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).
The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening
Monika Garbowska, Anna Berthold-Pluta, Lidia Stasiak-Różańska and Antoni Pluta Animals 11(9) 2699 (2021) https://doi.org/10.3390/ani11092699
Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin
Olumide Adedokun Odeyemi, Oluwadara Oluwaseun Alegbeleye, Mariyana Strateva and Deyan Stratev Comprehensive Reviews in Food Science and Food Safety 19(2) 311 (2020) https://doi.org/10.1111/1541-4337.12526
Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese
Influence of process temperature and salting methods on starter and NSLAB growth and enzymatic activity during the ripening of cheeses produced with Streptococcus thermophilus and Lactobacillus helveticus
Growth and gas production of a novel obligatory heterofermentative Cheddar cheese nonstarter lactobacilli species on ribose and galactose
Fatih Ortakci, Jeffery R. Broadbent, Craig J. Oberg and Donald J. McMahon Journal of Dairy Science 98(6) 3645 (2015) https://doi.org/10.3168/jds.2014-9293
Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese
M. Ozturk, S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson and J.A. Lucey Journal of Dairy Science 98(10) 6713 (2015) https://doi.org/10.3168/jds.2015-9549
Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis
Fatih Ortakci, Jeffery R. Broadbent, Craig J. Oberg and Donald J. McMahon Journal of Dairy Science 98(11) 7460 (2015) https://doi.org/10.3168/jds.2015-9468
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening
Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno, Leonardo Mancini and Patrick F. Fox Trends in Food Science & Technology 45(2) 167 (2015) https://doi.org/10.1016/j.tifs.2015.07.016
Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese
Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis
Viability and contribution to proteolysis of an adjunct culture ofLactobacillus plantarumin two model cheese systems: Cheddar cheese-type and soft-cheese type
Impact of Chymosin- and Plasmin-Mediated Primary Proteolysis on the Growth and Biochemical Activities of Lactobacilli in Miniature Cheddar-Type Cheeses
Effect of milk pasteurisation temperature on age-related changes in lactose metabolism, pH and the growth of non-starter lactic acid bacteria in half-fat Cheddar cheese
Variability of the species and strain phenotype composition of the non-starter lactic acid bacterial population of cheddar cheese manufactured in a commercial creamery
Cloning and Expression of an Oligopeptidase, PepO, with Novel Specificity from
Lactobacillus rhamnosus
HN001 (DR20)
Camilla Christensson, Henrik Bratt, Lesley J. Collins, Tim Coolbear, Ross Holland, Mark W. Lubbers, Paul W. O’Toole and Julian R. Reid Applied and Environmental Microbiology 68(1) 254 (2002) https://doi.org/10.1128/AEM.68.1.254-262.2002
Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture
Characteristics of Manchego Cheese Manufactured from Raw and Pasteurized Ovine Milk and with Defined-Strain or Commercial Mixed-Strain Starter Cultures
