| Compounds involved in the flavor of surface mold-ripened cheeses: Origins and properties P Molimard, HE Spinnler Journal of dairy science 79 (2), 169-184, 1996 | 775 | 1996 |
| Production of Sulfur Flavors by Ten Strains ofGeotrichum candidum C Berger, JA Khan, P Molimard, N Martin, HE Spinnler Applied and Environmental Microbiology 65 (12), 5510-5514, 1999 | 136 | 1999 |
| Influence of culture conditions on production of flavour compounds by 29 ligninolytic Basidiomycetes A Gallois, B Gross, D Langlois, HE Spinnler, P Brunerie Mycological Research 94 (4), 494-504, 1990 | 134 | 1990 |
| Production of sulfur compounds by several yeasts of technological interest for cheese ripening HE Spinnler, C Berger, C Lapadatescu, P Bonnarme International dairy journal 11 (4-7), 245-252, 2001 | 131 | 2001 |
| Diversity of l-Methionine Catabolism Pathways in Cheese-Ripening Bacteria P Bonnarme, L Psoni, HE Spinnler Applied and Environmental Microbiology 66 (12), 5514-5517, 2000 | 131 | 2000 |
| Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions MN Leclercq-Perlat, F Buono, D Lambert, E Latrille, HE Spinnler, ... Journal of Dairy Research 71 (3), 346-354, 2004 | 125 | 2004 |
| Assessment of the rind microbial diversity in a farmhouse‐produced vs a pasteurized industrially produced soft red‐smear cheese using both cultivation and rDNA‐based methods C Feurer, F Irlinger, HE Spinnler, P Glaser, T Vallaeys Journal of Applied Microbiology 97 (3), 546-556, 2004 | 121 | 2004 |
| Automatic method to quantify starter activity based on pH measurement HE Spinnler, G Corrieu Journal of Dairy Research 56 (5), 755-764, 1989 | 120 | 1989 |
| Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses P Deetae, P Bonnarme, HE Spinnler, S Helinck Applied microbiology and biotechnology 76 (5), 1161-1171, 2007 | 118 | 2007 |
| Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis K Arfi, H Spinnler, R Tache, P Bonnarme Applied microbiology and biotechnology 58, 503-510, 2002 | 108 | 2002 |
| Lipolysis and metabolism of fatty acids in cheese A Thierry, YF Collins, MCA Mukdsi, PLH McSweeney, MG Wilkinson, ... Cheese, 423-444, 2017 | 106 | 2017 |
| L-methionine degradation potentialities of cheese-ripening microorganisms P BONNARME, C LAPADATESCU, M YVON, HE SPINNLER Journal of Dairy Research 68 (4), 663-674, 2001 | 105 | 2001 |
| Aroma compound production in cheese curd by coculturing with selected yeast and bacteria N Martin, C Berger, C Le Du, HE Spinnler Journal of dairy science 84 (10), 2125-2135, 2001 | 100 | 2001 |
| Importance des lactones dans les arômes alimentaires: structure, distribution, propriétés sensorielles et biosynthèse. L Dufossé, A Latrasse, HE Spinnler Sciences des aliments= Food science: an international journal of food …, 1994 | 100 | 1994 |
| Surface mould-ripened cheeses HE Spinnler, JC Gripon Cheese: Chemistry, physics and microbiology 2, 157-174, 2004 | 97 | 2004 |
| Production, identification, and toxicity of (gamma)-decalactone and 4-hydroxydecanoic acid from Sporidiobolus spp G Feron, L Dufosse, EVA Pierard, P Bonnarme, JL Quere, H Spinnler Applied and environmental microbiology 62 (8), 2826-2831, 1996 | 89 | 1996 |
| Effect of fat content on odor intensity of three aroma compounds in model emulsions: δ-decalactone, diacetyl, and butyric acid C Guyot, C Bonnafont, I Lesschaeve, S Issanchou, A Voilley, HE Spinnler Journal of Agricultural and Food Chemistry 44 (8), 2341-2348, 1996 | 82 | 1996 |
| Growth of Debaryomyces hansenii on a bacterial surface-ripened soft cheese MN LECLERCQ-PERLAT, A OUMER, JL BERGERE, HE SPINNLER, ... Journal of Dairy Research 66 (2), 271-281, 1999 | 80 | 1999 |
| Combinatorial Approach to Flavor Analysis. 2. Olfactory Investigation of a Library of S-Methyl Thioesters and Sensory Evaluation of Selected Components C Berger, N Martin, S Collin, L Gijs, JA Khan, G Piraprez, HE Spinnler, ... Journal of agricultural and food chemistry 47 (8), 3274-3279, 1999 | 76 | 1999 |
| Process engineering for microbial production of 3-hydroxypropionic acid F de Fouchécour, AK Sánchez-Castañeda, C Saulou-Bérion, HE Spinnler Biotechnology advances 36 (4), 1207-1222, 2018 | 75 | 2018 |
Laurent DufosséProfessor of Food Science and Biotechnology, University of Reunion Island, Indian Ocean, FranceVerified email at univ-reunion.fr
