H. Spinnler

发表

Diversity of Lactobacillus reuteri Strains in Converting Glycerol into 3-Hydroxypropionic Acid

B. Pollet, G. Burgé, F. Allais, 2015, Applied Biochemistry and Biotechnology.

Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine–cysteine mixtures

P. Bonnarme, S. Landaud, H. Spinnler, 2007, Applied Microbiology and Biotechnology.

Flavour sulphides are produced from methionine by two different pathways by Geotrichum candidum

N. Desmasures, M. Guéguen, H. Spinnler, 2000, Journal of Dairy Research.

SENSORY AND INSTRUMENTAL FLAVOR ANALYSES OF CHEESE CURD COCULTURED WITH SELECTED YEAST AND BACTERIA

N. Martin, H. Spinnler, C. Berger, 2002 .

Automatic method to quantify starter activity based on pH measurement

G. Corrieu, H. Spinnler, 1989, Journal of Dairy Research.

Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties

H. Spinnler, P. Molimard, 1996 .

Lipolysis and metabolism of fatty acids in cheese

A. Thierry, M. Wilkinson, P. McSweeney, 2017 .

Controlled production of camembert-type cheeses: Part III role of the ripening microflora on free fatty acid concentrations

G. Corrieu, H. Spinnler, M. Leclercq-Perlat, 2007, Journal of Dairy Research.

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

S. Parayre, P. Bonnarme, H. Spinnler, 2000, FEMS microbiology letters.

Diversity of l-Methionine Catabolism Pathways in Cheese-Ripening Bacteria

P. Bonnarme, H. Spinnler, L. Psoni, 2000, Applied and Environmental Microbiology.

Production of sulfur compounds by several yeasts of technological interest for cheese ripening

C. Lapadatescu, P. Bonnarme, H. Spinnler, 2001 .

The type of cheese curds determined the colouring capacity of Brevibacterium and Arthrobacter species

H. Spinnler, M. Leclercq-Perlat, 2010, Journal of Dairy Research.

In Situ Detoxification of the Fermentation Medium during γ‐Decalactone Production with the Yeast Sporidiobolus salmonicolor

I. Souchon, L. Dufossé, H. Spinnler, 1999, Biotechnology progress.

Regulation of the synthesis of aryl metabolites by phospholipid sources in the white-rot fungus Bjerkandera adusta

C. Lapadatescu, C. Ginies, J. Le Quéré, 1999, Archives of Microbiology.

Influence of culture conditions on production of flavour compounds by 29 ligninolytic Basidiomycetes

D. Langlois, A. Gallois, P. Brunerie, 1990 .

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

S. Parayre, P. Bonnarme, H. Spinnler, 2000, FEMS microbiology letters.

Relationships between the use of Embden Meyerhof pathway (EMP) or Phosphoketolase pathway (PKP) and lactate production capabilities of diverse Lactobacillus reuteri strains

G. Burgé, F. Allais, V. Athès, 2015, Journal of Microbiology.

Genetic transformation of Brevibacterium linens strains producing high amounts of diverse sulphur compounds.

F. Irlinger, P. Bonnarme, V. Monnet, 2005, The Journal of dairy research.

Surface mould-ripened cheeses

H. Spinnler, 2004 .

Debaryomyces hansenii, Proteus vulgaris, Psychrobacter sp. and Microbacterium foliorum are able to produce biogenic amines

G. Revel, P. Deetae, H. Spinnler, 2013 .

Combinatorial approach to flavor analysis. 2. Olfactory investigation of a library of S-methyl thioesters and sensory evaluation of selected components.

N. Martin, E. Vulfson, S. Collin, 1999, Journal of agricultural and food chemistry.

Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from L-methionine by Lactococcus lactis.

E. Sémon, P. Bonnarme, M. Yvon, 2004, FEMS microbiology letters.

Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary study

D. Picque, A. Cardador-Martínez, H. Spinnler, 2016 .

Angiotensin Converting Enzyme Inhibitors and Antioxidant Peptides Release During Ripening of Mexican Cotija Hard Cheese

D. Picque, A. Cardador-Martínez, H. Spinnler, 2016 .

Significant fungal biogenesis of physiologically important chlorinated aromatics in natural environments

J. Field, A. Cazemier, E. D. Jong, 1995 .

Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or Kluyveromyces marxianus.

G. Corrieu, H. Spinnler, M. Leclercq-Perlat, 2004, Journal of dairy science.

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

F. Irlinger, P. Bonnarme, J. Mounier, 2009, Journal of applied microbiology.

Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of smear soft cheese from reconstituted milk: growth and substrate consumption dairy foods.

G. Corrieu, A. Oumer, H. Spinnler, 2000, Journal of dairy science.

Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft smear cheese from reconstituted milk: protein degradation.

