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Journal Abstract Search

218 related items for PubMed ID: 25497800

  • 1. 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]

  • 2. 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]

  • 3. Physicochemical and sensory evolutions of the lactic goat cheese Picodon in relation to temperature and relative humidity used throughout ripening.
    Leclercq-Perlat MN, Saint-Eve A, Le Jan E, Raynaud S, Morge S, Lefrileux Y, Picque D.
    J Dairy Sci; 2019 Jun; 102(6):5713-5725. PubMed ID: 31005324
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  • 6. 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]

  • 7. Short communication: Little change takes place in Camembert-type cheese water activities throughout ripening in terms of relative humidity and salt.
    Leclercq-Perlat MN, Hélias A, Corrieu G.
    J Dairy Sci; 2013 Jun; 96(12):7521-5. PubMed ID: 24404582
    [Abstract] [Full Text] [Related]

  • 8. 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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  • 9. Influence of cheese-making recipes on the composition and characteristics of Camembert-type cheese.
    Batty D, Waite-Cusic JG, Meunier-Goddik L.
    J Dairy Sci; 2019 Jan; 102(1):164-176. PubMed ID: 30391175
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  • 10. 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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  • 11. 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]

  • 12. 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
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  • 13. 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]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.
    Hayaloglu AA, Guven M, Fox PF, McSweeney PL.
    J Dairy Sci; 2005 Oct; 88(10):3460-74. PubMed ID: 16162519
    [Abstract] [Full Text] [Related]

  • 16. Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth.
    Moavro A, Pino F, Sanchez-Díaz M, Delfederico L, Ludemann V.
    Food Sci Technol Int; 2022 Sep; 28(6):502-513. PubMed ID: 34151621
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. An innovative pre-ripening drying method to improve the quality of pasta filata cheeses.
    Niro S, Fratianni A, Mignogna R, Tremonte P, Sorrentino E, Panfili G.
    J Dairy Res; 2012 Nov; 79(4):397-404. PubMed ID: 22849816
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. 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 26; 90(11):5324-33. PubMed ID: 17954773
    [Abstract] [Full Text] [Related]

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