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Camembert-type cheese ripening dynamics are changed by the properties of wrapping films

Journal of dairy science, 2010-12, Vol.93 (12), p.5601-5612

2010

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The Color of Brevibacterium linens Depends on the Yeast Used for Cheese Deacidification

Journal of dairy science, 2004-05, Vol.87 (5), p.1536-1544

2004

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Deacidification by Debaryomyces hansenii of Smear Soft Cheeses Ripened Under Controlled Conditions: Relative Humidity and Temperature Influences

Journal of dairy science, 2004-11, Vol.87 (11), p.3976-3988

2004

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Importance of curd-neutralising yeasts on the aromatic potential of Brevibacterium linens during cheese ripening

International dairy journal, 2005-06, Vol.15 (6), p.883-891

2005

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Cleanability in relation to surface chemical composition and surface finishing of some materials commonly used in food industries

Journal of food engineering, 1994, Vol.23 (4), p.501-517

1994

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Toward the integration of expert knowledge and instrumental data to control food processes: Application to Camembert-type cheese ripening

Journal of dairy science, 2011-01, Vol.94 (1), p.1-13

2011

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Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses at different conditions of temperature and relative humidity

Journal of dairy science, 2013, Vol.96, p.4031-4040

2013

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Comparison of Volatile Compounds Produced in Model Cheese Medium Deacidified by Debaryomyces hansenii or Kluyveromyces marxianus

Journal of dairy science, 2004-05, Vol.87 (5), p.1545-1550

2004

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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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Model for changes in weight and dry matter during the ripening of a smear soft cheese under controlled temperature and relative humidity

International dairy journal, 2007-08, Vol.17 (8), p.946-953

2007

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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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Cleanability of stainless steel in relation to chemical modifications due to industrial cleaning procedures used in the dairy industry

Journal of food engineering, 1994, Vol.23 (4), p.449-465

1994

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Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Smear Soft Cheese from Reconstituted Milk: Growth and Substrate Consumption

Journal of dairy science, 2000-08, Vol.83 (8), p.1665-1673

2000

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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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Growth of Debaryomyces hansenii on a bacterial surface-ripened soft cheese

Journal of dairy research, 1999-05, Vol.66 (2), p.271-281

1999

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

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

2004

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Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft Smear cheese from reconstituted milk: protein degradation

Journal of dairy science, 2000, Vol.83 (8), p.1675-1683

2000

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Local air velocity, a key factor governing the Raclette cheese mass loss in an industrial ripening room

Journal of food process engineering, 2018-10, Vol.41 (6), p.n/a

2018

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Mise au point d'une méthode de mesure de la concentration totale en cellules de Brevibacterium linens à la surface d'un fromage à pâte molle et croûte lavée

Lait, 1996, Vol.76 (4), p.389-404

1996

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Quantitative method for enumeration of Brevibacterium linens cells in bacterial surface-ripened cheese [cell pigment quantity, extraction by methanol]

Lait, 1996, Vol.76

1996

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Studies on dynamic adsorption on inorganic membranes

Langmuir, 1993-10, Vol.9 (10), p.2703-2711

1993

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Mise au point d'une méthode de dénombrement de la totalité des cellules de levures de la surface d'un fromage à pâte molle

Lait, 1995, Vol.75 (2), p.151-168

1995

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Camembert-type cheese ripening dynamics are changed by the properties of wrapping films

The Color of Brevibacterium linens Depends on the Yeast Used for Cheese Deacidification

Deacidification by Debaryomyces hansenii of Smear Soft Cheeses Ripened Under Controlled Conditions: Relative Humidity and Temperature Influences

Importance of curd-neutralising yeasts on the aromatic potential of Brevibacterium linens during cheese ripening

Cleanability in relation to surface chemical composition and surface finishing of some materials commonly used in food industries

Toward the integration of expert knowledge and instrumental data to control food processes: Application to Camembert-type cheese ripening

Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses at different conditions of temperature and relative humidity

Comparison of Volatile Compounds Produced in Model Cheese Medium Deacidified by Debaryomyces hansenii or Kluyveromyces marxianus

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

Model for changes in weight and dry matter during the ripening of a smear soft cheese under controlled temperature and relative humidity

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

Cleanability of stainless steel in relation to chemical modifications due to industrial cleaning procedures used in the dairy industry

Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Smear Soft Cheese from Reconstituted Milk: Growth and Substrate Consumption

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

Growth of Debaryomyces hansenii on a bacterial surface-ripened soft cheese

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

Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft Smear cheese from reconstituted milk: protein degradation

Local air velocity, a key factor governing the Raclette cheese mass loss in an industrial ripening room

Mise au point d'une méthode de mesure de la concentration totale en cellules de Brevibacterium linens à la surface d'un fromage à pâte molle et croûte lavée

Quantitative method for enumeration of Brevibacterium linens cells in bacterial surface-ripened cheese [cell pigment quantity, extraction by methanol]

Studies on dynamic adsorption on inorganic membranes

Mise au point d'une méthode de dénombrement de la totalité des cellules de levures de la surface d'un fromage à pâte molle

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