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Cited article:
M. Veaux, E. Neviani, G. Giraffa, J. Hermier
Lait, 71 1 (1991) 75-85
Accepted: 1990-11-16
This article has been cited by the following article(s):
DNA-based, culture-independent strategies for evaluating microbial communities in food-associated ecosystems
Giorgio Giraffa and Erasmo Neviani
International Journal of Food Microbiology 67 (1-2) 19 (2001)
DOI: 10.1016/S0168-1605(01)00445-7
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Selection of Some Bacteriophage and Lysozyme-Resistant Variants of Lactobacillus helveticus CNRZ 892
Erasmo Neviani, Domenico Carminati and Giorgio Giraffa
Journal of Dairy Science 75 (4) 905 (1992)
DOI: 10.3168/jds.S0022-0302(92)77830-8
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Interactions among thermophilic lactobacilli during growth in cheese whey
G. Giraffa, G. Mucchetti and E. Neviani
Journal of Applied Bacteriology 80 (2) 199 (1996)
DOI: 10.1111/j.1365-2672.1996.tb03210.x
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Adsorption of temperate phages ofLactobacillus delbrueckiistrains and phage resistance linked to their cell diversity
V. Trucco, J. Reinheimer, A. Quiberoni and V.B. Suárez
Journal of Applied Microbiology 110 (4) 935 (2011)
DOI: 10.1111/j.1365-2672.2011.04945.x
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Phage-resistance linked to cell heterogeneity in the commercial strain Lactobacillus delbrueckii subsp. lactis Ab1
Viviana B. Suárez, Natalia Maciel, Daniela Guglielmotti, et al.
International Journal of Food Microbiology 128 (2) 401 (2008)
DOI: 10.1016/j.ijfoodmicro.2008.09.007
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Characterization of Lactobacillus isolates from infant faeces as dietary adjuncts
V Xanthopoulos, E Litopoulou-Tzanetaki and N Tzanetakis
Food Microbiology 17 (2) 205 (2000)
DOI: 10.1006/fmic.1999.0300
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Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters
Monica Gatti, Benedetta Bottari, Camilla Lazzi, Erasmo Neviani and Germano Mucchetti
Journal of Dairy Science 97 (2) 573 (2014)
DOI: 10.3168/jds.2013-7187
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Impedance measurement of growth of lactic acid bacteria in the presence of nisin and lysozyme
Drahomíra Kozáková, Jitka Holubová, Milada Plocková, Jana Chumchalová and Ladislav Čurda
European Food Research and Technology 221 (6) 774 (2005)
DOI: 10.1007/s00217-005-0026-x
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Two-Dimensional Electrophoresis Study of Lactobacillus delbrueckii subsp. bulgaricus Thermotolerance
Gwenola Gouesbet, Gwenael Jan and Patrick Boyaval
Applied and Environmental Microbiology 68 (3) 1055 (2002)
DOI: 10.1128/AEM.68.3.1055-1063.2002
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Isolation and Characterization of a Slowly Milk-Coagulating Variant of
Lactobacillus helveticus
Deficient in Purine Biosynthesis
Elvira M. Hebert, Graciela S. De Giori and Raul R. Raya
Applied and Environmental Microbiology 67 (4) 1846 (2001)
DOI: 10.1128/AEM.67.4.1846-1850.2001
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Effectiveness of Chemometric Techniques in Discrimination of
Lactobacillus helveticus
Biotypes from Natural Dairy Starter Cultures on the Basis of Phenotypic Characteristics
Monica Gatti, Giovanna Contarini and Erasmo Neviani
Applied and Environmental Microbiology 65 (4) 1450 (1999)
DOI: 10.1128/AEM.65.4.1450-1454.1999
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Molecular Diversity within
Lactobacillus helveticus
as Revealed by Genotypic Characterization
Giorgio Giraffa, Monica Gatti, Lia Rossetti, Lucia Senini and Erasmo Neviani
Applied and Environmental Microbiology 66 (4) 1259 (2000)
DOI: 10.1128/AEM.66.4.1259-1265.2000
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Biodiversity among
Lactobacillus helveticus
Strains Isolated from Different Natural Whey Starter Cultures as Revealed by Classification Trees
Monica Gatti, Carlo Trivisano, Enrico Fabrizi, Erasmo Neviani and Fausto Gardini
Applied and Environmental Microbiology 70 (1) 182 (2004)
DOI: 10.1128/AEM.70.1.182-190.2004
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