EDP Sciences logo
Search
Menu
All issues Lait, 69 6 (1989) 537-546 Article references

Articles citing this article

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).

Cited article:

This article has been cited by the following article(s):

The Impact of Different Inoculation Schemes on the Microbiota, Physicochemical and Sensory Characteristics of Greek Kopanisti Cheese throughout Production and Ripening

Maria Kazou, Alkmini Gavriil, Olga Kalagkatsi, Theodoros Paschos and Effie Tsakalidou
Microorganisms 11 (1) 66 (2022)
DOI: 10.3390/microorganisms11010066
See this article

Yeasts in different types of cheese

Thomas Bintsis
AIMS Microbiology 7 (4) 447 (2021)
DOI: 10.3934/microbiol.2021027
See this article

Yeast Microbiota during Sauerkraut Fermentation and Its Characteristics

Paweł Satora, Magdalena Skotniczny, Szymon Strnad and Katarína Ženišová
International Journal of Molecular Sciences 21 (24) 9699 (2020)
DOI: 10.3390/ijms21249699
See this article

Cheese

Mette Dines Cantor, Tatjana van den Tempel, Tine Kronborg Hansen and Ylva Ardö
Cheese 929 (2017)
DOI: 10.1016/B978-0-12-417012-4.00037-5
See this article

Production of folate in oat bran fermentation by yeasts isolated from barley and diverse foods

M. Korhola, R. Hakonen, K. Juuti, et al.
Journal of Applied Microbiology 117 (3) 679 (2014)
DOI: 10.1111/jam.12564
See this article

Diversity and activities of yeasts from different parts of a Stilton cheese

Konstantinos Gkatzionis, Dewi Yunita, Robert S.T. Linforth, Matthew Dickinson and Christine E.R. Dodd
International Journal of Food Microbiology 177 109 (2014)
DOI: 10.1016/j.ijfoodmicro.2014.02.016
See this article

Industrial Applications

Klaus Gori, Mette Dines Cantor, Mogens Jakobsen and Lene Jespersen
Industrial Applications 3 (2011)
DOI: 10.1007/978-3-642-11458-8_1
See this article

Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem

Dafni-Maria Kagkli, Roselyne Tâche, Timothy M. Cogan, et al.
Applied Microbiology and Biotechnology 73 (2) 434 (2006)
DOI: 10.1007/s00253-006-0461-z
See this article

Creation and quality characterization of processed cheeses derived mainly from Halloumi cheese

Stelios Kaminarides, Dimitris Kalogridis and Theophilos Massouras
Le Lait 86 (4) 333 (2006)
DOI: 10.1051/lait:2006009
See this article

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)
DOI: 10.1016/S1874-558X(04)80044-7
See this article

Industrial Applications

M. Jakobsen, M. D. Cantor and L. Jespersen
Industrial Applications 3 (2002)
DOI: 10.1007/978-3-662-10378-4_1
See this article

Taxonomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese

T.K Hansen and M Jakobsen
International Journal of Food Microbiology 69 (1-2) 59 (2001)
DOI: 10.1016/S0168-1605(01)00573-6
See this article

The interaction between yeasts and bacteria in dairy environments

Bennie C. Viljoen
International Journal of Food Microbiology 69 (1-2) 37 (2001)
DOI: 10.1016/S0168-1605(01)00570-0
See this article

Cheese: Chemistry, Physics and Microbiology

G. C. Kalantzopoulos
Cheese: Chemistry, Physics and Microbiology 507 (1999)
DOI: 10.1007/978-1-4615-2800-5_16
See this article

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)
DOI: 10.1016/0958-6946(95)00071-2
See this article

Cheese: Chemistry, Physics and Microbiology

G. C. Kalantzopoulos
Cheese: Chemistry, Physics and Microbiology 507 (1993)
DOI: 10.1007/978-1-4615-2648-3_16
See this article

Ripening changes in Kopanisti cheese

Stelios E. Kaminarides, Emmanuel M. Anifantakis and Efstathios Alichanidis
Journal of Dairy Research 57 (2) 271 (1990)
DOI: 10.1017/S0022029900026893
See this article