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).
Microbiological, physicochemical, and sensory changes throughout ripening of an experimental soft smear-ripened cheese in relation to salt concentrations
Marie-Noëlle Leclercq-Perlat, Anne Saint-Eve, Daniel Picque and Ioan-Cristian Trelea Journal of Dairy Science 107(8) 6393 (2024) https://doi.org/10.3168/jds.2024-24307
The characterization of the non-starter lactic acid bacteria and yeast microbiota and the chemical and aromatic properties of traditionally produced Turkish White Cheese
Non-Saccharomyces yeasts for beer production: Insights into safety aspects and considerations
Gabriela A. Miguel, Simon Carlsen, Nils Arneborg, Sofie M.G. Saerens, Svend Laulund and Gitte M. Knudsen International Journal of Food Microbiology 383 109951 (2022) https://doi.org/10.1016/j.ijfoodmicro.2022.109951
Modelling the Radial Growth of Geotrichum candidum: Effects of Temperature and Water Activity
Safety of Yarrowia lipolytica yeast biomass as a novel food pursuant to Regulation (EU) 2015/2283
Dominique Turck, Jacqueline Castenmiller, Stefaan de Henauw, Karen‐Ildico Hirsch‐Ernst, John Kearney, Alexandre Maciuk, Inge Mangelsdorf, Harry J McArdle, Androniki Naska, Carmen Pelaez, Kristina Pentieva, Alfonso Siani, Frank Thies, Sophia Tsabouri, Marco Vinceti, Francesco Cubadda, Karl‐Heinz Engel, Thomas Frenzel, Marina Heinonen, Rosangela Marchelli, Monika Neuhäuser‐Berthold, Annette Pöting, Morten Poulsen, Yolanda Sanz, Josef Rudolf Schlatter, et al. EFSA Journal 17(2) (2019) https://doi.org/10.2903/j.efsa.2019.5594
Innovations in Technologies for Fermented Food and Beverage Industries
Sujatha Kandasamy, Digambar Kavitake and Prathapkumar Halady Shetty Innovations in Technologies for Fermented Food and Beverage Industries 25 (2018) https://doi.org/10.1007/978-3-319-74820-7_2
Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension
Influence of probiotic (Lactobacillus acidophilus
NCFM, L. paracasei
LPC37, and L. rhamnosus
HN001) strains on starter cultures and secondary microflora in Swiss- and Dutch-type cheeses
Effect of an autochthonous starter culture, including lactococci and Geotrichum candidum strains, on the ripening of a semi-hard goats milk cheese
Sacrist aacute n Noelia, Fern aacute ndez Domingo, M Castro Jos eacute, E Tornadijo Mar iacute a and M Fresno Jos eacute African Journal of Microbiology Research 10(9) 301 (2016) https://doi.org/10.5897/AJMR2015.7833
Traditional cheeses: Rich and diverse microbiota with associated benefits
Marie-Christine Montel, Solange Buchin, Adrien Mallet, Céline Delbes-Paus, Dominique A. Vuitton, Nathalie Desmasures and Françoise Berthier International Journal of Food Microbiology 177 136 (2014) https://doi.org/10.1016/j.ijfoodmicro.2014.02.019
Yeast species and genetic heterogeneity within Debaryomyces hansenii along the ripening process of traditional ewes' and goats' cheeses
Saccharomyces unisporus: Biotechnological Potential and Present Status
Indrani Bhattacharya, Song Yan, Jay Shankar Singh Yadav, R.D. Tyagi and R.Y. Surampalli Comprehensive Reviews in Food Science and Food Safety 12(4) 353 (2013) https://doi.org/10.1111/1541-4337.12016
Candida krusei: biotechnological potentials and concerns about its safety
Jay Shankar Singh Yadav, Jyothi Bezawada, Song Yan, R.D. Tyagi and R.Y. Surampalli Canadian Journal of Microbiology 58(8) 937 (2012) https://doi.org/10.1139/w2012-077
Technological characterization of Geotrichum candidum strains isolated from a traditional Spanish goats’ milk cheese
Noelia Sacristán, Leticia González, José Ma Castro, José Ma Fresno and Ma Eugenia Tornadijo Food Microbiology 30(1) 260 (2012) https://doi.org/10.1016/j.fm.2011.10.003
Stability of microbial communities in goat milk during a lactation year: Molecular approaches
Cécile Callon, Frédérique Duthoit, Céline Delbès, Marion Ferrand, Yves Le Frileux, Renée De Crémoux and Marie-Christine Montel Systematic and Applied Microbiology 30(7) 547 (2007) https://doi.org/10.1016/j.syapm.2007.05.004
Microbiological and chemical characterization of Fiore Sardo, a traditional Sardinian cheese made from ewe's milk
M BARBARA PISANO, M ELISABETTA FADDA, MAURA DEPLANO, ARIANNA CORDA and SOFIA COSENTINO International Journal of Dairy Technology 59(3) 171 (2006) https://doi.org/10.1111/j.1471-0307.2006.00260.x
Yeast populations associated with the artisanal cheese produced in the region of Serra da Canastra, Brazil
Beatriz M. Borelli, Elaine G. Ferreira, Inayara C. A. Lacerda, Glória R. Franco and Carlos A. Rosa World Journal of Microbiology and Biotechnology 22(11) 1115 (2006) https://doi.org/10.1007/s11274-006-9151-3
Contribution of Geotrichum candidum to the proteolysis of soft cheese
