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Cited article:
J. PIEN, J. BAISSE, R. MARTIN
Lait, 17 167 (1937) 673-698
This article has been cited by the following article(s):
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)
DOI: 10.1017/S0022029900007858
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Effect of Various Bacteria on Diacetyl Content and Flavor of Butter
P.R. Elliker
Journal of Dairy Science 28 (2) 93 (1945)
DOI: 10.3168/jds.S0022-0302(45)95149-6
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Dosage colorimétrique de l'urée urinaire par la nioxime
G Siest
Clinica Chimica Acta 18 (2) 155 (1967)
DOI: 10.1016/0009-8981(67)90150-7
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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)
DOI: 10.1017/S0022029900010153
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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)
DOI: 10.1017/S0022029900010165
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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)
DOI: 10.1017/S0022029900009626
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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)
DOI: 10.1017/S0022029900009651
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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)
DOI: 10.1017/S0022029900009638
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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)
DOI: 10.1017/S0022029900008712
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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)
DOI: 10.1017/S0022029900008037
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318. The effect of acidity on the production of diacetyl by betacocci in milk
G. A. Cox
Journal of Dairy Research 14 (1-2) 28 (1945)
DOI: 10.1017/S0022029900032283
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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)
DOI: 10.1017/S002202990000964X
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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)
DOI: 10.1021/ac60119a027
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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)
DOI: 10.1007/s002530050656
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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
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Diaminobenzidine as a reagent for vanadium and selenium
J. Hoste
Analytica Chimica Acta 2 402 (1948)
DOI: 10.1016/S0003-2670(01)93819-X
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Microdosages des composés caractéristiques de la fermentation butanediolique
M. Hooreman
Analytica Chimica Acta 3 606 (1949)
DOI: 10.1016/S0003-2670(00)87389-4
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Formation of diacetyl by cell-free extracts of Leuconostoc lactis
Kieran N. Jordan, Margie O'donoghue, Seamus Condon and Timothy M. Cogan
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Effect of Spoilage Bacteria on Biacetyl Content and Flavor of Cottage Cheese
R.B. Parker and P.R. Elliker
Journal of Dairy Science 36 (8) 843 (1953)
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Solvent extraction and photometric determination of nitrite with some aromatic ortho diamines
Eyih Lin and K. L. Cheng
Microchimica Acta 58 (4) 652 (1970)
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Action of Butter Cultures in Butter: A Review
F.J. Babel and B.W. Hammer
Journal of Dairy Science 27 (2) 79 (1944)
DOI: 10.3168/jds.S0022-0302(44)92571-3
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Bacteriology of Butter Cultures: A Review
B.W. Hammer and F.J. Babel
Journal of Dairy Science 26 (2) 83 (1943)
DOI: 10.3168/jds.S0022-0302(43)92700-6
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Changes in the Diacetyl and the Acetylmethylcarbinol Contents during the Manufacture of Butter
E.A. Prill and B.W. Hammer
Journal of Dairy Science 22 (2) 79 (1939)
DOI: 10.3168/jds.S0022-0302(39)92857-2
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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)
DOI: 10.3168/jds.S0022-0302(62)89620-9
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Owades and Jakovac Method for Diacetyl Determination in Mixed-Strain Starters
M.Y. Pack, W.E. Sandine, P.R. Elliker, E.A. Day and R.C. Lindsay
Journal of Dairy Science 47 (9) 981 (1964)
DOI: 10.3168/jds.S0022-0302(64)88823-8
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Adsorption of Diacetyl by Lactose and Other Sugars
T.A. Nickerson and R.M. Dolby
Journal of Dairy Science 54 (8) 1212 (1971)
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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)
DOI: 10.1128/aem.62.7.2641-2643.1996
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Citrate Fermentation by
Lactococcus
and
Leuconostoc
spp
Marjo J. C. Starrenburg and Jeroen Hugenholtz
Applied and Environmental Microbiology 57 (12) 3535 (1991)
DOI: 10.1128/aem.57.12.3535-3540.1991
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