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Cited article:
J. C. GRIPON , Brigitte DEBEST
Lait, 56 557 (1976) 423-438
This article has been cited by the following article(s):
13 articles
‘Lipase and protease production of dairy Penicillium sp. on milk‐protein‐based solid substrates’
Haruto Kumura, Megumi Satoh, Taiki Machiya, Makoto Hosono, Toru Hayakawa and Jun‐ichi Wakamatsu International Journal of Dairy Technology 72 (3) 403 (2019) https://doi.org/10.1111/1471-0307.12597
Industrial Applications
Klaus Gori, Mette Dines Cantor, Mogens Jakobsen and Lene Jespersen Industrial Applications 3 (2011) https://doi.org/10.1007/978-3-642-11458-8_1
Industrial Applications
M. Jakobsen, M. D. Cantor and L. Jespersen Industrial Applications 3 (2002) https://doi.org/10.1007/978-3-662-10378-4_1
Cheese: Chemistry, Physics and Microbiology
J. C. Gripon Cheese: Chemistry, Physics and Microbiology 111 (1999) https://doi.org/10.1007/978-1-4615-2800-5_4
Production of exocellular proteolytic enzymes by various species of Penicillium
J. Chrzanowska, M. Kolaczkowska and A. Polanowski Enzyme and Microbial Technology 15 (2) 140 (1993) https://doi.org/10.1016/0141-0229(93)90038-4
Cheese: Chemistry, Physics and Microbiology
J. C. Gripon Cheese: Chemistry, Physics and Microbiology 111 (1993) https://doi.org/10.1007/978-1-4615-2648-3_4
Biochemistry of Foods
N.A. Michael Eskin Biochemistry of Foods 467 (1990) https://doi.org/10.1016/B978-0-08-091808-2.50016-2
Ewes' milk cheese: technology, microbiology and chemistry
Manuel Nuñez, Margarita Medina and Pilar Gaya Journal of Dairy Research 56 (2) 303 (1989) https://doi.org/10.1017/S0022029900026510
Fundamentals of Dairy Chemistry
Joseph F. Frank and Elmer H. Marth Fundamentals of Dairy Chemistry 655 (1988) https://doi.org/10.1007/978-1-4615-7050-9_13
Penicillium and Acremonium
Paul F. Hamlyn, David S. Wales and Brian F. Sagar Penicillium and Acremonium 245 (1987) https://doi.org/10.1007/978-1-4899-1986-1_7
Analytik von Proteinen in Lebensmitteln mit elektrophoretischen und chromatographischen Verfahren
Klaus-Peter Kaiser and Ingolf Krause Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 180 (3) 181 (1985) https://doi.org/10.1007/BF01027264
Role of Penicillium roqueforti proteinases during blue cheese ripening
Dominique Le Bars and Jean-Claude Gripon Journal of Dairy Research 48 (3) 479 (1981) https://doi.org/10.1017/S0022029900021968
Role of Proteolytic Enzymes of Streptococcus lactis, Penicillium roqueforti, and Penicillium caseicolum during Cheese Ripening
J-.C. Gripon, M.J. Desmazeaud, D. Le Bars and J-.L. Bergere Journal of Dairy Science 60 (10) 1532 (1977) https://doi.org/10.3168/jds.S0022-0302(77)84065-4