Articles citing this article

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:

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)

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)

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, et al.
Foods 9 (10) 1420 (2020)

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)

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)

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)

Early blowing in raw goats’ milk cheese: gas production capacity of Enterobacteriaceae species present during manufacturing and ripening

Rafael Tabla, Antonia Gómez, Alfredo Simancas, et al.
Journal of Dairy Research 85 (3) 331 (2018)

Classification of artisanal Andalusian cheeses on physicochemical parameters applying multivariate statistical techniques

María Auxiliadora de la Haba Ruiz, Pilar Ruiz Pérez-Cacho, Rafaela Dios Palomares and Hortensia Galán-Soldevilla
Dairy Science & Technology 96 (1) 95 (2016)

Microbiota dynamics and lactic acid bacteria biodiversity in raw goat milk cheeses

Antonia Picon, Sonia Garde, Marta Ávila and Manuel Nuñez
International Dairy Journal 58 14 (2016)

Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast

R. S. Medeiros, L. M. Araújo, V. Queiroga Neto, et al.
CyTA - Journal of Food 14 (4) 613 (2016)

Microbial Population Dynamics in Presence of Lactococcal Bacteriophage During Ripening of Traditional Raw Milk Romanian Cheese

Mara Georgescu, Mimi Dobrea and Dragos Georgescu
Agriculture and Agricultural Science Procedia 6 324 (2015)

The genus Weissella: taxonomy, ecology and biotechnological potential

Vincenzina Fusco, Grazia M. Quero, Gyu-Sung Cho, et al.
Frontiers in Microbiology 6 (2015)

Microbial Diversity of a Camembert-Type Cheese Using Freeze-Dried Tibetan Kefir Coculture as Starter Culture by Culture-Dependent and Culture-Independent Methods

Jun Mei, Qizhen Guo, Yan Wu, Yunfei Li and Ali Al-Ahmad
PLoS ONE 9 (10) e111648 (2014)

Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening

Olga Myriam Vasek, Silvia Matilde Mazza and Graciela Savoy de Giori
Food Science and Technology 33 (1) 151 (2013)

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)

Queijo de minas artesanal da Serra da Canastra: influência da altitude das queijarias nas populações de bactérias acidolácticas

M.F.S. Resende, H.H.S. Costa, E.H.P. Andrade, et al.
Arquivo Brasileiro de Medicina Veterinária e Zootecnia 63 (6) 1567 (2011)

The effect of wild lactic acid bacteria on the production of goat’s milk soft cheese

International Journal of Dairy Technology 63 (2) 234 (2010)

Identification and characterization of the dominant lactobacilli isolated from koumiss in China

Zhihong Sun, Wenjun Liu, Jiachao Zhang, et al.
The Journal of General and Applied Microbiology 56 (3) 257 (2010)

Bacterial diversity of Darfiyeh, a Lebanese artisanal raw goat's milk cheese

Mireille Serhan, Catherine Cailliez-Grimal, Frédéric Borges, et al.
Food Microbiology 26 (6) 645 (2009)

Compositional characteristics of Murcia al Vino goat's cheese made with calf rennet and plant coagulant

International Journal of Dairy Technology 61 (2) 119 (2008)

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)

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)

Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses

Raffaella Di Cagno, R Evan Miracle, Maria De Angelis, et al.
Journal of Dairy Research 74 (4) 468 (2007)

Stability of microbial communities in goat milk during a lactation year: Molecular approaches

Cécile Callon, Frédérique Duthoit, Céline Delbès, et al.
Systematic and Applied Microbiology 30 (7) 547 (2007)

Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

Denis Hemme and Catherine Foucaud-Scheunemann
International Dairy Journal 14 (6) 467 (2004)