Agnieszka Kieronczyk

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

Agnieszka Kieronczyk, Siv Skeie, Thor Langsrud et al. · Applied and Environmental Microbiology · 2003 · 151 citations · Full text

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

Catherine Tanous, Agnieszka Kieronczyk, Sandra Hélinck et al. · 2002 · 117 citations

Biosynthesis, Food Fermentation, Biochemistry +7

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

Catherine Tanous, Agnieszka Kieronczyk, Sandra Hélinck et al. · Antonie van Leeuwenhoek · 2002 · 109 citations

Biosynthesis, Food Fermentation, Biochemistry +7

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

Agnieszka Kieronczyk, Siv Skeie, Thor Langsrud et al. · International Dairy Journal · 2003 · 76 citations

Different Amino Acids, Food Fermentation, Biochemistry +8

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

Agnieszka Kieronczyk, Siv Skeie, K. N. Olsen et al. · International Dairy Journal · 2001 · 65 citations

Nutrition, Food Fermentation, Biochemistry +10