Articles citing this article

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Cited article:

Modelling the effect of temperature, pH, water activity, and organic acids on the germination time of Penicillium camemberti and Penicillium roqueforti conidia

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International Journal of Food Microbiology 240 124 (2017)

Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese

Hélène Falentin, Nadine Henaff, Pierre Le Bivic, et al.
Food Microbiology 29 (1) 132 (2012)

New insights into physiology and metabolism of Propionibacterium freudenreichii

Anne Thierry, Stéphanie-Marie Deutsch, Hélène Falentin, et al.
International Journal of Food Microbiology 149 (1) 19 (2011)

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)

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)

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)

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)

A simple screening method for isovaleric acid production by Propionibacterium freudenreichii in Swiss cheese

Anne Thierry, Romain Richoux, Jean-René Kerjean and Sylvie Lortal
International Dairy Journal 14 (8) 697 (2004)

Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese

Anne Thierry, Romain Richoux and Jean-René Kerjean
International Dairy Journal 14 (9) 801 (2004)

Lysis of lysogenic strains of Lactobacillus helveticus in Swiss cheeses and first evidence of concomitant Streptococcus thermophilus lysis

Stéphanie-Marie Deutsch, Thierry Ferain, Jean Delcour and Sylvie Lortal
International Dairy Journal 12 (7) 591 (2002)

Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria

Jean-René Kerjean, Seamus Condon, Roberta Lodi, et al.
Food Research International 33 (3-4) 281 (2000)