Ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of roncal cheese.
    Ortigosa M, Torre P, Izco JM.
    J Dairy Sci; 2001 Jun 06; 84(6):1320-30. PubMed ID: 11417688
    [Abstract] [Full Text] [Related]

  • 17. High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.
    Calzada J, Del Olmo A, Picon A, Gaya P, Nuñez M.
    J Dairy Sci; 2013 Jun 06; 96(12):7500-10. PubMed ID: 24140328
    [Abstract] [Full Text] [Related]

  • 18. Production of natural fruity aroma by Geotrichum candidum.
    Mdaini N, Gargouri M, Hammami M, Monser L, Hamdi M.
    Appl Biochem Biotechnol; 2006 Mar 06; 128(3):227-35. PubMed ID: 16632883
    [Abstract] [Full Text] [Related]

  • 19. Influence of adjunct cultures on volatile free fatty acids in reduced-fat Edam cheeses.
    Tungjaroenchai W, White CH, Holmes WE, Drake MA.
    J Dairy Sci; 2004 Oct 06; 87(10):3224-34. PubMed ID: 15377601
    [Abstract] [Full Text] [Related]

  • 20. The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation.
    De Freitas I, Pinon N, Maubois JL, Lortal S, Thierry A.
    Int J Food Microbiol; 2009 Jan 31; 129(1):37-42. PubMed ID: 19036465
    [Abstract] [Full Text] [Related]

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