The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program . You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
M. J. DESMAZEAUD , Maryse JUGE
Lait, 56 555-556 (1976) 241-260
This article has been cited by the following article(s):
19 articles
Effect of high pressure treatment applied on starter culture or on semi-ripened cheese in the quality and ripening of cheese in brine
Marianna Giannoglou, Zoi Karra, Eleni Platakou, et al. Innovative Food Science & Emerging Technologies 38 312 (2016) https://doi.org/10.1016/j.ifset.2016.07.024
Proteolysis of cheese made from goat milk treated by ultra high pressure homogenisation
Bibiana Juan, Anna Zamora, Joan Miquel Quevedo and Antonio-José Trujillo LWT - Food Science and Technology 69 17 (2016) https://doi.org/10.1016/j.lwt.2015.12.013
Application of high-pressure treatment on ovine brined cheese: Effect on composition and microflora throughout ripening
Ekaterini Moschopoulou, Tsala Anisa, George Katsaros, Petros Taoukis and Golfo Moatsou Innovative Food Science & Emerging Technologies 11 (4) 543 (2010) https://doi.org/10.1016/j.ifset.2010.07.001
Tamime and Robinson's Yoghurt
A.Y. Tamime and R.K. Robinson Tamime and Robinson's Yoghurt 535 (2007) https://doi.org/10.1533/9781845692612.535
Effects of High Pressure on Proteolytic Enzymes in Cheese: Relationship with the Proteolysis of Ewe Milk Cheese
B. Juan, V. Ferragut, M. Buffa, B. Guamis and A.J. Trujillo Journal of Dairy Science 90 (5) 2113 (2007) https://doi.org/10.3168/jds.2006-791
Action of the lactococcal proteinase during Camembert-type curd making
R. Boutrou, D. Mollé and J. Léonil International Dairy Journal 11 (4-7) 347 (2001) https://doi.org/10.1016/S0958-6946(01)00063-2
Proteolysis in cheese during ripening
P. F. Fox and P. L. H. McSweeney Food Reviews International 12 (4) 457 (1996) https://doi.org/10.1080/87559129609541091
Amino acid requirements and peptidase activities of Streptococcus salivarius subsp. thermophilus
E. Neviani, G. Giraffa, A. Brizzi and D. Carminati Journal of Applied Bacteriology 79 (3) 302 (1995) https://doi.org/10.1111/j.1365-2672.1995.tb03141.x
Cheese: Chemistry, Physics and Microbiology
P. F. Fox, J. Law, P. L. H. McSweeney and J. Wallace Cheese: Chemistry, Physics and Microbiology 389 (1993) https://doi.org/10.1007/978-1-4615-2650-6_10
Proteinase, peptidase and esterase activities of cell-free extracts from wild strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus isolated from traditional Greek yogurt
Georgios Kalantzopoulos, Efthimia Tsakalidou and Eugenia Manolopoulou Journal of Dairy Research 57 (4) 593 (1990) https://doi.org/10.1017/S0022029900029642
Enzyme Activities of Lactic Streptococci and Their Role in Maturation of Cheese: A Review
Kamal M. Kamaly and Elmer H. Marth Journal of Dairy Science 72 (8) 1945 (1989) https://doi.org/10.3168/jds.S0022-0302(89)79318-8
Primary Proteolysis of Cheese Proteins During Ripening. A Review
R. Grappin, T.C. Rank and N.F. Olson Journal of Dairy Science 68 (3) 531 (1985) https://doi.org/10.3168/jds.S0022-0302(85)80855-9
Presence of X-Prolyl-Dipeptidyl-Peptidase in Lactic Acid Bacteria
Michael G. Casey and Jacques Meyer Journal of Dairy Science 68 (12) 3212 (1985) https://doi.org/10.3168/jds.S0022-0302(85)81229-7
Stimulation of Streptococcus thermophilus growth in mastitic milk
Valerie M. Marshall and A. John Bramley Journal of Dairy Research 51 (1) 17 (1984) https://doi.org/10.1017/S002202990002327X
Proteolytic systems in lactic acid bacteria
Barry A. Law and Jens Kolstad Antonie van Leeuwenhoek 49 (3) 225 (1983) https://doi.org/10.1007/BF00399500
Effect of Fermentation on Proteins of Swedish Fermented Milk Products
Livia Alm Journal of Dairy Science 65 (9) 1696 (1982) https://doi.org/10.3168/jds.S0022-0302(82)82404-1
Effect of the addition of extracts of thermophilic lactobacilli on acid production by Streptococcus thermophilus in milk
Denis H. Hemme, Véronique Schmal and Jean E. Auclair Journal of Dairy Research 48 (01) 139 (1981) https://doi.org/10.1017/S0022029900021555
An Electrophoretic Study of Peptidases in Starter Streptococci and in Cheddar Cheese
A. J. CLIFFE and B. A. LAW Journal of Applied Bacteriology 47 (1) 65 (1979) https://doi.org/10.1111/j.1365-2672.1979.tb01170.x
Detection and localization of peptide hydrolases in Lactobadllus casei
Morsi El Soda, Jean-Louis Bergère and Michel J. Desmazeaud Journal of Dairy Research 45 (3) 519 (1978) https://doi.org/10.1017/S0022029900016757