(Q73000170)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10490228%20AND%20SRC:MED&resulttype=core&format=json

31 October 2019

title

Factors influencing leucine catabolism by a strain of Staphylococcus carnosus (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10490228%20AND%20SRC:MED&resulttype=core&format=json

31 October 2019

main subject

Staphylococcus carnosus

object named as

Staphylococcus carnosus

1 reference

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10490228%20AND%20SRC:MED&resulttype=core&format=json

31 October 2019

author name string

F Masson

series ordinal

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10490228%20AND%20SRC:MED&resulttype=core&format=json

31 October 2019

L Hinrichsen

series ordinal

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10490228%20AND%20SRC:MED&resulttype=core&format=json

31 October 2019

M C Montel

series ordinal

4

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10490228%20AND%20SRC:MED&resulttype=core&format=json

31 October 2019

publication date

1 August 1999

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10490228%20AND%20SRC:MED&resulttype=core&format=json

International Journal of Food Microbiology

31 October 2019

published in

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10490228%20AND%20SRC:MED&resulttype=core&format=json

31 October 2019

volume

49

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10490228%20AND%20SRC:MED&resulttype=core&format=json

31 October 2019

issue

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10490228%20AND%20SRC:MED&resulttype=core&format=json

31 October 2019

page(s)

173-178

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10490228%20AND%20SRC:MED&resulttype=core&format=json

Effects of starter cultures on the formation of flavour compounds in dry sausage

31 October 2019

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900089-6

7 January 2021

Exogenous Valine Reduces Conversion of Leucine to 3-Methyl-1-Butanol in Saccharomyces cerevisiae

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900089-6

7 January 2021

Characterization and physiological function of a soluble l-amino acid oxidase in Corynebacterium

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900089-6

7 January 2021

Activities of the enzymes of the Ehrlich pathway and formation of branched-chain alcohols in Saccharomyces cerevisiae and Candida utilis grown in continuous culture on valine or ammonium as sole nitrogen source

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900089-6

7 January 2021

A chemically defined medium for slime production by coagulase-negative staphylococci

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900089-6

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900089-6

7 January 2021

Identity of additional aroma constituents in milk cultures of Streptococcus Lactis var. Maltigenes

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900089-6

7 January 2021

Oxidation of Branched Chain α-Ketoacids inStreptococcus faecalisand it’s Dependence on Lipoic Acid

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900089-6

7 January 2021

Aroma components from dried sausages fermented with Staphylococcus xylosus

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900089-6

7 January 2021

Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part II. Volatile components

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900089-6

7 January 2021

Evaluation of Solid-Phase Microextraction for Analysis of Volatile Metabolites Produced by Staphylococci

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900089-6

7 January 2021

An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900089-6

7 January 2021

10.1016/S0168-1605(99)00089-6

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10490228%20AND%20SRC:MED&resulttype=core&format=json

31 October 2019

1 reference