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Results:
1-7
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Results: 7
Authors:
SOUCHON I
SPINNLER HE
DUFOSSE L
VOILLEY A
Citation: I. Souchon et al., TRAPPING OF GAMMA-DECALACTONE BY ADSORPTION ON HYDROPHOBIC SORBENTS -APPLICATION TO THE BIOCONVERSION OF METHYL RICINOLEATE BY THE YEAST SPORIDIOBOLUS SALMONICOLOR, Biotechnology techniques, 12(2), 1998, pp. 109-113
Authors:
DUFOSSE L
FERON G
MAUVAIS G
BONNAIRME P
DURAND A
SPINNLER HE
Citation: L. Dufosse et al., PRODUCTION OF GAMMA-DECALACTONE AND 4-HYDROXY-DECANOIC ACID IN THE GENUS SPORIDIOBOLUS, Journal of fermentation and bioengineering, 86(2), 1998, pp. 169-173
Authors:
DUFOSSE L
FERON G
LATRASSE A
GUICHARD E
SPINNLER HE
Citation: L. Dufosse et al., CHIRALITY OF THE GAMMA-LACTONES PRODUCED BY SPORIDIOBOLUS SALMONICOLOR GROWN IN 2 DIFFERENT MEDIA, Chirality, 9(7), 1997, pp. 667-671
Authors:
FERON G
DUFOSSE L
MAUVAIS G
BONNARME P
SPINNLER HE
Citation: G. Feron et al., FATTY-ACID ACCUMULATION IN THE YEAST SPORIDIOBOLUS SALMONICOLOR DURING BATCH-PRODUCTION OF GAMMA-DECALACTONE, FEMS microbiology letters, 149(1), 1997, pp. 17-24
Authors:
FERON G
DUFOSSE L
PIERARD E
BONNARME P
LEQUERE JL
SPINNLER HE
Citation: G. Feron et al., PRODUCTION, IDENTIFICATION, AND TOXICITY OF GAMMA-DECALACTONE AND 4-HYDROXYDECANOIC ACID FROM SPORIDIOBOLUS SPP, Applied and environmental microbiology, 62(8), 1996, pp. 2826-2831
Authors:
DUFOSSE L
LATRASSE A
SPINNLER HE
Citation: L. Dufosse et al., IMPORTANCE OF LACTONES IN FOOD FLAVORS - STRUCTURE, DISTRIBUTION, SENSORY PROPERTIES AND BIOSYNTHESIS, Sciences des aliments, 14(1), 1994, pp. 17-50
Authors:
LATRASSE A
GUICHARD E
PIFFAUT C
FOURNIER N
DUFOSSE L
Citation: A. Latrasse et al., CHIRALITY OF THE GAMMA-LACTONES FORMED BY FUSARIUM-POAE INRA-45, Chirality, 5(5), 1993, pp. 379-384
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1-7
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