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).
Microbial Cultures and Enzymes in Dairy Technology
Ayşe Gürsoy and Nazlı Türkmen Advances in Medical Technologies and Clinical Practice, Microbial Cultures and Enzymes in Dairy Technology 234 (2018) https://doi.org/10.4018/978-1-5225-5363-2.ch013
Experimental evolution and the adjustment of metabolic strategies in lactic acid bacteria
Herwig Bachmann, Douwe Molenaar, Filipe Branco dos Santos and Bas Teusink FEMS Microbiology Reviews 41(Supp_1) S201 (2017) https://doi.org/10.1093/femsre/fux024
Effect of Magnesium Acetate on the Antimold Activity of Lactobacillus
Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese
Daniel J. O’Sullivan, Paul L.H. McSweeney, Paul D. Cotter, Linda Giblin and Jeremiah J. Sheehan Journal of Dairy Science 99(4) 2625 (2016) https://doi.org/10.3168/jds.2015-10503
Impact of physiological state of starter culture on ripening and flavour development of Swiss–Dutch‐type cheese
Marta Mikš‐Krajnik, Andrzej Babuchowski and Ireneusz Białobrzewski International Journal of Dairy Technology 66(4) 562 (2013) https://doi.org/10.1111/1471-0307.12079
PROPIONIBACTERIUM FREUDENREICHII STRAINS AS ANTIBACTERIAL AGENTS AT NEUTRAL PH AND THEIR PRODUCTION ON FOOD‐GRADE MEDIA FERMENTED BY SOME LACTOBACILLI
Concurrent high production of natural folate and vitamin B12 using a co-culture process with Lactobacillus plantarum SM39 and Propionibacterium freudenreichii DF13
Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses
