Author

C. Berger

Observed names: Berger, C., C Berger, CELINE BERGER, Celine Berger, CÉLINE BERGER, CÉline Berger, Céline Berger

Observed institutions: Institut National de la Recherche Agronomique, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Food Process Engineering and Microbiology, Institut National de la Recherche Agronomique, Maison des Sciences Humaines et Sociales de Poitiers, IRMaGe, UCLouvain

OpenAlex ID: A5113525869

Kinetic study on the Maillard reaction. Consideration of sugar reactivity

2008 · Delphine Laroque, Claude Inisan, et al. · Food Chemistry · 285

Production of sulfur compounds by several yeasts of technological interest for cheese ripening

2001 · H.E Spinnler, C Berger, et al. · International Dairy Journal · 113

Production of Sulfur Flavors by Ten Strains of Geotrichum candidum

1999 · Celine Berger, Jeffrey A. Khan, et al. · Applied and Environmental Microbiology · 101

Aroma Compound Production in Cheese Curd by Coculturing with Selected Yeast and Bacteria

2001 · N. Martin, C. Berger, et al. · Journal of Dairy Science · 91

Combinatorial Approach to Flavor Analysis. 2. Olfactory Investigation of a Library of S-Methyl Thioesters and Sensory Evaluation of Selected Components

1999 · Céline Berger, Nathalie Martin, et al. · Journal of Agricultural and Food Chemistry · 49

Flavour sulphides are produced from methionine by two different pathways by Geotrichum candidum

2000 · YANN DEMARIGNY, CÉLINE BERGER, et al. · Journal of Dairy Research · 39

Flavor Generation in Cheese Curd by Coculturing with Selected Yeast, Mold, and Bacteria

1999 · N. Martin, S. Savonitto, et al. · Journal of Dairy Science · 39

Sensory and Instrumental Flavor Analyses of Cheese Curd Cocultured With Selected Yeast and Bacteria

2002 · NATHALIE MARTIN, CELINE BERGER, et al. · Journal of Sensory Studies · 27

Combinatorial Approach to Flavor Analysis. 1. Preparation and Characterization of a S-Methyl Thioester Library

1999 · Jeffrey A. Khan, Laurence Gijs, et al. · Journal of Agricultural and Food Chemistry · 15

Mechanistic Study of Aldopentoses in the Maillard Reaction

2009 · Delphine Laroque, Claude Inisan, et al. · Journal of Aquatic Food Product Technology · 3

Production of sulfur flavour compounds - especially thioesters - by ten strains of Geotrichum candidum

1999 · Molimard, P., Berger, C., et al. · HAL

Flavor generation in cheese curd by coculturing with selected yaest, mold, and bacteria

1999 · Martin, N., Savonitto, S., et al. · HAL

Works count: 12

Citation count: 762

H-index: 9

I10-index: 9