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:
F. Nahabieh , J.L. Schmid
Lait, 70 4 (1990) 325-343
Accepted: 1990-06-30
This article has been cited by the following article(s):
18 articles
Renan Eugênio Araujo Piraine, Neida Lucia Conrad, Vitória Sequeira Gonçalves, Jeferson Vidart Ramos and Fábio Pereira Leivas Leite (2021) https://doi.org/10.1101/2021.08.30.458196
Physicochemical and sensory evolutions of the lactic goat cheese Picodon in relation to temperature and relative humidity used throughout ripening
Marie-Noëlle Leclercq-Perlat, Anne Saint-Eve, Eugénie Le Jan, et al. Journal of Dairy Science 102 (6) 5713 (2019) https://doi.org/10.3168/jds.2018-15958
Cheese
M. Medina and M. Nuñez Cheese 1069 (2017) https://doi.org/10.1016/B978-0-12-417012-4.00041-7
Yeast species and genetic heterogeneity within Debaryomyces hansenii along the ripening process of traditional ewes' and goats' cheeses
Beatriz Padilla, Paloma Manzanares and Carmela Belloch Food Microbiology 38 160 (2014) https://doi.org/10.1016/j.fm.2013.09.002
French goat milk cheeses: An overview on their nutritional and sensorial characteristics and their impacts on consumers’ acceptance
K. Raynal-Ljutovac, M. Le Pape, P. Gaborit and P. Barrucand Small Ruminant Research 101 (1-3) 64 (2011) https://doi.org/10.1016/j.smallrumres.2011.09.026
Population Polymorphism of Nuclear Mitochondrial DNA Insertions Reveals Widespread Diploidy Associated with Loss of Heterozygosity in Debaryomyces hansenii
Noémie Jacques, Christine Sacerdot, Meriem Derkaoui, Bernard Dujon, Odile Ozier-Kalogeropoulos and Serge Casaregola Eukaryotic Cell 9 (3) 449 (2010) https://doi.org/10.1128/EC.00263-09
Important genetic diversity revealed by inter-LTR PCR fingerprinting ofKluyveromyces marxianusandDebaryomyces hanseniistrains from French traditional cheeses
Danièle Sohier, Anne-Sophie Le Dizes, Dominique Thuault, et al. Dairy Science and Technology 89 (6) 569 (2009) https://doi.org/10.1051/dst/2009032
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 Mayo International Dairy Journal 17 (8) 961 (2007) https://doi.org/10.1016/j.idairyj.2006.11.005
Interests in Geotrichum candidum for cheese technology
R. Boutrou and M. Guéguen International Journal of Food Microbiology 102 (1) 1 (2005) https://doi.org/10.1016/j.ijfoodmicro.2004.12.028
Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese
M.E Fadda, V Mossa, M.B Pisano, M Deplano and S Cosentino International Journal of Food Microbiology 95 (1) 51 (2004) https://doi.org/10.1016/j.ijfoodmicro.2004.02.001
General Aspects
J.-F. Chamba and F. Irlinger Cheese: Chemistry, Physics and Microbiology, General Aspects 1 191 (2004) https://doi.org/10.1016/S1874-558X(04)80068-X
Major Cheese Groups
M. Medina and M. Nuñez Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 279 (2004) https://doi.org/10.1016/S1874-558X(04)80048-4
Yeasts in Food
MARIE-THERESE FRÖHLICH-WYDER Yeasts in Food 209 (2003) https://doi.org/10.1533/9781845698485.209
Impact of ripening strains on the typical flavour of goat cheeses
Patrice Gaborit, Anthony Menard and François Morgan International Dairy Journal 11 (4-7) 315 (2001) https://doi.org/10.1016/S0958-6946(01)00061-9
DNA probes specific for the yeast speciesDebaryomyces hansenii: useful tools for rapid identification
Mauricio Corredor, Anne-Marie Davila, Claude Gaillardin and Serge Casaregola FEMS Microbiology Letters 193 (1) 171 (2000) https://doi.org/10.1111/j.1574-6968.2000.tb09420.x
Characterisation of yeast flora isolated from an artisanal Portuguese ewes’ cheese
S Pereira-Dias, M.E Potes, A Marinho, M Malfeito-Ferreira and V Loureiro International Journal of Food Microbiology 60 (1) 55 (2000) https://doi.org/10.1016/S0168-1605(00)00323-8
Microbiological changes in a soft raw goat's milk cheese during ripening
S. Sablé, V. Portrait, V. Gautier, F. Letellier and G. Cottenceau Enzyme and Microbial Technology 21 (3) 212 (1997) https://doi.org/10.1016/S0141-0229(97)00271-8
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 Gaillardin Systematic and Applied Microbiology 19 (2) 255 (1996) https://doi.org/10.1016/S0723-2020(96)80052-X