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

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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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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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The Color of Brevibacterium linens Depends on the Yeast Used for Cheese Deacidification von Leclercq-Perlat, M.-N., Corrieu, G., Spinnler, H.-E.

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Comparison of Volatile Compounds Produced in Model Cheese Medium Deacidified by Debaryomyces hansenii or Kluyveromyces marxianus von Leclercq-Perlat, M.-N., Corrieu, G., Spinnler, H.-E.

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Correction: 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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Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures von López del Castillo-Lozano, M, Delile, A, Spinnler, H. E, Bonnarme, P, Landaud, S

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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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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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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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Diversity of l-Methionine Catabolism Pathways in Cheese-Ripening Bacteria von BONNARME, Pascal, PSONI, Lefki, SPINNLER, Henry E

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Aroma Compound Production in Cheese Curd by Coculturing with Selected Yeast and Bacteria von Martin, N., Berger, C., Le Du, C., Spinnler, H.E.

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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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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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Catabolism of volatile sulfur compounds precursors by Brevibacterium linens and Geotrichum candidum, two microorganisms of the cheese ecosystem von Arfi, Kenza, Amárita, Felix, Spinnler, Henry-Eric, Bonnarme, Pascal

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

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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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L-methionine degradation potentialities of cheese-ripening microorganisms von BONNARME, PASCAL, LAPADATESCU, CARMEN, YVON, MIREILLE, SPINNLER, HENRY-ERIC

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Significant biogenesis of chlorinated aromatics by fungi in natural environments von Jong, E. de, Field, J.A, Spinnler, H.E, Wijnberg, J.B.P.A, Bont, J.A.M. de

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