| 1 |
Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp during ripening in a cheese model medium
Deetae P, Spinnler HE, Bonnarme P, Helinck S
Applied Microbiology and Biotechnology, 82(1), 169, 2009 |
| 2 |
Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese
Deetae P, Mounier J, Bonnarme P, Spinnler HE, Irlinger F, Helinck S
Journal of Applied Microbiology, 107(4), 1404, 2009 |
| 3 |
Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food
Landaud S, Helinck S, Bonnarme P
Applied Microbiology and Biotechnology, 77(6), 1191, 2008 |
| 4 |
Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses
Deetae P, Bonnarme P, Spinnler HE, Helinck S
Applied Microbiology and Biotechnology, 76(5), 1161, 2007 |
| 5 |
Charged casein-derived oligopeptides competitively inhibit the transport of a reporter oligopeptide by Lactococcus lactis
Helinck S, Charbonnel P, Foucaud-Scheunemann C, Piard JC, Juillard V
Journal of Applied Microbiology, 94(5), 900, 2003 |
