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La ricerca find articoli where soggetti phrase all words 'CAMEMBERT CHEESE' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 70 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. Viljoen, BC
      The interaction between yeasts and bacteria in dairy environments

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    3. Messens, W; Foubert, I; Dewettinck, K; Huyghebaert, A
      Proteolysis of a high-pressure-treated mould-ripened cheese

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    4. Denis, C; Gueguen, M; Henry, E; Levert, D
      New media for the numeration of cheese surface bacteria

      LAIT
    5. Engel, E; Nicklaus, S; Septier, C; Salles, C; Le Quere, JL
      Evolution of the taste of a bitter Camembert cheese during ripening: Characterization of a matrix effect

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    6. Engel, E; Tournier, C; Salles, C; Le Quere, JL
      Evolution of the composition of a selected bitter Camembert cheese during ripening: Release and migration of taste-active compounds

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    7. Suriyaphan, O; Drake, M; Chen, XQ; Cadwallader, KR
      Characteristic aroma components of British farmhouse cheddar cheese

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    8. Larrayoz, P; Ibanez, FC; Ordonez, AI; Torre, P; Barcina, Y
      Evaluation of supercritical fluid extraction as sample preparation method for the study of Roncal cheese aroma

      INTERNATIONAL DAIRY JOURNAL
    9. Carnio, MC; Holtzel, A; Rudolf, M; Henle, T; Jung, G; Scherer, S
      The macrocyclic peptide antibiotic micrococcin P-1 is secreted by the food-borne bacterium Staphylococcus equorum WS 2733 and inhibits Listeria monocytogenes on soft cheese

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    10. Stewart, EM; Moore, S; Graham, WD; McRoberts, WC; Hamilton, JTG
      2-Alkylcyclobutanones as markers for the detection of irradiated mango, papaya, Camembert cheese and salmon meat

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    11. 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
    12. 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
    13. 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
    14. Moio, L; Piombino, P; Addeo, F
      Odour-impact compounds of Gorgonzola cheese

      JOURNAL OF DAIRY RESEARCH
    15. McAuliffe, O; Hill, C; Ross, RP
      Inhibition of Listeria monocytogenes in cottage cheese manufactured with alacticin 3147-producing starter culture

      JOURNAL OF APPLIED MICROBIOLOGY
    16. Carminati, D; Neviani, E; Ottogalli, G; Giraffa, G
      Use of surface-smear bacteria for inhibition of Listeria monocytogenes on the rind of smear cheese

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

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    18. Meyrand, A; Vernozy-Rozand, C; Gonthier, A; Mazuy, C; Ray-Gueniot, S; Jaubert, G; Perrin, G; Lapeyre, C; Richard, Y
      Main differences in behavior and enterotoxin production of Staphylococcus aureus in two different raw milk cheeses

      REVUE DE MEDECINE VETERINAIRE
    19. Gaucheron, F; Le Graet, Y; Michel, F; Briard, V; Piot, M
      Evolution of various salt concentrations in the moisture and in the outer layer and centre of a model cheese during its brining and storage in an ammoniacal atmosphere

      LAIT
    20. 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
    21. 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
    22. Sable, S; Cottenceau, G
      Current knowledge of soft cheeses flavor and related compounds

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    23. Prillinger, H; Molnar, O; Eliskases-Lechner, F; Lopandic, K
      Phenotypic and genotypic identification of yeasts from cheese

      ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY
    24. JELEN H; WASOWICZ E
      VOLATILE FUNGAL METABOLITES AND THEIR RELATION TO THE SPOILAGE OF AGRICULTURAL COMMODITIES

      Food reviews international
    25. KUBICKOVA J; GROSCH W
      EVALUATION OF FLAVOR COMPOUNDS OF CAMEMBERT CHEESE

      International dairy journal
    26. KUBICKOVA J; GROSCH W
      QUANTIFICATION OF POTENT ODORANTS IN CAMEMBERT CHEESE AND CALCULATIONOF THEIR ODOR ACTIVITY VALUES

