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Effect of Fat Content on Odor Intensity of Three Aroma Compounds in Model Emulsions: δ-Decalactone, Diacetyl, and Butyric Acid

Journal of agricultural and food chemistry, 1996-08, Vol.44 (8), p.2341-2348

1996

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Diversity of Lactobacillus reuteri Strains in Converting Glycerol into 3-Hydroxypropionic Acid

Applied biochemistry and biotechnology, 2015-10, Vol.177 (4), p.923-939

2015

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Diversity of l-Methionine Catabolism Pathways in Cheese-Ripening Bacteria

Applied and Environmental Microbiology, 2000-12, Vol.66 (12), p.5514-5517

2000

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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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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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3-Hydroxypropionaldehyde (3-HPA) quantification by HPLC using a synthetic acrolein-free 3-hydroxypropionaldehyde system as analytical standard

RSC advances, 2015-01, Vol.5 (112), p.92619-92627

2015

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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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Production of sulfur flavors by ten strains of Geotrichum candidum

Applied and environmental microbiology, 1999-12, Vol.65 (12), p.5510-5514

1999

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L-methionine degradation potentialities of cheese-ripening microorganisms

Journal of dairy research, 2001-11, Vol.68 (4), p.663-674

2001

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Significant biogenesis of chlorinated aromatics by fungi in natural environments

Applied and Environmental Microbiology, 1994-01, Vol.60 (1), p.264-270

1994

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Catabolism of volatile sulfur compounds precursors by Brevibacterium linens and Geotrichum candidum, two microorganisms of the cheese ecosystem

Journal of biotechnology, 2003-11, Vol.105 (3), p.245-253

2003

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Metabolism of phenylalanine and biosynthesis of styrene in Penicillium camemberti

Journal of dairy research, 2007-05, Vol.74 (2), p.180-185

2007

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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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Combinatorial Approach to Flavor Analysis. 2. Olfactory Investigation of a Library of S-Methyl Thioesters and Sensory Evaluation of Selected Components

Journal of agricultural and food chemistry, 1999-08, Vol.47 (8), p.3274-3279

1999

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Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from l-methionine by Lactococcus lactis

FEMS microbiology letters, 2004-07, Vol.236 (1), p.85-90

2004

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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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Suprathreshold intensity and odour quality of sulphides and thioesters

Food quality and preference, 2004-04, Vol.15 (3), p.247-257

2004

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Sulfur compound production by Geotrichum candidum from L-methionine: importance of the transamination step

FEMS microbiology letters, 2001-12, Vol.205 (2), p.247-252

2001

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Production, identification, and toxicity of gamma-decalactone and 4-hydroxydecanoic acid from Sporidiobolus spp

Applied and environmental microbiology, 1996, Vol.62 (8), p.2826-2831

1996

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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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Fatty acid accumulation in the yeast Sporidiobolus salmonicolor during batch production of γ-decalactone

FEMS microbiology letters, 1997-04, Vol.149 (1), p.17-24

1997

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Genetic transformation of Brevibacterium linens strains producing high amounts of diverse sulphur compounds

Journal of dairy research, 2005-05, Vol.72 (2), p.179-187

2005

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Combinatorial Approach to Flavor Analysis. 1. Preparation and Characterization of a S-Methyl Thioester Library

Journal of agricultural and food chemistry, 1999-08, Vol.47 (8), p.3269-3273

1999

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In situ detoxification of the fermentation medium during gamma-decalactone production with the yeast Sporidiobolus salmonicolor

Biotechnology progress, 1999, Vol.15 (1), p.135-139

1999

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Effect of Fat Content on Odor Intensity of Three Aroma Compounds in Model Emulsions: δ-Decalactone, Diacetyl, and Butyric Acid

Diversity of Lactobacillus reuteri Strains in Converting Glycerol into 3-Hydroxypropionic Acid

Diversity of l-Methionine Catabolism Pathways in Cheese-Ripening Bacteria

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

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

3-Hydroxypropionaldehyde (3-HPA) quantification by HPLC using a synthetic acrolein-free 3-hydroxypropionaldehyde system as analytical standard

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

Production of sulfur flavors by ten strains of Geotrichum candidum

L-methionine degradation potentialities of cheese-ripening microorganisms

Significant biogenesis of chlorinated aromatics by fungi in natural environments

Catabolism of volatile sulfur compounds precursors by Brevibacterium linens and Geotrichum candidum, two microorganisms of the cheese ecosystem

Metabolism of phenylalanine and biosynthesis of styrene in Penicillium camemberti

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

Combinatorial Approach to Flavor Analysis. 2. Olfactory Investigation of a Library of S-Methyl Thioesters and Sensory Evaluation of Selected Components

Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from l-methionine by Lactococcus lactis

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

Suprathreshold intensity and odour quality of sulphides and thioesters

Sulfur compound production by Geotrichum candidum from L-methionine: importance of the transamination step

Production, identification, and toxicity of gamma-decalactone and 4-hydroxydecanoic acid from Sporidiobolus spp

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

Fatty acid accumulation in the yeast Sporidiobolus salmonicolor during batch production of γ-decalactone

Genetic transformation of Brevibacterium linens strains producing high amounts of diverse sulphur compounds

Combinatorial Approach to Flavor Analysis. 1. Preparation and Characterization of a S-Methyl Thioester Library

In situ detoxification of the fermentation medium during gamma-decalactone production with the yeast Sporidiobolus salmonicolor

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