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).
Assessing the yield, microstructure, and texture properties of miniature Chihuahua-type cheese manufactured with a phospholipase A1 and exopolysaccharide-producing bacteria
N. Trancoso-Reyes, N. Gutiérrez-Méndez, D.R. Sepulveda and L.R. Hernández-Ochoa Journal of Dairy Science 97(2) 598 (2014) https://doi.org/10.3168/jds.2013-6624
Influence of goat breeds and starter culture systems on gross composition and proteolysis in Gokceada goat cheese during ripening
Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture
Proteolysis during the ripening of goats’ milk cheese made with plant coagulant or calf rennet
Antonio Pino, Francisco Prados, Elena Galán, Paul L.H. McSweeney and José Fernández-Salguero Food Research International 42(3) 324 (2009) https://doi.org/10.1016/j.foodres.2008.12.009
Comparisons of different single‐strain starter cultures for their effects on ripening and grading of Beyaz cheese
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct cultures using a Caciotta cheese model system
Identification of Endopeptidase Genes from the Genomic Sequence of
Lactobacillus helveticus
CNRZ32 and the Role of These Genes in Hydrolysis of Model Bitter Peptides
Vidya R. Sridhar, Joanne E. Hughes, Dennis L. Welker, Jeffery R. Broadbent and James L. Steele Applied and Environmental Microbiology 71(6) 3025 (2005) https://doi.org/10.1128/AEM.71.6.3025-3032.2005
Influence of Starters on Chemical, Biochemical, and Sensory Changes in Turkish White-Brined Cheese During Ripening
V.K. Upadhyay, P.L.H. McSweeney, A.A.A. Magboul and P.F. Fox Cheese: Chemistry, Physics and Microbiology, General Aspects 1 391 (2004) https://doi.org/10.1016/S1874-558X(04)80076-9
Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening
Alternatives to pilot plant experiments in cheese‐ripening studies
Shakeel‐ur‐rehman, Patrick F Fox, Paul L H McSweeney, Sabry A Madkor and Nana Y Farkye International Journal of Dairy Technology 54(4) 121 (2001) https://doi.org/10.1046/j.1364-727x.2001.00025.x
Advances in the study of proteolysis during cheese ripening
Comparative study by multivariate statistical analysis of proteolysis in a sodium caseinate solution under cheese-like conditions caused by strains of Lactococcus
Multivariate statistical analysis of peptide profiles and free amino acids to evaluate effects of single-strain starters on proteolysis in miniature Cheddar-type cheeses