      International dairy journal
    27. Larsen, TO
      Volatile flavour production by Penicillium caseifulvum

      INTERNATIONAL DAIRY JOURNAL
    28. ENNAHAR S; ASSOBHEI O; HASSELMANN C
      INHIBITION OF LISTERIA-MONOCYTOGENES IN A SMEAR-SURFACE SOFT CHEESE BY LACTOBACILLUS-PLANTARUM WHE-92, A PEDIOCIN ACH PRODUCER

      Journal of food protection
    29. WELTHAGEN JJ; VILJOEN BC
      YEAST PROFILE IN GOUDA CHEESE DURING PROCESSING AND RIPENING

      International journal of food microbiology
    30. RODRIGUEZ E; GAYA P; NUNEZ M; MEDINA M
      INHIBITORY ACTIVITY OF A NISIN-PRODUCING STARTER CULTURE ON LISTERIA-INNOCUA IN RAW EWES MILK MANCHEGO CHEESE

      International journal of food microbiology
    31. Buyong, N; Kok, J; Luchansky, JB
      Use of a genetically enhanced, pediocin-producing starter culture, Lactococcus lactis subsp. lactis MM217, to control Listeria monocytogenes in cheddar cheese

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    32. Tornadijo, ME; Fresno, JM; Sarmiento, RM; Carballo, J
      Study of the yeasts during the ripening process of Armada cheeses from rawgoat's milk

      LAIT
    33. RAMSARAN H; CHEN J; BRUNKE B; HILL A; GRIFFITHS MW
      SURVIVAL OF BIOLUMINESCENT LISTERIA-MONOCYTOGENES AND ESCHERICHIA-COLI O157-H7 IN SOFT CHEESES

      Journal of dairy science
    34. NUNEZ M; RODRIGUEZ JL; GARCIA E; GAYA P; MEDINA M
      INHIBITION OF LISTERIA-MONOCYTOGENES BY ENTEROCIN-4 DURING THE MANUFACTURE AND RIPENING OF MANCHEGO CHEESE

      Journal of applied microbiology
    35. RODRIGUEZ E; TOMILLO J; NUNEZ M; MEDINA M
      COMBINED EFFECT OF BACTERIOCIN-PRODUCING LACTIC-ACID BACTERIA AND LACTOPEROXIDASE SYSTEM ACTIVATION ON LISTERIA-MONOCYTOGENES IN REFRIGERATED RAW-MILK

      Journal of applied microbiology
    36. MOLIMARD P; LEQUERE JL; SPINNLER HE
      LIPIDS AND FLAVOR OF DAIRY-PRODUCTS

      OCL. Oleagineux corps gras lipides
    37. KUBICKOVA J; GROSCH W
      EVALUATION OF POTENT ODORANTS OF CAMEMBERT CHEESE BY DILUTION AND CONCENTRATION TECHNIQUES

      International dairy journal
    38. MARGOLLES A; RODRIGUEZ A; DELOSREYESGAVILAN CG
      BEHAVIOR OF LISTERIA-MONOCYTOGENES DURING THE MANUFACTURE, RIPENING, AND COLD-STORAGE OF AFUEGAL-PITU CHEESE

      Journal of food protection
    39. BRISABOIS A; LAFARGE V; BROUILLAUD A; DEBUYSER ML; COLLETTE C; GARINBASTUJI B; THOREL MF
      PATHOGENIC MICROORGANISMS IN MILK AND DAI RY-PRODUCTS - THE SITUATIONIN FRANCE AND IN EUROPE

      Revue scientifique et technique - Office international des epizooties
    40. GIRAFFA G; CARMINATI D
      CONTROL OF LISTERIA-MONOCYTOGENES IN THE RIND OF TALEGGIO, A SURFACE-SMEAR CHEESE, BY A BACTERIOCIN FROM ENTEROCOCCOS-FAECIUM-7C5

