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137 related items for PubMed ID: 16840644

  • 1. 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
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  • 2. Effects of atmospheric composition on respiratory behavior, weight loss, and appearance of Camembert-type cheeses during chamber ripening.
    Picque D, Leclercq-Perlat MN, Corrieu G.
    J Dairy Sci; 2006 Aug; 89(8):3250-9. PubMed ID: 16840643
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  • 3. 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
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  • 4. 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
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  • 5. 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
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  • 6. 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
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  • 9. 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; 98(2):1325-35. PubMed ID: 25497800
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  • 10. 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
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  • 11. Microbiological, physicochemical, and sensory changes throughout ripening of an experimental soft smear-ripened cheese in relation to salt concentrations.
    Leclercq-Perlat MN, Saint-Eve A, Picque D, Trelea IC.
    J Dairy Sci; 2024 Aug; 107(8):6393-6411. PubMed ID: 38490552
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  • 13. Modeling of Camembert-type cheese mass loss in a ripening chamber: main biological and physical phenomena.
    Hélias A, Mirade PS, Corrieu G.
    J Dairy Sci; 2007 Nov; 90(11):5324-33. PubMed ID: 17954773
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  • 16. 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
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  • 17. 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 26; 83(8):1674-83. PubMed ID: 10984142
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  • 18. 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 26; 87(5):1536-44. PubMed ID: 15291003
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  • 19. Reconstruction of the biomass history from carbon and nitrogen substrate consumption, ammonia release and proton transfer during solid cultures of Geotrichum candidum and Penicillium camembertii.
    Aldarf M, Amrane A, Prigent Y.
    Appl Microbiol Biotechnol; 2002 May 26; 58(6):823-9. PubMed ID: 12021804
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  • 20. Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese.
    Lanciotti R, Vannini L, Patrignani F, Iucci L, Vallicelli M, Ndagijimana M, Guerzoni ME.
    J Dairy Res; 2006 May 26; 73(2):216-26. PubMed ID: 16476182
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