The Citing articles tool gives a list of articles citing the current article.CrossRef Cited-by Linking Program
Cited article:
A. MENASSA , G. LAMBERET
Lait, 62 611-612 (1982) 32-43
This article has been cited by the following article(s):
31 articles
https://doi.org/10.1016/B978-0-443-15956-5.00031-2
https://doi.org/10.1016/B978-0-443-15956-5.00044-0
https://doi.org/10.1016/B978-0-443-15956-5.00041-5
https://doi.org/10.1007/978-3-030-85603-8_13
Penicillium roqueforti: an overview of its genetics, physiology, metabolism and biotechnological applications
Emmanuel Coton, Monika Coton, Nolwenn Hymery, Jérôme Mounier and Jean-Luc Jany34 (2) 59 (2020)https://doi.org/10.1016/j.fbr.2020.03.001
‘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 Wakamatsu72 (3) 403 (2019)https://doi.org/10.1111/1471-0307.12597
Microbial Cultures and Enzymes in Dairy Technology
Banu Metinhttps://doi.org/10.4018/978-1-5225-5363-2.ch014
Functional diversity within the Penicillium roqueforti species
Guillaume Gillot, Jean-Luc Jany, Elisabeth Poirier, et al. 241 141 (2017)https://doi.org/10.1016/j.ijfoodmicro.2016.10.001
Fermented Foods in Health and Disease Prevention
J.F. Martín and M. Cotonhttps://doi.org/10.1016/B978-0-12-802309-9.00012-1
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
Cheese
Anne Thierry, Yvonne F. Collins, M.C. Abeijón Mukdsi, et al. https://doi.org/10.1016/B978-0-12-417012-4.00017-X
Cheese
Françoise Irlinger, Sandra Helinck and Jean Luc Janyhttps://doi.org/10.1016/B978-0-12-417012-4.00011-9
Industrial Applications
Klaus Gori, Mette Dines Cantor, Mogens Jakobsen and Lene Jespersenhttps://doi.org/10.1007/978-3-642-11458-8_1
Improving the Flavour of Cheese
M.G. Wilkinsonhttps://doi.org/10.1533/9781845693053.1.102
Advanced Dairy Chemistry Volume 2 Lipids
H. C. Deeth and C. H. Fitz-Geraldhttps://doi.org/10.1007/0-387-28813-9_15
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
Y.F. Collins, P.L.H. McSweeney and M.G. Wilkinson1 373 (2004)https://doi.org/10.1016/S1874-558X(04)80075-7
Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
Yvonne F. Collins, Paul L.H. McSweeney and Martin G. Wilkinson13 (11) 841 (2003)https://doi.org/10.1016/S0958-6946(03)00109-2
Industrial Applications
M. Jakobsen, M. D. Cantor and L. Jespersenhttps://doi.org/10.1007/978-3-662-10378-4_1
The effects of environmental conditions on the lipolytic activity of strains of Penicillium roqueforti
Mette Dines Larsen and Karina Jensen46 (2) 159 (1999)https://doi.org/10.1016/S0168-1605(98)00191-3
Biochemical changes in Picón Bejes-Tresviso cheese, a Spanish blue-veined variety, during ripening
B. Prieto, R. Urdiales, I. Franco, et al. 67 (4) 415 (1999)https://doi.org/10.1016/S0308-8146(99)00140-5
Cheese: Chemistry, Physics and Microbiology
J. C. Griponhttps://doi.org/10.1007/978-1-4615-2800-5_4
Lipase production byPenicillium restrictum in a bench-scale fermenter
Denise M. Freire, Elaine M. F. Teles, Elba P. S. Bon and Geraldo Lippel Sant’ Anna63-65 (1) 409 (1997)https://doi.org/10.1007/BF02920442
Biotechnology for Fuels and Chemicals
Denise M. Freire, Elaine M. F. Teles, Elba P. S. Bon and Geraldo Lippel Sant’Annahttps://doi.org/10.1007/978-1-4612-2312-2_36
Physiology of lipase formation inPenicillium candidum
M E Torre, A Diaz, B Ruiz, et al. 17 (2) 73 (1996)https://doi.org/10.1007/BF01570045
Cheese: Chemistry, Physics and Microbiology
J. C. Griponhttps://doi.org/10.1007/978-1-4615-2648-3_4
Production of microbial lipases in a solid state fermentation system
G. Rivera-Mu�oz, J. R. Tinoco-Valencia, S. S�nchez and A. Farr�s13 (4) 277 (1991)https://doi.org/10.1007/BF01041484
Nutritional factors affecting lipase production byRhizopus delemar CDBB H313
E. Espinosa, S. S�nchez and A. Farr�s12 (3) 209 (1990)https://doi.org/10.1007/BF01026801
Penicillium and Acremonium
Paul F. Hamlyn, David S. Wales and Brian F. Sagarhttps://doi.org/10.1007/978-1-4899-1986-1_7
Purification and properties of an acid lipase from Penicillium roqueforti
Gilles Lamberet and Aimé Menassa50 (4) 459 (1983)https://doi.org/10.1017/S0022029900032696
Developments in Dairy Chemistry—2
H. C. Deeth and C. H. Fitz-Geraldhttps://doi.org/10.1007/978-94-010-9231-9_6
