Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese

Key odorants in various cheese types as determined by gas chromatography-olfactometry

P.M.G. Curioni, J.O. Bosset · International Dairy Journal · 2002 · 720 citations

Agriculture, Chemistry, Food Science +16

Cheese flavour formation by amino acid catabolism

Mireille Yvon, Liesbeth Rijnen · International Dairy Journal · 2001 · 717 citations

Agriculture, Biochemistry, Food Science +14

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

P. Molimard, Henry-Éric Spinnler · Journal of Dairy Science · 1996 · 601 citations · Full text

Agriculture, Dairy Science, Food Science +12

Identification of Clostridium tyrobutyricum as the causative agent of late blowing in cheese by species-specific PCR amplification

N. Klijn, F. F. J. Nieuwenhof, J.D. Hoolwerf et al. · Applied and Environmental Microbiology · 1995 · 208 citations · Full text

Agriculture, Food Science, Microbiology +14

Acetone, Isopropanol, and Butanol Production by <i>Clostridium beijerinckii</i> (syn. <i>Clostridium butylicum</i> ) and <i>Clostridium aurantibutyricum</i>

H George, J. L. Johnson, William Moore et al. · Applied and Environmental Microbiology · 1983 · 169 citations · Full text

Life Sciences, Microbiology, Bacteriology +12