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

Volltext

Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses von Deetae, Pawinee, Bonnarme, Pascal, Spinnler, Henry E, Helinck, Sandra

Volltext

Critical effect of oxygen on aroma compound production by Proteus vulgaris von Deetae, Pawinee, Saint-Eve, Anne, Spinnler, Henry E., Helinck, Sandra

Volltext

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

Volltext

Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from l-methionine by Lactococcus lactis von Bonnarme, Pascal, Amarita, Felix, Chambellon, Emilie, Semon, Etienne, Spinnler, Henry E, Yvon, Mireille

Volltext

Combinatorial Approach to Flavor Analysis. 2. Olfactory Investigation of a Library of S-Methyl Thioesters and Sensory Evaluation of Selected Components von Berger, Céline, Martin, Nathalie, Collin, Sonia, Gijs, Laurence, Khan, Jeffrey A, Piraprez, Geneviève, Spinnler, Henry E, Vulfson, Evgeny N

Volltext

Enzymatic versus spontaneous S-methyl thioester synthesis in Geotrichum candidum von Helinck, Sandra, Spinnler, Henry E., Parayre, Sandrine, Dame-Cahagne, Michèle, Bonnarme, Pascal

Volltext

Enzymatic versus spontaneous S-methyl thioester synthesis in Geotrichum candidum von Helinck, Sandra, Spinnler, Henry E, Parayre, Sandrine, Dame-Cahagne, Michèle, Bonnarme, Pascal

Volltext

SENSORY AND INSTRUMENTAL FLAVOR ANALYSES OF CHEESE CURD COCULTURED WITH SELECTED YEAST AND BACTERIA von MARTIN, NATHALIE, BERGER, CELINE, SPINNLER, HENRY E.

Volltext

Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from l-methionine by Lactococcus lactis von Bonnarme, Pascal, Amarita, Felix, Chambellon, Emilie, Semon, Etienne, Spinnler, Henry E., Yvon, Mireille

Volltext

Combinatorial Approach to Flavor Analysis. 1. Preparation and Characterization of a S-Methyl Thioester Library von Khan, Jeffrey A, Gijs, Laurence, Berger, Céline, Martin, Nathalie, Piraprez, Geneviève, Spinnler, Henry E, Vulfson, Evgeny N, Collin, Sonia

Volltext

Analysis of Metabolic Pathways by the Growth of Cells in the Presence of Organic Solvents von Spinnler, Henry E., Ginies, Christian, Khan, Jeffrey A., Vulfson, Evgeny N.

Volltext

Flavour sulphides are produced from methionine by two different pathways by Geotrichum candidum von DEMARIGNY, YANN, BERGER, CÉLINE, DESMASURES, NATHALIE, GUEGUEN, MICHELINE, SPINNLER, HENRY E.

Volltext

Production of Sulfur Flavors by Ten Strains ofGeotrichum candidum von Celine Berger, Jeffrey A. Khan, Pascal Molimard, Nathalie Martin, Henry E. Spinnler

Volltext

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

Volltext

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

Volltext

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.

Volltext

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.

Volltext

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

Volltext

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

Volltext