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).
This article has been cited by the following article(s):
Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage
Chafika Guemidi, Djamal Ait Saada, Ouiza Ait Chabane, Mahfuz Elmastas, Ramazan Erenler, Mustafa Abdullah Yilmaz, Abbas Tarhan, Salah Akkal and Haroune Khelifi Food Science & Nutrition 12(4) 3007 (2024) https://doi.org/10.1002/fsn3.3981
Freisetzung von Peptiden aus Milchproteinen durch die Joghurtstarterkulturen S. thermophilus und Lb. bulgaricus
Eva Beck, Lena Riedinger, Sevim Dalabasmaz, Rohtraud Pichner and Monika Pischetsrieder Lebensmittelchemie 78(S1) (2024) https://doi.org/10.1002/lemi.202452016
Prospects for the Industrial Use of Kefir-Derived Yeast
Kluyveromyces marxianus Based on Its Probiotic
Capacity: A Review
Hye-Young Youn, Kun-Ho Seo, Dongkwan Jeong, Jung-Whan Chon, Hyeon A Jung and Kwang-Young Song Journal of Dairy Science and Biotechnology 42(4) 121 (2024) https://doi.org/10.22424/jdsb.2024.42.4.121
Study on Optimization of Proportion of Skim Milk Powder and Stabilizer in Preparation of Whey Yoghurt and Evaluation of its Quality
Metabolic Evaluation of Lupin-Enriched Yogurt by Nuclear Magnetic Resonance Metabolomics
João A. Rodrigues, Evla Ferro, Rita Araújo, Ana V. Henriques, Ana M. Gomes, Marta W. Vasconcelos and Ana M. Gil Journal of Agricultural and Food Chemistry 72(1) 894 (2024) https://doi.org/10.1021/acs.jafc.3c05837
Exclusive D-lactate-isomer production during a reactor-microbiome conversion of lactose-rich waste by controlling pH and temperature
Dorothea M. Schütterle, Richard Hegner, Monika Temovska, Andrés E. Ortiz-Ardila and Largus T. Angenent Water Research 250 121045 (2024) https://doi.org/10.1016/j.watres.2023.121045
Influence of flaxseed mucilage on the formation, composition, and properties of exopolysaccharides produced by different strains of lactic acid bacteria
Polina Mikshina, Maria Kharina, Alya Sungatullina, Tatyana Petrova, Timur Sibgatullin and Elena Nikitina International Journal of Biological Macromolecules 281 136092 (2024) https://doi.org/10.1016/j.ijbiomac.2024.136092
Analyse des Peptidprofils von mit S. thermophilus und Lb. Bulgaricus fermentierter pasteurisierter Milch mittels mikroLC‐IM‐QTOF‐MS/MS
Formate-producing capacity provided by reducing ability of Streptococcus thermophilus nicotinamide adenine dinucleotide oxidase determines yogurt acidification rate
R. Yamauchi, M. Fujisawa, S. Koyanagi, A. Muramatsu, T. Kobayashi, Y. Wada, K. Akama, M. Tanaka, H. Kurashige, A. Sato, H. Horiuchi, T. Mukai, Y. Yamamoto and Y. Sasaki Journal of Dairy Science 106(10) 6710 (2023) https://doi.org/10.3168/jds.2023-23245
From the past to the future: Fermented milks and their health effects against human diseases
Tuo Zhang, Shuo Geng, Tiantian Cheng, Kemin Mao, Bimal Chitrakar, Jie Gao and Yaxin Sang Food Frontiers 4(4) 1747 (2023) https://doi.org/10.1002/fft2.304
Identification of odor compounds and odor-active compounds of yogurt using DHS, SPME, SAFE, and SBSE/GC-O-MS
Safety Assessment of Bovine Milk Proteins and Protein Derivatives as Used in Cosmetics
Christina L. Burnett, Wilma F. Bergfeld, Donald V. Belsito, Ronald A. Hill, Curtis D. Klaassen, Daniel C. Liebler, James G. Marks, Ronald C. Shank, Thomas J. Slaga, Paul W. Snyder and Bart Heldreth International Journal of Toxicology 41(2_suppl) 43S (2022) https://doi.org/10.1177/10915818221098137
Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt
Raphael D. Ayivi and Salam A. Ibrahim International Journal of Food Science & Technology 57(11) 7008 (2022) https://doi.org/10.1111/ijfs.16076
A novel technique for the preparation of curd (Dahi) by PVDF membrane-based strip
