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).
Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacilli and fermentation time
Chun Li, Xiaoqian Chen, Zhao Jin, Zixuan Gu, Jiajia Rao and Bingcan Chen Food & Function 12(15) 6950 (2021) https://doi.org/10.1039/D1FO00608H
Purification and characterization of a phospholipid-hydrolyzing phosphoesterase produced by Pediococcus acidilactici isolated from Gouda cheese
Israel García-Cano, Diana Rocha-Mendoza, Erica Kosmerl and Rafael Jiménez-Flores Journal of Dairy Science 103(5) 3912 (2020) https://doi.org/10.3168/jds.2019-17965
Lactic acid bacteria isolated from dairy products as potential producers of lipolytic, proteolytic and antibacterial proteins
Israel García-Cano, Diana Rocha-Mendoza, Joana Ortega-Anaya, et al. Applied Microbiology and Biotechnology 103(13) 5243 (2019) https://doi.org/10.1007/s00253-019-09844-6
Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model
Facundo Cuffia, Carina V Bergamini, Irma V Wolf, Erica R Hynes and María C Perotti Food Science and Technology International 24(1) 67 (2018) https://doi.org/10.1177/1082013217728628
Applicability of Lactococcus hircilactis and Lactococcus laudensis as dairy cultures
Flavio Tidona, Aurora Meucci, Milena Povolo, Valeria Pelizzola, Miriam Zago, Giovanna Contarini, Domenico Carminati and Giorgio Giraffa International Journal of Food Microbiology 271 1 (2018) https://doi.org/10.1016/j.ijfoodmicro.2018.02.015
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano
Camilla Lazzi, Milena Povolo, Francesco Locci, Valentina Bernini, Erasmo Neviani and Monica Gatti International Journal of Food Microbiology 233 20 (2016) https://doi.org/10.1016/j.ijfoodmicro.2016.06.009
Cheddar Cheese Ripening and Flavor Characterization: A Review
Mian Anjum Murtaza, Salim Ur-Rehman, Faqir Muhammad Anjum, Nuzhat Huma and Iram Hafiz Critical Reviews in Food Science and Nutrition 54(10) 1309 (2014) https://doi.org/10.1080/10408398.2011.634531
Bruno Pot, Giovanna E. Felis, Katrien De Bruyne, Effie Tsakalidou, Konstantinos Papadimitriou, Jørgen Leisner and Peter Vandamme 249 (2014) https://doi.org/10.1002/9781118655252.ch19
Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses
Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures
Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria (NSLAB) isolated from cheddar cheese manufactured in the United Kingdom
Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference
M. El Soda, Jean Law, Effie Tsakalidou and G. Kalantzopoulos Developments in Food Science, Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference 37 1823 (1995) https://doi.org/10.1016/S0167-4501(06)80267-0
Chemistry of Structure-Function Relationships in Cheese
P. F. Fox, T. K. Singh and P. L. H. McSweeney Advances in Experimental Medicine and Biology, Chemistry of Structure-Function Relationships in Cheese 367 59 (1995) https://doi.org/10.1007/978-1-4615-1913-3_6
Isolation and partial characterization of an intracellular esterase from Enterococcus faecium ACA-DC 237
Proteinase, peptidase and esterase activities of cell-free extracts from wild strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus isolated from traditional Greek yogurt
