Affinage et qualit! e du gruy" ere de Comt! e VI Caract! eristiques sensorielles des fromages, Le Lait, vol.68, pp.189-204, 1988. ,
Caract! eristique de l'emmental ''Grand-Cru'' fran@ais. I. Composition physico-chimique, Le Lait, vol.70, pp.1-14, 1990. ,
, Affinage et qualit! e du Gruy" ere de Comt! e III Fermentation lactique et teneur en acides gras volatils des fromages de Comt! e, vol.67, pp.249-263, 1987.
The flavor of Swiss Cheese, Developments in industrial microbiology, pp.203-210, 1979. ,
Application de m! ethodes d'analyse statistique univari! ee et multivari! ee " a l'! etude parall" ele de crit" eres chimiques, biochimiques, rh! eologiques, microbiologiques et sensoriels du fromage d'emmental au moment de sa taxation. Partie I: Analyse de quelques profils de distribution, Chimia, vol.46, pp.406-415, 1992. ,
Relationships between flavour and chemical composition of Abondance cheese derived from different types of pastures, Le Lait, vol.81, pp.757-773, 2001. ,
URL : https://hal.archives-ouvertes.fr/hal-02678728
Lysis of lysogenic strains of Lactobacillus helveticus in Swiss cheeses and first evidence of concomitant Streptococcus thermophilus lysis, International Dairy Journal, vol.12, pp.591-600, 2002. ,
URL : https://hal.archives-ouvertes.fr/hal-01454506
Thermophilic lactobacilli have high ability to produce aroma compounds from leucine, Poster abstract P37, NIZO Dairy Conference on Food Microbes, 2001. ,
, , 2000.
, Propionibacterium freudenreichii subsp. shermanii. Ph.D. of ENSAR Rennes, p.151
Selektivmedien zum Nachweis von obligat und fakultativ heterofermentativen Laktobazillen, Schweizerische Milchwirtschaftliche Forschung, vol.19, pp.57-59, 1990. ,
Quantitative analysis of the major free fatty acids in Swiss cheese, Journal of Dairy Science, vol.49, pp.91-93, 1966. ,
Identification and evaluation of selected compounds in Swiss cheese flavor, Journal of Agricultural and Food Chemistry, vol.14, pp.386-396, 1967. ,
An evaluation of the taxonomy of Propionibacterium, Canadian Journal of Microbiology, vol.14, pp.1185-1191, 1968. ,
Flavours and off-flavours in milk and dairy products, Advanced Dairy Chemistry, Lactose, Water, Salts and Vitamins, pp.403-468, 1997. ,
Production of volatile fatty acids by some lactic acid bacteria. II. Selective formation of volatile fatty acids by degradation of amino acids, Journal of Dairy Science, vol.48, pp.293-299, 1965. ,
Volatile acids of Swiss cheese, Journal of Dairy Science, vol.47, pp.817-818, 1964. ,
Role of microflora in production of free fatty acids and flavor in Swiss cheese, Journal of Dairy Science, vol.63, pp.912-918, 1980. ,
Identification of the character impact flavour compounds of Swiss cheese by sensory studies of models, Zeitschrift f . ur Lebensmittel-Untersuchung und-Forschung, vol.202, pp.30-34, 1996. ,
Effet de la teneur en NaCl sur la fermentation du lactate par Propionibacterium freudenreichii dans des minifromages " a p# ate cuite, Le Lait, vol.78, pp.319-331, 1998. ,
Caract! erisation technologique de souches pures de bact! eries propioniques: test en minifabrication de fromages " a p# ate cuite, Le Lait, vol.75, pp.45-59, 1995. ,
Amino acid fermentation in nonstarter Lactobacillus spp. isolated from Cheddar cheese, Letters in Applied Microbiology, vol.30, pp.370-374, 2000. ,
Amino acid catabolism and generation of volatiles by lactic acid bacteria, Journal of Dairy Science, vol.85, pp.2462-2470, 2002. ,
Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii, Le Lait, vol.82, pp.17-32, 2002. ,
URL : https://hal.archives-ouvertes.fr/hal-02678099
Conversion of L-leucine to isovaleric acid by Propionibacterium freudenreichii TL 34 and ITGP23, Applied and Environmental Microbiology, vol.68, pp.608-615, 2002. ,
URL : https://hal.archives-ouvertes.fr/hal-02681477
Influence of thermophilic lactic acid bacteria strains on propionibacteria growth and lactate consumption in an Emmental juice-like medium, Journal of Dairy Research, vol.66, pp.105-113, 1999. ,
URL : https://hal.archives-ouvertes.fr/hal-02694499
Autolysis and related proteolysis in Swiss cheese for two Lactobacillus helveticus strains, Journal of Dairy Research, vol.67, pp.261-271, 2000. ,
URL : https://hal.archives-ouvertes.fr/hal-02694674
Autolysis of Lactobacillus helveticus and Propionibacterium freudenreichii in Swiss cheeses: First evidence by using species-specific lysis markers, Journal of Dairy Research, vol.65, pp.609-620, 1998. ,
URL : https://hal.archives-ouvertes.fr/hal-02694510
Analysis of volatile components of Manchego cheese by dynamic headspace followed by automatic thermal desorption, 2000. ,
, Milchwissenschaft, vol.55, pp.378-382
Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese, International Dairy Journal, vol.11, pp.203-215, 2001. ,
Adding alphaketoglutarate to semi-hard cheese curd highly enhances the conversion of amino acids to aroma compounds, International Dairy Journal, vol.8, pp.889-898, 1998. ,
URL : https://hal.archives-ouvertes.fr/hal-02690580
Cheese flavour formation by amino acid catabolism, International Dairy Journal, vol.11, pp.185-201, 2001. ,