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:
Pascal G. Piveteau, John O'Callaghan, Bríd Lyons, Séamus Condon, Timothy M. Cogan
Lait, 82 1 (2002) 69-80
This article has been cited by the following article(s):
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Critical Reviews in Food Science and Nutrition 60 (9) 1552 (2020)
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Production of antimicrobial polypeptides by Propionibacterium freudenreichii RVS-4-irf
E. P. Ryzhkova, I. L. Shamraichuk, A. V. Kurakov and A. I. Netrusov
Microbiology 86 (2) 170 (2017)
DOI: 10.1134/S0026261717020187
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Marie-Therese Fröhlich-Wyder, Walter Bisig, Dominik Guggisberg, et al.
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DOI: 10.1016/B978-0-12-417012-4.00035-1
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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
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PROPIONIBACTERIUM FREUDENREICHII STRAINS AS ANTIBACTERIAL AGENTS AT NEUTRAL PH AND THEIR PRODUCTION ON FOOD-GRADE MEDIA FERMENTED BY SOME LACTOBACILLI
IRINA V. DANILOVA, HAO LEE, TATYANA P. TOUROVA, EUGENIA P. RYZHKOVA and ALEXANDER I. NETRUSOV
Journal of Food Safety 32 (1) 48 (2012)
DOI: 10.1111/j.1745-4565.2011.00343.x
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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)
DOI: 10.1051/dst/2009036
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An In Vitro Study on Bacterial Growth Interactions and Intestinal Epithelial Cell Adhesion Characteristics of Probiotic Combinations
Mahta Moussavi and Michelle Catherine Adams
Current Microbiology 60 (5) 327 (2010)
DOI: 10.1007/s00284-009-9545-1
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Improving the Flavour of Cheese
M. Gobbetti, M. De Angelis, R. Di Cagno and C.G. Rizzello
Improving the Flavour of Cheese 121 (2007)
DOI: 10.1533/9781845693053.1.121
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Conjugated Linoleic Acid Content and Organoleptic Attributes of Fermented Milk Products Produced with Probiotic Bacteria
Sa Xu, Terri D. Boylston and Bonita A. Glatz
Journal of Agricultural and Food Chemistry 53 (23) 9064 (2005)
DOI: 10.1021/jf051030u
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Exploiting the potential of bacteria in the cheese ecosystem
C. Peláez and T. Requena
International Dairy Journal 15 (6-9) 831 (2005)
DOI: 10.1016/j.idairyj.2004.12.001
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Lactic Acid Bacteria
Arthur Ouwehand
Lactic Acid Bacteria (2004)
DOI: 10.1201/9780824752033.ch4
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