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:
Anna Depouilly, Franck Dufrene, Éric Beuvier, Françoise Berthier
Lait, 84 1-2 (2004) 155-167
Published online: 2003-12-12
This article has been cited by the following article(s):
Nagina Rafique, Turfa Mamoona, Saiqa Bashir, Imtiaz Hussain and Imran Hayat
(2023)
DOI: 10.5772/intechopen.106856
See this article
Prospects for the Use of Non-Starter Strain Lactiplantibacillus Plantarum AG15 in Dairy Technology
Eduard Yunusov, Vsevolod Ponomarev and Elena Nikitina
Food Industry 7 (3) 5 (2022)
DOI: 10.29141/2500-1922-2022-7-3-1
See this article
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production
Raimondo Gaglio, Elena Franciosi, Aldo Todaro, et al.
Food Research International 136 109335 (2020)
DOI: 10.1016/j.foodres.2020.109335
See this article
Drivers that establish and assembly the lactic acid bacteria biota in cheeses
Marco Gobbetti, Raffaella Di Cagno, Maria Calasso, et al.
Trends in Food Science & Technology 78 244 (2018)
DOI: 10.1016/j.tifs.2018.06.010
See this article
How the Fewest Become the Greatest. L. casei’s Impact on Long Ripened Cheeses
Benedetta Bottari, Alessia Levante, Erasmo Neviani and Monica Gatti
Frontiers in Microbiology 9 (2018)
DOI: 10.3389/fmicb.2018.02866
See this article
Fermented Foods as a Dietary Source of Live Organisms
Shannon Rezac, Car Reen Kok, Melanie Heermann and Robert Hutkins
Frontiers in Microbiology 9 (2018)
DOI: 10.3389/fmicb.2018.01785
See this article
Microbiological characterisation of whey-based kefir beverages after Bod ljong cheese-making at different fermentation temperature
X Gao, Q Guo, B Li and J Mei
IOP Conference Series: Materials Science and Engineering 392 052010 (2018)
DOI: 10.1088/1757-899X/392/5/052010
See this article
Elisabeth Eugster‐Meier, Marie‐Therese Fröhlich‐Wyder, Ernst Jakob, Daniel Wechsler, Maria Belén López Morales, Giuseppe Licitra, Françoise Berthier, Photis Papademas, Ylva Ardö, Tânia G. Tavares, F. Xavier Malcata, Zorica Radulovic and Jelena Miocinovic
247 (2017)
DOI: 10.1002/9781119046165.ch3
See this article
Evaluation of qPCR and plate counting for quantifying thermophilic starters in cheese
Christine Achilleos and Françoise Berthier
Food Microbiology 65 149 (2017)
DOI: 10.1016/j.fm.2017.01.024
See this article
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)
DOI: 10.1007/s00217-017-2899-x
See this article
Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire
N.M.C. Assohoun-Djeni, N.T. Djeni, S. Messaoudi, et al.
Food Control 62 397 (2016)
DOI: 10.1016/j.foodcont.2015.09.037
See this article
Cheese and Microbes
Eric Beuvier and Gabriel Duboz
Cheese and Microbes 133 (2014)
DOI: 10.1128/9781555818593.ch6
See this article
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
See this article
Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters
Monica Gatti, Benedetta Bottari, Camilla Lazzi, Erasmo Neviani and Germano Mucchetti
Journal of Dairy Science 97 (2) 573 (2014)
DOI: 10.3168/jds.2013-7187
See this article
Handbook of cheese in health
A.G. Karahan and M.L. Çakmakçû
Human Health Handbooks, Handbook of cheese in health 6 343 (2013)
DOI: 10.3920/978-90-8686-766-0_24
See this article
The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses
Eric Beuvier, Gabriel Duboz and Catherine W. Donnelly
Microbiology Spectrum 1 (1) (2013)
DOI: 10.1128/microbiolspec.CM-0006-2012
See this article
Lactococcus lactis strains from raw ewe’s milk samples from the PDO Ossau-Iraty cheese area: levels, genotypic and technological diversity
Fabienne Feutry, Paloma Torre, Ines Arana, et al.
Dairy Science & Technology 92 (6) 655 (2012)
DOI: 10.1007/s13594-012-0084-3
See this article
Biodiversity and growth dynamics of lactic acid bacteria in artisanal PDO Ossau-Iraty cheeses made from raw ewe’s milk with different starters
Fabienne Feutry, María Oneca, Françoise Berthier and Paloma Torre
Food Microbiology 29 (1) 33 (2012)
DOI: 10.1016/j.fm.2011.08.011
See this article
Cultivable microbial communities in raw cow milk and potential transfers from stables of sixteen French farms
Mallory Vacheyrou, Anne-Cécile Normand, Philippe Guyot, et al.
International Journal of Food Microbiology 146 (3) 253 (2011)
DOI: 10.1016/j.ijfoodmicro.2011.02.033
See this article
Surface microbial consortia from Livarot, a French smear-ripened cheese
Sandra Larpin-Laborde, Muhammad Imran, Catherine Bonaïti, et al.
Canadian Journal of Microbiology 57 (8) 651 (2011)
DOI: 10.1139/w11-050
See this article
Influence of the Backslopping Practice on the Microbial Diversity of the <i>Lactococcus</i> Population in a Model Cheesemaking
Yann Demarigny, Marion Dalmasso, Aline Tonleu, et al.
Food and Nutrition Sciences 02 (06) 618 (2011)
DOI: 10.4236/fns.2011.26087
See this article
Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese
Yvette Bouton, Solange Buchin, Gabriel Duboz, Sylvie Pochet and Eric Beuvier
Food Microbiology 26 (2) 183 (2009)
DOI: 10.1016/j.fm.2008.09.002
See this article
Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses
Muriel Charlet, Gabriel Duboz, Francis Faurie, Jean-Luc Le Quéré and Françoise Berthier
International Journal of Food Microbiology 131 (1) 10 (2009)
DOI: 10.1016/j.ijfoodmicro.2008.08.022
See this article
Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters
Stephanie A. Vogelmann, Michael Seitter, Ulrike Singer, Markus J. Brandt and Christian Hertel
International Journal of Food Microbiology 130 (3) 205 (2009)
DOI: 10.1016/j.ijfoodmicro.2009.01.020
See this article
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)
DOI: 10.1139/W07-137
See this article
Beneficial lactobacilli in food and feed: long-term use, biodiversity and proposals for specific and realistic safety assessments
Marion Bernardeau, Micheline Guguen and Jean Paul Vernoux
FEMS Microbiology Reviews 30 (4) 487 (2006)
DOI: 10.1111/j.1574-6976.2006.00020.x
See this article
Molecular analysis of Oenococcus oeni population dynamics and the effect of aeration and temperature during alcoholic fermentation on malolactic fermentation
Cristina Reguant, Ramon Carrete, Noemi Ferrer and Albert Bordons
International Journal of Food Science and Technology 40 (4) 451 (2005)
DOI: 10.1111/j.1365-2621.2004.00946.x
See this article