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).
Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology
Garitta Lorena, Vélez Ayelén, Rodríguez Graciela, Perotti M. Cristina and Hynes Erica Journal of Food Science 86(3) 1033 (2021) https://doi.org/10.1111/1750-3841.15630
Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption
Guillermo H. Peralta, Carina V. Bergamini, Luciana Costabel, Gabriela Audero, Elisa C. Ale, Ana G. Binetti, I. Verónica Wolf, Alejandra Cuatrín, Ivana Nieto, M. Cristina Perotti and Erica R. Hynes International Dairy Journal 109 104779 (2020) https://doi.org/10.1016/j.idairyj.2020.104779
Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model
Facundo Cuffia, Carina V Bergamini, Érica R Hynes, Irma V Wolf and María C Perotti Food Science and Technology International 26(2) 173 (2020) https://doi.org/10.1177/1082013219881512
In vivo study of the immunomodulatory capacity and the impact of probiotic strains on physicochemical and sensory characteristics: Case of pasta filata soft cheeses
Facundo Cuffia, Guillermo George, Lucas Godoy, Gabriel Vinderola, Jorge Reinheimer and Patricia Burns Food Research International 125 108606 (2019) https://doi.org/10.1016/j.foodres.2019.108606
Novel consortium of Klebsiella variicola
and Lactobacillus
species enhances the functional potential of fermented dairy products by increasing the availability of branched-chain amino acids and the amount of distinctive volatiles
H. Rosales-Bravo, H.C. Morales-Torres, J. Vázquez-Martínez, et al. Journal of Applied Microbiology 123(5) 1237 (2017) https://doi.org/10.1111/jam.13565
Technological challenges in the production of a probiotic pasta filata soft cheese
Facundo Cuffia, Guillermo George, Pablo Renzulli, Jorge Reinheimer, Carlos Meinardi and Patricia Burns LWT - Food Science and Technology 81 111 (2017) https://doi.org/10.1016/j.lwt.2017.03.039
Linking wine lactic acid bacteria diversity with wine aroma and flavour
Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract
Guillermo Hugo Peralta, I. V. Wolf, M. C. Perotti, C. V. Bergamini and E. R. Hynes Dairy Science & Technology 96(5) 603 (2016) https://doi.org/10.1007/s13594-016-0291-4
Improvement of the quality of low-fat cheese using a two-step strategy
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
Review Article: Sensory Characteristics of Probiotic Cheese
Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis
Influence of a defined-strain starter and Lactobacillus plantarum as adjunct culture on volatile compounds and sensory characteristics of Manchego cheese
José Ángel Gómez-Ruiz, Lourdes Cabezas, Isabel Martínez-Castro, Miguel Ángel González-Viñas and Justa Maria Poveda European Food Research and Technology 227(1) 181 (2008) https://doi.org/10.1007/s00217-007-0708-7
Impact of Chymosin- and Plasmin-Mediated Primary Proteolysis on the Growth and Biochemical Activities of Lactobacilli in Miniature Cheddar-Type Cheeses
In situ gene expression in cheese matrices: Application to a set of enterococcal genes
S. Makhzami, P. Quénée, E. Akary, C. Bach, M. Aigle, A. Delacroix-Buchet, J.-C. Ogier and P. Serror Journal of Microbiological Methods 75(3) 485 (2008) https://doi.org/10.1016/j.mimet.2008.07.025
Effect of growth phase and growth medium on peptidase activities of starter lactic acid bacteria