The Citing articles tool gives a list of articles citing the current article.
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Cited article:
J. L. SCHMIDT, J. LENOIR, Michèle SCHMIDT
Lait, 60 595-596 (1980) 272-282
This article has been cited by the following article(s):
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Industrial Applications
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General Aspects
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General Aspects
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Cheese: Chemistry, Physics and Microbiology, General Aspects 1 287 (2004)
DOI: 10.1016/S1874-558X(04)80071-X
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Major Cheese Groups
M.D. Cantor, T. van den Tempel, T.K. Hansen and Y. Ardö
Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 175 (2004)
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Seasonal diversity of yeasts associated with white-surface mould-ripened cheeses
B.C. Viljoen, A.R. Khoury and A. Hattingh
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M. Jakobsen, M. D. Cantor and L. Jespersen
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The interaction between yeasts and bacteria in dairy environments
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Interactions between yeasts and bacteria in the smear surface-ripened cheeses
A. Corsetti, J. Rossi and M. Gobbetti
International Journal of Food Microbiology 69 (1-2) 1 (2001)
DOI: 10.1016/S0168-1605(01)00567-0
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Recent advances in cheese microbiology
Tom P Beresford, Nora A Fitzsimons, Noelle L Brennan and Tim M Cogan
International Dairy Journal 11 (4-7) 259 (2001)
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Changes in the microflora of manouri, a traditional Greek whey cheese, during storage
K Lioliou, E Litopoulou-Tzanetaki, N Tzanetakis and R K Robinson
International Journal of Dairy Technology 54 (3) 100 (2001)
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Cheese: Chemistry, Physics and Microbiology
J. C. Gripon
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Identification of yeasts and coryneform bacteria from the surface microflora of brick cheeses
Natalia Valdés-Stauber, Siegfried Scherer and Herbert Seiler
International Journal of Food Microbiology 34 (2) 115 (1997)
DOI: 10.1016/S0168-1605(96)01171-3
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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)
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The value of certain chemotaxonomic methods in the identification of food related yeasts
J.J Welthagen and B.C Viljoen
Food Microbiology 14 (3) 231 (1997)
DOI: 10.1006/fmic.1996.0087
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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)
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Use of RAPD and mitochondrial DNA RFLP for typing of Candida zeylanoides and Debaryomyces hansenii yeast strains isolated from cheese
Anabel Romano, Serge Casaregola, Paloma Torre and Claude Gaillardin
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Yeasts and their possible beneficial and negative effects on the quality of dairy products
Mogens Jakobsen and Judy Narvhus
International Dairy Journal 6 (8-9) 755 (1996)
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Cheese: Chemistry, Physics and Microbiology
J. C. Gripon
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Critical Reviews in Biotechnology 12 (1-2) 1 (1992)
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Advances in Applied Microbiology
T. Deák
Advances in Applied Microbiology 36 179 (1991)
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Yeasts in dairy products
G.H. Fleet
Journal of Applied Bacteriology 68 (3) 199 (1990)
DOI: 10.1111/j.1365-2672.1990.tb02566.x
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The occurrence and growth of yeasts in dairy products
Graham H. Fleet and M.A. Mian
International Journal of Food Microbiology 4 (2) 145 (1987)
DOI: 10.1016/0168-1605(87)90021-3
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Étude de l'homogénéité d'une population de levures isolées à partir de fromages de camembert
J.L. Schmidt and J.J. Daudin
Annales de l'Institut Pasteur / Microbiologie 134 (3) 399 (1983)
DOI: 10.1016/S0769-2609(83)80064-7
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Antagonistic activity of Debaryomyces hansenii towards Clostridium tyrobutyricum and Cl. butyricum
Fabrizio Fatichenti, Jean L. Bergere, Pietrino Deiana and Giovanni A. Farris
Journal of Dairy Research 50 (4) 449 (1983)
DOI: 10.1017/S0022029900032684
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Étude de l'homogénéité d'une population de levures isolées à partir de fromages de camembert
J.L Schmidt and J.J Daudin
Annales de l'Institut Pasteur / Microbiologie 134 (3) 399 (1983)
DOI: 10.1016/0769-2609(83)90014-5
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