G Corrieu, G. Corrieu, A. Oumer, 2000, Journal of dairy science.

The color of Brevibacterium linens depends on the yeast used for cheese deacidification.

G. Corrieu, H. Spinnler, M. Leclercq-Perlat, 2004, Journal of dairy science.

S-methyl thioesters are produced from fatty acids and branched-chain amino acids by brevibacteria: focus on l-leucine catabolic pathway and identification of acyl–CoA intermediates

P. Bonnarme, S. Landaud, M. Bourdat-Deschamps, 2012, Applied Microbiology and Biotechnology.

L-methionine degradation potentialities of cheese-ripening microorganisms

C. Lapadatescu, P. Bonnarme, M. Yvon, 2001, Journal of Dairy Research.

Critical effect of oxygen on aroma compound production by Proteus vulgaris

A. Saint-Eve, P. Deetae, H. Spinnler, 2011 .

Towards an extractive bioconversion of 3‐hydroxypropionic acid: study of inhibition phenomena

G. Burgé, F. Allais, F. Chemarin, 2017 .

Reactive extraction of bio‐based 3‐hydroxypropionic acid assisted by hollow‐fiber membrane contactor using TOA and Aliquat 336 in n‐decanol

G. Burgé, F. Allais, F. Chemarin, 2016 .

Growth of Debaryomyces hansenii on a bacterial surface-ripened soft cheese

G. Corrieu, A. Oumer, H. Spinnler, 1999, Journal of Dairy Research.

Chapter 36 – Surface Mold–Ripened Cheeses

H. Spinnler, 2017 .

Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds

Eric Latrille, Georges Corrieu, É. Latrille, 2004, Journal of Dairy Research.

Aroma compound production in cheese curd by coculturing with selected yeast and bacteria.

N. Martin, H. Spinnler, C. Berger, 2001, Journal of dairy science.

Chirality of the gamma-lactones produced by Sporidiobolus salmonicolor grown in two different media.

E. Guichard, L. Dufossé, H. Spinnler, 1997, Chirality.

Production of γ-decalactone and 4-hydroxy-decanoic acid in the genus Sporidiobolus

L. Dufossé, P. Bonnarme, A. Durand, 1998 .

Fatty acid accumulation in the yeast Sporidiobolus salmonicolor during batch production of gamma-decalactone.

L. Dufossé, P. Bonnarme, H. Spinnler, 1997, FEMS microbiology letters.

Production, Identification, and Toxicity of (gamma)-Decalactone and 4-Hydroxydecanoic Acid from Sporidiobolus spp

L. Dufossé, P. Bonnarme, J. Quéré, 1996, Applied and environmental microbiology.

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

P. Bonnarme, P. Deetae, H. Spinnler, 2007, Applied Microbiology and Biotechnology.

Suprathreshold intensity and odour quality of sulphides and thioesters

N. Martin, H. Spinnler, V. Neelz, 2004 .

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

P. Bonnarme, M. Yvon, H. Spinnler, 2001, FEMS microbiology letters.

Production of Sulfur Flavors by Ten Strains ofGeotrichum candidum

N. Martin, H. Spinnler, C. Berger, 1999, Applied and Environmental Microbiology.

Effect of fat content on odor intensity of three aroma compounds in model emulsions : δ-decalactone, diacetyl, and butyric acid

I. Lesschaeve, A. Voilley, S. Issanchou, 1996 .

Dialysis of flavour compounds: Yields of extraction on model solution

H. Spinnler, P. Molimard, 1993 .

Volatile compounds produced by the ligninolytic fungus Phlebia radiata Fr. (Basidiomycetes) and influence of the strain specificity on the odorous profile

D. Langlois, A. Gallois, H. Spinnler, 1989 .

Effect of culture parameters on the production of styrene (vinyl benzene) and 1-octene-3-ol by Penicillium caseicolum

H. Spinnler, I. Bouvier, O. Grosjean, 1992, Journal of Dairy Research.

Analysis of metabolic pathways by the growth of cells in the presence of organic solvents.

C. Ginies, E. Vulfson, H. Spinnler, 1996, Proceedings of the National Academy of Sciences of the United States of America.

Trapping of γ-Decalactone by Adsorption on Hydrophobic Sorbents : Application to the bioconversion of methyl ricinoleate by the yeast Sporidiobolus salmonicolor

I. Souchon, L. Dufossé, A. Voilley, 1998 .

Catabolism of volatile sulfur compounds precursors by Brevibacterium linens and Geotrichum candidum, two microorganisms of the cheese ecosystem.

P. Bonnarme, Pascal Bonnarme, Henry-Eric Spinnler, 2003, Journal of biotechnology.

Metabolism of phenylalanine and biosynthesis of styrene in Penicillium camemberti

F. Husson, Y. Pagot, H. Spinnler, 2007, Journal of Dairy Research.

Process engineering for microbial production of 3-hydroxypropionic acid.

