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1
Lactobacillus and Leuconostoc volatilomes in cheese conditions
Lactobacillus and Leuconostoc volatilomes in cheese conditions
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Lactobacillus and Leuconostoc volatilomes in cheese conditions

Pogačić, Tomislav ; Maillard, Marie-Bernadette ; Leclerc, Aurélie ; Hervé, Christophe ; Chuat, Victoria ; Valence, Florence ; Thierry, Anne

Applied microbiology and biotechnology, 2016-03, Vol.100 (5), p.2335-2346 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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2
Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses
Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses
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Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses

Garcia-Estrada, Carlos ; Martin, Juan-Francisco

Applied microbiology and biotechnology, 2016-10, Vol.100 (19), p.8303-8313 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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3
Effect of reduced-calcium and high-calcium cheddar cheese consumption on the excretion of faecal fat: a 2-week cross-over dietary intervention study
Effect of reduced-calcium and high-calcium cheddar cheese consumption on the excretion of faecal fat: a 2-week cross-over dietary intervention study
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Effect of reduced-calcium and high-calcium cheddar cheese consumption on the excretion of faecal fat: a 2-week cross-over dietary intervention study

Feeney, Emma L. ; Daly, Aisling ; Dunne, Simone ; Dible, Victoria ; Barron, Rebecca ; Seratlic, Sanja ; Jacquier, J. C. ; O’Sullivan, Michael ; Beresford, Tom ; Jensen, Søren Krogh ; Gibney, Eileen R.

European journal of nutrition, 2023-06, Vol.62 (4), p.1755-1765 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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4
Elucidation of the initial bacterial community of Ezine PDO cheese using next-generation sequencing
Elucidation of the initial bacterial community of Ezine PDO cheese using next-generation sequencing
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Elucidation of the initial bacterial community of Ezine PDO cheese using next-generation sequencing

Öztürk, Hale İnci ; Demirci, Talha ; Akın, Nihat ; Oğul, Abdullah

Archives of microbiology, 2022-10, Vol.204 (10), p.656-656, Article 656 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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5
Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food
Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food
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Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food

Landaud, Sophie ; Helinck, Sandra ; Bonnarme, Pascal

Applied microbiology and biotechnology, 2008, Vol.77 (6), p.1191-1205 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

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6
Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses
Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses
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Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses

Deetae, Pawinee ; Bonnarme, Pascal ; Spinnler, Henry E ; Helinck, Sandra

Applied microbiology and biotechnology, 2007-10, Vol.76 (5), p.1161-1171 [Periódico revisado por pares]

Berlin: Berlin/Heidelberg : Springer-Verlag

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7
Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey
Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey
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Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey

Kalaycı, Nagihan ; Ürkek, Bayram ; Öztürk, Feyza ; Şengül, Mustafa ; Çiftçi, Esengül

Biological trace element research, 2023-06, Vol.201 (6), p.3069-3076 [Periódico revisado por pares]

New York: Springer US

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8
Effect of by-products from the dairy industry as alternative inducers of recombinant β-galactosidase expression
Effect of by-products from the dairy industry as alternative inducers of recombinant β-galactosidase expression
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Effect of by-products from the dairy industry as alternative inducers of recombinant β-galactosidase expression

Mobayed, Francielle Herrmann ; Nunes, Juliane Carraro ; Gennari, Adriano ; de Andrade, Bruna Coelho ; Ferreira, Matheus Loch Velvites ; Pauli, Paolla ; Renard, Gaby ; Chies, Jocelei Maria ; Volpato, Giandra ; Volken de Souza, Claucia Fernanda

Biotechnology letters, 2021-03, Vol.43 (3), p.589-599 [Periódico revisado por pares]

Dordrecht: Springer Netherlands

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9
Biohydrogen Production Through Dark Fermentation by a Microbial Consortium Using Whey Permeate as Substrate
Biohydrogen Production Through Dark Fermentation by a Microbial Consortium Using Whey Permeate as Substrate
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Biohydrogen Production Through Dark Fermentation by a Microbial Consortium Using Whey Permeate as Substrate

Romão, B. B ; Batista, F. R. X ; Ferreira, J. S ; Costa, H. C. B ; Resende, M. M ; Cardoso, V. L

Applied biochemistry and biotechnology, 2014-04, Vol.172 (7), p.3670-3685 [Periódico revisado por pares]

Boston: Springer-Verlag

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10
Isolation and Identification of the Microbiota of Danish Farmhouse and Industrially Produced Surface-Ripened Cheeses
Isolation and Identification of the Microbiota of Danish Farmhouse and Industrially Produced Surface-Ripened Cheeses
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Isolation and Identification of the Microbiota of Danish Farmhouse and Industrially Produced Surface-Ripened Cheeses

Gori, Klaus ; Ryssel, Mia ; Arneborg, Nils ; Jespersen, Lene

Microbial ecology, 2013-04, Vol.65 (3), p.602-615 [Periódico revisado por pares]

New York: Springer Science + Business Media

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