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Results: 1-9 |
Results: 9
Cheese flavour formation by amino acid catabolism
Authors: Yvon, M Rijnen, L
Citation: M. Yvon et L. Rijnen, Cheese flavour formation by amino acid catabolism, INT DAIRY J, 11(4-7), 2001, pp. 185-201
Enhancement of amino acid catabolism in Cheddar cheese using alpha-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character
Authors: Banks, JM Yvon, M Gripon, JC de la Fuente, MA Brechany, EY Williams, AG Muir, DD
Citation: Jm. Banks et al., Enhancement of amino acid catabolism in Cheddar cheese using alpha-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character, INT DAIRY J, 11(4-7), 2001, pp. 235-243
Interaction of phylloxera (Daktulosphaira vitifoliae FITCH) with grape (Vitis spp.) in simple isolation chambers
Authors: Forneck, A Walker, MA Blaich, R Yvon, M Leclant, F
Citation: A. Forneck et al., Interaction of phylloxera (Daktulosphaira vitifoliae FITCH) with grape (Vitis spp.) in simple isolation chambers, AM J ENOL V, 52(1), 2001, pp. 28-34
Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds
Authors: Rijnen, L Courtin, P Gripon, JC Yvon, M
Citation: L. Rijnen et al., Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds, APPL ENVIR, 66(4), 2000, pp. 1354-1359
Characterization and role of the branched-chain aminotransferase (BcaT) isolated from Lactococcus lactis subsp cremoris NCDO 763
Authors: Yvon, M Chambellon, E Bolotin, A Roudot-Algaron, F
Citation: M. Yvon et al., Characterization and role of the branched-chain aminotransferase (BcaT) isolated from Lactococcus lactis subsp cremoris NCDO 763, APPL ENVIR, 66(2), 2000, pp. 571-577
Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese
Authors: Rijnen, L Delacroix-Buchet, A Demaizieres, D Le Quere, JL Gripon, JC Yvon, M
Citation: L. Rijnen et al., Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese, INT DAIRY J, 9(12), 1999, pp. 877-885
Genetic characterization of the major lactococcal aromatic aminotransferase and its involvement in conversion of amino acids to aroma compounds
Authors: Rijnen, L Bonneau, S Yvon, M
Citation: L. Rijnen et al., Genetic characterization of the major lactococcal aromatic aminotransferase and its involvement in conversion of amino acids to aroma compounds, APPL ENVIR, 65(11), 1999, pp. 4873-4880
European pressurized water reactor: safety objectives and principles
Authors: Czech, J Wirkner, J Yvon, M Serret, M Krugmann, U Schmidt, KE Berger, JP Grenet, M
Citation: J. Czech et al., European pressurized water reactor: safety objectives and principles, NUCL ENG DE, 187(1), 1999, pp. 25-33
Adding alpha-ketoglutarate to semi-hard cheese curd highly enhances the conversion of amino acids to aroma compounds
Authors: Yvon, M Berthelot, S Gripon, JC
Citation: M. Yvon et al., Adding alpha-ketoglutarate to semi-hard cheese curd highly enhances the conversion of amino acids to aroma compounds, INT DAIRY J, 8(10-11), 1998, pp. 889-898
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