Concepedia

Henry-Éric Spinnler

HS

77

Publications

3.8K

Citations

36

H-Index

1986

Active since

Affiliations

Food Process Engineering and Microbiology(Current)

AgroParisTech

Institut National de la Recherche Agronomique

Institut Agro Dijon

Agro-Biotechnologies Industrielles

Henry-Éric Spinnler is an author at Food Process Engineering and Microbiology specializing in microbiology, engineering, and biotechnology.

ORCID

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Publications per year

1986–2017

77

Publications

77

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

P. Molimard, Henry-Éric Spinnler · Journal of Dairy Science · 1996 · 596 citations · Full text

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

Pawinee Deetae, Pascal Bonnarme, Henry-Éric Spinnler et al. · Applied Microbiology and Biotechnology · 2007 · 115 citations

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Diversity of <scp>l</scp> -Methionine Catabolism Pathways in Cheese-Ripening Bacteria

Pascal Bonnarme, Lefki Psoni, Henry-Éric Spinnler · Applied and Environmental Microbiology · 2000 · 109 citations · Full text

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

Henry-Éric Spinnler, C. Berger, Carmen Lapadatescu et al. · International Dairy Journal · 2001 · 108 citations

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

M.-N. Leclercq-Perlat, Frédéric Buono, Denis Lambert et al. · Journal of Dairy Research · 2004 · 105 citations

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