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:
Romain Richoux , Éliane Faivre , Jean-René Kerjean
Lait, 78 3 (1998) 319-331
This article has been cited by the following article(s):
30 articles
M.C. Perotti, E.R. Hynes and C.V. Bergamini 449 (2025) https://doi.org/10.1016/B978-0-443-15956-5.00028-2
W. Bisig, Emmanuelle Arias-Roth, M.T. Fröhlich-Wyder, Dominik Guggisberg, Ernst Jakob, J.J. (Diarmuid) Sheehan and Siv Skeie 349 (2025) https://doi.org/10.1016/B978-0-443-15956-5.00020-8
Michael H. Tunick 87 (2023) https://doi.org/10.1039/BK9781839169908-00087
Little Impact of NaCl Reduction in Swiss-Type Cheese
Valérie Gagnaire, Xavier Lecomte, Romain Richoux, Magali Genay, Julien Jardin, Valérie Briard-Bion, Jean-René Kerjean and Anne Thierry Frontiers in Nutrition 9 (2022) https://doi.org/10.3389/fnut.2022.888179
Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese
Wenfan Cao, Julie Aubert, Marie-Bernadette Maillard, Françoise Boissel, Arlette Leduc, Jean-Luc Thomas, Stéphanie-Marie Deutsch, Bénédicte Camier, Ali Kerjouh, Sandrine Parayre, Marielle Harel-Oger, Gilles Garric, Anne Thierry and Hélène Falentin Journal of Agricultural and Food Chemistry 69 (30) 8511 (2021) https://doi.org/10.1021/acs.jafc.1c01634
The effect of NaCl and metabolic profile of propionibacteria on eye formation in experimental Swiss-type cheese
Walter Bisig, Dominik Guggisberg, Ernst Jakob, et al. International Dairy Journal 89 86 (2019) https://doi.org/10.1016/j.idairyj.2018.09.001
Reference Module in Life Sciences
Luca Cocolin, Paola Dolci, Valentina Alessandria and Kalliopi Rantsiou Reference Module in Life Sciences (2018) https://doi.org/10.1016/B978-0-12-809633-8.12108-9
Cheese
Paul L.H. McSweeney, Patrick F. Fox and Felicia Ciocia Cheese 411 (2017) https://doi.org/10.1016/B978-0-12-417012-4.00016-8
Cheese
Marie-Therese Fröhlich-Wyder, Walter Bisig, Dominik Guggisberg, et al. Cheese 889 (2017) https://doi.org/10.1016/B978-0-12-417012-4.00035-1
Lactobacillus delbrueckii subsp. lactis as a starter culture significantly affects the dynamics of volatile compound profiles of hard cooked cheeses
Solange Buchin, Gabriel Duboz and Jean-Christophe Salmon European Food Research and Technology 243 (11) 1943 (2017) https://doi.org/10.1007/s00217-017-2899-x
Production of probiotic Feta cheese using Propionibacterium freudenreichii subsp. shermanii as adjunct
Angeliki Angelopoulou, Voula Alexandraki, Marina Georgalaki, et al. International Dairy Journal 66 135 (2017) https://doi.org/10.1016/j.idairyj.2016.11.011
Propionibacterium freudenreichii Surface Protein SlpB Is Involved in Adhesion to Intestinal HT-29 Cells
Fillipe L. R. do Carmo, Houem Rabah, Song Huang, et al. Frontiers in Microbiology 8 (2017) https://doi.org/10.3389/fmicb.2017.01033
Impact of salt concentration, ripening temperature and ripening time on CO 2 production of semi-hard cheese with propionic acid fermentation
F. Acerbi, V. Guillard, M. Aliani, C. Guillaume and N. Gontard Journal of Food Engineering 177 72 (2016) https://doi.org/10.1016/j.jfoodeng.2015.12.022
The role of propionibacteria in the volatile profile of Pategrás cheeses
I. Verónica Wolf, G. Hugo Peralta, Mario Candioti and M. Cristina Perotti Dairy Science & Technology 96 (4) 551 (2016) https://doi.org/10.1007/s13594-016-0289-y
Surface proteins of Propionibacterium freudenreichii are involved in its anti-inflammatory properties
Caroline Le Maréchal, Vincent Peton, Coline Plé, et al. Journal of Proteomics 113 447 (2015) https://doi.org/10.1016/j.jprot.2014.07.018
Novel methodology for the in situ assessment of CO 2 production rate and its application to anaerobic ripened cheese
F. Acerbi, V. Guillard, M. Aliani, C. Guillaume and N. Gontard Food Research International 78 295 (2015) https://doi.org/10.1016/j.foodres.2015.09.030
Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review
Anne Thierry, Florence Valence, Stéphanie-Marie Deutsch, et al. Dairy Science & Technology 95 (6) 895 (2015) https://doi.org/10.1007/s13594-015-0267-9
Spatial characterisation of eye-growing kinetics in semi-hard cheeses with propionic acid fermentation
D. Huc, S. Challois, M. Monziols, C. Michon and F. Mariette International Dairy Journal 39 (2) 259 (2014) https://doi.org/10.1016/j.idairyj.2014.06.010
Influence of salt content on eye growth in semi-hard cheeses studied using magnetic resonance imaging and CO2 production measurements
D. Huc, N. Roland, D. Grenier, et al. International Dairy Journal 35 (2) 157 (2014) https://doi.org/10.1016/j.idairyj.2013.11.010
New insights into physiology and metabolism of Propionibacterium freudenreichii
Anne Thierry, Stéphanie-Marie Deutsch, Hélène Falentin, Marion Dalmasso, Fabien J. Cousin and Gwenaël Jan International Journal of Food Microbiology 149 (1) 19 (2011) https://doi.org/10.1016/j.ijfoodmicro.2011.04.026
A. Thierry, F. Berthier, V. Gagnaire, J. R. Kerjean, C. Lopez and Y. Noël 360 (2010) https://doi.org/10.1002/9781444323740.ch10
Split defect and secondary fermentation in Swiss-type cheeses – A review
David F.M. Daly, Paul L.H. McSweeney and Jeremiah J. Sheehan Dairy Science & Technology 90 (1) 3 (2010) https://doi.org/10.1051/dst/2009036
Specific metabolic activity of ripening bacteria quantified by real-time reverse transcription PCR throughout Emmental cheese manufacture
Hélène Falentin, Florence Postollec, Sandrine Parayre, Nadine Henaff, Pierre Le Bivic, Romain Richoux, Anne Thierry and Danièle Sohier International Journal of Food Microbiology 144 (1) 10 (2010) https://doi.org/10.1016/j.ijfoodmicro.2010.06.003
Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses
Jeremiah J. Sheehan, Martin G. Wilkinson and Paul L.H. McSweeney International Dairy Journal 18 (9) 905 (2008) https://doi.org/10.1016/j.idairyj.2007.11.024
The Addition of Propionibacterium freudenreichii to Raclette Cheese Induces Biochemical Changes and Enhances Flavor Development
Anne Thierry, Marie-Bernadette Maillard, Pascal Bonnarme and Edmond Roussel Journal of Agricultural and Food Chemistry 53 (10) 4157 (2005) https://doi.org/10.1021/jf0481195
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) https://doi.org/10.1016/j.idairyj.2004.01.001
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) https://doi.org/10.1016/j.idairyj.2004.02.002
1 191 (2004) https://doi.org/10.1016/S1874-558X(04)80068-X
1 361 (2004) https://doi.org/10.1016/S1874-558X(04)80074-5
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) https://doi.org/10.1016/S0963-9969(00)00048-X