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Effect of heterofermentative lactic acid bacteria of DL-starters in initial ripening of semi-hard cheese

International dairy journal, 2016-06, Vol.57, p.72-79

2016

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Potential impact on cheese flavour of heterofermentative bacteria from starter cultures

International dairy journal, 2013-12, Vol.33 (2), p.112-119

2013

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Classification of Lactococcus lactis cell envelope proteinase based on gene sequencing, peptides formed after hydrolysis of milk, and computer modeling

Journal of dairy science, 2015-01, Vol.98 (1), p.68-77

2015

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Flavour formation by amino acid catabolism

Biotechnology advances, 2006-03, Vol.24 (2), p.238-242

Ardoe, Ylva

2006

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Recent advances in cheese microbiology

International dairy journal, 2001-01, Vol.11 (4), p.259-274

2001

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Cheese flavour formation by amino acid catabolism

International dairy journal, 2001-01, Vol.11 (4), p.185-201

2001

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Relationship Between Physical Properties of Casein Micelles and Rheology of Skim Milk Concentrate

Journal of dairy science, 2005-11, Vol.88 (11), p.3784-3797

2005

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Advances in the study of proteolysis during cheese ripening

International dairy journal, 2001-01, Vol.11 (4), p.327-345

2001

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Rheological properties and microstructure during rennet induced coagulation of UF concentrated skim milk

International dairy journal, 2007-06, Vol.17 (6), p.674-682

2007

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Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains

Journal of dairy science, 2011-09, Vol.94 (9), p.4313-4328

2011

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Genome Sequence of Leuconostoc mesenteroides subsp. cremoris Strain T26, Isolated from Mesophilic Undefined Cheese Starter

Genome announcements (Washington, DC), 2014-06, Vol.2 (3)

2014

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Genome Sequences of Two Leuconostoc pseudomesenteroides Strains Isolated from Danish Dairy Starter Cultures

Genome announcements (Washington, DC), 2014-06, Vol.2 (3)

2014

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Influence of microflora on texture and contents of amino acids, organic acids, and volatiles in semi-hard cheese made with DL-starter and propionibacteria

Journal of dairy science, 2011-03, Vol.94 (3), p.1098-1111

2011

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Observations of casein micelles in skim milk concentrate by transmission electron microscopy

Food science & technology, 2007-08, Vol.40 (6), p.1102-1107

2007

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Modelling relationship between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides

Food chemistry, 2007, Vol.102 (3), p.880-888

2007

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Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

Journal of dairy science, 2013-04, Vol.96 (4), p.1953-1971

2013

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Influence of pH and NaCl on rheological properties of rennet-induced casein gels made from UF concentrated skim milk

International dairy journal, 2007-09, Vol.17 (9), p.1053-1062

2007

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Ripening of extra-hard cheese made with mesophilic DL-starter

International dairy journal, 2010-12, Vol.20 (12), p.844-851

2010

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The surface flora of bacterial smear-ripened cheeses from cow's and goat's milk

International dairy journal, 2001-01, Vol.11 (4), p.307-314

2001

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Production of sulfur compounds by several yeasts of technological interest for cheese ripening

International dairy journal, 2001-01, Vol.11 (4), p.245-252

2001

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Identification of large phosphopeptides from β-casein that characteristically accumulate during ripening of the semi-hard cheese Herrgård

International dairy journal, 2007-05, Vol.17 (5), p.513-524

2007

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Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers

International dairy journal, 2001-01, Vol.11 (4), p.293-305

2001

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Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character

International dairy journal, 2001-01, Vol.11 (4), p.235-243

2001

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Primary proteolysis studied in a cast cheese made from microfiltered milk

International dairy journal, 2006-06, Vol.16 (6), p.623-632

2006

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Effect of heterofermentative lactic acid bacteria of DL-starters in initial ripening of semi-hard cheese

Potential impact on cheese flavour of heterofermentative bacteria from starter cultures

Classification of Lactococcus lactis cell envelope proteinase based on gene sequencing, peptides formed after hydrolysis of milk, and computer modeling

Flavour formation by amino acid catabolism

Recent advances in cheese microbiology

Cheese flavour formation by amino acid catabolism

Relationship Between Physical Properties of Casein Micelles and Rheology of Skim Milk Concentrate

Advances in the study of proteolysis during cheese ripening

Rheological properties and microstructure during rennet induced coagulation of UF concentrated skim milk

Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains

Genome Sequence of Leuconostoc mesenteroides subsp. cremoris Strain T26, Isolated from Mesophilic Undefined Cheese Starter

Genome Sequences of Two Leuconostoc pseudomesenteroides Strains Isolated from Danish Dairy Starter Cultures

Influence of microflora on texture and contents of amino acids, organic acids, and volatiles in semi-hard cheese made with DL-starter and propionibacteria

Observations of casein micelles in skim milk concentrate by transmission electron microscopy

Modelling relationship between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides

Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

Influence of pH and NaCl on rheological properties of rennet-induced casein gels made from UF concentrated skim milk

Ripening of extra-hard cheese made with mesophilic DL-starter

The surface flora of bacterial smear-ripened cheeses from cow's and goat's milk

Production of sulfur compounds by several yeasts of technological interest for cheese ripening

Identification of large phosphopeptides from β-casein that characteristically accumulate during ripening of the semi-hard cheese Herrgård

Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers

Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character

Biodiversité des écosystèmes intertropicaux: Connaissance, gestion durable et valorisation

Primary proteolysis studied in a cast cheese made from microfiltered milk

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