The Citing articles tool gives a list of articles citing the current article.
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Cited article:
Wedad El-Kholy, Morsi El-Soda, Nihal Ezzat, Hassan El Shafei
Lait, 78 4 (1998) 439-452
This article has been cited by the following article(s):
The performance of Streptococcus macedonicus ACA-DC 198 as starter culture in Kasseri cheese production
Rania Anastasiou, Marina Georgalaki, Eugenia Manolopoulou, et al.
International Dairy Journal 17 (3) 208 (2007)
DOI: 10.1016/j.idairyj.2006.02.011
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Autolysis of selected Lactobacillus helveticus adjunct strains during Cheddar cheese ripening
O. Kenny, R.J. FitzGerald, G. O’Cuinn, T. Beresford and K. Jordan
International Dairy Journal 16 (7) 797 (2006)
DOI: 10.1016/j.idairyj.2005.07.008
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The autolysis of Streptococcus thermophilus DN-001065 is triggered by several food-grade environmental signals
Clara Husson-Kao, Jérôme Mengaud, Jean-Claude Gripon, Laurent Benbadis and Marie-Pierre Chapot-Chartier
International Dairy Journal 9 (10) 715 (1999)
DOI: 10.1016/S0958-6946(99)00145-4
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Peptidase activity in various species of dairy thermophilic lactobacilli
M. Gatti, M.E. Fornasari, C. Lazzi, G. Mucchetti and E. Neviani
Journal of Applied Microbiology 96 (2) 223 (2004)
DOI: 10.1046/j.1365-2672.2003.02142.x
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Presence of peptidase activities in different varieties of cheese
M. Gatti, M. E. Fornasari, G. Mucchetti, F. Addeo and E. Neviani
Letters in Applied Microbiology 28 (5) 368 (1999)
DOI: 10.1046/j.1365-2672.1999.00541.x
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Adjunct Cultures: Recent Developments and Potential Significance to the Cheese Industry
M. El Soda, S.A. Madkor and P.S. Tong
Journal of Dairy Science 83 (4) 609 (2000)
DOI: 10.3168/jds.S0022-0302(00)74920-4
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Ripening of Cheddar Cheese with Added Attenuated Adjunct Cultures of Lactobacilli
S.A. Madkor, P.S. Tong and M. El Soda
Journal of Dairy Science 83 (8) 1684 (2000)
DOI: 10.3168/jds.S0022-0302(00)75037-5
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Crucial Role for Insertion Sequence Elements in Lactobacillus helveticus Evolution as Revealed by Interstrain Genomic Comparison
Pawel Kaleta, John O'Callaghan, Gerald F. Fitzgerald, Thomas P. Beresford and R. Paul Ross
Applied and Environmental Microbiology 76 (1) 212 (2010)
DOI: 10.1128/AEM.01845-09
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Peptides Identified during Emmental Cheese Ripening: Origin and Proteolytic Systems Involved
Valérie Gagnaire, Daniel Mollé,, Maryse Herrouin and Joëlle Léonil
Journal of Agricultural and Food Chemistry 49 (9) 4402 (2001)
DOI: 10.1021/jf000895z
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Potential probiotic properties of Lactobacilli isolated from goat´s milk
Martin Tomáška, Maroš Drončovský, Lýdia Klapáčová, Anna Slottová and Miroslav Kološta
Potravinarstvo Slovak Journal of Food Sciences 9 (1) 66 (2015)
DOI: 10.5219/434
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