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, H.E, Irlinger, F, Helinck, S
Published in Journal of applied microbiology (01.10.2009)
Published in Journal of applied microbiology (01.10.2009)
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Journal Article
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, M.-C.
Published in International journal of food microbiology (01.01.2013)
Published in International journal of food microbiology (01.01.2013)
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Journal Article
The effects of adding lactococcal proteinase on the growth rate of Lactococcus lactis in milk depend on the type of enzyme
Helinck, S. (Institut National de la Recherche Agronomique, Jouy-en-Josas, France.), Richard, J, Juillard, V
Published in Applied and Environmental Microbiology (01.06.1997)
Published in Applied and Environmental Microbiology (01.06.1997)
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Journal Article
Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids
Helinck, S, Le Bars, D, Moreau, D, Yvon, M
Published in Applied and Environmental Microbiology (01.07.2004)
Published in Applied and Environmental Microbiology (01.07.2004)
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Journal Article
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: Effects of Proteus vulgaris in cheese
Deetae, P., Mounier, J., Bonnarme, P., Spinnler, H.E., Irlinger, F., Helinck, S.
Published in Journal of applied microbiology (01.10.2009)
Published in Journal of applied microbiology (01.10.2009)
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Journal Article
Enzymatic versus spontaneous S-methyl thioester synthesis in Geotrichum candidum
Helinck, Sandra, Spinnler, Henry E., Parayre, Sandrine, Dame-Cahagne, Michèle, Bonnarme, Pascal
Published in FEMS microbiology letters (15.12.2000)
Published in FEMS microbiology letters (15.12.2000)
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Journal Article
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, H.E
Published in FEMS microbiology letters (01.12.2001)
Published in FEMS microbiology letters (01.12.2001)
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Journal Article
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, Françoise, In Yung, Stéphane Ah Yuen, Sarthou, Anne-Sophie, Delbès-Paus, Céline, Montel, Marie-Christine, Coton, Emmanuel, Coton, Monika, Helinck, Sandra
Published in International journal of food microbiology (15.02.2012)
Published in International journal of food microbiology (15.02.2012)
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Journal Article
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, Céline, Pochet, Sylvie, Helinck, Sandra, Veisseire, Philippe, Bord, Cécile, Lebecque, Annick, Coton, Monika, Desmasures, Nathalie, Coton, Emmanuel, Irlinger, Françoise, Montel, Marie-Christine
Published in Food microbiology (01.05.2012)
Published in Food microbiology (01.05.2012)
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Journal Article
Critical effect of oxygen on aroma compound production by Proteus vulgaris
Deetae, Pawinee, Saint-Eve, Anne, Spinnler, Henry E., Helinck, Sandra
Published in Food chemistry (01.05.2011)
Published in Food chemistry (01.05.2011)
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Journal Article