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Cited article:

Accelerated ripening of Ras cheese with a commercial proteinase and intracellular enzymes from Lactobaciilus delbrueckii subsp bulgaricus, Propionibacterium freudenreichii and Brevibacterium linens
Accélération de l'affinage du fromage Ras à l'aide d'une protéase commerciale et d'enzymes intracellulaires de Lactobaciilus delbrueckli subsp bulgaricus, Propionibacterium freudenreichii et Brevibacterium linens

Lait, 70 5-6 (1990) 459-466

Effects of Proteolytic and Lipolytic Enzyme Supplementations on Lipolysis and Proteolysis Characteristics of White Cheeses

Oya Berkay Karaca and Mehmet Güven
Foods 7 (8) 125 (2018)

Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese

Maria Calasso, Leonardo Mancini, Raffaella Di Cagno, Gianluigi Cardinali and Marco Gobbetti
Journal of Dairy Science 98 (9) 5874 (2015)

Analysis by capillary electrophoresis of the proteolytic activity of a Bacillus subtilis neutral protease on bovine caseins

Silvia M. Albillos, María D. Busto, Manuel Perez-Mateos and Natividad Ortega
International Dairy Journal 17 (10) 1195 (2007)

The Addition of Propionibacterium freudenreichii to Raclette Cheese Induces Biochemical Changes and Enhances Flavor Development

Anne Thierry, Marie-Bernadette Maillard, Pascal Bonnarme and Edmond Roussel
Journal of Agricultural and Food Chemistry 53 (10) 4157 (2005)

Use of Lactococcus lactis subsp. cremoris NCDO 763 and α-ketoglutarate to improve the sensory quality of dry fermented sausages

B. Herranz, M. Fernández, E. Hierro, et al.
Meat Science 66 (1) 151 (2004)

Purification and properties of two intracellular aminopeptidases produced by Brevibacterium linens SR3

J Fernández, A.F Mohedano, P Gaya, M Medina and M Nuñez
International Dairy Journal 10 (4) 241 (2000)