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:

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)
https://doi.org/10.1021/acs.jnatprod.8b00563

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)
https://doi.org/10.1021/acs.jafc.5b02536

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)
https://doi.org/10.1007/s00253-007-1288-y

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)
https://doi.org/10.1007/s00253-006-0461-z

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)
https://doi.org/10.1016/j.idairyj.2004.07.024

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)
https://doi.org/10.1016/j.ab.2004.12.027

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)
https://doi.org/10.1111/j.1574-6968.2001.tb10956.x

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)
https://doi.org/10.1016/S0958-6946(01)00054-1

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

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)
https://doi.org/10.1016/S0141-0229(97)00271-8

SCREENING INDIVIDUAL ABILITY TO PERFORM DESCRIPTIVE ANALYSIS OF FOOD PRODUCTS: BASIC STATEMENTS AND APPLICATION TO A CAMEMBERT CHEESE DESCRIPTIVE PANEL

SYLVIE ISSANCHOU, ISABELLE LESSCHAEVE and E.P. KÖSTER
Journal of Sensory Studies 10 (4) 349 (1995)
https://doi.org/10.1111/j.1745-459X.1995.tb00025.x

Production of volatile components by Penicillium roqueforti cultivated in the presence of soya bean oil

P. Chalier and J. Crouzet
Flavour and Fragrance Journal 8 (1) 43 (1993)
https://doi.org/10.1002/ffj.2730080109

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)
https://doi.org/10.3168/jds.S0022-0302(86)80525-2