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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):
28 articles
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
Formation of diacetyl by cell-free extracts of Leuconostoc lactis
Kieran N. Jordan, Margie O'donoghue, Seamus Condon and Timothy M. Cogan FEMS Microbiology Letters 143 (2-3) 291 (1996) https://doi.org/10.1111/j.1574-6968.1996.tb08495.x
Citrate Fermentation by
Lactococcus
and
Leuconostoc
spp
Marjo J. C. Starrenburg and Jeroen Hugenholtz Applied and Environmental Microbiology 57 (12) 3535 (1991) https://doi.org/10.1128/aem.57.12.3535-3540.1991
Adsorption of Diacetyl by Lactose and Other Sugars
T.A. Nickerson and R.M. Dolby Journal of Dairy Science 54 (8) 1212 (1971) https://doi.org/10.3168/jds.S0022-0302(71)86002-2
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
Dosage colorimétrique de l'urée urinaire par la nioxime
G Siest Clinica Chimica Acta 18 (2) 155 (1967) https://doi.org/10.1016/0009-8981(67)90150-7
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) https://doi.org/10.3168/jds.S0022-0302(64)88823-8
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) https://doi.org/10.1017/S0022029900008712
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
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) https://doi.org/10.3168/jds.S0022-0302(53)91570-7
Microdosages des composés caractéristiques de la fermentation butanediolique
M. Hooreman Analytica Chimica Acta 3 606 (1949) https://doi.org/10.1016/S0003-2670(00)87389-4
Diaminobenzidine as a reagent for vanadium and selenium
J. Hoste Analytica Chimica Acta 2 402 (1948) https://doi.org/10.1016/S0003-2670(01)93819-X
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) https://doi.org/10.1017/S0022029900032283
Effect of Various Bacteria on Diacetyl Content and Flavor of Butter
P.R. Elliker Journal of Dairy Science 28 (2) 93 (1945) https://doi.org/10.3168/jds.S0022-0302(45)95149-6
Action of Butter Cultures in Butter: A Review
F.J. Babel and B.W. Hammer Journal of Dairy Science 27 (2) 79 (1944) https://doi.org/10.3168/jds.S0022-0302(44)92571-3
Bacteriology of Butter Cultures: A Review
B.W. Hammer and F.J. Babel Journal of Dairy Science 26 (2) 83 (1943) https://doi.org/10.3168/jds.S0022-0302(43)92700-6
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) https://doi.org/10.3168/jds.S0022-0302(39)92857-2