Articles citing this article

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).

Cited article:

This article has been cited by the following article(s):

Interests in Geotrichum candidum for cheese technology

R. Boutrou and M. Guéguen
International Journal of Food Microbiology 102 (1) 1 (2005)
DOI: 10.1016/j.ijfoodmicro.2004.12.028
See this article

The inhibitory effect of Penicillium camemberti and Geotruchum candidum on the associated funga of white mould cheese

Marianne Decker and Per Væggemose Nielsen
International Journal of Food Microbiology 104 (1) 51 (2005)
DOI: 10.1016/j.ijfoodmicro.2005.04.002
See this article

Cheese Problems Solved

Cheese Problems Solved 268 (2007)
DOI: 10.1533/9781845693534.268
See this article

Traditional cheeses: Rich and diverse microbiota with associated benefits

Marie-Christine Montel, Solange Buchin, Adrien Mallet, et al.
International Journal of Food Microbiology 177 136 (2014)
DOI: 10.1016/j.ijfoodmicro.2014.02.019
See this article

Methionine Metabolism: Major Pathways and Enzymes Involved and Strategies for Control and Diversification of Volatile Sulfur Compounds in Cheese

María Del Carmen Martínez-Cuesta, Carmen Peláez and Teresa Requena
Critical Reviews in Food Science and Nutrition 53 (4) 366 (2013)
DOI: 10.1080/10408398.2010.536918
See this article

SENSORY AND INSTRUMENTAL FLAVOR ANALYSES OF CHEESE CURD COCULTURED WITH SELECTED YEAST AND BACTERIA

NATHALIE MARTIN, CELINE BERGER and HENRY E. SPINNLER
Journal of Sensory Studies 17 (1) 1 (2002)
DOI: 10.1111/j.1745-459X.2002.tb00328.x
See this article

Production of sulfur compounds by several yeasts of technological interest for cheese ripening

H.E Spinnler, C Berger, C Lapadatescu and P Bonnarme
International Dairy Journal 11 (4-7) 245 (2001)
DOI: 10.1016/S0958-6946(01)00054-1
See this article

Towards a global modelling of the Camembert-type cheese ripening process by coupling heterogeneous knowledge with dynamic Bayesian networks

C. Baudrit, M. Sicard, P.H. Wuillemin and N. Perrot
Journal of Food Engineering 98 (3) 283 (2010)
DOI: 10.1016/j.jfoodeng.2009.12.012
See this article

DEVELOPMENT OF A PRELIMINARY SENSORY LEXICON AND STANDARD REFERENCES OF EWES MILK CHEESES AIDED BY MULTIVARIATE STATISTICAL PROCEDURES

PEDRO BÁRCENAS, FRANCISCO J. PÉREZ ELORTONDO, JESÚS SALMERÓN and MARTA ALBISU
Journal of Sensory Studies 14 (2) 161 (1999)
DOI: 10.1111/j.1745-459X.1999.tb00110.x
See this article

Impact of ripening strains on the typical flavour of goat cheeses

Patrice Gaborit, Anthony Menard and François Morgan
International Dairy Journal 11 (4-7) 315 (2001)
DOI: 10.1016/S0958-6946(01)00061-9
See this article

Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

Marie-Hélène Lessard, Catherine Viel, Brian Boyle, Daniel St-Gelais and Steve Labrie
BMC Genomics 15 (1) 235 (2014)
DOI: 10.1186/1471-2164-15-235
See this article

Cheese

Henry-Eric Spinnler
Cheese 911 (2017)
DOI: 10.1016/B978-0-12-417012-4.00036-3
See this article

Handbook of cheese in health

M.N. Leclercq-Perlat, D. Picque and G. Corrieu
Handbook of cheese in health 299 (2013)
DOI: 10.3920/978-90-8686-766-0.021
See this article

Quality assessment of white mold-ripened cheeses manufactured with different lactic cultures

Priscila Judacewski, Paulo R Los, Laís Benvenutti, et al.
Journal of the Science of Food and Agriculture 96 (11) 3831 (2016)
DOI: 10.1002/jsfa.7577
See this article

Modified Atmosphere and Active Packaging Technologies

Ioannis Arvanitoyannis and Georgios Tziatzios
Contemporary Food Engineering, Modified Atmosphere and Active Packaging Technologies 20120826 281 (2012)
DOI: 10.1201/b12174-11
See this article

Volatile Compounds Produced in Cheese by Enterobacteriaceae Strains of Dairy Origin

PILAR MORALES, ISABEL FELIU, ESTRELLA FERNÁNDEZ-GARCÍA and MANUEL NUÑEZ
Journal of Food Protection 67 (3) 567 (2004)
DOI: 10.4315/0362-028X-67.3.567
See this article

Food Flavors

Henry-Eric Spinnler
Chemical & Functional Properties of Food Components, Food Flavors 20116950 121 (2011)
DOI: 10.1201/b11187-7
See this article

Major Cheese Groups

H.-E. Spinnler and J.-C. Gripon
Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 157 (2004)
DOI: 10.1016/S1874-558X(04)80043-5
See this article

Food Flavors

Henry-Eric Spinnler
Chemical & Functional Properties of Food Components, Food Flavors 20116950 239 (2011)
DOI: 10.1201/b11187-13
See this article

Implementation of Quality Control Methods in Conjunction with Chemometrics Toward Authentication of Dairy Products

Ioannis S. Arvanitoyannis and Nikolaos E. Tzouros
Critical Reviews in Food Science and Nutrition 45 (4) 231 (2005)
DOI: 10.1080/10408690490478073
See this article

Handbook of cheese in health

M.N. Leclercq-Perlat, D. Picque and G. Corrieu
Human Health Handbooks, Handbook of cheese in health 6 299 (2013)
DOI: 10.3920/978-90-8686-766-0_21
See this article

Effect of feeding goats with leguminous shrubs (Chamaecytisus proliferus ssp. Palmensis and Bituminaria bituminosa) on milk and cheese properties

S. Álvarez Ríos, P. Méndez and M. Fresno
Journal of Applied Animal Research 46 (1) 1443 (2018)
DOI: 10.1080/09712119.2018.1531762
See this article

Flavor Generation in Cheese Curd by Coculturing with Selected Yeast, Mold, and Bacteria

N. Martin, S. Savonitto, P. Molimard, et al.
Journal of Dairy Science 82 (6) 1072 (1999)
DOI: 10.3168/jds.S0022-0302(99)75329-4
See this article

Aroma Compound Production in Cheese Curd by Coculturing with Selected Yeast and Bacteria

N. Martin, C. Berger, C. Le Du and H.E. Spinnler
Journal of Dairy Science 84 (10) 2125 (2001)
DOI: 10.3168/jds.S0022-0302(01)74657-7
See this article

Consumer acceptance and sensory evaluation of Monti Dauni Meridionali Caciocavallo cheese

A. Santillo, M. Caroprese, D. Ruggieri, et al.
Journal of Dairy Science 95 (8) 4203 (2012)
DOI: 10.3168/jds.2011-4777
See this article

An Iterative Sensory Procedure to Select Odor-Active Associations in Complex Consortia of Microorganisms: Application to the Construction of a Cheese Model

C. Bonaïti, F. Irlinger, H.E. Spinnler and E. Engel
Journal of Dairy Science 88 (5) 1671 (2005)
DOI: 10.3168/jds.S0022-0302(05)72839-3
See this article