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 transfers from permanent grassland ecosystems to milk in dairy farms in the Comté cheese area
N. Chemidlin Prévost-Bouré, B. Karimi, S. Sadet-Bourgeteau, C. Djemiel, M. Brie, J. Dumont, M. Campedelli, V. Nowak, P. Guyot, C. Letourneur, V. Manneville, F. Gillet and Y. Bouton Scientific Reports 11(1) (2021) https://doi.org/10.1038/s41598-021-97373-6
Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor
Marie Frétin, Bruno Martin, Solange Buchin, Béatrice Desserre, René Lavigne, Emilie Tixier, Carole Cirié, Cécile Bord, Marie-Christine Montel, Céline Delbès and Anne Ferlay Journal of Dairy Science 102(2) 1131 (2019) https://doi.org/10.3168/jds.2018-15534
Giuseppe Licitra, Margherita Caccamo and Sylvie Lortal 175 (2019) https://doi.org/10.1016/B978-0-12-810530-6.00009-2
MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles
The effects of low-input grazing systems and milk pasteurisation on the chemical composition, microbial communities, and sensory properties of uncooked pressed cheeses
Sensory, microbiological and physico-chemical characterization of Klila, a traditional cheese made in the south-west of Algeria
R. N. Benamara, L. Gemelas, K. Ibri, B. Moussa-Boudjemaa and Y. Demarigny African Journal of Microbiology Research 10(41) 1728 (2016) https://doi.org/10.5897/AJMR2016.8264
Incorporation of Propionibacteria in Fermented Milks as a Probiotic
M. Moslemi, R. Mazaheri Nezhad Fard, S. M. Hosseini, A. Homayouni-Rad and Amir M. Mortazavian Critical Reviews in Food Science and Nutrition 56(8) 1290 (2016) https://doi.org/10.1080/10408398.2013.766584
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese
Volatile compounds and proteolysis in traditional Beaten (Bieno sirenje) ewe's milk cheese
Erhan Sulejmani, Vesna Rafajlovska, Onur Güneşer, Yonca Karagül‐Yüceer and Ali A Hayaloglu International Journal of Dairy Technology 67(4) 584 (2014) https://doi.org/10.1111/1471-0307.12159
Volatile compounds and lipolysis levels of Kopanisti, a traditional Greek raw milk cheese
Fotini Karali, Aikaterini Georgala, Theophilos Massouras and Stelios Kaminarides Journal of the Science of Food and Agriculture 93(8) 1845 (2013) https://doi.org/10.1002/jsfa.5978
Selective <i>Lactococcus</i> Enumeration in Raw Milk
Laetitia Gemelas, Véronique Rigobello, Maï Huong Ly-Chatain and Yann Demarigny Food and Nutrition Sciences 04(09) 49 (2013) https://doi.org/10.4236/fns.2013.49A2008
Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria
Luca Settanni, Elena Franciosi, Agostino Cavazza, Pier Sandro Cocconcelli and Elisa Poznanski Food Microbiology 28(5) 883 (2011) https://doi.org/10.1016/j.fm.2010.12.003
Isolation and Partial Characterization of Halotolerant Lactic Acid Bacteria from Two Mexican Cheeses
Fredy Morales, Jesús I. Morales, César H. Hernández and Humberto Hernández-Sánchez Applied Biochemistry and Biotechnology 164(6) 889 (2011) https://doi.org/10.1007/s12010-011-9182-6
Characterization of lactic acid bacteria isolated from artisanal Zlatar cheeses produced at two different geographical location
Monitoring Bacterial Communities in Raw Milk and Cheese by Culture-Dependent and -Independent 16S rRNA Gene-Based Analyses
Céline Delbès, Leila Ali-Mandjee and Marie-Christine Montel Applied and Environmental Microbiology 73(6) 1882 (2007) https://doi.org/10.1128/AEM.01716-06
Microbiological characterization of Civil cheese, a traditional Turkish cheese: microbiological quality, isolation and identification of its indigenous Lactobacilli
Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese
Michael G. Casey, Jean Pierre Häni, Josef Gruskovnjak, Walter Schaeren and Daniel Wechsler Le Lait 86(6) 407 (2006) https://doi.org/10.1051/lait:2006020
Implementation of Quality Control Methods in Conjunction with Chemometrics Toward Authentication of Dairy Products
Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture
Luis Javier R. Barron, Eva Fernández de Labastida, Susana Perea, Felisa Chávarri, Carmen de Vega, Marı́a Soledad Vicente, Marı́a Isabel Torres, Ana Isabel Nájera, Mailo Virto, Aránzazu Santisteban, Francisco José Pérez-Elortondo, Marta Albisu, Jesús Salmerón, Carlos Mendı́a, Paloma Torre, Francisco Clemente Ibáñez and Mertxe de Renobales International Dairy Journal 11(10) 771 (2001) https://doi.org/10.1016/S0958-6946(01)00120-0
Producing specific milks for speciality cheeses
Giuseppe Bertoni, Luigi Calamari and Maria Grazia Maianti Proceedings of the Nutrition Society 60(2) 231 (2001) https://doi.org/10.1079/PNS200080
Genotypic and phenotypic heterogeneity among lactococci isolated from traditional Pecorino Sardo cheese
