The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation

A ten-minute DNA preparation from yeast efficiently releases autonomous plasmids for transformaion of Escherichia coli

Charles S. Hoffman, Fred Winston · Gene · 1987 · 2.5K citations

Life Sciences, Genetics, Microbiology +16

Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences

Cletus P. Kurtzman, Christie J. Robnett · Antonie van Leeuwenhoek · 1998 · 2.3K citations

Life Sciences, Microbiology, Molecular Biology +16

Cheese flavour formation by amino acid catabolism

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

Agriculture, Biochemistry, Food Science +14

Determination of free fatty acids in milk and cheese procedures for extraction, clean up, and capillary gas chromatographic analysis

Catrienus de Jong, H. T. Badings · Journal of High Resolution Chromatography · 1990 · 314 citations

Agriculture, Biochemistry, Food Science +16

The occurrence and growth of yeasts in dairy products

Graham H. Fleet, M. Mian · International Journal of Food Microbiology · 1987 · 178 citations

Agriculture, Dairy Science, Microbiology +12