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).
This article has been cited by the following article(s):
Genomic and in-vitro characteristics of a novel strain Lacticaseibacillus chiayiensis AACE3 isolated from fermented blueberry
Xin-Dong Li, Yi-Cen Lin, Rui-Si Yang, Xin Kang, Wei-Gang Xin, Feng Wang, Qi-Lin Zhang, Wen-Ping Zhang and Lian-Bing Lin Frontiers in Microbiology 14 (2023) https://doi.org/10.3389/fmicb.2023.1168378
Evaluation of Biological, Textural, and Physicochemical Parameters of Panela Cheese Added with Probiotics
Karina A. Parra-Ocampo, Sandra T. Martín-del-Campo, José G. Montejano-Gaitán, Rubén Zárraga-Alcántar and Anaberta Cardador-Martínez Foods 9(10) 1507 (2020) https://doi.org/10.3390/foods9101507
Effect of high pressure on structural modifications and enzymatic activity of a purified X-prolyl dipeptidyl aminopeptidase from Streptococcus thermophilus
Taste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds
Gonzalo Taborda, José A. Gómez-Ruiz, Isabel Martínez-Castro, et al. European Food Research and Technology 227(2) 323 (2008) https://doi.org/10.1007/s00217-007-0769-7
Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese
Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk
Eleni C. Pappa, Ioannis G. Kandarakis, Gregory K. Zerfiridis, Emmanuel M. Anifantakis and Kyriaki Sotirakoglou Le Lait 86(4) 273 (2006) https://doi.org/10.1051/lait:2006010
Effect of High-Pressure Treatment and a Bacteriocin-Producing Lactic Culture on the Proteolysis, Texture, and Taste of Hispánico Cheese
Effect of technological parameters on the characteristics of kasseri cheese made from raw or pasteurized ewes’ milk
Golfo Moatsou, Ioannis Kandarakis, Ekaterini Moschopoulou, Emmanouil Anifantakis and Efstathios Alichanidis International Journal of Dairy Technology 54(2) 69 (2001) https://doi.org/10.1046/j.1471-0307.2001.00010.x
Purification, characterisation, cloning and sequencing of the gene encoding oligopeptidase PepO fromStreptococcus thermophilusA