Effect of lactose hydrolysis on the milk-fermenting properties of Lactobacillus delbrueckii ssp. bulgaricus 2038 and Streptococcus thermophilus 1131
Eri Yamamoto, Reiko Watanabe, Takefumi Ichimura, Tatsuya Ishida and Katsunori Kimura Journal of Dairy Science 104(2) 1454 (2021) https://doi.org/10.3168/jds.2020-19244
Physicochemical analysis, proteolysis activity and exopolysaccharides production of herbal yogurt fortified with plant extracts
Amal Bakr Shori, Chin Wai Peng, Elham Bagheri and Ahmad Salihin Baba International Journal of Food Engineering 17(3) 227 (2021) https://doi.org/10.1515/ijfe-2020-0020
Effect of fumaric acid on the growth of Lactobacillus delbrueckii ssp. bulgaricus during yogurt fermentation
Metabolomics of acid whey derived from Greek yogurt
Muriel M. Allen, Oscar A. Pike, Jason D. Kenealey and Michael L. Dunn Journal of Dairy Science 104(11) 11401 (2021) https://doi.org/10.3168/jds.2021-20442
Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures
Isolation and characterization of Streptococcus thermophilus possessing prtS gene from raw milk in Japan
Eri YAMAMOTO, Reiko WATANABE, Akiko KOIZUMI, Tatsuya ISHIDA and Katsunori KIMURA Bioscience of Microbiota, Food and Health 39(3) 169 (2020) https://doi.org/10.12938/bmfh.2019-052
Effect of commercial yogurt starter cultures on fermentation process, texture and sensoric parameters of white yogurt
Peter Zajác, Lenka Kúšová, Lucia Benešová, Jozef Čapla, Jozef Čurlej and Jozef Golian Potravinarstvo Slovak Journal of Food Sciences 14 300 (2020) https://doi.org/10.5219/1377
Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf‐life of strawberry‐flavored yogurts with reductions of sugar
Damir D Torrico, Jennifer Tam, Sigfredo Fuentes, Claudia Gonzalez Viejo and Frank R Dunshea Journal of the Science of Food and Agriculture 100(7) 3024 (2020) https://doi.org/10.1002/jsfa.10333
A modified reinforced clostridial medium for the isolation and enumeration of Lactobacillus delbrueckii ssp. bulgaricus in a mixed culture
From gene to structure: Lactobacillus bulgaricus D‐lactate dehydrogenase from yogurt as an integrated curriculum model for undergraduate molecular biology and biochemistry laboratory courses
Jeffrey A. Lawton, Noelle A. Prescott and Ping X. Lawton Biochemistry and Molecular Biology Education 46(3) 270 (2018) https://doi.org/10.1002/bmb.21114
Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts
Physiology, ecology and industrial applications of aroma formation in yeast
Maria C Dzialo, Rahel Park, Jan Steensels, Bart Lievens and Kevin J Verstrepen FEMS Microbiology Reviews 41(Supp_1) S95 (2017) https://doi.org/10.1093/femsre/fux031
Untargeted GC‐MS Metabolomics Reveals Changes in the Metabolite Dynamics of Industrial Scale Batch Fermentations of Streptoccoccus thermophilus Broth
Bekzod Khakimov, Lene D. Christiansen, Anna‐Lena Heins, Klavs M. Sørensen, Charlotte Schöller, Anders Clausen, Thomas Skov, Krist V. Gernaey and Søren B. Engelsen Biotechnology Journal 12(10) (2017) https://doi.org/10.1002/biot.201700400
The Baseplate of Lactobacillus delbrueckii Bacteriophage Ld17 Harbors a Glycerophosphodiesterase
Anneleen Cornelissen, Irina Sadovskaya, Evgeny Vinogradov, Stéphanie Blangy, Silvia Spinelli, Eoghan Casey, Jennifer Mahony, Jean-Paul Noben, Fabio Dal Bello, Christian Cambillau and Douwe van Sinderen Journal of Biological Chemistry 291(32) 16816 (2016) https://doi.org/10.1074/jbc.M116.728279
Laboratory Prototype of Bioreactor for Oxidation of Toxic D-Lactate Using Yeast Cells Overproducing D-Lactate CytochromecOxidoreductase
Influence of lactose hydrolysis on galacto‐oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties
