The Citing articles tool gives a list of articles citing the current article.CrossRef Cited-by Linking Program
Cited article:
A. DE VUYST , W. VERVACK , M. FOULON , C. SACRE
Lait, 56 557 (1976) 414-422
This article has been cited by the following article(s):
11 articles
Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese
J. Calzada, A. Del Olmo, A. Picon, P. Gaya and M. Nuñez96 (8) 4816 (2013)https://doi.org/10.3168/jds.2012-6409
Biogene Amine in der Ernährung
G. Kielwein, H. Treptow, A. Askar, A. Dross and R. Wittkowskihttps://doi.org/10.1007/978-3-642-61044-8_4
High-performance liquid chromatographic evaluation of biogenic amines in foods an analysis of different methods of sample preparation in relation to food characteristics
Sabrina Moret and Lanfranco S. Conte729 (1-2) 363 (1996)https://doi.org/10.1016/0021-9673(95)00961-2
Histamine formation by enterococci in goat cheese
Wilhelm Tham, Gabriella Karp and Marie-Louise Danielsson-Tham11 (3-4) 225 (1990)https://doi.org/10.1016/0168-1605(90)90015-W
Lactobacilli — Their Enzymes and Role in Ripening and Spoilage of Cheese: A Review
Noraini M. Khalid and Elmer H. Marth73 (10) 2669 (1990)https://doi.org/10.3168/jds.S0022-0302(90)78952-7
Nutritional Evaluation of Food Processing
Edmund Rennerhttps://doi.org/10.1007/978-94-011-7030-7_8
Histamine formation by enterococci isolated from home-made goat cheeses
Wilhelm Tham7 (2) 103 (1988)https://doi.org/10.1016/0168-1605(88)90002-5
Assessment of Cheddar Cheese Quality by Chromatographic Analysis of Free Amino Acids and Biogenic Amines
L. C. LALEYE, R. E. SIMARD, C. GOSSELIN, B. H. LEE and R. N. GIROUX52 (2) 303 (1987)https://doi.org/10.1111/j.1365-2621.1987.tb06599.x
Amines in food
T.A. Smith6 (3) 169 (1981)https://doi.org/10.1016/0308-8146(81)90008-X
Swiss-type cheese
Germain Mocquot46 (1) 133 (1979)https://doi.org/10.1017/S0022029900016940
Amines in foods
Joseph A. Maga and Ira Katz10 (4) 373 (1978)https://doi.org/10.1080/10408397809527256
