The Citing articles tool gives a list of articles citing the current article.
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Cited article:
J. P. DUMONT, Sylviane ROGER, J. ADDA
Lait, 56 559-560 (1976) 595-599
This article has been cited by the following article(s):
Identification of Odor-Active Compounds Released from a Damaged Plant of the Asian Skunk Cabbage Symplocarpus renifolius
Kensuke Sakamaki, Suguru Oguri, Yuko Katsumi, Yasutaka Ohkubo, Yoshiko Kurobayashi and Kikue Kubota
Journal of Natural Products 81 (12) 2710 (2018)
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Cheese
Henry-Eric Spinnler
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Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses
Pascal Fuchsmann, Mireille Tena Stern, Yves-Alain Brügger and Katharina Breme
Journal of Agricultural and Food Chemistry 63 (34) 7511 (2015)
DOI: 10.1021/acs.jafc.5b02536
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Fermentation
Javier Carballo
Chemical & Functional Properties of Food Components, Fermentation 20121941 (2012)
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Food Flavors
Henry-Eric Spinnler
Chemical & Functional Properties of Food Components, Food Flavors 20116950 121 (2011)
DOI: 10.1201/b11187-7
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Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food
Sophie Landaud, Sandra Helinck and Pascal Bonnarme
Applied Microbiology and Biotechnology 77 (6) 1191 (2008)
DOI: 10.1007/s00253-007-1288-y
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Development of volatile sulfur compounds in heat-shocked and pasteurized milk cheese
Helen Burbank and Michael C. Qian
International Dairy Journal 18 (8) 811 (2008)
DOI: 10.1016/j.idairyj.2007.12.006
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Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem
Dafni-Maria Kagkli, Roselyne Tâche, Timothy M. Cogan, et al.
Applied Microbiology and Biotechnology 73 (2) 434 (2006)
DOI: 10.1007/s00253-006-0461-z
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Characterization of “Provola dei Nebrodi”, a typical Sicilian cheese, by volatiles analysis using SPME-GC/MS
M. Ziino, C. Condurso, V. Romeo, D. Giuffrida and A. Verzera
International Dairy Journal 15 (6-9) 585 (2005)
DOI: 10.1016/j.idairyj.2004.07.024
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Development and validation of a plate technique for screening of microorganisms that produce volatile sulfur compounds
Hugues Guichard and Pascal Bonnarme
Analytical Biochemistry 338 (2) 299 (2005)
DOI: 10.1016/j.ab.2004.12.027
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Major Cheese Groups
H.-E. Spinnler and J.-C. Gripon
Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 157 (2004)
DOI: 10.1016/S1874-558X(04)80043-5
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Production of sulfur compounds by several yeasts of technological interest for cheese ripening
H.E Spinnler, C Berger, C Lapadatescu and P Bonnarme
International Dairy Journal 11 (4-7) 245 (2001)
DOI: 10.1016/S0958-6946(01)00054-1
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Sulfur compound production by Geotrichum candidum from l-methionine: importance of the transamination step
Pascal Bonnarme, Kenza Arfi, Cécile Dury, et al.
