R.N. Giroux

Environmental Factors Affecting Plasmin Activity in Milk

I. Politis, Kai Hang, R.N. Giroux · Journal of Dairy Science · 1989 · 88 citations · Full text

Influence of Homofermentative Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese

B.H. Lee, L.C. Laleye, R.E. Simard et al. · Journal of Food Science · 1990 · 57 citations

Abstract Cheddar Cheeses, Food Processing Facilities, Homofermentative Lactobacilli +19

Assessment of Cheddar Cheese Quality by Chromatographic Analysis of Free Amino Acids and Biogenic Amines

L.C. Laleye, R.E. Simard, Clément Gosselin et al. · Journal of Food Science · 1987 · 39 citations

Cheddar Cheeses, Food Analysis, Food Chemistry +17

Involvement of Heterofermentative Lactobacilli in Development of Open Texture in Cheeses

L.C. Laleye, R.E. Simard, B. H. Lee et al. · Journal of Food Protection · 1987 · 38 citations

Ethanol, Ethyl Esters, and Volatile Fatty Acids in Fruity Cheddar Cheese

W.A. McGugan, Johanne Blais, M. Boulet et al. · Canadian Institute of Food Science and Technology Journal · 1975 · 20 citations

Food Chemistry, Fruity Cheddar Cheese, Volatile Fatty Acids +5