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Cited article:

Metabolic flux in glucose/citrate co-fermentation by lactic acid bacteria as measured by isotopic ratio analysis

Stéphane Goupry, Thomas Croguennec, Emmanuel Gentil and Richard J. Robins
FEMS Microbiology Letters 182 (2) 207 (2000)
https://doi.org/10.1111/j.1574-6968.2000.tb08896.x

Effect of ilvBN-encoded α-acetolactate synthase expression on diacetyl production in Lactococcus lactis

K. H. Benson, J. -J. Godon, P. Renault, H. G. Griffin and M. J. Gasson
Applied Microbiology and Biotechnology 45 (1-2) 107 (1996)
https://doi.org/10.1007/s002530050656

Genetic manipulation of the pathway for diacetyl metabolism in Lactococcus lactis

S R Swindell, K H Benson, H G Griffin, et al.
Applied and Environmental Microbiology 62 (7) 2641 (1996)
https://doi.org/10.1128/aem.62.7.2641-2643.1996

Solvent extraction and photometric determination of nitrite with some aromatic ortho diamines

Eyih Lin and K. L. Cheng
Microchimica Acta 58 (4) 652 (1970)
https://doi.org/10.1007/BF01262898

Citrated Whey Starters. II. Gradual Formation of Flavor and Aroma in Creamed Cottage Cheese After the Addition of Small Quantities of Citrated Cottage Cheese Whey Cultures of Streptococcus Diacetilactis

E. Lundstedt and W.B. Fogg
Journal of Dairy Science 45 (11) 1327 (1962)
https://doi.org/10.3168/jds.S0022-0302(62)89620-9

Studies on the manufacture of sweet cream starter butter: II. Effect of variation in proportion of starter added to cream

F. H. McDowall, J. A. Singleton and B. S. Le Heron
Journal of Dairy Research 27 (1) 91 (1960)
https://doi.org/10.1017/S0022029900010165

Studies on the manufacture of sweet cream starter butter: I. Effect of cream-holding temperature

F. H. McDowall, J. A. Singleton and B. S. Le Heron
Journal of Dairy Research 27 (1) 81 (1960)
https://doi.org/10.1017/S0022029900010153

Steam distillation of taints from cream: VII. Butterfat/water distribution coefficients in relation to vapour/liquid equilibrium coefficients for tainting substances in cream

F. H. McDowall
Journal of Dairy Research 26 (1) 46 (1959)
https://doi.org/10.1017/S0022029900009651

Steam distillation of taints from cream: VI. Butterfat/lactose-solution distribution coefficients of some reference substances

F. H. McDowall
Journal of Dairy Research 26 (1) 39 (1959)
https://doi.org/10.1017/S002202990000964X

Steam distillation of taints from cream: V. Vapour/liquid equilibrium relationships for some α-diketones in lactose solution

F. H. McDowall
Journal of Dairy Research 26 (1) 33 (1959)
https://doi.org/10.1017/S0022029900009638

Steam distillation of taints from cream: IV. Vapour/liquid equilibrium relationships for mesityl oxide and some α-diketones as possible reference substances

F. H. McDowall
Journal of Dairy Research 26 (1) 24 (1959)
https://doi.org/10.1017/S0022029900009626

669. Steam distillation of taints from cream: III. Factors affecting rate of removal of the reference substances, diacetyl and acetoin

F. H. McDowall
Journal of Dairy Research 24 (2) 184 (1957)
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Determination of Traces of Selenium 3,3�-Diaminobenzidine as Selenium(lV) Organic Reagent

K. L. Cheng
Analytical Chemistry 28 (11) 1738 (1956)
https://doi.org/10.1021/ac60119a027

612. Steam distillation of taints from cream: II. Investigations on commercial equipment with use of diacetyl and acetoin as reference substances

F. H. McDowall
Journal of Dairy Research 23 (1) 48 (1956)
https://doi.org/10.1017/S0022029900008037

596. Steam distillation of taints from cream: I. Theoretical considerations and properties of the reference substances, diacetyl and acetoin

F. H. McDowall
Journal of Dairy Research 22 (3) 311 (1955)
https://doi.org/10.1017/S0022029900007858