Articles citing this article

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).

Cited article:

This article has been cited by the following article(s):

Formation of volatile aroma compounds and carbon dioxide in yogurt starter grown in cows' and goats' milk

Gunnar Rysstad and Roger K. Abrahamsen
Journal of Dairy Research 54 (2) 257 (1987)
DOI: 10.1017/S0022029900025395
See this article

Development of texture and flavour in cheese and other fermented products

Margaret L. Green and Donald J. Manning
Journal of Dairy Research 49 (4) 737 (1982)
DOI: 10.1017/S002202990002286X
See this article

Comparison of the characteristics of set type yoghurt made from ovine milk of different fat content

Stelios Kaminarides, Paraskeri Stamou and Theophiles Massouras
International Journal of Food Science & Technology 42 (9) 1019 (2007)
DOI: 10.1111/j.1365-2621.2006.01320.x
See this article

Influence of Addition of Membrane-Filtered Powder of Sunmul on the Quality Characteristics of Yogurt

Journal of the Korean Society of Food Science and Nutrition 34 (10) 1579 (2005)
DOI: 10.3746/jkfn.2005.34.10.1579
See this article

Characterization of Headspace Volatile Flavor Compounds Formed During Kefir Production: APplication of Solid Phase MicroextractioN

Arezou Aghlara, Shuhaimi Mustafa, Yazid A. Manap and Rosfarizan Mohamad
International Journal of Food Properties 12 (4) 808 (2009)
DOI: 10.1080/10942910802073189
See this article

Lait fermenté : la technologie au service du goût

Jean-François Pelletier, Jean-Michel Faurie, Alan François and Philippe Teissier
Cahiers de Nutrition et de Diététique 42 15 (2007)
DOI: 10.1016/S0007-9960(07)91315-2
See this article

Multifactorial analysis of acetaldehyde kinetics during alcoholic fermentation by Saccharomyces cerevisiae

J.N. Jackowetz, S. Dierschke and R. Mira de Orduña
Food Research International 44 (1) 310 (2011)
DOI: 10.1016/j.foodres.2010.10.014
See this article

Production of volatile aroma compounds by kefir starter cultures

D.M. Beshkova, E.D. Simova, G.I. Frengova, Z.I. Simov and Zh.P. Dimitrov
International Dairy Journal 13 (7) 529 (2003)
DOI: 10.1016/S0958-6946(03)00058-X
See this article

Growth characteristics of enterococci isolated from Laban Rayeb

A. E. A. Hagrass, E. O. Fayed, A. A. Aly and Y. A. El-Samragy
Food / Nahrung 35 (2) 209 (1991)
DOI: 10.1002/food.19910350216
See this article

Sensory Investigation of Yogurt Flavor Perception:  Mutual Influence of Volatiles and Acidity

Andreas Ott, Alain Hugi, Marcel Baumgartner and Alain Chaintreau
Journal of Agricultural and Food Chemistry 48 (2) 441 (2000)
DOI: 10.1021/jf990432x
See this article

Postgenomic Analysis of Streptococcus thermophilus Cocultivated in Milk with Lactobacillus delbrueckii subsp. bulgaricus : Involvement of Nitrogen, Purine, and Iron Metabolism

Luciana Herve-Jimenez, Isabelle Guillouard, Eric Guedon, Samira Boudebbouze, Pascal Hols, Véronique Monnet, Emmanuelle Maguin and Françoise Rul
Applied and Environmental Microbiology 75 (7) 2062 (2009)
DOI: 10.1128/AEM.01984-08
See this article