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Items: 18

1.

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts.

El Youssef C, Bonnarme P, Fraud S, Péron AC, Helinck S, Landaud S.

Foods. 2020 Mar 17;9(3). pii: E349. doi: 10.3390/foods9030349.

2.

Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses.

Dugat-Bony E, Bonnarme P, Fraud S, Catellote J, Sarthou AS, Loux V, Rué O, Bel N, Chuzeville S, Helinck S.

Food Res Int. 2019 Nov;125:108643. doi: 10.1016/j.foodres.2019.108643. Epub 2019 Aug 23.

PMID:
31554056
3.

The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese.

Dugat-Bony E, Sarthou AS, Perello MC, de Revel G, Bonnarme P, Helinck S.

J Dairy Sci. 2016 Apr;99(4):2502-2511. doi: 10.3168/jds.2015-10502. Epub 2016 Feb 4.

4.

Cheese rind microbial communities: diversity, composition and origin.

Irlinger F, Layec S, Hélinck S, Dugat-Bony E.

FEMS Microbiol Lett. 2015 Jan;362(2):1-11. doi: 10.1093/femsle/fnu015. Epub 2014 Dec 4. Review.

5.

Behavior of Escherichia coli O26:H11 in the presence of Hafnia alvei in a model cheese ecosystem.

Delbès-Paus C, Miszczycha S, Ganet S, Helinck S, Veisseire P, Pochet S, Thévenot D, Montel MC.

Int J Food Microbiol. 2013 Jan 1;160(3):212-8. doi: 10.1016/j.ijfoodmicro.2012.10.019. Epub 2012 Nov 7.

PMID:
23290227
6.

Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese.

Delbès-Paus C, Pochet S, Helinck S, Veisseire P, Bord C, Lebecque A, Coton M, Desmasures N, Coton E, Irlinger F, Montel MC.

Food Microbiol. 2012 May;30(1):74-82. doi: 10.1016/j.fm.2011.12.008. Epub 2011 Dec 14.

PMID:
22265286
7.

Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese.

Irlinger F, Yung SA, Sarthou AS, Delbès-Paus C, Montel MC, Coton E, Coton M, Helinck S.

Int J Food Microbiol. 2012 Feb 15;153(3):332-8. doi: 10.1016/j.ijfoodmicro.2011.11.022. Epub 2011 Nov 29.

PMID:
22177851
8.

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.

J Appl Microbiol. 2009 Oct;107(4):1404-13. doi: 10.1111/j.1365-2672.2009.04315.x. Epub 2009 Apr 24.

9.

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.

Appl Microbiol Biotechnol. 2009 Feb;82(1):169-77. doi: 10.1007/s00253-008-1805-7. Epub 2008 Dec 16.

PMID:
19083231
10.

Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food.

Landaud S, Helinck S, Bonnarme P.

Appl Microbiol Biotechnol. 2008 Jan;77(6):1191-205. Epub 2007 Dec 7. Review.

PMID:
18064452
11.

Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses.

Deetae P, Bonnarme P, Spinnler HE, Helinck S.

Appl Microbiol Biotechnol. 2007 Oct;76(5):1161-71. Epub 2007 Aug 14.

PMID:
17701035
12.

Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids.

Helinck S, Le Bars D, Moreau D, Yvon M.

Appl Environ Microbiol. 2004 Jul;70(7):3855-61.

13.

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.

J Appl Microbiol. 2003;94(5):900-7.

14.

Glutamate dehydrogenase activity: a major criterion for the selection of flavour-producing lactic acid bacteria strains.

Tanous C, Kieronczyk A, Helinck S, Chambellon E, Yvon M.

Antonie Van Leeuwenhoek. 2002 Aug;82(1-4):271-8. Review.

PMID:
12369193
15.

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

Bonnarme P, Arfi K, Dury C, Helinck S, Yvon M, Spinnler HE.

FEMS Microbiol Lett. 2001 Dec 18;205(2):247-52.

16.

Enzymatic versus spontaneous S-methyl thioester synthesis in Geotrichum candidum.

Helinck S, Spinnler HE, Parayre S, Dame-Cahagne M, Bonnarme P.

FEMS Microbiol Lett. 2000 Dec 15;193(2):237-41.

17.

The contribution of caseins to the amino acid supply for Lactococcus lactis depends on the type of cell envelope proteinase.

Flambard B, Helinck S, Richard J, Juillard V.

Appl Environ Microbiol. 1998 Jun;64(6):1991-6.

18.

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