Claudia I Vénica, Irma V Wolf, Carina V Bergamini and María C Perotti Journal of the Science of Food and Agriculture 96(15) 4929 (2016) https://doi.org/10.1002/jsfa.7870
Role of milk protein–based products in some quality attributes of goat milk yogurt
A. Gursel, A. Gursoy, E.A.K. Anli, S.O. Budak, S. Aydemir and F. Durlu-Ozkaya Journal of Dairy Science 99(4) 2694 (2016) https://doi.org/10.3168/jds.2015-10393
Exploring Process Dynamics by near Infrared Spectroscopy in Lactic Fermentations
Carina Svendsen, Tomasz Cieplak and Frans W.J. van den Berg Journal of Near Infrared Spectroscopy 24(5) 443 (2016) https://doi.org/10.1255/jnirs.1244
Structural investigation of cell wall polysaccharides of Lactobacillus delbrueckii subsp. bulgaricus 17
Effect of reduction of lactose in yogurts by addition of β‐galactosidase enzyme on volatile compound profile and quality parameters
Irma V. Wolf, Claudia I. Vénica and María C. Perotti International Journal of Food Science & Technology 50(5) 1076 (2015) https://doi.org/10.1111/ijfs.12745
Influence of casein hydrolysates on exopolysaccharide synthesis byStreptococcus thermophilusandLactobacillus delbrueckiissp.bulgaricus
Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt
Molecular Characterization of Three Lactobacillus delbrueckii subsp. bulgaricus Phages
Eoghan Casey, Jennifer Mahony, Mary O'Connell-Motherway, Francesca Bottacini, Anneleen Cornelissen, Horst Neve, Knut J. Heller, Jean-Paul Noben, Fabio Dal Bello, Douwe van Sinderen and J. Björkroth Applied and Environmental Microbiology 80(18) 5623 (2014) https://doi.org/10.1128/AEM.01268-14
Effect of ultrafiltered fractions from casein on lactic acid biosynthesis and enzyme activity in yoghurt starter cultures
Qingli Zhang, Mindy M. Brashears, Zhimin Yu, Jiaoyan Ren, Yinjuan Li and Mouming Zhao International Journal of Food Science & Technology 48(7) 1474 (2013) https://doi.org/10.1111/ijfs.12115
Monitoring the effect of high pressure and transglutaminase treatment of milk on the evolution of flavour compounds during lactic acid fermentation using PTR-ToF-MS
Growth and exopolysaccharide yield of Lactobacillus delbrueckii ssp. bulgaricus DSM 20081 in batch and continuous bioreactor experiments at constant pH
Martha P. Rascón-Díaz, José M. Tejero, Patricia G. Mendoza-Garcia, Hugo Sergio García and Marco A. Salgado-Cervantes Food and Bioprocess Technology 5(2) 560 (2012) https://doi.org/10.1007/s11947-009-0312-x
Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei
Luciana de Souza Neves Ellendersen, Daniel Granato, Karla Bigetti Guergoletto and Gilvan Wosiacki Engineering in Life Sciences 12(4) 475 (2012) https://doi.org/10.1002/elsc.201100136
Characterization of the Active Microbiotas Associated with Honey Bees Reveals Healthier and Broader Communities when Colonies are Genetically Diverse
Bhavbhuti Mehta and Maricê de Oliveira Chemical & Functional Properties of Food Components, Fermentation 20121941 (2012) https://doi.org/10.1201/b11876-12
Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes’, goats’ milk and their mixture using two different commercial starter cultures during refrigerated storage
Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir
Interaction between starter bacteria and adjunct Lactobacillus plantarum INF15D on the degradation of citrate, asparagine and aspartate in a washed-curd cheese
Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches
Sander Sieuwerts, Frank A. M. de Bok, Jeroen Hugenholtz and Johan E. T. van Hylckama Vlieg Applied and Environmental Microbiology 74(16) 4997 (2008) https://doi.org/10.1128/AEM.00113-08