FEMS Microbiology Letters 205 (2) 247 (2001)
DOI: 10.1111/j.1574-6968.2001.tb10956.x
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Diversity of
l
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Pascal Bonnarme, Lefki Psoni and Henry E. Spinnler
Applied and Environmental Microbiology 66 (12) 5514 (2000)
DOI: 10.1128/AEM.66.12.5514-5517.2000
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Cheese: Chemistry, Physics and Microbiology
J. C. Gripon
Cheese: Chemistry, Physics and Microbiology 111 (1999)
DOI: 10.1007/978-1-4615-2800-5_4
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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)
DOI: 10.1128/AEM.65.12.5510-5514.1999
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Advances in Applied Microbiology
P.F. Fox and J.M. Wallace
Advances in Applied Microbiology 45 17 (1997)
DOI: 10.1016/S0065-2164(08)70261-2
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Microbiological changes in a soft raw goat's milk cheese during ripening
S. Sablé, V. Portrait, V. Gautier, F. Letellier and G. Cottenceau
Enzyme and Microbial Technology 21 (3) 212 (1997)
DOI: 10.1016/S0141-0229(97)00271-8
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Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques
J. Kubíčková and W. Grosch
International Dairy Journal 7 (1) 65 (1997)
DOI: 10.1016/S0958-6946(96)00044-1
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The flavour of milk and dairy products: II. Cheese: contribution of volatile compounds
G. Urbach
International Journal of Dairy Technology 50 (3) 79 (1997)
DOI: 10.1111/j.1471-0307.1997.tb01743.x
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Microbiology and Biochemistry of Cheese and Fermented Milk
J.-C. Gripon
Microbiology and Biochemistry of Cheese and Fermented Milk 193 (1997)
DOI: 10.1007/978-1-4613-1121-8_5
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Advanced Dairy Chemistry Volume 3
P. L. H. McSweeney, H. E. Nursten and G. Urbach
Advanced Dairy Chemistry Volume 3 403 (1997)
DOI: 10.1007/978-1-4757-4409-5_10
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Microbiology and Biochemistry of Cheese and Fermented Milk
G. Urbach
Microbiology and Biochemistry of Cheese and Fermented Milk 253 (1997)
DOI: 10.1007/978-1-4613-1121-8_8
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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)
DOI: 10.3168/jds.S0022-0302(96)76348-8
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Contribution of lactic acid bacteria to flavour compound formation in dairy products
G. Urbach
International Dairy Journal 5 (8) 877 (1995)
DOI: 10.1016/0958-6946(95)00037-2
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Cheese: Chemistry, Physics and Microbiology
J. C. Gripon
Cheese: Chemistry, Physics and Microbiology 111 (1993)
DOI: 10.1007/978-1-4615-2648-3_4
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Regulating Flavor Compound Synthesis and Cofactor Recycling in Heterogeneous Enzymatic Reactions by Mixtures of Bacterial Cell-Free Extracts
S.D. Braun and N.F. Olson
Journal of Dairy Science 69 (5) 1209 (1986)
DOI: 10.3168/jds.S0022-0302(86)80525-2
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Methyl Ketone Formation by Penicillium camemberti in Model Systems
J. Okumura and J.E. Kinsella
Journal of Dairy Science 68 (1) 11 (1985)
DOI: 10.3168/jds.S0022-0302(85)80790-6
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Developments in Dairy Chemistry—3
D. J. Manning and H. E. Nursten
Developments in Dairy Chemistry—3 217 (1985)
DOI: 10.1007/978-94-009-4950-8_8
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Flavor chemistry
Günther Ohloff, Ivon Flament and Wilhelm Pickenhagen
Food Reviews International 1 (1) 99 (1985)
DOI: 10.1080/87559128509540767
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Contribution of Penicillium sp. to the Flavors of Brie and Camembert Cheese
C. Karahadian, D.B. Josephson and R.C. Lindsay
Journal of Dairy Science 68 (8) 1865 (1985)
DOI: 10.3168/jds.S0022-0302(85)81043-2
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2,3,5-Trithiahexane in the essential oil of Humulus lupulus
Michael Moir, James C. Seaton and Alan Suggett
Phytochemistry 19 (10) 2201 (1980)
DOI: 10.1016/S0031-9422(00)82224-4
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Food
James A. Yeransian, Katherine G. Sloman and Arthur K. Foltz
Analytical Chemistry 51 (5) 105 (1979)
DOI: 10.1021/ac50041a006
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Mechanisms of formation of aroma compounds in milk and milk products
David A. Forss
Journal of Dairy Research 46 (4) 691 (1979)
DOI: 10.1017/S0022029900020768
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