      Sciences des aliments
    41. SABLE S; PORTRAIT V; GAUTIER V; LETELLIER F; COTTENCEAU G
      MICROBIOLOGICAL CHANGES IN A SOFT RAW GOATS MILK CHEESE DURING RIPENING

      Enzyme and microbial technology
    42. EPPERT I; VALDESSTAUBER N; GOTZ H; BUSSE M; SCHERER S
      GROWTH REDUCTION OF LISTERIA SPP. CAUSED BY UNDEFINED INDUSTRIAL RED SMEAR CHEESE CULTURES AND BACTERIOCIN-PRODUCING BREVIBACTERIUM LINENS AS EVALUATED IN-SITU ON SOFT CHEESE

      Applied and environmental microbiology
    43. GARCIA E; DEPAZ M; GAYA P; MEDINA M; NUNEZ M
      INHIBITION OF LISTERIA-INNOCUA IN MANCHEGO CHEESE BY BACTERIOCIN-PRODUCING ENTEROCOCCUS-FAECALIS INIA-4

      Milchwissenschaft
    44. BLOESBRETON S; BERGERE JL
      VOLATILE SULFUR-COMPOUNDS PRODUCED BY MIC ROCOCCACEAE AND CORYNEFORM BACTERIA ISOLATED FROM CHEESES

      Le Lait
    45. 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
    46. SUNESSON AL; NILSSON CA; CARLSON R; BLOMQUIST G; ANDERSSON B
      PRODUCTION OF VOLATILE METABOLITES FROM STREPTOMYCES-ALBIDOFLAVUS CULTIVATED ON GYPSUM BOARD AND TRYPTONE GLUCOSE EXTRACT AGAR - INFLUENCE OF TEMPERATURE, OXYGEN AND CARBON-DIOXIDE LEVELS

      The Annals of occupational hygiene
    47. JAKOBSEN M; NARVHUS J
      YEASTS AND THEIR POSSIBLE BENEFICIAL AND NEGATIVE EFFECTS ON THE QUALITY OF DAIRY-PRODUCTS

      International dairy journal
    48. VILLANI F; PEPE O; MAURIELLO G; MOSCHETTI G; SANNINO L; COPPOLA S
      BEHAVIOR OF LISTERIA-MONOCYTOGENES DURING THE TRADITIONAL MANUFACTUREOF WATER-BUFFALO MOZZARELLA CHEESE

      Letters in applied microbiology
    49. HASSOUNA M; NAFTI A; GHRIR R
      RIPENING OF CAMEMBERT-TYPE CHEESE MADE WI TH RAW EWES MILK - MICROBIOLOGICAL AND PHYSICOCHEMICAL ASPECTS

      Sciences des aliments
    50. SISWANTO HP; GRATADOUX JJ; RICHARD J
      INHIBITORY POTENTIAL AGAINST LISTERIA SPP AND STAPHYLOCOCCUS-AUREUS OF THE STRAIN OF BREVIBACTERIUM LINENS PRODUCING LINENSCIN OC2

      Le Lait
    51. RICHARD J
      USE OF BACTERIOCINS FOR A SURER PRODUCTIO N OF FOOD-PRODUCTS - MYTH OR REALITY

      Le Lait
    52. MOLIMARD P; SPINNLER HE
      REVIEW - COMPOUNDS INVOLVED IN THE FLAVOR OF SURFACE MOLD-RIPENED CHEESES - ORIGINS AND PROPERTIES

      Journal of dairy science
    53. ATTAIE R; RICHTER RL; RISCH E
      MANUFACTURING PARAMETERS AND RHEOLOGICAL CHARACTERISTICS OF CHEDDAR-LIKE HARD GOAT CHEESE

      Journal of dairy science
    54. SUNESSON AL; NILSSON CA; ANDERSSON B; BLOMQUIST G
      VOLATILE METABOLITES PRODUCED BY 2 FUNGAL SPECIES CULTIVATED ON BUILDING-MATERIALS

