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Some Factors Influencing the Autolysis of Lactobacillus bulgaricus and Lactobacillus casei

Journal of dairy science, 1998-03, Vol.81 (3), p.639-646

1998

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Evolution of Free Amino Acids during the Ripening of Cheddar Cheese Containing Added Lactobacilli Strains

Journal of food science, 1989-07, Vol.54 (4), p.885-888

1989

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Production of Aminopeptidase from Skim Milk Whey Permeate Medium by Lactobacillus casei ssp. casei

Journal of dairy science, 1996-06, Vol.79 (6), p.956-963

1996

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Influence of homofermentative Lactobacilli on the microflora and soluble nitrogen components in Cheddar cheese

Journal of food science, 1990-03, Vol.55 (2), p.391-397

1990

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Accelerated maturation of Cheddar cheese: microbiology of cheeses supplemented with Lactobacillus casei subsp. casei L2A

Journal of food science, 1992-03, Vol.57 (2), p.345-349

1992

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Influence of Homofermentative Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese

Journal of food science, 1990-03, Vol.55 (2), p.386-390

1990

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Chemiluminescent Assay for Glycerol in Wine Using Flow-Injection

Journal of food science, 1991-07, Vol.56 (4), p.1097-1100

1991

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Autolytic properties and aminopeptidase activities of lactic acid bacteria

Food research international, 1995, Vol.28 (5), p.503-509

1995

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Free amino acids in cheddar cheese: comparison of quantitation methods

Journal of food science, 1990-11, Vol.55 (6), p.1552-1554

1990

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Heat-Shocked Lactobacilli for Acceleration of Cheddar Cheese Ripening

Journal of food science, 1991-07, Vol.56 (4), p.948-949

1991

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Accelerated maturation of cheddar cheese: influence of added lactobacilli and commercial protease on composition and texture

Journal of food science, 1992-07, Vol.57 (4), p.898-902

1992

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Quality Attributes of Cheddar Cheese Containing Added Lactobacilli

Journal of food science, 1990-01, Vol.55 (1), p.114-118

1990

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Size-Exclusion HPLC Separation of Bitter and Astringent Fractions from Cheddar Cheese Made with Added Lactobacillus Strains to Accelerate Ripening

Journal of food science, 1989-09, Vol.54 (5), p.1234-1237

1989

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Putrefactive amine changes in relation to microbial counts of ground beef during storage

Journal of food protection, 1985-01, Vol.48 (1), p.54-58

1985

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Sensitive, Rapid and Precise Determination of L-Glutamic Acid in Cheese using a Flow-Injection System with Immobilized Enzyme Column

Journal of food science, 1989-03, Vol.54 (2), p.423-426

1989

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A study of the microbiological quality of goat milk in Quebec

Journal of food protection, 1991-04, Vol.54 (4), p.263-266

1991

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Evaluation of analytical methods for determination of biogenic amines in fresh and processed meat

Journal of food protection, 1983-12, Vol.46 (12), p.1044-1054

1983

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Development of an immunological method for studying the incorporation of ripening enzymes in cheese curd

Journal of dairy research, 1996-02, Vol.63 (1), p.141-149

1996

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Microbial growth in carcasses and boxed beef during storage

Journal of food protection, 1984-10, Vol.47 (10), p.773-777

1984

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Involvement of heterofermentative lactobacilli in development of open texture in cheeses

Journal of food protection, 1987-12, Vol.50 (12), p.1009-1016

1987

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Application of FIA techniques to food analysis

Food science & technology, 1989, Vol.22 (5), p.254-263

1989

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Assessment of Cheddar Cheese Quality by Chromatographic Analysis of Free Amino Acids and Biogenic Amines

Journal of food science, 1987-03, Vol.52 (2), p.303-305

1987

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An automated method for the composite analysis of biogenic amines in cheese

Food science & technology, 1985, Vol.18 (4), p.245-248

1985

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Shelf-life of meat loaves packaged in vacuum or nitrogen gas. 2. Effect of storage temperature, light and time on physicochemical and sensory changes

Journal of food protection, 1984-02, Vol.47 (2), p.134-139

1984

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Astringency, a textural defect in dairy products

Lait, 1994, Vol.74 (3), p.217-240

1994

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Some Factors Influencing the Autolysis of Lactobacillus bulgaricus and Lactobacillus casei

Evolution of Free Amino Acids during the Ripening of Cheddar Cheese Containing Added Lactobacilli Strains

Production of Aminopeptidase from Skim Milk Whey Permeate Medium by Lactobacillus casei ssp. casei

Influence of homofermentative Lactobacilli on the microflora and soluble nitrogen components in Cheddar cheese

Accelerated maturation of Cheddar cheese: microbiology of cheeses supplemented with Lactobacillus casei subsp. casei L2A

Influence of Homofermentative Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese

Chemiluminescent Assay for Glycerol in Wine Using Flow-Injection

Autolytic properties and aminopeptidase activities of lactic acid bacteria

Free amino acids in cheddar cheese: comparison of quantitation methods

Heat-Shocked Lactobacilli for Acceleration of Cheddar Cheese Ripening

Accelerated maturation of cheddar cheese: influence of added lactobacilli and commercial protease on composition and texture

Quality Attributes of Cheddar Cheese Containing Added Lactobacilli

Size-Exclusion HPLC Separation of Bitter and Astringent Fractions from Cheddar Cheese Made with Added Lactobacillus Strains to Accelerate Ripening

Putrefactive amine changes in relation to microbial counts of ground beef during storage

Sensitive, Rapid and Precise Determination of L-Glutamic Acid in Cheese using a Flow-Injection System with Immobilized Enzyme Column

A study of the microbiological quality of goat milk in Quebec

Evaluation of analytical methods for determination of biogenic amines in fresh and processed meat

Development of an immunological method for studying the incorporation of ripening enzymes in cheese curd

Microbial growth in carcasses and boxed beef during storage

Involvement of heterofermentative lactobacilli in development of open texture in cheeses

Application of FIA techniques to food analysis

Assessment of Cheddar Cheese Quality by Chromatographic Analysis of Free Amino Acids and Biogenic Amines

An automated method for the composite analysis of biogenic amines in cheese

Shelf-life of meat loaves packaged in vacuum or nitrogen gas. 2. Effect of storage temperature, light and time on physicochemical and sensory changes

Astringency, a textural defect in dairy products

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