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Fermented Foods as a Dietary Source of Live Organisms
Shannon Rezac, Car Reen Kok, Melanie Heermann and Robert Hutkins Frontiers in Microbiology 9 (2018) https://doi.org/10.3389/fmicb.2018.01785
Elisabeth Eugster‐Meier, Marie‐Therese Fröhlich‐Wyder, Ernst Jakob, Daniel Wechsler, Maria Belén López Morales, Giuseppe Licitra, Françoise Berthier, Photis Papademas, Ylva Ardö, Tânia G. Tavares, F. Xavier Malcata, Zorica Radulovic and Jelena Miocinovic 247 (2017) https://doi.org/10.1002/9781119046165.ch3
Evaluation of qPCR and plate counting for quantifying thermophilic starters in cheese
Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire
Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters
Stephanie A. Vogelmann, Michael Seitter, Ulrike Singer, Markus J. Brandt and Christian Hertel International Journal of Food Microbiology 130(3) 205 (2009) https://doi.org/10.1016/j.ijfoodmicro.2009.01.020
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
Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese
Ségolène Henri-Dubernet, Nathalie Desmasures and Micheline Guéguen Canadian Journal of Microbiology 54(3) 218 (2008) https://doi.org/10.1139/W07-137
Beneficial lactobacilli in food and feed: long-term use, biodiversity and proposals for specific and realistic safety assessments
Molecular analysis of Oenococcus oeni population dynamics and the effect of aeration and temperature during alcoholic fermentation on malolactic fermentation