      The Annals of occupational hygiene
    55. LARSEN TO; FRISVAD JC
      CHARACTERIZATION OF VOLATILE METABOLITES FROM 47 PENICILLIUM-TAXA

      Mycological research
    56. SUTHERLAND JP; BAYLISS AJ; BRAXTON DS
      PREDICTIVE MODELING OF GROWTH OF ESCHERICHIA-COLI O157-H7 - THE EFFECTS OF TEMPERATURE, PH AND SODIUM-CHLORIDE

      International journal of food microbiology
    57. SUNESSON AL; VAES WHJ; NILSSON CA; BLOMQUIST G; ANDERSSON B; CARLSON R
      IDENTIFICATION OF VOLATILE METABOLITES FROM 5 FUNGAL SPECIES CULTIVATED ON 2 MEDIA

      Applied and environmental microbiology
    58. MAISNIERPATIN S; RICHARD J
      ACTIVITY AND PURIFICATION OF LINENSCIN OC2, AN ANTIBACTERIAL SUBSTANCE PRODUCED BY BREVIBACTERIUM LINENS OC2, AN ORANGE CHEESE CORYNEFORM BACTERIUM

      Applied and environmental microbiology
    59. BESANCON X; RATOMAHENINA R; GALZY P
      ISOLATION AND PARTIAL CHARACTERIZATION OF AN ESTERASE (EC-3.1.1.1) FROM A DEBARYOMYCES-HANSENII STRAIN

      Netherlands milk and dairy journal
    60. 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
    61. MAISNIERPATIN S; TATINI SR; RICHARD J
      COMBINED EFFECT OF NISIN AND MODERATE HEAT ON DESTRUCTION OF LISTERIA-MONOCYTOGENES IN MILK

      Le Lait
    62. LITTLE CL; KNOCHEL S
      GROWTH AND SURVIVAL OF YERSINIA-ENTEROCOLITICA, SALMONELLA AND BACILLUS-CEREUS IN BRIE STORED AT 4-DEGREES-C, 8-DEGREES-C AND 20-DEGREES-C

      International journal of food microbiology
    63. RYSER ET; MAISNIERPATIN S; GRATADOUX JJ; RICHARD J
      ISOLATION AND IDENTIFICATION OF CHEESE-SMEAR BACTERIA INHIBITORY TO LISTERIA SPP

      International journal of food microbiology
    64. DESMAZEAUD M
      BACTERIOCINS OF LACTIC-ACID BACTERIA AND USE IN DAIRY-INDUSTRY

      Revue de Medecine Veterinaire
    65. 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
    66. BARTSCHI C; BERTHIER J; VALLA G
      EVOLUTION OF THE SURFACE FUNGAL FLORA OF REBLOCHON CHEESE

      Le Lait
    67. GIRAFFA G; NEVIANI E; TARELLI GT
      ANTILISTERIAL ACTIVITY BY ENTEROCOCCI IN A MODEL PREDICTING THE TEMPERATURE EVOLUTION OF TALEGGIO, AN ITALIAN SOFT CHEESE

      Journal of dairy science
    68. DESOBRY S; HARDY J
      MODELING OF THE TOTAL WATER DESORPTION RATE FROM PACKAGED MOIST FOOD

      International journal of food science & technology
    69. LESAGE L; VOILLEY A; LORIENT D; BEZARD J
      SODIUM-CHLORIDE AND MAGNESIUM-CHLORIDE AFFECTED BY RIPENING OF CAMEMBERT CHEESE

      Journal of food science
    70. TORNADIJO E; FRESNO JM; CARBALLO J; MARTINSARMIENTO R
      STUDY OF ENTEROBACTERIACEAE THROUGHOUT THE MANUFACTURING AND RIPENINGOF HARD GOATS CHEESE

      Journal of Applied Bacteriology


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Documento generato il 25/05/20 alle ore 01:26:15