| 1 |
Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses
Suzuki-Iwashima A, Matsuura H, Iwasawa A, Shiota M
Journal of Bioscience and Bioengineering, 129(3), 333, 2020 |
| 2 |
Zein-based blend coatings: Impact on the quality of a model cheese of short ripening period
Pena-Serna C, Penna ALB, Lopes JF
Journal of Food Engineering, 171, 208, 2016 |
| 3 |
Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses
Deetae P, Bonnarme P, Spinnler HE, Helinck S
Applied Microbiology and Biotechnology, 76(5), 1161, 2007 |
| 4 |
Evaluation of live-culture-producing lacticin 3147 as a treatment for the control of Listeria monocytogenes on the surface of smear-ripened cheese
O'Sullivan L, O'Connor EB, Ross RP, Hill C
Journal of Applied Microbiology, 100(1), 135, 2006 |
| 5 |
Proton transfer in relation to growth of Geotrichum candidum and Penicillium camemberti in synthetic liquid media
Amrane A, Plihon F, Prigent Y
Enzyme and Microbial Technology, 24(8-9), 561, 1999 |
