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:

Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese

Clémentine Le Boucher, Valérie Gagnaire, Valérie Briard-Bion, Julien Jardin, Marie-Bernadette Maillard, Gaud Dervilly-Pinel, Bruno Le Bizec, Sylvie Lortal, Sophie Jeanson, Anne Thierry and C. A. Elkins
Applied and Environmental Microbiology 82 (1) 202 (2016)

The Effect of Milk Protein Concentration on the Microstructure and Textural Properties of Full Fat Cheddar Cheese During Ripening

Kevany Soodam, Lydia Ong, Ian B. Powell, Sandra E. Kentish and Sally L. Gras
Food and Bioprocess Technology 7 (10) 2912 (2014)

Multi-scale investigation of eyes in semi-hard cheese

Delphine Huc, François Mariette, Sylvain Challois, et al.
Innovative Food Science & Emerging Technologies 24 106 (2014)

Spatial characterisation of eye-growing kinetics in semi-hard cheeses with propionic acid fermentation

D. Huc, S. Challois, M. Monziols, C. Michon and F. Mariette
International Dairy Journal 39 (2) 259 (2014)

Split defect and secondary fermentation in Swiss-type cheeses – A review

David F.M. Daly, Paul L.H. McSweeney and Jeremiah J. Sheehan
Dairy Science & Technology 90 (1) 3 (2010)

Microstructural properties of fat during the accelerated ripening of ultrafiltered-Feta cheese

M. Karami, M.R. Ehsani, S.M. Mousavi, K. Rezaei and M. Safari
Food Chemistry 113 (2) 424 (2009)

Microstructural Changes in Fat During the Ripening of Iranian Ultrafiltered Feta Cheese

M. Karami, M. Reza Ehsani, M. Ebrahimzadeh Mousavi, K. Rezaei and M. Safari
Journal of Dairy Science 91 (11) 4147 (2008)

Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies

Marie-Caroline Michalski, Bénédicte Camier, Jean-Yves Gassi, et al.
Food Research International 40 (1) 191 (2007)

Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy

Christelle Lopez, Bénédicte Camier and Jean-Yves Gassi
International Dairy Journal 17 (3) 235 (2007)

Lipolysis during Ripening of Emmental Cheese Considering Organization of Fat and Preferential Localization of Bacteria

Christelle Lopez, Marie-Bernadette Maillard, Valerie Briard-Bion, Benedicte Camier and John A. Hannon
Journal of Agricultural and Food Chemistry 54 (16) 5855 (2006)

Role of electrostatic interactions in the curd of Emmental cheese

Valérie Gagnaire, Emeric Trotel, Yvon Le Graët and Joëlle Léonil
International Dairy Journal 12 (7) 601 (2002)

How can the peptides produced from Emmental cheese give some insights on the structural features of the paracasein matrix?

Valérie Gagnaire, Rachel Boutrou and Joëlle Léonil
International Dairy Journal 11 (4-7) 449 (2001)

Scanning Electron and Light Microscopic Study of Microbial Succession on Bethlehem St. Nectaire Cheese

No�lla Marcellino and David R. Benson
Applied and Environmental Microbiology 58 (11) 3448 (1992)