Debaryomyces hanseniistrains differ in their production of flavor compounds in a cheese-surface model

Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model

(2011) Louise Marie Sørensen et al.   INTERNATIONAL DAIRY JOURNAL

Delimitation of the species of the Debaryomyces hansenii complex by intron sequence analysis

(2009) N. Jacques et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Halotolerant and halophilic fungi

(2009) Nina Gunde-Cimerman et al.  

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

(2008) I DEFREITAS et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Consumer Preferences for Mild Cheddar Cheese Flavors

(2008) S.L. Drake et al.   JOURNAL OF FOOD SCIENCE

Polyphasic re-examination of Debaryomyces hansenii strains and reinstatement of D. hansenii, D. fabryi and D. subglobosus

(2008) M. Groenewald et al.   PERSOONIA