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).
Propionic acid bacteria in the food industry: An update on essential traits and detection methods
Carola Bücher, Johanna Burtscher and Konrad J. Domig Comprehensive Reviews in Food Science and Food Safety 20(5) 4299 (2021) https://doi.org/10.1111/1541-4337.12804
A bioinformatics pipeline integrating predictive metagenomics profiling for the analysis of 16S rDNA/rRNA sequencing data originated from foods
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
Interactive effects of molasses by homofermentative and heterofermentative inoculants on fermentation quality, nitrogen fractionation, nutritive value and aerobic stability of wilted alfalfa (Medicago sativa L) silage
F. Hashemzadeh‐Cigari, M. Khorvash, G. R. Ghorbani, E. Ghasemi, A. Taghizadeh, S. Kargar and W. Z. Yang Journal of Animal Physiology and Animal Nutrition 98(2) 290 (2014) https://doi.org/10.1111/jpn.12079
Influence of salt content on eye growth in semi-hard cheeses studied using magnetic resonance imaging and CO2 production measurements
The role of copper in the manufacture of Finnish Emmental cheese
L. Mato Rodriguez, T. Ritvanen, V. Joutsjoki, J. Rekonen and T. Alatossava Journal of Dairy Science 94(10) 4831 (2011) https://doi.org/10.3168/jds.2011-4536
Split defect and secondary fermentation in Swiss-type cheeses – A review
Microbial Stability and Safety of Traditional Greek Graviera Cheese: Characterization of the Lactic Acid Bacterial Flora and Culture-Independent Detection of Bacteriocin Genes in the Ripened Cheeses and Their Microbial Consortia
John Samelis, Athanasia Kakouri, Eleni C. Pappa, Bojana Bogovi Č. Matijašić, Marina D. Georgalaki, Effie Tsakalidou and Irena Rogelj Journal of Food Protection 73(7) 1294 (2010) https://doi.org/10.4315/0362-028X-73.7.1294
Microbiological, Chemical, and Sensory Characteristics of Swiss Cheese Manufactured with Adjunct Lactobacillus Strains Using a Low Cooking Temperature
Differentiation of Facultatively Heterofermentative Lactobacilli from Plants, Milk, and Hard Type Cheeses by SDS-PAGE, RAPD, FTIR, Energy Source Utilization and Autolysis Type
Ripening of Emmental Cheese Wrapped in Foil with and without Addition of subsp. . I. Microbial, Chemical, Rheological and Sensorial Investigations
H.P Bachmann, U Bütikofer, R Badertscher, M Dalla Torre, P Lavanchy, U Bühler-Moor, B Nick, J Jimeno, R Warmke, W Grosch, R Sieber and J.O Bosset LWT - Food Science and Technology 30(4) 417 (1997) https://doi.org/10.1006/fstl.1996.0199
Ripening of Emmental Cheese Wrapped in Foil with and without Addition of subsp. . II. Gas Chromatographic Investigation of some Volatile Neutral Compounds using Dynamic Headspace Analysis
