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Results:
1-14
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Results: 14
Authors:
Spinnler, HE
Berger, C
Lapadatescu, C
Bonnarme, P
Citation: He. Spinnler et al., Production of sulfur compounds by several yeasts of technological interestfor cheese ripening, INT DAIRY J, 11(4-7), 2001, pp. 245-252
Authors:
Martin, N
Molimard, P
Spinnler, HE
Schlich, P
Citation: N. Martin et al., Comparison of odour sensory profiles performed by two independent trained panels following the same descriptive analysis procedures, FOOD QUAL P, 11(6), 2000, pp. 487-495
Authors:
Helinck, S
Spinnler, HE
Parayre, S
Dame-Cahagne, M
Bonnarme, P
Citation: S. Helinck et al., Enzymatic versus spontaneous S-methyl thioester synthesis in Geotrichum candidum, FEMS MICROB, 193(2), 2000, pp. 237-241
Authors:
Bonnarme, P
Psoni, L
Spinnler, HE
Citation: P. Bonnarme et al., Diversity of L-methionine catabolism pathways in cheese-ripening bacteria, APPL ENVIR, 66(12), 2000, pp. 5514-5517
Authors:
Leclercq-Perlat, MN
Oumer, A
Bergere, JL
Spinnler, HE
Corrieu, G
Citation: Mn. Leclercq-perlat et al., Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of smear soft cheese from reconstituted milk: Growth and substrate consumption, J DAIRY SCI, 83(8), 2000, pp. 1665-1673
Authors:
Leclercq-Perlat, MN
Oumer, A
Bueno, F
Bergere, JL
Spinnler, HE
Corrieu, G
Citation: Mn. Leclercq-perlat et al., Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft smear cheese from reconstituted milk: Protein degradation, J DAIRY SCI, 83(8), 2000, pp. 1674-1683
Authors:
Demarigny, Y
Berger, C
Desmasures, N
Gueguen, M
Spinnler, HE
Citation: Y. Demarigny et al., Flavour sulphides are produced from methionine by two different pathways by Geotrichum candidum, J DAIRY RES, 67(3), 2000, pp. 371-380
Authors:
Dufosse, L
Souchon, I
Feron, G
Latrasse, A
Spinnler, HE
Citation: L. Dufosse et al., In situ detoxification of the fermentation medium during gamma-decalactoneproduction with the yeast Sporidiobolus salmonicolor, BIOTECH PR, 15(1), 1999, pp. 135-139
Authors:
Lapadatescu, C
Ginies, C
Djian, A
Spinnler, HE
Le Quere, JL
Bonnarme, P
Citation: C. Lapadatescu et al., Regulation of the synthesis of aryl metabolites by phospholipid sources inthe white-rot fungus Bjerkandera adusta, ARCH MICROB, 171(3), 1999, pp. 151-158
Authors:
Berger, C
Khan, JA
Molimard, P
Martin, N
Spinnler, HE
Citation: C. Berger et al., Production of sulfur flavors by ten strains of Geotrichum candidum, APPL ENVIR, 65(12), 1999, pp. 5510-5514
Authors:
Martin, N
Savonitto, S
Molimard, P
Berger, C
Brousse, M
Spinnler, HE
Citation: N. Martin et al., Flavor generation in cheese curd by coculturing with selected yeast, mold,and bacteria, J DAIRY SCI, 82(6), 1999, pp. 1072-1080
Authors:
Leclercq-Perlat, MN
Oumer, A
Bergere, JL
Spinnler, HE
Corrieu, G
Citation: Mn. Leclercq-perlat et al., Growth of Debaryomyces hansenii on a bacterial surface-ripened soft cheese, J DAIRY RES, 66(2), 1999, pp. 271-281
Authors:
Khan, JA
Gijs, L
Berger, C
Martin, N
Piraprez, G
Spinnler, HE
Vulfson, EN
Collin, S
Citation: Ja. Khan et al., Combinatorial approach to flavor analysis. 1. Preparation and characterization of a S-methyl thioester library, J AGR FOOD, 47(8), 1999, pp. 3269-3273
Authors:
Berger, C
Martin, N
Collin, S
Gijs, L
Khan, JA
Piraprez, G
Spinnler, HE
Vulfson, EN
Citation: C. Berger et al., Combinatorial approach to flavor analysis. 2. Olfactory investigation of alibrary of S-methyl thioesters and sensory evaluation of selected components, J AGR FOOD, 47(8), 1999, pp. 3274-3279
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