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Cited article:

Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms

Renato Chávez, Inmaculada Vaca and Carlos García-Estrada
Journal of Fungi 9 (4) 459 (2023)
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Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics

Teresa María López-Díaz, Ángel Alegría, Jose María Rodríguez-Calleja, Patricia Combarros-Fuertes, José María Fresno, Jesús A. Santos, Ana Belén Flórez and Baltasar Mayo
Dairy 4 (3) 410 (2023)
https://doi.org/10.3390/dairy4030027

Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

Thibault Caron, Mélanie Le Piver, Anne-Claire Péron, Pascale Lieben, René Lavigne, Sammy Brunel, Daniel Roueyre, Michel Place, Pascal Bonnarme, Tatiana Giraud, Antoine Branca, Sophie Landaud and Christophe Chassard
International Journal of Food Microbiology 354 109174 (2021)
https://doi.org/10.1016/j.ijfoodmicro.2021.109174

Thibault Caron, Mélanie Le Piver, Anne-Claire Péron, Pascale Lieben, René Lavigne, Sammy Brunel, Daniel Roueyre, Michel Place, Pascal Bonnarme, Tatiana Giraud, Antoine Branca, Sophie Landaud and Christophe Chassard
(2020)
https://doi.org/10.1101/2020.03.02.974352

Penicillium roqueforti: an overview of its genetics, physiology, metabolism and biotechnological applications

Emmanuel Coton, Monika Coton, Nolwenn Hymery, Jérôme Mounier and Jean-Luc Jany
Fungal Biology Reviews 34 (2) 59 (2020)
https://doi.org/10.1016/j.fbr.2020.03.001

Modelling the effect of temperature, pH, water activity, and organic acids on the germination time of Penicillium camemberti and Penicillium roqueforti conidia

Safaa Kalai, Lexane Anzala, Maurice Bensoussan and Philippe Dantigny
International Journal of Food Microbiology 240 124 (2017)
https://doi.org/10.1016/j.ijfoodmicro.2016.03.024

The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread

Markus C. E. Belz, Regina Mairinger, Emanuele Zannini, et al.
Applied Microbiology and Biotechnology 96 (2) 493 (2012)
https://doi.org/10.1007/s00253-012-4052-x

An evaluation of the hygienic quality in single‐species hays and commercial forages used in equine nutrition

V. Seguin, S. Lemauviel‐Lavenant, D. Garon, V. Bouchart, Y. Gallard, B. Blanchet, S. Diquelou, E. Personeni, P. Gauduchon and A. Ourry
Grass and Forage Science 65 (3) 304 (2010)
https://doi.org/10.1111/j.1365-2494.2010.00751.x

Differentiation of Species from the Penicillium roqueforti Group by Volatile Metabolite Profiling

Kristian Karlshøj and Thomas O. Larsen
Journal of Agricultural and Food Chemistry 53 (3) 708 (2005)
https://doi.org/10.1021/jf0485887

Some technological properties of Penicillium roqueforti strains isolated from a home-made blue cheese

T.M. López-Díaz, J. Santos, A. Otero, M.L. García and B. Moreno
Letters in Applied Microbiology 23 (1) 5 (1996)
https://doi.org/10.1111/j.1472-765X.1996.tb00017.x