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Impact of β-casein variants on the formation of β-casomorphins in blue cheeses: Investigating key drivers through peptidomic analysis
Simonetta Caira, Gianluca Picariello, Sabrina De Pascale, Antonio Dario Troise, Alfonso Piscitelli, Gabriella Pinto, Francesca Marino, Andrea Scaloni and Francesco Addeo Food Research International 201 115556 (2025) https://doi.org/10.1016/j.foodres.2024.115556
Identification of quantitative trait loci (QTLs) for key cheese making phenotypes in the blue-cheese mold Penicillium roqueforti
Thibault Caron, Ewen Crequer, Mélanie Le Piver, Stéphanie Le Prieur, Sammy Brunel, Alodie Snirc, Gwennina Cueff, Daniel Roueyre, Michel Place, Christophe Chassard, Adeline Simon, Ricardo C. Rodríguez de la Vega, Monika Coton, Emmanuel Coton, Marie Foulongne-Oriol, Antoine Branca, Tatiana Giraud and Paula Gonçalves PLOS Genetics 21(4) e1011669 (2025) https://doi.org/10.1371/journal.pgen.1011669
Spatial Distribution of Minerals and Selected Bioactive Compounds in White Mold-Ripened and Blue-Veined Cheeses
Varineja Drašler, Irena Kralj Cigić, Tomaž Polak, Gregor Marolt, Jernej Imperl, Andreja Čanžek Majhenič and Blaž Cigić Molecules 30(18) 3819 (2025) https://doi.org/10.3390/molecules30183819
Mette Dines Cantor and Mikkel Hviid Danielsen Hornnes 929 (2025) https://doi.org/10.1016/B978-0-443-15956-5.00031-2
F. Irlinger, S. Helinck and J.-L. Jany 301 (2025) https://doi.org/10.1016/B978-0-443-15956-5.00044-0
Thibault Caron, Ewen Crequer, Mélanie Le Piver, Stéphanie Le Prieur, Sammy Brunel, Alodie Snirc, Gwennina Cueff, Daniel Roueyre, Michel Place, Christophe Chassard, Adeline Simon, Ricardo Rodriguez de la Vega, Monika Coton, Emmanuel Coton, Marie Foulongne-Oriol, Antoine Branca and Tatiana Giraud (2024) https://doi.org/10.1101/2024.02.22.581506
Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses
Thibault Caron, Mélanie Le Piver, Anne-Claire Péron, Pascale Lieben, René Lavigne, Sammy Brunel, Daniel Roueyre, Michel Place, Pascal Bonnarme, Tatiana Giraud, Antoine Branca, Sophie Landaud and Christophe Chassard International Journal of Food Microbiology 354 109174 (2021) https://doi.org/10.1016/j.ijfoodmicro.2021.109174
Penicillium roqueforti: an overview of its genetics, physiology, metabolism and biotechnological applications
Emmanuel Coton, Monika Coton, Nolwenn Hymery, Jérôme Mounier and Jean-Luc Jany Fungal Biology Reviews 34(2) 59 (2020) https://doi.org/10.1016/j.fbr.2020.03.001
Thibault Caron, Mélanie Le Piver, Anne-Claire Péron, Pascale Lieben, René Lavigne, Sammy Brunel, Daniel Roueyre, Michel Place, Pascal Bonnarme, Tatiana Giraud, Antoine Branca, Sophie Landaud and Christophe Chassard (2020) https://doi.org/10.1101/2020.03.02.974352
Comparative analysis of five Mucor species transcriptomes
Annie Lebreton, Laurence Meslet-Cladière, Stéphanie Morin-Sardin, Emmanuel Coton, Jean-Luc Jany, Georges Barbier and Erwan Corre Genomics 111(6) 1306 (2019) https://doi.org/10.1016/j.ygeno.2018.09.003
Response Surface Methodology Modelling of an Aqueous Two-Phase System for Purification of Protease from Penicillium candidum (PCA 1/TT031) under Solid State Fermentation and Its Biochemical Characterization
Amaal Alhelli, Mohd Abdul Manap, Abdulkarim Mohammed, et al. International Journal of Molecular Sciences 17(11) 1872 (2016) https://doi.org/10.3390/ijms17111872
Effect of E-beam sanitation of surface mould cheese on texture and sensory attributes
An unstructured model for the analysis of substrate consumption and product release in relation to biosynthesis and cell maintenance during batch cultures of Geotrichum candidum and Penicillium camembertii
L Adour, C Couriol, A Amrane and Y Prigent Journal of Chemical Technology & Biotechnology 77(12) 1300 (2002) https://doi.org/10.1002/jctb.710
Carbon and nitrogen substrates consumption, ammonia release and proton transfer in relation with growth of Geotrichum candidum and Penicillium camemberti on a solid medium
Chemistry of Structure-Function Relationships in Cheese
P. F. Fox, T. K. Singh and P. L. H. McSweeney Advances in Experimental Medicine and Biology, Chemistry of Structure-Function Relationships in Cheese 367 59 (1995) https://doi.org/10.1007/978-1-4615-1913-3_6
Determination of aminopeptidase activity in cheese
M. Angeles Mart� Castro and M. Carmen Mart�n-Hern�ndez Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 198(1) 20 (1994) https://doi.org/10.1007/BF01195276
Comparison of Volatile Flavor Compounds Produced by Ten Strains of Penicillium camemberti Thom