Florence de Fouchécour, Ana-Karen Sánchez-Castañeda, Claire Saulou-Bérion, 2018, Biotechnology advances.

Efficient 3-hydroxypropionic acid production by Acetobacter sp. CIP 58.66 through a feeding strategy based on pH control

C. Saulou-Bérion, H. Spinnler, Florence de Fouchécour, 2021, AMB Express.

ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

Micloth Lopez del Castillo Lozano, D. Picque, A. Cardador-Martínez, 2016 .

Effect of the association of surface flora on the sensory properties of mould-ripened cheese

Sylvie Issanchou, S. Issanchou, Henry-Eric Spinnler, 1997 .

Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions

Eric Latrille, Georges Corrieu, É. Latrille, 2004, Journal of Dairy Research.

FIRST IDENTIFICATION OF TWO POTENT THIOL COMPOUNDS IN RIPENED CHEESES

A. Saint-Eve, P. Bonnarme, S. Landaud, 2010 .

EXTRACTION OF BENZALDEHYDE FROM FERMENTATION BROTH BY PERVAPORATION

I. Souchon, A. Voilley, H. Spinnler, 1996 .

Relationships between the use of Embden Meyerhof pathway (EMP) or Phosphoketolase pathway (PKP) and lactate production capabilities of diverse Lactobacillus reuteri strains

G. Burgé, F. Allais, V. Athès, 2015, Journal of Microbiology.

Wheat and Sugar Beet Coproducts for the Bioproduction of 3-Hydroxypropionic Acid by Lactobacillus reuteri DSM17938

T. Clément, F. Allais, A. Teixeira, 2017 .

S-methyl thioesters are produced from fatty acids and branched-chain amino acids by brevibacteria: focus on l-leucine catabolic pathway and identification of acyl–CoA intermediates

P. Bonnarme, S. Landaud, M. Bourdat-Deschamps, 2012, Applied Microbiology and Biotechnology.

Flavor Generation in Cheese Curd by Coculturing with Selected Yeast, Mold, and Bacteria

Céline Berger, Nathalie Martin, N. Martin, 1999 .

Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curd

J. Mounier, A. Sarthou, F. Irlinger, 2006, Journal of Dairy Research.

Dual influence of the carbon source and l-methionine on the synthesis of sulphur compounds in the cheese-ripening yeast Geotrichum candidum

P. Bonnarme, R. Tâche, H. Spinnler, 2003, Applied Microbiology and Biotechnology.

Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium

P. Bonnarme, P. Deetae, H. Spinnler, 2009, Applied Microbiology and Biotechnology.

Importance of curd-neutralising yeasts on the aromatic potential of Brevibacterium linens during cheese ripening

P. Bonnarme, H. Spinnler, M. Leclercq-Perlat, 2005 .

Reactive extraction of 3-hydroxypropionic acid from model aqueous solutions and real bioconversion media. Comparison with its isomer 2-hydroxypropionic (lactic) acid

G. Burgé, F. Allais, F. Chemarin, 2016 .

Risk-based food safety and quality governance at the international law, EU, USA, Canada and France: Effective system for Lebanon as for the WTO accession

T. Hamieh, H. Spinnler, S. Medawar, 2014 .

Physical and sensory properties of cheese.

E. Guichard, J. Gripon, H. Spinnler, 2000 .

Combinatorial approach to flavor analysis. 1. Preparation and characterization of a S-methyl thioester library.

N. Martin, E. Vulfson, S. Collin, 1999, Journal of agricultural and food chemistry.

Effect of dairy matrices on the survival of Streptococcus thermophilus, Brevibacterium aurantiacum and Hafnia alvei during digestion.

R. Briandet, T. Cattenoz, D. Picque, 2017, Food research international.

3-Hydroxypropionaldehyde (3-HPA) quantification by HPLC using a synthetic acrolein-free 3-hydroxypropionaldehyde system as analytical standard

B. Pollet, G. Burgé, F. Allais, 2015 .

An iterative sensory procedure to select odor-active associations in complex consortia of microorganisms: application to the construction of a cheese model.

F. Irlinger, E. Engel, F Irlinger, 2005, Journal of dairy science.

Identification of a powerful aroma compound in munster and camembert cheeses: ethyl 3-mercaptopropionate.

A. Saint-Eve, P. Bonnarme, S. Landaud, 2008, Journal of agricultural and food chemistry.

The type of cheese curds determined the colouring capacity of Brevibacterium and Arthrobacter species

H. Spinnler, M. Leclercq-Perlat, 2010, Journal of Dairy Research.

Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis

P. Bonnarme, R. Tâche, H. Spinnler, 2002, Applied Microbiology and Biotechnology.