EDP Sciences logo
Search
Menu
All issues Lait, 77 5 (1997) 543-559 Article references

Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

This article has been cited by the following article(s):

Cheese flavour formation by amino acid catabolism

Mireille Yvon and Liesbeth Rijnen
International Dairy Journal 11 (4-7) 185 (2001)
DOI: 10.1016/S0958-6946(01)00049-8
See this article

Improving the Flavour of Cheese

M. Gobbetti, M. De Angelis, R. Di Cagno and C.G. Rizzello
Improving the Flavour of Cheese 121 (2007)
DOI: 10.1533/9781845693053.1.121
See this article

Evaluation of a quantitative screening method for hydrogen sulfide production by cheese-ripening microorganisms: The first step towards l-cysteine catabolism

M. Lopez del Castillo Lozano, R. Tâche, P. Bonnarme and S. Landaud
Journal of Microbiological Methods 69 (1) 70 (2007)
DOI: 10.1016/j.mimet.2006.12.001
See this article

Suprathreshold intensity and odour quality of sulphides and thioesters

Nathalie Martin, Virginie Neelz and Henry-Eric Spinnler
Food Quality and Preference 15 (3) 247 (2004)
DOI: 10.1016/S0950-3293(03)00065-X
See this article

Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses

Pascal Fuchsmann, Mireille Tena Stern, Yves-Alain Brügger and Katharina Breme
Journal of Agricultural and Food Chemistry 63 (34) 7511 (2015)
DOI: 10.1021/acs.jafc.5b02536
See this article

Sulfur-containing amino acid methionine as the precursor of volatile organic sulfur compounds in algea-induced black bloom

Xin Lu, Chengxin Fan, Wei He, Jiancai Deng and Hongbin Yin
Journal of Environmental Sciences 25 (1) 33 (2013)
DOI: 10.1016/S1001-0742(12)60019-9
See this article

The complex microbiota of raw milk

Lisa Quigley, Orla O'Sullivan, Catherine Stanton, et al.
FEMS Microbiology Reviews 37 (5) 664 (2013)
DOI: 10.1111/1574-6976.12030
See this article

Development and validation of a plate technique for screening of microorganisms that produce volatile sulfur compounds

Hugues Guichard and Pascal Bonnarme
Analytical Biochemistry 338 (2) 299 (2005)
DOI: 10.1016/j.ab.2004.12.027
See this article

Interests in Geotrichum candidum for cheese technology

R. Boutrou and M. Guéguen
International Journal of Food Microbiology 102 (1) 1 (2005)
DOI: 10.1016/j.ijfoodmicro.2004.12.028
See this article

Technology of Cheesemaking

W. Bockelmann
Technology of Cheesemaking 193 (2010)
DOI: 10.1002/9781444323740.ch6
See this article

Microbial spoilage of traditional dry sausages produced in small-scale facilities in Friuli, a north-eastern region of Italy

L. Iacumin, M. Vendrame and G. Comi
Acta Alimentaria 42 (3) 390 (2013)
DOI: 10.1556/AAlim.42.2013.3.12
See this article

Major Cheese Groups

N.M. Brennan, T.M. Cogan, M. Loessner and S. Scherer
Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 199 (2004)
DOI: 10.1016/S1874-558X(04)80045-9
See this article

Molecular detection and isolation of facultatively methylotrophic bacteria, including Methylobacterium podarium sp. nov., from the human foot microflora

Vasiliki Anesti, Jyotsna Vohra, Shalini Goonetilleka, et al.
Environmental Microbiology 6 (8) 820 (2004)
DOI: 10.1111/j.1462-2920.2004.00623.x
See this article

Flavor Generation in Cheese Curd by Coculturing with Selected Yeast, Mold, and Bacteria

N. Martin, S. Savonitto, P. Molimard, et al.
Journal of Dairy Science 82 (6) 1072 (1999)
DOI: 10.3168/jds.S0022-0302(99)75329-4
See this article

Aroma Compound Production in Cheese Curd by Coculturing with Selected Yeast and Bacteria

N. Martin, C. Berger, C. Le Du and H.E. Spinnler
Journal of Dairy Science 84 (10) 2125 (2001)
DOI: 10.3168/jds.S0022-0302(01)74657-7
See this article

Sulfur compound production by Geotrichum candidum from l-methionine: importance of the transamination step

Pascal Bonnarme, Kenza Arfi, Cécile Dury, et al.
FEMS Microbiology Letters 205 (2) 247 (2001)
DOI: 10.1111/j.1574-6968.2001.tb10956.x
See this article

Enzymatic versus spontaneousS-methyl thioester synthesis inGeotrichum candidum

Sandra Helinck, Henry E Spinnler, Sandrine Parayre, Michèle Dame-Cahagne and Pascal Bonnarme
FEMS Microbiology Letters 193 (2) 237 (2000)
DOI: 10.1111/j.1574-6968.2000.tb09430.x
See this article

W. James Harper, Nurdan A. Kocaoglu-Vurma, Cheryl Wick, Karen Elekes and Vaughan Langford
1068 153 (2011)
DOI: 10.1021/bk-2011-1068.ch008
See this article

Production of Sulfur Flavors by Ten Strains of Geotrichum candidum

Celine Berger, Jeffrey A. Khan, Pascal Molimard, Nathalie Martin and Henry E. Spinnler
Applied and Environmental Microbiology 65 (12) 5510 (1999)
DOI: 10.1128/AEM.65.12.5510-5514.1999
See this article

Diversity of l -Methionine Catabolism Pathways in Cheese-Ripening Bacteria

Pascal Bonnarme, Lefki Psoni and Henry E. Spinnler
Applied and Environmental Microbiology 66 (12) 5514 (2000)
DOI: 10.1128/AEM.66.12.5514-5517.2000
See this article

Identification and Functional Analysis of the Gene Encoding Methionine-γ-Lyase in Brevibacterium linens

Felix Amarita, Mireille Yvon, Michele Nardi, Emilie Chambellon, Jerôme Delettre and Pascal Bonnarme
Applied and Environmental Microbiology 70 (12) 7348 (2004)
DOI: 10.1128/AEM.70.12.7348-7354.2004
See this article