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).
Saccharomyces unisporus: Biotechnological Potential and Present Status
Indrani Bhattacharya, Song Yan, Jay Shankar Singh Yadav, R.D. Tyagi and R.Y. Surampalli Comprehensive Reviews in Food Science and Food Safety 12(4) 353 (2013) https://doi.org/10.1111/1541-4337.12016
Active coating to prolong the shelf life of Fior di latte cheese
Matteo Alessandro Del Nobile, Daniela Gammariello, Stefania Di Giulio and Amalia Conte Journal of Dairy Research 77(1) 50 (2010) https://doi.org/10.1017/S0022029909990331
Screening for the potential probiotic yeast strains from raw milk to assimilate cholesterol
Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese
A. Conte, D. Gammariello, S. Di Giulio, M. Attanasio and M.A. Del Nobile Journal of Dairy Science 92(3) 887 (2009) https://doi.org/10.3168/jds.2008-1500
Effects of Natural Compounds on Microbial Safety and Sensory Quality of Fior di Latte Cheese, a Typical Italian Cheese
Morphotypic and molecular identification of filamentous fungi from Spanish blue-veined Cabrales cheese, and typing of Penicillium roqueforti and Geotrichum candidum isolates
Development and survival of the cheese mites, Acarus farris and Tyrophagus neiswanderi (Acari: Acaridae), at constant temperatures and 90% relative humidity
Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese: identification of dominant lactic acid bacteria
Ana Belén Flórez, Teresa María López-Díaz, Pablo Álvarez-Martín and Baltasar Mayo European Food Research and Technology 223(4) 503 (2006) https://doi.org/10.1007/s00217-005-0230-8
Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE
Application of a Modified Culture Medium for the Simultaneous Counting of Molds and Yeasts and Detection of Aflatoxigenic Strains of Aspergillus flavus and Aspergillus parasiticus
