Concepedia

Author

C. Berger

Food Process Engineering and Microbiology

Also Known As

Berger, C., Berger, Celine, C Berger, C. Berger, C. C. Berger, CELINE BERGER, Celine Berger, CÉLINE BERGER, CÉline Berger, Céline Berger

25

Publications

1.3K

Citations

14

H-Index

42

Concepts

All Affiliations

Food Process Engineering and MicrobiologyInstitut National de la Recherche AgronomiqueUCLouvain
CB

About

C. Berger is an author at Food Process Engineering and Microbiology specializing in biology, medicine, and microbiology.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Medicine

4

4

476

2

Health Sciences

3

3

406

3

Engineering

2

2

70

4

Natural Sciences

1

1

71

5

Public Health

1

1

11

C. Berger

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17

Publications

1.3K

Citations

14

H-Index

YearCitations

First report in a river in France of the benthic cyanobacterium Phormidium favosum producing anatoxin-a associated with dog neurotoxicosis

Muriel Gugger, Séverine Lenoir, C. Berger,

Toxicon

2005

329

Kinetic study on the Maillard reaction. Consideration of sugar reactivity

Delphine Laroque, Claude Inisan, C. Berger,

Food Chemistry

2008

270

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

Henry-Éric Spinnler, C. Berger, Carmen Lapadatescu,

International Dairy Journal

2001

108

Production of Sulfur Flavors by Ten Strains of <i>Geotrichum candidum</i>

C. Berger, Jeffrey A. Khan, P. Molimard,

Applied and Environmental Microbiology

1999

97

Aroma Compound Production in Cheese Curd by Coculturing with Selected Yeast and Bacteria

Nathalie Martin, C. Berger, Chunmei Du,

Journal of Dairy Science

2001

86

Microcystin ecotypes in a perennial Planktothrix agardhii bloom

Claude Yéprémian, Muriel Gugger, Enora Briand,

Water Research

2007

71

The IJsselmeer and its phytoplankton—with special attention to the suitability of the lake as a habitat for <i>Oscillatoria agardhii</i> Gom

C. Berger, H. E. Sweers

Journal of Plankton Research

1988

56

Combinatorial Approach to Flavor Analysis. 2. Olfactory Investigation of a Library of <i>S-</i>Methyl Thioesters and Sensory Evaluation of Selected Components

C. Berger, Nathalie Martin, Sonia Collin,

Journal of Agricultural and Food Chemistry

1999

50

Flavour sulphides are produced from methionine by two different pathways by <i>Geotrichum candidum</i>

Yann Demarigny, C. Berger, Nathalie Desmasures,

Journal of Dairy Research

2000

38

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

Nathalie Martin, S. Savonitto, P. Molimard,

Journal of Dairy Science

1999

38

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