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).
Propionic acid bacteria in the food industry: An update on essential traits and detection methods
Carola Bücher, Johanna Burtscher and Konrad J. Domig Comprehensive Reviews in Food Science and Food Safety 20(5) 4299 (2021) https://doi.org/10.1111/1541-4337.12804
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
Traditional cheeses: Rich and diverse microbiota with associated benefits
Dynamics of starter, adjunct non-starter lactic acid bacteria and propionic acid bacteria in low-fat and full-fat Dutch-type cheese
Davide Porcellato, Hilde M. Østlie, Mona E. Brede, Aleksandra Martinovic and Siv B. Skeie International Dairy Journal 33(2) 104 (2013) https://doi.org/10.1016/j.idairyj.2013.01.007
Biodiversity, dynamics, and characteristics of Propionibacterium freudenreichii in Swiss Emmentaler PDO cheese
Influence of microflora on texture and contents of amino acids, organic acids, and volatiles in semi-hard cheese made with DL-starter and propionibacteria
The role of copper in the manufacture of Finnish Emmental cheese
L. Mato Rodriguez, T. Ritvanen, V. Joutsjoki, J. Rekonen and T. Alatossava Journal of Dairy Science 94(10) 4831 (2011) https://doi.org/10.3168/jds.2011-4536
Split defect and secondary fermentation in Swiss-type cheeses – A review
