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).
Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese
Dina A. Amer, Abdinn A. M. Albadri, Hanaa A. El-Hamshary, Yasser Nehela, Mohamed Y. El-Hawary, Abeer H. Makhlouf and Sameh A. Awad Foods 12(9) 1855 (2023) https://doi.org/10.3390/foods12091855
The potential of proteins, hydrolysates and peptides as growth factors for Lactobacillus and Bifidobacterium: current research and future perspectives
Role of Carbon Monoxide in Host–Gut Microbiome Communication
Christopher P. Hopper, Ladie Kimberly De La Cruz, Kristin V. Lyles, Lauren K. Wareham, Jack A. Gilbert, Zehava Eichenbaum, Marcin Magierowski, Robert K. Poole, Jakob Wollborn and Binghe Wang Chemical Reviews 120(24) 13273 (2020) https://doi.org/10.1021/acs.chemrev.0c00586
A Three-Ring Circus: Metabolism of the Three Proteogenic Aromatic Amino Acids and Their Role in the Health of Plants and Animals
Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese
Andrea S. Bertuzzi, Paul L.H. McSweeney, Mary C. Rea and Kieran N. Kilcawley Comprehensive Reviews in Food Science and Food Safety 17(2) 371 (2018) https://doi.org/10.1111/1541-4337.12332
Characterisation of a thiamine diphosphate-dependent alpha-keto acid decarboxylase from Proteus mirabilis JN458
Spoilage potential of a novel group of bacteria isolated from dairy products
Celia J. Hugo, George Charimba, Piet J. Jooste and L. Ingrid Tsôeu South African Journal of Science Volume 112(Number 1/2) (2016) https://doi.org/10.17159/sajs.2016/20150227
Cheddar Cheese Ripening and Flavor Characterization: A Review
Mian Anjum Murtaza, Salim Ur-Rehman, Faqir Muhammad Anjum, Nuzhat Huma and Iram Hafiz Critical Reviews in Food Science and Nutrition 54(10) 1309 (2014) https://doi.org/10.1080/10408398.2011.634531
Intermediate role of α-keto acids in the formation of Strecker aldehydes
Daniel M. Linares, MaCruz Martín, Victor Ladero, Miguel A. Alvarez and María Fernández Critical Reviews in Food Science and Nutrition 51(7) 691 (2011) https://doi.org/10.1080/10408398.2011.582813
Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception
Characterization of the volatile organic compounds of Italian ‘Fossa’ cheese by solid‐phase microextraction gas chromatography/mass spectrometry
Anna Maria Gioacchini, Mauro De Santi, Michele Guescini, Giorgio Brandi and Vilberto Stocchi Rapid Communications in Mass Spectrometry 24(23) 3405 (2010) https://doi.org/10.1002/rcm.4782
Transcriptional Analysis of
l
-Methionine Catabolism in the Cheese-Ripening Yeast
Yarrowia lipolytica
in Relation to Volatile Sulfur Compound Biosynthesis
Orianne Cholet, Alain Hénaut, Agnès Hébert and Pascal Bonnarme Applied and Environmental Microbiology 74(11) 3356 (2008) https://doi.org/10.1128/AEM.00644-07
Pathways that produce volatile sulphur compounds from methionine in Oenococcus oeni
Carbohydrate Starvation Causes a Metabolically Active but Nonculturable State in
Lactococcus lactis
Balasubramanian Ganesan, Mark R. Stuart and Bart C. Weimer Applied and Environmental Microbiology 73(8) 2498 (2007) https://doi.org/10.1128/AEM.01832-06
Glutamate Dehydrogenase Activity Can Be Transmitted Naturally to
Lactococcus lactis
Strains To Stimulate Amino Acid Conversion to Aroma Compounds
Catherine Tanous, Emilie Chambellon, Dominique Le Bars, Gilbert Delespaul and Mireille Yvon Applied and Environmental Microbiology 72(2) 1402 (2006) https://doi.org/10.1128/AEM.72.2.1402-1409.2006
Impact of two starter cultures on proteolysis in Kashkaval cheese
Identification, Cloning, and Characterization of a
Lactococcus lactis
Branched-Chain α-Keto Acid Decarboxylase Involved in Flavor Formation
Bart A. Smit, Johan E. T. van Hylckama Vlieg, Wim J. M. Engels, Laura Meijer, Jan T. M. Wouters and Gerrit Smit Applied and Environmental Microbiology 71(1) 303 (2005) https://doi.org/10.1128/AEM.71.1.303-311.2005
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products
Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Tzou-Chi Huang Food Science and Technology, Handbook of Food Science, Technology, and Engineering - 4 Volume Set 20054378 (2005) https://doi.org/10.1201/b15995-96
Overexpression of
Lactobacillus casei
d
-Hydroxyisocaproic Acid Dehydrogenase in Cheddar Cheese
Jeffery R. Broadbent, Sanjay Gummalla, Joanne E. Hughes, Mark E. Johnson, Scott A. Rankin and Mary Anne Drake Applied and Environmental Microbiology 70(8) 4814 (2004) https://doi.org/10.1128/AEM.70.8.4814-4820.2004
Monocarboxylic acid production by lactococci and lactobacilli
Balasubramanian Ganesan, Kimberly Seefeldt, Ramarathna C. Koka, Benjamin Dias and Bart C. Weimer International Dairy Journal 14(3) 237 (2004) https://doi.org/10.1016/j.idairyj.2003.07.004
Components Detected by Means of Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry in the Headspace of Artisan Fresh Goat Cheese Smoked by Traditional Methods
Molecular and Functional Analyses of the
metC
Gene of
Lactococcus lactis
, Encoding Cystathionine β-Lyase
María Fernández, Wim van Doesburg, Ger A. M. Rutten, Joey D. Marugg, Arno C. Alting, Richard van Kranenburg and Oscar P. Kuipers Applied and Environmental Microbiology 66(1) 42 (2000) https://doi.org/10.1128/AEM.66.1.42-48.2000
Adjunct Cultures: Recent Developments and Potential Significance to the Cheese Industry
Peptidases and amino acid catabolism in lactic acid bacteria
Jeffrey E. Christensen, Edward G. Dudley, Jeffrey A. Pederson and James L. Steele Antonie van Leeuwenhoek 76(1-4) 217 (1999) https://doi.org/10.1023/A:1002001919720
Influence of Carbohydrate Starvation and Arginine on Culturability and Amino Acid Utilization of
Lactococcus lactis
subsp.
lactis
Lactic Acid Bacteria: Genetics, Metabolism and Applications
Jeffrey A. Pederson, James L. Steele, Jeffrey E. Christensen and Edward G. Dudley Lactic Acid Bacteria: Genetics, Metabolism and Applications 217 (1999) https://doi.org/10.1007/978-94-017-2027-4_11
Use of
13
C Nuclear Magnetic Resonance and Gas Chromatography To Examine Methionine Catabolism by Lactococci
