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Cited article:
S. Revah, J.M. Lebeault
Lait, 69 4 (1989) 281-289
Accepted: 1988-08-08
This article has been cited by the following article(s):
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Genetics and Biotechnology
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Environmental Biotechnology
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Advances in Solid State Fermentation
P. Christen, N. Angeles, A. Farres and S. Revah
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DOI: 10.1007/978-94-017-0661-2_26
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Advances in Bioprocess Engineering
P. Christen, R. Auria, R. Marcos, E. Villegas and S. Revah
Advances in Bioprocess Engineering 87 (1994)
DOI: 10.1007/978-94-017-0641-4_12
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Accelerated maturation of cheese
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International Dairy Journal 3 (4-6) 531 (1993)
DOI: 10.1016/0958-6946(93)90030-4
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Fat lipolyzed with a commercial lipase for the production of blue cheese flavour
Araceli Tomasini, Gustavo Bustillo and Jean-Michel Lebeault
International Dairy Journal 3 (2) 117 (1993)
DOI: 10.1016/0958-6946(93)90011-N
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Enzymes and food flavor‐A review
P. Christen and A. López‐Munguía
Food Biotechnology 8 (2-3) 167 (1994)
DOI: 10.1080/08905439409549874
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Production of blue cheese flavour concentrates from different substrates supplemented with lipolyzed cream
Araceli Tomasini, Gustavo Bustillo and Jean-Michel Lebeault
International Dairy Journal 5 (3) 247 (1995)
DOI: 10.1016/0958-6946(94)00006-B
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Production and characteristics of the lipase from Yarrowia lipolytica 681
Gerardo Corzo and Sergio Revah
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DOI: 10.1016/S0958-6946(98)00010-7
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Glucose stimulates production of the alkaline-thermostable lipase of the edible Basidiomycete Antrodia cinnamomea
En-Shyh Lin and Hui-Ching Ko
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DOI: 10.1016/j.enzmictec.2005.03.012
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Yeasts and their possible beneficial and negative effects on the quality of dairy products
Mogens Jakobsen and Judy Narvhus
International Dairy Journal 6 (8-9) 755 (1996)
DOI: 10.1016/0958-6946(95)00071-2
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Biotechnology Annual Review
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Biotechnology Annual Review 8 183 (2002)
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Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference
M. El Soda
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DOI: 10.1016/S0167-4501(06)80192-5
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A mathematical model for solid state fermentation of mycelial fungi on inert support
Gutiérrez-Rojas Mariano, Auria Richard, Benet Jean Claude and Revah Sergio
The Chemical Engineering Journal and the Biochemical Engineering Journal 60 (1-3) 189 (1995)
DOI: 10.1016/0923-0467(95)03013-1
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Cheese: Chemistry, Physics and Microbiology
J. C. Gripon
Cheese: Chemistry, Physics and Microbiology 111 (1993)
DOI: 10.1007/978-1-4615-2648-3_4
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Cheese: Chemistry, Physics and Microbiology
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Cheese: Chemistry, Physics and Microbiology 111 (1999)
DOI: 10.1007/978-1-4615-2800-5_4
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Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics
Sapna Rani and Sharmili Jagtap
Journal of Food Science and Technology 56 (1) 497 (2019)
DOI: 10.1007/s13197-018-3482-6
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Growth and aroma production byCeratocystis fimbriata in various fermentation media
Pierre Christen, Elba Villegas and Sergio Revah
Biotechnology Letters 16 (11) 1183 (1994)
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Optimization of culture medium for aroma production byCeratocystis fimbriata
Pierre Christen and Maurice Raimbault
Biotechnology Letters 13 (7) 521 (1991)
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Recent Developments in Accelerated Cheese Ripening
Morsi El Soda and Sithian Pandian
Journal of Dairy Science 74 (7) 2317 (1991)
DOI: 10.3168/jds.S0022-0302(91)78405-1
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Microbiology and Biochemistry of Cheese and Fermented Milk
M. El Soda
Microbiology and Biochemistry of Cheese and Fermented Milk 219 (1997)
DOI: 10.1007/978-1-4613-1121-8_7
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Cheese: Chemistry, Physics and Microbiology
Martin G. Wilkinson
Cheese: Chemistry, Physics and Microbiology 523 (1993)
DOI: 10.1007/978-1-4615-2650-6_14
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