A. Kieronczyk

Lactobacillus adjuncts in cheese: Their influence on the degradation of citrate and serine during ripening of a washed curd cheese

S. Skeie, H. Østlie, A. Kieronczyk, 2008 .

Interaction between starter bacteria and adjunct Lactobacillus plantarum INF15D on the degradation of citrate, asparagine and aspartate in a washed-curd cheese

S. Skeie, H. Østlie, A. Kieronczyk, 2008 .

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

M. Yvon, Émilie Chambellon, S. Hélinck, 2002, Antonie van Leeuwenhoek.

Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis

R. Cachon, M. Yvon, G. Feron, 2006, Journal of applied microbiology.

The nature of aroma compounds produced in a cheese model by glutamate dehydrogenase positive Lactobacillus INF15D depends on its relative aminotransferase activities towards the different amino acids

S. Skeie, M. Yvon, D. L. Bars, 2004 .

Cooperation between Lactococcus lactis and Nonstarter Lactobacilli in the Formation of Cheese Aroma from Amino Acids

S. Skeie, M. Yvon, T. Langsrud, 2003, Applied and Environmental Microbiology.

Metabolism of amino acids by resting cells of non-starter lactobacilli in relation to flavour development in cheese

S. Skeie, T. Langsrud, A. Kieronczyk, 2001 .