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Cited article:
J. P. DUMONT , Christiane DEGAS , J. ADDA
Lait, 56 553-554 (1976) 177-180
This article has been cited by the following article(s):
14 articles
Cheese
Henry-Eric Spinnler Cheese 911 (2017) https://doi.org/10.1016/B978-0-12-417012-4.00036-3
Food Flavors
Henry-Eric Spinnler Chemical & Functional Properties of Food Components, Food Flavors 20116950 121 (2011) https://doi.org/10.1201/b11187-7
Major Cheese Groups
H.-E. Spinnler and J.-C. Gripon Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 157 (2004) https://doi.org/10.1016/S1874-558X(04)80043-5
Production of Sulfur Flavors by Ten Strains of
Geotrichum candidum
Celine Berger, Jeffrey A. Khan, Pascal Molimard, Nathalie Martin and Henry E. Spinnler Applied and Environmental Microbiology 65 (12) 5510 (1999) https://doi.org/10.1128/AEM.65.12.5510-5514.1999
Cheese: Chemistry, Physics and Microbiology
A. Reps Cheese: Chemistry, Physics and Microbiology 137 (1999) https://doi.org/10.1007/978-1-4615-2800-5_5
Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
P. Molimard and H.E. Spinnler Journal of Dairy Science 79 (2) 169 (1996) https://doi.org/10.3168/jds.S0022-0302(96)76348-8
Effects of pH and Sodium Chloride on the Interactions Between Geotrichum candidum and Brevibacterium linens
Joelle Lecocq and Micheline Gueguen Journal of Dairy Science 77 (10) 2890 (1994) https://doi.org/10.3168/jds.S0022-0302(94)77229-5
Relations between cheese flavour and chemical composition
Gerda Urbach International Dairy Journal 3 (4-6) 389 (1993) https://doi.org/10.1016/0958-6946(93)90025-U
Cheese: Chemistry, Physics and Microbiology
A. Reps Cheese: Chemistry, Physics and Microbiology 137 (1993) https://doi.org/10.1007/978-1-4615-2648-3_5
Food Flavorings
S. White and G. White Food Flavorings 240 (1991) https://doi.org/10.1007/978-1-4684-8389-5_9
Food Flavourings
S. White and G. White Food Flavourings 222 (1991) https://doi.org/10.1007/978-1-4613-0499-9_9
RMN du 13C de Composés Méthylés Soufrés
G. Dauphin and A. Cuer Organic Magnetic Resonance 12 (10) 557 (1979) https://doi.org/10.1002/mrc.1270121003
Production of
S
-Methylthioacetate by
Brevibacterium linens
A. Cuer, G. Dauphin, A. Kergomard, J. P. Dumont and J. Adda Applied and Environmental Microbiology 38 (2) 332 (1979) https://doi.org/10.1128/aem.38.2.332-334.1979
Flavor of Foods and Beverages
Jacques Adda, Sylviane Roger and Jean-Pierre Dumont Flavor of Foods and Beverages 65 (1978) https://doi.org/10.1016/B978-0-12-169060-1.50011-4