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Journal Abstract Search

222 related items for PubMed ID: 17291387

  • 1. 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]

  • 2. 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]

  • 3. 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]

  • 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. 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]

  • 6. 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
    [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. Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening.
    Mangia NP, Murgia MA, Garau G, Sanna MG, Deiana P.
    Food Microbiol; 2008 Apr 26; 25(2):366-77. PubMed ID: 18206779
    [Abstract] [Full Text] [Related]

  • 9. Starter bacteria are the prime agents of lipolysis in cheddar cheese.
    Hickey DK, Kilcawley KN, Beresford TP, Wilkinson MG.
    J Agric Food Chem; 2006 Oct 18; 54(21):8229-35. PubMed ID: 17032033
    [Abstract] [Full Text] [Related]

  • 10. Effects of high-pressure treatment on free fatty acids release during ripening of ewes' milk cheese.
    Juan B, Ferragut V, Buffa M, Guamis B, Trujillo AJ.
    J Dairy Res; 2007 Nov 18; 74(4):438-45. PubMed ID: 17961290
    [Abstract] [Full Text] [Related]

  • 11. Lipolysis in cheddar cheese made from raw, thermized, and pasteurized milks.
    Hickey DK, Kilcawley KN, Beresford TP, Wilkinson MG.
    J Dairy Sci; 2007 Jan 18; 90(1):47-56. PubMed ID: 17183074
    [Abstract] [Full Text] [Related]

  • 12. 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 18; 96(6):4031-40. PubMed ID: 23587382
    [Abstract] [Full Text] [Related]

  • 13. 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 18; 6(8):1243-53. PubMed ID: 17156021
    [Abstract] [Full Text] [Related]

  • 14. Influence of ovine milk in mixture with bovine milk on the quality of reduced fat Muenster-type cheese.
    Ponce de Leon-Gonzalez L, Wendorff WL, Ingham BH, Thomas DL, Jaeggi JJ, Houck KB.
    J Dairy Sci; 2002 Jan 18; 85(1):36-42. PubMed ID: 11860121
    [Abstract] [Full Text] [Related]

  • 15. Development of primers for detecting dominant yeasts in smear-ripened cheeses.
    Gente S, Larpin S, Cholet O, Guéguen M, Vernoux JP, Desmasures N.
    J Dairy Res; 2007 May 18; 74(2):137-45. PubMed ID: 17291384
    [Abstract] [Full Text] [Related]

  • 16. 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 May 18; 96(12):7500-10. PubMed ID: 24140328
    [Abstract] [Full Text] [Related]

  • 17. 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 18; 87(10):3224-34. PubMed ID: 15377601
    [Abstract] [Full Text] [Related]

  • 18. Quantification of short-chain free fatty acids in "Terrincho" ewe cheese: intravarietal comparison.
    Pinho O, Ferreira IM, Ferreira MA.
    J Dairy Sci; 2003 Oct 18; 86(10):3102-9. PubMed ID: 14594227
    [Abstract] [Full Text] [Related]

  • 19. 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 18; 87(11):3976-88. PubMed ID: 15483183
    [Abstract] [Full Text] [Related]

  • 20. Interests in Geotrichum candidum for cheese technology.
    Boutrou R, Guéguen M.
    Int J Food Microbiol; 2005 Jun 25; 102(1):1-20. PubMed ID: 15924999
    [Abstract] [Full Text] [Related]

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