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La ricerca find articoli where authors phrase all words ' SPINNLER HE' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 33 riferimenti
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    1. Spinnler, HE; Berger, C; Lapadatescu, C; Bonnarme, P
      Production of sulfur compounds by several yeasts of technological interestfor cheese ripening

      INTERNATIONAL DAIRY JOURNAL
    2. Martin, N; Molimard, P; Spinnler, HE; Schlich, P
      Comparison of odour sensory profiles performed by two independent trained panels following the same descriptive analysis procedures

      FOOD QUALITY AND PREFERENCE
    3. Helinck, S; Spinnler, HE; Parayre, S; Dame-Cahagne, M; Bonnarme, P
      Enzymatic versus spontaneous S-methyl thioester synthesis in Geotrichum candidum

      FEMS MICROBIOLOGY LETTERS
    4. Bonnarme, P; Psoni, L; Spinnler, HE
      Diversity of L-methionine catabolism pathways in cheese-ripening bacteria

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    5. Leclercq-Perlat, MN; Oumer, A; Bergere, JL; Spinnler, HE; Corrieu, G
      Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of smear soft cheese from reconstituted milk: Growth and substrate consumption

      JOURNAL OF DAIRY SCIENCE
    6. Leclercq-Perlat, MN; Oumer, A; Bueno, F; Bergere, JL; Spinnler, HE; Corrieu, G
      Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft smear cheese from reconstituted milk: Protein degradation

      JOURNAL OF DAIRY SCIENCE
    7. Demarigny, Y; Berger, C; Desmasures, N; Gueguen, M; Spinnler, HE
      Flavour sulphides are produced from methionine by two different pathways by Geotrichum candidum

      JOURNAL OF DAIRY RESEARCH
    8. Dufosse, L; Souchon, I; Feron, G; Latrasse, A; Spinnler, HE
      In situ detoxification of the fermentation medium during gamma-decalactoneproduction with the yeast Sporidiobolus salmonicolor

      BIOTECHNOLOGY PROGRESS
    9. Lapadatescu, C; Ginies, C; Djian, A; Spinnler, HE; Le Quere, JL; Bonnarme, P
      Regulation of the synthesis of aryl metabolites by phospholipid sources inthe white-rot fungus Bjerkandera adusta

      ARCHIVES OF MICROBIOLOGY
    10. Berger, C; Khan, JA; Molimard, P; Martin, N; Spinnler, HE
      Production of sulfur flavors by ten strains of Geotrichum candidum

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    11. Martin, N; Savonitto, S; Molimard, P; Berger, C; Brousse, M; Spinnler, HE
      Flavor generation in cheese curd by coculturing with selected yeast, mold,and bacteria

      JOURNAL OF DAIRY SCIENCE
    12. Leclercq-Perlat, MN; Oumer, A; Bergere, JL; Spinnler, HE; Corrieu, G
      Growth of Debaryomyces hansenii on a bacterial surface-ripened soft cheese

      JOURNAL OF DAIRY RESEARCH
    13. Khan, JA; Gijs, L; Berger, C; Martin, N; Piraprez, G; Spinnler, HE; Vulfson, EN; Collin, S
      Combinatorial approach to flavor analysis. 1. Preparation and characterization of a S-methyl thioester library

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    14. Berger, C; Martin, N; Collin, S; Gijs, L; Khan, JA; Piraprez, G; Spinnler, HE; Vulfson, EN
      Combinatorial approach to flavor analysis. 2. Olfactory investigation of alibrary of S-methyl thioesters and sensory evaluation of selected components

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    15. SOUCHON I; SPINNLER HE; DUFOSSE L; VOILLEY A
      TRAPPING OF GAMMA-DECALACTONE BY ADSORPTION ON HYDROPHOBIC SORBENTS -APPLICATION TO THE BIOCONVERSION OF METHYL RICINOLEATE BY THE YEAST SPORIDIOBOLUS SALMONICOLOR

      Biotechnology techniques
    16. DUFOSSE L; FERON G; MAUVAIS G; BONNAIRME P; DURAND A; SPINNLER HE
      PRODUCTION OF GAMMA-DECALACTONE AND 4-HYDROXY-DECANOIC ACID IN THE GENUS SPORIDIOBOLUS

      Journal of fermentation and bioengineering
    17. GUYOT C; BONNAFONT C; LESSCHAEVE I; ISSANCHOU S; SPINNLER HE
      OPTIMIZATION AND VALIDATION OF AN EXTRACT ION PROCEDURE PRESERVING ODOR CHARACTERISTICS OF BUTTERS

      Le Lait
    18. MOLIMARD P; LEQUERE JL; SPINNLER HE
      LIPIDS AND FLAVOR OF DAIRY-PRODUCTS

      OCL. Oleagineux corps gras lipides
    19. DUFOSSE L; FERON G; LATRASSE A; GUICHARD E; SPINNLER HE
      CHIRALITY OF THE GAMMA-LACTONES PRODUCED BY SPORIDIOBOLUS SALMONICOLOR GROWN IN 2 DIFFERENT MEDIA

