blue cheese Bleu d'Auvergne
Selected indexed studies
- Functional changes in Bleu d'Auvergne cheese during ripening. (Food Chem, 2022) [PMID:35940097]
- Effect of medium-chain fatty acids in mould ripened cheese on the growth of Listeria monocytogenes. (J Dairy Res, 1996) [PMID:8933308]
- Impact of β-casein variants on the formation of β-casomorphins in blue cheeses: Investigating key drivers through peptidomic analysis. (Food Res Int, 2025) [PMID:39849707]
_Worker-drafted node — pending editorial review._
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Sources
- Effect of medium-chain fatty acids in mould ripened cheese on the growth of Listeria monocytogenes. (1996) pubmed
- Functional changes in Bleu d'Auvergne cheese during ripening. (2022) pubmed
- Impact of β-casein variants on the formation of β-casomorphins in blue cheeses: Investigating key drivers through peptidomic analysis. (2025) pubmed
- Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters. (2016) pubmed