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Milk fatty acid composition and cheese texture and appearance from cows fed hay or different grazing systems on upland pastures

Journal of dairy science, 2011-03, Vol.94 (3), p.1132-1145

2011

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Effect of different grazing systems on upland pastures compared with hay diet on cheese sensory properties evaluated at different ripening times

International dairy journal, 2011-10, Vol.21 (10), p.815-822

2011

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Control of Listeria monocytogenes in raw-milk cheeses

International journal of food microbiology, 2006-04, Vol.108 (1), p.105-114

2006

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Bacterial role in flavour development

Meat science, 1998, Vol.49, p.S111-S123

1998

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Application of Single Strand Conformation Polymorphism — PCR method for distinguishing cheese bacterial communities that inhibit Listeria monocytogenes

International journal of food microbiology, 2007-05, Vol.116 (1), p.126-135

2007

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Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production

Meat science, 2002-06, Vol.61 (2), p.141-147

2002

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Invited review: Anti-adhesive properties of bovine oligosaccharides and bovine milk fat globule membrane-associated glycoconjugates against bacterial food enteropathogens

Journal of dairy science, 2017-05, Vol.100 (5), p.3348-3359

2017

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Effect of sequential ventilation on cheese ripening and energy consumption in pilot ripening rooms

International dairy journal, 2009-09, Vol.19 (9), p.489-497

2009

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Factors influencing leucine catabolism by a strain of Staphylococcus carnosus

International journal of food microbiology, 1999-08, Vol.49 (3), p.173-178

1999

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Changes in biochemical and sensory parameters in industrial blue-veined cheeses in different packaging

International dairy journal, 2018-02, Vol.77, p.89-99

2018

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Histamine and tyramine production by bacteria from meat products

International journal of food microbiology, 1996-09, Vol.32 (1), p.199-207

1996

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Behaviour of Listeria monocytogenes in raw milk Cantal type cheeses during cheese making, ripening and storage in different packaging conditions

Food control, 2015-08, Vol.54, p.53-65

2015

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Extruded linseeds, vitamin E and plant extracts in corn silage-based diets of dairy cows: Effects on sensory properties of raw milk and uncooked pressed cheese

International dairy journal, 2015-12, Vol.51, p.65-74

2015

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Short communication: Behavior of different Shiga toxin-producing Escherichia coli serotypes (O26:H11, O103:H2, O145:H28, O157:H7) during the manufacture, ripening, and storage of a white mold cheese

Journal of dairy science, 2016-07, Vol.99 (7), p.5224-5229

2016

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Bacterial community dynamics during production of registered designation of origin Salers cheese as evaluated by 16S rRNA gene single-strand conformation polymorphism analysis

Applied and Environmental Microbiology, 2003-07, Vol.69 (7), p.3840-3848

2003

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Stability of microbial communities in goat milk during a lactation year: Molecular approaches

Systematic and applied microbiology, 2007-11, Vol.30 (7), p.547-560

2007

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Microbial dynamics in industrial blue veined cheeses in different packaging

International dairy journal, 2016-05, Vol.56, p.198-207

2016

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The effect of stage of ripening and packaging on volatile content and flavour of dry sausage

Food research international, 1996-10, Vol.29 (7), p.667-674

1996

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Staphylococcus aureus Growth and Enterotoxin Production during the Manufacture of Uncooked, Semihard Cheese from Cows' Raw Milk

Journal of food protection, 2006-09, Vol.69 (9), p.2161-2167

2006

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Effect of Lactococcus garvieae, Lactococcus lactis and Enterococcus faecalis on the behaviour of Staphylococcus aureus in microfiltered milk

Food microbiology, 2008-05, Vol.25 (3), p.502-508

2008

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Proteolytic and lipolytic activities of Micrococcus roseus (65), Halomonas elongata (16) and Vibrio sp. (168) isolated from Danish bacon curing brines

International journal of food microbiology, 1994-05, Vol.22 (2), p.115-126

1994

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Effects of starter cultures on the biochemical characteristics of French dry sausages

Meat science, 1993, Vol.35 (2), p.229-240

1993

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Hydrolysis of esters by staphylococci

International journal of food microbiology, 1997-05, Vol.36 (2), p.207-214

1997

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Effects of physico-chemical factors influencing tyramine production by carnobacterium divergens

Journal of applied microbiology, 1997-07, Vol.83 (1), p.36-42

1997

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Application of SSCP–PCR fingerprinting to profile the yeast community in raw milk Salers cheeses

Systematic and applied microbiology, 2006-03, Vol.29 (2), p.172-180

2006

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Milk fatty acid composition and cheese texture and appearance from cows fed hay or different grazing systems on upland pastures

Effect of different grazing systems on upland pastures compared with hay diet on cheese sensory properties evaluated at different ripening times

Control of Listeria monocytogenes in raw-milk cheeses

Bacterial role in flavour development

Application of Single Strand Conformation Polymorphism — PCR method for distinguishing cheese bacterial communities that inhibit Listeria monocytogenes

Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production

Invited review: Anti-adhesive properties of bovine oligosaccharides and bovine milk fat globule membrane-associated glycoconjugates against bacterial food enteropathogens

Effect of sequential ventilation on cheese ripening and energy consumption in pilot ripening rooms

Factors influencing leucine catabolism by a strain of Staphylococcus carnosus

Changes in biochemical and sensory parameters in industrial blue-veined cheeses in different packaging

Histamine and tyramine production by bacteria from meat products

Behaviour of Listeria monocytogenes in raw milk Cantal type cheeses during cheese making, ripening and storage in different packaging conditions

Extruded linseeds, vitamin E and plant extracts in corn silage-based diets of dairy cows: Effects on sensory properties of raw milk and uncooked pressed cheese

Short communication: Behavior of different Shiga toxin-producing Escherichia coli serotypes (O26:H11, O103:H2, O145:H28, O157:H7) during the manufacture, ripening, and storage of a white mold cheese

Bacterial community dynamics during production of registered designation of origin Salers cheese as evaluated by 16S rRNA gene single-strand conformation polymorphism analysis

Stability of microbial communities in goat milk during a lactation year: Molecular approaches

Microbial dynamics in industrial blue veined cheeses in different packaging

The effect of stage of ripening and packaging on volatile content and flavour of dry sausage

Staphylococcus aureus Growth and Enterotoxin Production during the Manufacture of Uncooked, Semihard Cheese from Cows' Raw Milk

Effect of Lactococcus garvieae, Lactococcus lactis and Enterococcus faecalis on the behaviour of Staphylococcus aureus in microfiltered milk

Proteolytic and lipolytic activities of Micrococcus roseus (65), Halomonas elongata (16) and Vibrio sp. (168) isolated from Danish bacon curing brines

Effects of starter cultures on the biochemical characteristics of French dry sausages

Hydrolysis of esters by staphylococci

Effects of physico-chemical factors influencing tyramine production by carnobacterium divergens

Application of SSCP–PCR fingerprinting to profile the yeast community in raw milk Salers cheeses

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