      Chirality
    20. FERON G; DUFOSSE L; MAUVAIS G; BONNARME P; SPINNLER HE
      FATTY-ACID ACCUMULATION IN THE YEAST SPORIDIOBOLUS SALMONICOLOR DURING BATCH-PRODUCTION OF GAMMA-DECALACTONE

      FEMS microbiology letters
    21. MOLIMARD P; LESSCHAEVE I; ISSANCHOU S; BROUSSE M; SPINNLER HE
      EFFECT OF THE ASSOCIATION OF SURFACE FLORA ON THE SENSORY PROPERTIES OF MOLD-RIPENED CHEESE

      Le Lait
    22. LAMER T; SPINNLER HE; SOUCHON I; VOILLEY A
      EXTRACTION OF BENZALDEHYDE FROM FERMENTATION BROTH BY PERVAPORATION

      Process biochemistry
    23. FERON G; DUFOSSE L; PIERARD E; BONNARME P; LEQUERE JL; SPINNLER HE
      PRODUCTION, IDENTIFICATION, AND TOXICITY OF GAMMA-DECALACTONE AND 4-HYDROXYDECANOIC ACID FROM SPORIDIOBOLUS SPP

      Applied and environmental microbiology
    24. SPINNLER HE; GINIES C; KHAN JA; VULFSON EN
      ANALYSIS OF METABOLIC PATHWAYS BY THE GROWTH OF CELLS IN THE PRESENCEOF ORGANIC-SOLVENTS

      Proceedings of the National Academy of Sciences of the United Statesof America
    25. MOLIMARD P; SPINNLER HE
      REVIEW - COMPOUNDS INVOLVED IN THE FLAVOR OF SURFACE MOLD-RIPENED CHEESES - ORIGINS AND PROPERTIES

      Journal of dairy science
    26. GUYOT C; BONNAFONT C; LESSCHAEVE I; ISSANCHOU S; VOILLEY A; SPINNLER HE
      EFFECT OF FAT-CONTENT OIL ODOR INTENSITY OF 3 AROMA COMPOUNDS IN MODEL EMULSIONS - DELTA-DECALACTONE, DIACETYL, AND BUTYRIC-ACID

      Journal of agricultural and food chemistry
    27. MOLIMARD P; VASSAL L; BOUVIER I; SPINNLER HE
      GROWTH OF PENICILLIUM-CAMEMBERTI AND GEOT RICHIUM-CANDIDUM IN PURE AND MIXED CULTURES ON EXPERIMENTAL MOLD RIPENED CHEESE OF CAMEMBERT-TYPE

      Le Lait
    28. DUFOSSE L; LATRASSE A; SPINNLER HE
      IMPORTANCE OF LACTONES IN FOOD FLAVORS - STRUCTURE, DISTRIBUTION, SENSORY PROPERTIES AND BIOSYNTHESIS

      Sciences des aliments
    29. SPINNLER HE; DEJONG E; MAUVAIS G; SEMON E; LEQUERE JL
      PRODUCTION OF HALOGENATED COMPOUNDS BY BJERKANDERA-ADUSTA

      Applied microbiology and biotechnology
    30. BEAL C; SPINNLER HE; CORRIEU G
      COMPARISON OF GROWTH, ACIDIFICATION AND PRODUCTIVITY OF PURE AND MIXED CULTURES OF STREPTOCOCCUS-SALIVARIUS SUBSP THERMOPHILUS-404 AND LACTOBACILLUS-DELBRUECKII SUBSP BULGARICUS-398

      Applied microbiology and biotechnology
    31. DEJONG E; FIELD JA; SPINNLER HE; WIJNBERG JBPA; DEBONT JAM
      SIGNIFICANT BIOGENESIS OF CHLORINATED AROMATICS BY FUNGI IN NATURAL ENVIRONMENTS

      Applied and environmental microbiology
    32. MOLIMARD P; LESSCHAEVE I; BOUVIER I; VASSAL L; SCHLICH P; ISSANCHOU S; SPINNLER HE
      BITTERNESS AND NITROGEN FRACTIONS OF MOLD RIPENED CHEESE OF CAMEMBERTTYPE - IMPACT OF THE ASSOCIATION OF PENICILLIUM-CAMEMBERTI WITH GEOTRICHUM-CANDIDUM

      Le Lait
    33. MOLIMARD P; SPINNLER HE
      DIALYSIS OF FLAVOR COMPOUNDS - YIELDS OF EXTRACTION ON MODEL SOLUTION

      Zeitschrift fur Lebensmittel-Untersuchung und -Forschung


ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 23/10/20 alle ore 14:27:24