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).
Modelling the effect of temperature, pH, water activity, and organic acids on the germination time of Penicillium camemberti and Penicillium roqueforti conidia
Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese
Time Course and Specificity of Lipolysis in Swiss Cheese
Julien Dherbécourt, Claire Bourlieu, Marie-Bernadette Maillard, Lydie Aubert-Frogerais, Romain Richoux and Anne Thierry Journal of Agricultural and Food Chemistry 58(22) 11732 (2010) https://doi.org/10.1021/jf102572z
Impact of the proteolysis due to lactobacilli on the stretchability of Swiss-type cheese
Romain Richoux, Lydie Aubert, Grégory Roset and Jean-René Kerjean Dairy Science and Technology 89(1) 31 (2009) https://doi.org/10.1051/dst:2008030
Enhancement of ethyl ester and flavour formation in Swiss cheese by ethanol addition
Romain Richoux, Marie-Bernadette Maillard, Jean-René Kerjean, Sylvie Lortal and Anne Thierry International Dairy Journal 18(12) 1140 (2008) https://doi.org/10.1016/j.idairyj.2008.05.011
Ethyl Ester Formation Is Enhanced by Ethanol Addition in Mini Swiss Cheese with and without Added Propionibacteria
Anne Thierry, Marie-Bernadette Maillard, Romain Richoux and Sylvie Lortal Journal of Agricultural and Food Chemistry 54(18) 6819 (2006) https://doi.org/10.1021/jf060673m
A simple screening method for isovaleric acid production by Propionibacterium freudenreichii in Swiss cheese
