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relative effect of milk base, starter, and process on yogurt texture: a review

Critical reviews in food science and nutrition, 2004-01, Vol.44 (2), p.113-137

2004

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Characterisation of lactic acid bacteria isolated from fermented milk “laban”

International journal of food microbiology, 2006-07, Vol.110 (1), p.52-61

2006

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Starvation induces physiological changes that act on the cryotolerance of Lactobacillus acidophilus RD758

Biotechnology progress, 2011-03, Vol.27 (2), p.342-350

2011

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Influence of cooling temperature and duration on cold adaptation of Lactobacillus acidophilus RD758

Cryobiology, 2005-06, Vol.50 (3), p.294-307

2005

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Ripening conditions: A tool for the control of Listeria monocytogenes in uncooked pressed type cheese

Food control, 2011-12, Vol.22 (12), p.1911-1919

2011

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Glutamine Synthesis Is Essential for Growth of Streptococcus thermophilus in Milk and Is Linked to Urea Catabolism

Applied and Environmental Microbiology, 2005-06, Vol.71 (6), p.3376-3378

2005

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Discrimination of Cognacs and Other Distilled Drinks by Mid-infrared Spectropscopy

Journal of agricultural and food chemistry, 2006-07, Vol.54 (15), p.5220-5226

2006

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Microfiltration conditions modify Lactobacillus bulgaricus cryotolerance in response to physiological changes

Bioprocess and biosystems engineering, 2011-02, Vol.34 (2), p.197-204

2011

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Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions

Journal of dairy research, 2004-08, Vol.71 (3), p.346-354

2004

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Controlled production of camembert-type cheeses: Part III role of the ripening microflora on free fatty acid concentrations

Journal of dairy research, 2007-05, Vol.74 (2), p.218-225

2007

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Positive effects of sequential air ventilation on cooked hard Graviera cheese ripening in an industrial ripening room

Journal of food engineering, 2018-04, Vol.222, p.162-168

2018

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Improvement of cryopreservation of Lactobacillus delbrueckii subsp. bulgaricus CFL1 with additives displaying different protective effects

International dairy journal, 2003, Vol.13 (11), p.917-926

2003

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Top Pressure and Temperature Control the Fusel Alcohol/Ester Ratio through Yeast Growth in Beer Fermentation

Journal of the Institute of Brewing, 2001, Vol.107 (2), p.107-117

2001

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Acid adaptation of Lactobacillus delbrueckii subsp. bulgaricus induces physiological responses at membrane and cytosolic levels that improves cryotolerance

Journal of applied microbiology, 2008-10, Vol.105 (4), p.1071-1080

2008

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Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening

Journal of dairy science, 2015-02, Vol.98 (2), p.1325-1335

2015

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Fermentation pH and Temperature Influence the Cryotolerance of Lactobacillus acidophilus RD758

Journal of dairy science, 2005-01, Vol.88 (1), p.21-29

2005

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Resistance to Freezing and Frozen Storage of Streptococcus thermophilus Is Related to Membrane Fatty Acid Composition

Journal of dairy science, 2001-11, Vol.84 (11), p.2347-2356

2001

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A generalised model for cheese mass loss determination during ripening

Journal of food engineering, 2012-05, Vol.110 (1), p.109-116

2012

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Does Smearing Inoculum Reflect the Bacterial Composition of the Smear at the End of the Ripening of a French Soft, Red-Smear Cheese?

Journal of dairy science, 2004-10, Vol.87 (10), p.3189-3197

2004

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Short communication: Little change takes place in Camembert-type cheese water activities throughout ripening in terms of relative humidity and salt

Journal of dairy science, 2013-12, Vol.96 (12), p.7521-7525

2013

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Temperature and relative humidity influence the microbial and physicochemical characteristics of Camembert-type cheese ripening

Journal of dairy science, 2012-08, Vol.95 (8), p.4666-4682

2012

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Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds

Journal of dairy research, 2004-08, Vol.71 (3), p.355-366

2004

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Effect of Milk Base and Starter Culture on Acidification, Texture, and Probiotic Cell Counts in Fermented Milk Processing

Journal of dairy science, 2002-10, Vol.85 (10), p.2479-2488

2002

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Effect of Centrifugation Conditions on the Cryotolerance of Lactobacillus bulgaricus CFL1

Food and bioprocess technology, 2010-02, Vol.3 (1), p.36-42

2010

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Acidification improves cryotolerance of Lactobacillus delbrueckii subsp. bulgaricus CFL1

Journal of biotechnology, 2007-02, Vol.128 (3), p.659-667

2007

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relative effect of milk base, starter, and process on yogurt texture: a review

Characterisation of lactic acid bacteria isolated from fermented milk “laban”

Starvation induces physiological changes that act on the cryotolerance of Lactobacillus acidophilus RD758

Influence of cooling temperature and duration on cold adaptation of Lactobacillus acidophilus RD758

Ripening conditions: A tool for the control of Listeria monocytogenes in uncooked pressed type cheese

Glutamine Synthesis Is Essential for Growth of Streptococcus thermophilus in Milk and Is Linked to Urea Catabolism

Discrimination of Cognacs and Other Distilled Drinks by Mid-infrared Spectropscopy

Microfiltration conditions modify Lactobacillus bulgaricus cryotolerance in response to physiological changes

Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions

Controlled production of camembert-type cheeses: Part III role of the ripening microflora on free fatty acid concentrations

Positive effects of sequential air ventilation on cooked hard Graviera cheese ripening in an industrial ripening room

Improvement of cryopreservation of Lactobacillus delbrueckii subsp. bulgaricus CFL1 with additives displaying different protective effects

Top Pressure and Temperature Control the Fusel Alcohol/Ester Ratio through Yeast Growth in Beer Fermentation

Acid adaptation of Lactobacillus delbrueckii subsp. bulgaricus induces physiological responses at membrane and cytosolic levels that improves cryotolerance

Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening

Fermentation pH and Temperature Influence the Cryotolerance of Lactobacillus acidophilus RD758

Resistance to Freezing and Frozen Storage of Streptococcus thermophilus Is Related to Membrane Fatty Acid Composition

A generalised model for cheese mass loss determination during ripening

Does Smearing Inoculum Reflect the Bacterial Composition of the Smear at the End of the Ripening of a French Soft, Red-Smear Cheese?

Short communication: Little change takes place in Camembert-type cheese water activities throughout ripening in terms of relative humidity and salt

Temperature and relative humidity influence the microbial and physicochemical characteristics of Camembert-type cheese ripening

Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds

Effect of Milk Base and Starter Culture on Acidification, Texture, and Probiotic Cell Counts in Fermented Milk Processing

Effect of Centrifugation Conditions on the Cryotolerance of Lactobacillus bulgaricus CFL1

Acidification improves cryotolerance of Lactobacillus delbrueckii subsp. bulgaricus CFL1

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