Articles citing this article

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Cited article:

Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics

Sapna Rani and Sharmili Jagtap
Journal of Food Science and Technology 56 (1) 497 (2019)
https://doi.org/10.1007/s13197-018-3482-6

Glucose stimulates production of the alkaline-thermostable lipase of the edible Basidiomycete Antrodia cinnamomea

En-Shyh Lin and Hui-Ching Ko
Enzyme and Microbial Technology 37 (2) 261 (2005)
https://doi.org/10.1016/j.enzmictec.2005.03.012

Effect of leucine on aroma volatiles production from Ceratocystis fimbriata grown in liquid culture

L. Sanchez, R.L. Seila, P. Christen and S. Revah
World Journal of Microbiology and Biotechnology 18 (3) 231 (2002)
https://doi.org/10.1023/A:1014996800451

Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference

M. El Soda
Developments in Food Science, Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference 37 721 (1995)
https://doi.org/10.1016/S0167-4501(06)80192-5

Production of blue cheese flavour concentrates from different substrates supplemented with lipolyzed cream

Araceli Tomasini, Gustavo Bustillo and Jean-Michel Lebeault
International Dairy Journal 5 (3) 247 (1995)
https://doi.org/10.1016/0958-6946(94)00006-B

A mathematical model for solid state fermentation of mycelial fungi on inert support

Gutiérrez-Rojas Mariano, Auria Richard, Benet Jean Claude and Revah Sergio
The Chemical Engineering Journal and the Biochemical Engineering Journal 60 (1-3) 189 (1995)
https://doi.org/10.1016/0923-0467(95)03013-1

Growth and aroma production byCeratocystis fimbriata in various fermentation media

Pierre Christen, Elba Villegas and Sergio Revah
Biotechnology Letters 16 (11) 1183 (1994)
https://doi.org/10.1007/BF01020848

Fat lipolyzed with a commercial lipase for the production of blue cheese flavour

Araceli Tomasini, Gustavo Bustillo and Jean-Michel Lebeault
International Dairy Journal 3 (2) 117 (1993)
https://doi.org/10.1016/0958-6946(93)90011-N

Optimization of culture medium for aroma production byCeratocystis fimbriata

Pierre Christen and Maurice Raimbault
Biotechnology Letters 13 (7) 521 (1991)
https://doi.org/10.1007/BF01049211