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):
Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses
Pascal Fuchsmann, Mireille Tena Stern, Yves-Alain Brügger and Katharina Breme Journal of Agricultural and Food Chemistry 63(34) 7511 (2015) https://doi.org/10.1021/acs.jafc.5b02536
Sulfur-containing amino acid methionine as the precursor of volatile organic sulfur compounds in algea-induced black bloom
Evaluation of a quantitative screening method for hydrogen sulfide production by cheese-ripening microorganisms: The first step towards l-cysteine catabolism
Identification and Functional Analysis of the Gene Encoding Methionine-γ-Lyase in
Brevibacterium linens
Felix Amarita, Mireille Yvon, Michele Nardi, Emilie Chambellon, Jerôme Delettre and Pascal Bonnarme Applied and Environmental Microbiology 70(12) 7348 (2004) https://doi.org/10.1128/AEM.70.12.7348-7354.2004
Molecular detection and isolation of facultatively methylotrophic bacteria, including Methylobacterium podarium sp. nov., from the human foot microflora
Vasiliki Anesti, Jyotsna Vohra, Shalini Goonetilleka, Ian R. McDonald, Bettina Sträubler, Erko Stackebrandt, Donovan P. Kelly and Ann P. Wood Environmental Microbiology 6(8) 820 (2004) https://doi.org/10.1111/j.1462-2920.2004.00623.x
Production of Sulfur Flavors by Ten Strains of
Geotrichum candidum
Celine Berger, Jeffrey A. Khan, Pascal Molimard, Nathalie Martin and Henry E. Spinnler Applied and Environmental Microbiology 65(12) 5510 (1999) https://doi.org/10.1128/AEM.65.12.5510-5514.1999
Flavor Generation in Cheese Curd by Coculturing with Selected Yeast, Mold, and Bacteria
