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):
Microbial Ecology of Artisanal Feta and Kefalograviera Cheeses, Part I: Bacterial Community and Its Functional Characteristics with Focus on Lactic Acid Bacteria as Determined by Culture-Dependent Methods and Phenotype Microarrays
Markella Tsigkrimani, Magdalini Bakogianni, Spiros Paramithiotis, Loulouda Bosnea, Eleni Pappa, Eleftherios H. Drosinos, Panagiotis N. Skandamis and Marios Mataragas Microorganisms 10(1) 161 (2022) https://doi.org/10.3390/microorganisms10010161
Identification of lactic acid bacteria and rhizobacteria by ultraviolet-visible-near infrared spectroscopy and multivariate classification
Sylvain Treguier, Christel Couderc, Marjorie Audonnet, Leïla Mzali, Helene Tormo, Marie-Line Daveran-Mingot, Hicham Ferhout, Didier Kleiber and Cécile Levasseur-Garcia Journal of Near Infrared Spectroscopy 29(5) 278 (2021) https://doi.org/10.1177/09670335211035992
Colorants in cheese manufacture: Production, chemistry, interactions, and regulation
Prateek Sharma, Annalisa Segat, Alan L. Kelly and Jeremiah J. Sheehan Comprehensive Reviews in Food Science and Food Safety 19(4) 1220 (2020) https://doi.org/10.1111/1541-4337.12519
Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk
José Luis Guzmán, Manuel Delgado Pertíñez, Hortensia Galán Soldevilla, Pilar Ruiz Pérez-Cacho, Oliva Polvillo Polo, Luis Ángel Zarazaga and Carmen Avilés Ramírez Foods 9(10) 1420 (2020) https://doi.org/10.3390/foods9101420
Identification of lactic acid bacteria Enterococcus and Lactococcus by near-infrared spectroscopy and multivariate classification
Sylvain Treguier, Christel Couderc, Helene Tormo, Didier Kleiber and Cecile Levasseur-Garcia Journal of Microbiological Methods 165 105693 (2019) https://doi.org/10.1016/j.mimet.2019.105693
Optimising detection of acidification kinetics diversity in Lactococcus lactis subsp. lactis using SDS‐PAGE protein fingerprinting as screening method
Rafael Tabla, Felipe Molina, José E. Rebollo and Isidro Roa International Journal of Dairy Technology 72(2) 287 (2019) https://doi.org/10.1111/1471-0307.12584
Early blowing in raw goats’ milk cheese: gas production capacity of Enterobacteriaceae species present during manufacturing and ripening
Microbial Diversity of a Camembert-Type Cheese Using Freeze-Dried Tibetan Kefir Coculture as Starter Culture by Culture-Dependent and Culture-Independent Methods
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition
Evanthia Litopoulou-Tzanetaki Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition 285 (2012) https://doi.org/10.1201/b12084-20
Queijo de minas artesanal da Serra da Canastra: influência da altitude das queijarias nas populações de bactérias acidolácticas
Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese
Ségolène Henri-Dubernet, Nathalie Desmasures and Micheline Guéguen Canadian Journal of Microbiology 54(3) 218 (2008) https://doi.org/10.1139/W07-137
Characterization of microflora in homemade semi-hard white Zlatar cheese
Amarela Terzic-Vidojevic, Maja Vukasinovic, Katarina Veljovic, Mihailo Ostojic and Ljubisa Topisirovic International Journal of Food Microbiology 114(1) 36 (2007) https://doi.org/10.1016/j.ijfoodmicro.2006.10.038
Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses