The Citing articles tool gives a list of articles citing the current article.CrossRef Cited-by Linking Program
Cited article:
M. NUNEZ , Margarita MEDINA , Pilar GAYA , Carmen DIAS-AMADO
Lait, 61 601-602 (1981) 62-79
This article has been cited by the following article(s):
39 articles
https://doi.org/10.1016/B978-0-443-15956-5.00031-2
https://doi.org/10.1007/978-3-030-85640-3_12
NGS-Based Metagenomic Study of Four Traditional Bulgarian Green Cheeses from Tcherni Vit
Svetoslav G. Dimov, Anita Gyurova, Lyuben Zagorchev, Tsvetan Dimitrov, Dimitrina Georgieva-Miteva and Slavil Peykov152 112278 (2021)https://doi.org/10.1016/j.lwt.2021.112278
https://doi.org/10.1002/9781119046165.ch11
Cheese
Mette Dines Cantor, Tatjana van den Tempel, Tine Kronborg Hansen and Ylva Ardöhttps://doi.org/10.1016/B978-0-12-417012-4.00037-5
Saccharomyces unisporus: Biotechnological Potential and Present Status
Indrani Bhattacharya, Song Yan, Jay Shankar Singh Yadav, R.D. Tyagi and R.Y. Surampalli12 (4) 353 (2013)https://doi.org/10.1111/1541-4337.12016
Industrial Applications
Klaus Gori, Mette Dines Cantor, Mogens Jakobsen and Lene Jespersenhttps://doi.org/10.1007/978-3-642-11458-8_1
https://doi.org/10.1002/9781444323740.ch11
Screening for the potential probiotic yeast strains from raw milk to assimilate cholesterol
Li-Shui Chen, Ying Ma, Jean-Louis Maubois, et al. 90 (5) 537 (2010)https://doi.org/10.1051/dst/2010001
Active coating to prolong the shelf life of Fior di latte cheese
Matteo Alessandro Del Nobile, Daniela Gammariello, Stefania Di Giulio and Amalia Conte77 (1) 50 (2010)https://doi.org/10.1017/S0022029909990331
Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese
A. Conte, D. Gammariello, S. Di Giulio, M. Attanasio and M.A. Del Nobile92 (3) 887 (2009)https://doi.org/10.3168/jds.2008-1500
Effects of Natural Compounds on Microbial Safety and Sensory Quality of Fior di Latte Cheese, a Typical Italian Cheese
D. Gammariello, S. Di Giulio, A. Conte and M.A. Del Nobile91 (11) 4138 (2008)https://doi.org/10.3168/jds.2008-1146
Phenotypic and molecular identification of yeast species associated with Spanish blue-veined Cabrales cheese
Pablo Álvarez-Martín, Ana Belén Flórez, Teresa María López-Díaz and Baltasar Mayo17 (8) 961 (2007)https://doi.org/10.1016/j.idairyj.2006.11.005
Development and survival of the cheese mites, Acarus farris and Tyrophagus neiswanderi (Acari: Acaridae), at constant temperatures and 90% relative humidity
Ismael Sánchez-Ramos, Fernando Álvarez-Alfageme and Pedro Castañera43 (1) 64 (2007)https://doi.org/10.1016/j.jspr.2005.10.002
Reproduction, longevity and life table parameters of Tyrophagus neiswanderi (Acari: Acaridae) at constant temperatures
Ismael Sánchez-Ramos, Fernando Álvarez-Alfageme and Pedro Castañera43 (3) 213 (2007)https://doi.org/10.1007/s10493-007-9118-6
Morphotypic and molecular identification of filamentous fungi from Spanish blue-veined Cabrales cheese, and typing of Penicillium roqueforti and Geotrichum candidum isolates
Ana Belén Flórez, Pablo Álvarez-Martín, Teresa María López-Díaz and Baltasar Mayo17 (4) 350 (2007)https://doi.org/10.1016/j.idairyj.2006.04.002
Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese: identification of dominant lactic acid bacteria
Ana Belén Flórez, Teresa María López-Díaz, Pablo Álvarez-Martín and Baltasar Mayo223 (4) 503 (2006)https://doi.org/10.1007/s00217-005-0230-8
Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE
Ana Belén Flórez and Baltasar Mayo110 (2) 165 (2006)https://doi.org/10.1016/j.ijfoodmicro.2006.04.016
Major Cheese Groups
M.D. Cantor, T. van den Tempel, T.K. Hansen and Y. Ardö2 175 (2004)https://doi.org/10.1016/S1874-558X(04)80044-7
General Aspects
J.-F. Chamba and F. Irlinger1 191 (2004)https://doi.org/10.1016/S1874-558X(04)80068-X
The Color of Brevibacterium linens Depends on the Yeast Used for Cheese Deacidification
M.-N. Leclercq-Perlat, G. Corrieu and H.-E. Spinnler87 (5) 1536 (2004)https://doi.org/10.3168/jds.S0022-0302(04)73305-6
Application of a Modified Culture Medium for the Simultaneous Counting of Molds and Yeasts and Detection of Aflatoxigenic Strains of Aspergillus flavus and Aspergillus parasiticus
J. JAIMEZ, C. A. FENTE, C. M. FRANCO, A. CEPEDA and B. I. VÁZQUEZ66 (2) 311 (2003)https://doi.org/10.4315/0362-028X-66.2.311
Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area
P Romano, A Ricciardi, G Salzano and G Suzzi69 (1-2) 45 (2001)https://doi.org/10.1016/S0168-1605(01)00571-2
The interaction between yeasts and bacteria in dairy environments
Bennie C. Viljoen69 (1-2) 37 (2001)https://doi.org/10.1016/S0168-1605(01)00570-0
Characterisation of yeast flora isolated from an artisanal Portuguese ewes’ cheese
S Pereira-Dias, M.E Potes, A Marinho, M Malfeito-Ferreira and V Loureiro60 (1) 55 (2000)https://doi.org/10.1016/S0168-1605(00)00323-8
Cheese: Chemistry, Physics and Microbiology
A. Marcos and M. A. Estebanhttps://doi.org/10.1007/978-1-4615-2800-5_6
Yeasts associated with Danablu
Tatjana van den Tempel and Mogens Jakobsen8 (1) 25 (1998)https://doi.org/10.1016/S0958-6946(98)00013-2
FUNGAL BIOTA ISOLATED FROM SPANISH CHEESES
Ma J. BARRIOS, L.M. MEDINA, Ma C. LOPEZ and R. JORDANO18 (2) 151 (1998)https://doi.org/10.1111/j.1745-4565.1998.tb00210.x
Identification of yeasts and coryneform bacteria from the surface microflora of brick cheeses
Natalia Valdés-Stauber, Siegfried Scherer and Herbert Seiler34 (2) 115 (1997)https://doi.org/10.1016/S0168-1605(96)01171-3
Yeasts and their possible beneficial and negative effects on the quality of dairy products
Mogens Jakobsen and Judy Narvhus6 (8-9) 755 (1996)https://doi.org/10.1016/0958-6946(95)00071-2
Use of RAPD and mitochondrial DNA RFLP for typing of Candida zeylanoides and Debaryomyces hansenii yeast strains isolated from cheese
Anabel Romano, Serge Casaregola, Paloma Torre and Claude Gaillardin19 (2) 255 (1996)https://doi.org/10.1016/S0723-2020(96)80052-X
Cheese: Chemistry, Physics and Microbiology
A. Marcos and M. A. Estebanhttps://doi.org/10.1007/978-1-4615-2648-3_6
Microbiological and physicochemical characteristics of Gamonedo blue cheese during ripening
D. González de Llano, M. Ramos, A. Rodriguez, A. Montilla and M. Juarez2 (2) 121 (1992)https://doi.org/10.1016/0958-6946(92)90005-7
Spoilage Yeasts
Graham Fleet12 (1-2) 1 (1992)https://doi.org/10.3109/07388559209069186
Advances in Applied Microbiology
T. Deák36 179 (1991)https://doi.org/10.1016/S0065-2164(08)70454-4
Yeasts in dairy products
G.H. Fleet68 (3) 199 (1990)https://doi.org/10.1111/j.1365-2672.1990.tb02566.x
Microbiology of Kopanisti, a traditional Greek cheese
N. Tzanetakis, E. Litopoulou-Tzanetaki and K. Manolkidis4 (3) 251 (1987)https://doi.org/10.1016/0740-0020(87)90007-4
The occurrence and growth of yeasts in dairy products
Graham H. Fleet and M.A. Mian4 (2) 145 (1987)https://doi.org/10.1016/0168-1605(87)90021-3
Antagonistic activity of Debaryomyces hansenii towards Clostridium tyrobutyricum and Cl. butyricum
Fabrizio Fatichenti, Jean L. Bergere, Pietrino Deiana and Giovanni A. Farris50 (04) 449 (1983)https://doi.org/10.1017/S0022029900032684
