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Journal Abstract Search

88 related items for PubMed ID: 17954773

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

  • 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
    [Abstract] [Full Text] [Related]

  • 3. Camembert-type cheese ripening dynamics are changed by the properties of wrapping films.
    Picque D, Leclercq-Perlat MN, Guillemin H, Perret B, Cattenoz T, Provost JJ, Corrieu G.
    J Dairy Sci; 2010 Dec; 93(12):5601-12. PubMed ID: 21094731
    [Abstract] [Full Text] [Related]

  • 4. 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]

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

  • 6. Toward the integration of expert knowledge and instrumental data to control food processes: application to Camembert-type cheese ripening.
    Sicard M, Perrot N, Leclercq-Perlat MN, Baudrit C, Corrieu G.
    J Dairy Sci; 2011 Jan; 94(1):1-13. PubMed ID: 21183011
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. A model to assess lactic acid bacteria aminopeptidase activities in Parmigiano Reggiano cheese during ripening.
    Gatti M, De Dea Lindner J, Gardini F, Mucchetti G, Bevacqua D, Fornasari ME, Neviani E.
    J Dairy Sci; 2008 Nov; 91(11):4129-37. PubMed ID: 18946116
    [Abstract] [Full Text] [Related]

  • 10. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: pH changes during ripening.
    Upreti P, Metzger LE.
    J Dairy Sci; 2007 Jan; 90(1):1-12. PubMed ID: 17183070
    [Abstract] [Full Text] [Related]

  • 11. Proteolysis in Mozzarella cheeses manufactured by different industrial processes.
    Costabel L, Pauletti MS, Hynes E.
    J Dairy Sci; 2007 May; 90(5):2103-12. PubMed ID: 17430907
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening.
    Upreti P, Metzger LE, Hayes KD.
    J Dairy Sci; 2006 Feb; 89(2):444-53. PubMed ID: 16428614
    [Abstract] [Full Text] [Related]

  • 15. Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening.
    Chen G, Kocaoglu-Vurma NA, Harper WJ, Rodriguez-Saona LE.
    J Dairy Sci; 2009 Aug; 92(8):3575-84. PubMed ID: 19620638
    [Abstract] [Full Text] [Related]

  • 16. Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese.
    Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Wang T, Lucey JA.
    J Dairy Sci; 2007 Oct; 90(10):4552-68. PubMed ID: 17881676
    [Abstract] [Full Text] [Related]

  • 17. Biofilm ecology of wooden shelves used in ripening the French raw milk smear cheese Reblochon de Savoie.
    Mariani C, Briandet R, Chamba JF, Notz E, Carnet-Pantiez A, Eyoug RN, Oulahal N.
    J Dairy Sci; 2007 Apr; 90(4):1653-61. PubMed ID: 17369205
    [Abstract] [Full Text] [Related]

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

  • 19. Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.
    Hayaloglu AA, Cakmakci S, Brechany EY, Deegan KC, McSweeney PL.
    J Dairy Sci; 2007 Mar; 90(3):1102-21. PubMed ID: 17297085
    [Abstract] [Full Text] [Related]

  • 20. Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data.
    Alvarenga N, Silva P, Garcia JR, Sousa I.
    J Dairy Res; 2008 May; 75(2):233-9. PubMed ID: 18474142
    [Abstract] [Full Text] [Related]

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