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).
Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG
Bruno Domingues Galli, Débora Parra Baptista, Flávia Giacometti Cavalheiro, Fernanda Negrão, Marcos Nogueira Eberlin and Mirna Lúcia Gigante Food Research International 123 393 (2019) https://doi.org/10.1016/j.foodres.2019.05.009
Mold-Ripened Soft Cheeses Fortified with Date Palm Fruit Product as Functional Dairy Products
Mutlag M. Al-Otaibi, Jamal S. Haddadin and Malik S.Y. Haddadin Pakistan Journal of Biological Sciences 19(1) 11 (2016) https://doi.org/10.3923/pjbs.2016.11.25
Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review
DIFFUSION OF CALCIUM AND INORGANIC PHOSPHATE AT THE SURFACE OF A SOLID MODEL MEDIUM IN RELATION WITH GROWTH OFGEOTRICHUM CANDIDUMANDPENICILLIUM CAMEMBERTII
Factors Affecting the Retention of Rennet in Cheese Curd
Nidhi Bansal, Patrick F. Fox and Paul L. H. McSweeney Journal of Agricultural and Food Chemistry 55(22) 9219 (2007) https://doi.org/10.1021/jf071105p
Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review
An unstructured model for the analysis of substrate consumption and product release in relation to biosynthesis and cell maintenance during batch cultures of Geotrichum candidum and Penicillium camembertii
L Adour, C Couriol, A Amrane and Y Prigent Journal of Chemical Technology & Biotechnology 77(12) 1300 (2002) https://doi.org/10.1002/jctb.710
Carbon and nitrogen substrates consumption, ammonia release and proton transfer in relation with growth of Geotrichum candidum and Penicillium camemberti on a solid medium
Evolution of the Taste of a Bitter Camembert Cheese during Ripening: Characterization of a Matrix Effect
E. Engel, S. Nicklaus, C. Septier, C. Salles and J. L. Le Quéré Journal of Agricultural and Food Chemistry 49(6) 2930 (2001) https://doi.org/10.1021/jf000967m
Residual clotting activity and ripening properties of vegetable rennet from Cynara cardunculus in La Serena cheese
Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link
Nathalie Jollivet, Jean Chataud, Yves Vayssier, Maurice Bensoussan and Jean-Marc Belin Journal of Dairy Research 61(2) 241 (1994) https://doi.org/10.1017/S0022029900028259
