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).
Dairy starters and fermented dairy products modulate gut mucosal immunity
Nassima Illikoud, Marine Mantel, Malvyne Rolli-Derkinderen, Valérie Gagnaire and Gwénaël Jan Immunology Letters 251-252 91 (2022) https://doi.org/10.1016/j.imlet.2022.11.002
Little Impact of NaCl Reduction in Swiss-Type Cheese
Valérie Gagnaire, Xavier Lecomte, Romain Richoux, Magali Genay, Julien Jardin, Valérie Briard-Bion, Jean-René Kerjean and Anne Thierry Frontiers in Nutrition 9 (2022) https://doi.org/10.3389/fnut.2022.888179
Effect of the Addition of Soy Beverage and Propionic Bacteria on Selected Quality Characteristics of Cow’s Milk Yoghurt Products
Małgorzata Ziarno, Dorota Zaręba, Wiktoria Dryzek, Rozeta Hassaliu and Tomasz Florowski Applied Sciences 12(24) 12603 (2022) https://doi.org/10.3390/app122412603
Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow’s Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome
Beneficial Propionibacteria within a Probiotic Emmental Cheese: Impact on Dextran Sodium Sulphate-Induced Colitis in Mice
Houem Rabah, Fillipe Luiz Rosa do Carmo, Rodrigo Dias de Oliveira Carvalho, Barbara Fernandes Cordeiro, Sara Heloisa da Silva, Emiliano Rosa Oliveira, Luisa Lemos, Denise Carmona Cara, Ana Maria Caetano Faria, Gilles Garric, Marielle Harel-Oger, Yves Le Loir, Vasco Azevedo, Guillaume Bouguen and Gwénaël Jan Microorganisms 8(3) 380 (2020) https://doi.org/10.3390/microorganisms8030380
Growth in Hyper-Concentrated Sweet Whey Triggers Multi Stress Tolerance and Spray Drying Survival in Lactobacillus casei BL23: >From the Molecular Basis to New Perspectives for Sustainable Probiotic Production
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
Characterisation of Emmental Cheeses Within Different Brand Products by Combining Infrared and Fluorescence Spectroscopies
Assessment of the Probiotic Potential of a Dairy Product Fermented by Propionibacterium freudenreichii in Piglets
Fabien J. Cousin, Benoît Foligné, Stéphanie-Marie Deutsch, Sébastien Massart, Sandrine Parayre, Yves Le Loir, Gaëlle Boudry and Gwénaël Jan Journal of Agricultural and Food Chemistry 60(32) 7917 (2012) https://doi.org/10.1021/jf302245m
Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese
Specific metabolic activity of ripening bacteria quantified by real-time reverse transcription PCR throughout Emmental cheese manufacture
Hélène Falentin, Florence Postollec, Sandrine Parayre, Nadine Henaff, Pierre Le Bivic, Romain Richoux, Anne Thierry and Danièle Sohier International Journal of Food Microbiology 144(1) 10 (2010) https://doi.org/10.1016/j.ijfoodmicro.2010.06.003
Insoluble calcium content and rheological properties of Colby cheese during ripening
M.-R. Lee, M.E. Johnson, S. Govindasamy-Lucey, J.J. Jaeggi and J.A. Lucey Journal of Dairy Science 93(5) 1844 (2010) https://doi.org/10.3168/jds.2009-2734
Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses
Muriel Charlet, Gabriel Duboz, Francis Faurie, Jean-Luc Le Quéré and Françoise Berthier International Journal of Food Microbiology 131(1) 10 (2009) https://doi.org/10.1016/j.ijfoodmicro.2008.08.022
Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese
Germano Mucchetti, Roberta Ghiglietti, Francesco Locci, et al. Dairy Science and Technology 89(5) 419 (2009) https://doi.org/10.1051/dst/2009017
Initial studies into the characterisation of ripening stages of Emmental cheeses by mid-infrared spectroscopy
Sandra Teresita Martín Del Campo, Nicolas Bonnaire, Daniel Picque and Georges Corrieu Dairy Science and Technology 89(2) 155 (2009) https://doi.org/10.1051/dst/2008041
Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses
Nisin preliminary study as a potential preservative for sliced ripened cheese: NaCl, fat and enzymes influence on nisin concentration and its antimicrobial activity
Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures
Lipolysis during Ripening of Emmental Cheese Considering Organization of Fat and Preferential Localization of Bacteria
Christelle Lopez, Marie-Bernadette Maillard, Valerie Briard-Bion, Benedicte Camier and John A. Hannon Journal of Agricultural and Food Chemistry 54(16) 5855 (2006) https://doi.org/10.1021/jf060214l
Changes in protein synthesis during thermal adaptation of Propionibacterium freudenreichii subsp. shermanii
Rania Anastasiou, Pauline Leverrier, Ioannis Krestas, Annette Rouault, George Kalantzopoulos, Patrick Boyaval, Effie Tsakalidou and Gwénaël Jan International Journal of Food Microbiology 108(3) 301 (2006) https://doi.org/10.1016/j.ijfoodmicro.2005.11.015
Changes in the Proportions of Soluble and Insoluble Calcium During the Ripening of Cheddar Cheese
Use of PCR-based methods and PFGE for typing and monitoring homofermentative lactobacilli during Comté cheese ripening
Yvette Bouton, Philippe Guyot, Eric Beuvier, Patrick Tailliez and Rémy Grappin International Journal of Food Microbiology 76(1-2) 27 (2002) https://doi.org/10.1016/S0168-1605(02)00006-5
Lysis of lysogenic strains of Lactobacillus helveticus in Swiss cheeses and first evidence of concomitant Streptococcus thermophilus lysis
Peptides Identified during Emmental Cheese Ripening: Origin and Proteolytic Systems Involved
Valérie Gagnaire, Daniel Mollé,, Maryse Herrouin and Joëlle Léonil Journal of Agricultural and Food Chemistry 49(9) 4402 (2001) https://doi.org/10.1021/jf000895z
