Les caractères du système lipolytique de l'espèce Penicillium caseicolum. Purification et propriétes de la lipase majeure
Lait, 56 559-560 (1976) 622-644
Articles citing this article
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:
This article has been cited by the following article(s):
909 (2025)
https://doi.org/10.1016/B978-0-443-15956-5.00030-0
461 (2021)
https://doi.org/10.1007/978-3-030-85603-8_13
‘Lipase and protease production of dairy Penicillium sp. on milk‐protein‐based solid substrates’
Haruto Kumura, Megumi Satoh, Taiki Machiya, Makoto Hosono, Toru Hayakawa and Jun‐ichi WakamatsuInternational Journal of Dairy Technology 72 (3) 403 (2019)
https://doi.org/10.1111/1471-0307.12597
Microbial Cultures and Enzymes in Dairy Technology
Banu MetinAdvances in Medical Technologies and Clinical Practice, Microbial Cultures and Enzymes in Dairy Technology 257 (2018)
https://doi.org/10.4018/978-1-5225-5363-2.ch014
Cheese
Henry-Eric SpinnlerCheese 911 (2017)
https://doi.org/10.1016/B978-0-12-417012-4.00036-3
Effect of high-pressure-processing on lipolysis and volatile compounds of Brie cheese during ripening and refrigerated storage
Javier Calzada, Ana del Olmo, Antonia Picon and Manuel NuñezInternational Dairy Journal 39 (2) 232 (2014)
https://doi.org/10.1016/j.idairyj.2014.07.007
Industrial Applications
Klaus Gori, Mette Dines Cantor, Mogens Jakobsen and Lene JespersenIndustrial Applications 3 (2011)
https://doi.org/10.1007/978-3-642-11458-8_1
Food Flavors
Henry-Eric SpinnlerChemical & Functional Properties of Food Components, Food Flavors 20116950 239 (2011)
https://doi.org/10.1201/b11187-13
Improving the Flavour of Cheese
W. BockelmannImproving the Flavour of Cheese 494 (2007)
https://doi.org/10.1533/9781845693053.4.494
Major Cheese Groups
H.-E. Spinnler and J.-C. GriponCheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 157 (2004)
https://doi.org/10.1016/S1874-558X(04)80043-5
Industrial Applications
M. Jakobsen, M. D. Cantor and L. JespersenIndustrial Applications 3 (2002)
https://doi.org/10.1007/978-3-662-10378-4_1
Production and characteristics of the lipase from Yarrowia lipolytica 681
Gerardo Corzo and Sergio RevahBioresource Technology 70 (2) 173 (1999)
https://doi.org/10.1016/S0960-8524(99)00024-3
Microbiology and Biochemistry of Cheese and Fermented Milk
J.-C. GriponMicrobiology and Biochemistry of Cheese and Fermented Milk 193 (1997)
https://doi.org/10.1007/978-1-4613-1121-8_5
Physiology of lipase formation inPenicillium candidum
M E Torre, A Diaz, B Ruiz, et al.Journal of Industrial Microbiology 17 (2) 73 (1996)
https://doi.org/10.1007/BF01570045
Penicillium and Acremonium
Paul F. Hamlyn, David S. Wales and Brian F. SagarPenicillium and Acremonium 245 (1987)
https://doi.org/10.1007/978-1-4899-1986-1_7