Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties von Molimard, P., Spinnler, H.E.

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Diversity of Lactobacillus reuteri Strains in Converting Glycerol into 3-Hydroxypropionic Acid von Burgé, G, Saulou-Bérion, C, Moussa, M, Pollet, B, Flourat, A, Allais, F, Athès, V, Spinnler, H.E

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Assessment of the rind microbial diversity in a farmhouse‐produced vs a pasteurized industrially produced soft red‐smear cheese using both cultivation and rDNA‐based methods von Feurer, C., Irlinger, F., Spinnler, H.E., Glaser, P., Vallaeys, T.

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Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis von Arfi, K, Spinnler, H.E, Tache, R, Bonnarme, P

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Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese von Deetae, P, Mounier, J, Bonnarme, P, Spinnler, H.E, Irlinger, F, Helinck, S

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An Iterative Sensory Procedure to Select Odor-Active Associations in Complex Consortia of Microorganisms: Application to the Construction of a Cheese Model von Bonaïti, C., Irlinger, F., Spinnler, H.E., Engel, E.

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3-Hydroxypropionaldehyde (3-HPA) quantification by HPLC using a synthetic acrolein-free 3-hydroxypropionaldehyde system as analytical standard von Burgé, G., Flourat, A. L., Pollet, B., Spinnler, H. E., Allais, F.

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Production of sulfur compounds by several yeasts of technological interest for cheese ripening von Spinnler, H.E, Berger, C, Lapadatescu, C, Bonnarme, P

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Production of sulfur flavors by ten strains of Geotrichum candidum von BERGER, C, KHAN, J. A, MOLIMARD, P, MARTIN, N, SPINNLER, H. E

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Walking difficulties in patients with Alzheimer’s disease might originate from gait apraxia von Della Sala, S, Spinnler, H, Venneri, A

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Dual influence of the carbon source and L-methionine on the synthesis of sulphur compounds in the cheese-ripening yeast Geotrichum candidum von ARFI, K, TACHE, R, SPINNLER, H. E, BONNARME, P

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Importance of curd-neutralising yeasts on the aromatic potential of Brevibacterium linens during cheese ripening von Arfi, K., Leclercq-Perlat, M.N., Spinnler, H.E., Bonnarme, P.

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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 von Leclercq-Perlat, M.-N., Oumer, A., Buono, F., Bergere, J.-L., Spinnler, H.-E., Corrieu, G.

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How many camels are there in Italy? Cognitive estimates standardised on the Italian population von Della Sala, S, MacPherson, S E, Phillips, L H, Sacco, L, Spinnler, H

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Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions von Leclercq-Perlat, Marie-Noëlle, Buono, Frédéric, Lambert, Denis, Latrille, Eric, Spinnler, Henry-Eric, Corrieu, Georges

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The decline of working memory in Alzheimer's disease : a longitudinal study von BADDELEY, A. D, BRESSI, S, DELLA SALA, S, LOGIE, R, SPINNLER, H

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Flavor Generation in Cheese Curd by Coculturing with Selected Yeast, Mold, and Bacteria von Martin, N., Savonitto, S., Molimard, P., Berger, C., Brousse, M., Spinnler, H.E.

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Are hallucinations and extrapyramidal signs associated with a steeper cognitive decline in degenerative dementia patients? von Capitani, E, Francescani, A, Spinnler, H

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"What do you know about Ho Chi Minh?" Italian norms of proper name comprehension von Bizzozero, I, Lucchelli, F, Pozzoli, S, Saetti, M C, Spinnler, H

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Fatty acid accumulation in the yeast Sporidiobolus salmonicolor during batch production of γ-decalactone von Feron, Gilles, Dufossé, Laurent, Mauvais, Geneviève, Bonnarme, Pascal, Spinnler, Henry-Eric

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