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:

This article has been cited by the following article(s):

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

Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses

Eric Dugat-Bony, Cécile Straub, Aurélie Teissandier, et al.
PLOS ONE 10 (4) e0124360 (2015)
DOI: 10.1371/journal.pone.0124360
See this article

Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese

P. Deetae, J. Mounier, P. Bonnarme, et al.
Journal of Applied Microbiology 107 (4) 1404 (2009)
DOI: 10.1111/j.1365-2672.2009.04315.x
See this article

Methionine Metabolism: Major Pathways and Enzymes Involved and Strategies for Control and Diversification of Volatile Sulfur Compounds in Cheese

María Del Carmen Martínez-Cuesta, Carmen Peláez and Teresa Requena
Critical Reviews in Food Science and Nutrition 53 (4) 366 (2013)
DOI: 10.1080/10408398.2010.536918
See this article

Production of Dairy-Based, Natural Sulphur Flavor Concentrate by Yeast Fermentation

S.-Q. Liu and V. L. Crow
Food Biotechnology 24 (1) 62 (2010)
DOI: 10.1080/08905430903562724
See this article

Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models

Elliott J. Price, Robert S.T. Linforth, Christine E.R. Dodd, et al.
Food Chemistry 145 464 (2014)
DOI: 10.1016/j.foodchem.2013.08.081
See this article

Quality assessment of white mold-ripened cheeses manufactured with different lactic cultures

Priscila Judacewski, Paulo R Los, Laís Benvenutti, et al.
Journal of the Science of Food and Agriculture 96 (11) 3831 (2016)
DOI: 10.1002/jsfa.7577
See this article

Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model

Louise Marie Sørensen, Klaus Gori, Mikael Agerlin Petersen, Lene Jespersen and Nils Arneborg
International Dairy Journal 21 (12) 970 (2011)
DOI: 10.1016/j.idairyj.2011.06.005
See this article

Characterization of yeasts isolated from artisanal short-ripened cows' cheeses produced in Galicia (NW Spain)

M.R. Atanassova, C. Fernández-Otero, P. Rodríguez-Alonso, et al.
Food Microbiology 53 172 (2016)
DOI: 10.1016/j.fm.2015.09.012
See this article

Enhancing stability of lactic acid bacteria and probiotics by Williopsis saturnus var. saturnus in fermented milks

Shao‐Quan Liu and Marlene Tsao
Nutrition & Food Science 40 (3) 314 (2010)
DOI: 10.1108/00346651011044014
See this article

Modifying Flavour in Food

R.G. Berger
Modifying Flavour in Food 64 (2007)
DOI: 10.1533/9781845693367.64
See this article

Critical effect of oxygen on aroma compound production by Proteus vulgaris

Pawinee Deetae, Anne Saint-Eve, Henry E. Spinnler and Sandra Helinck
Food Chemistry 126 (1) 134 (2011)
DOI: 10.1016/j.foodchem.2010.10.089
See this article

Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese production

Rafaela Pereira Andrade, Daelen Resende Oliveira, Ana Claudia Alencar Lopes, Luiz Ronaldo de Abreu and Whasley Ferreira Duarte
Food Research International 125 108620 (2019)
DOI: 10.1016/j.foodres.2019.108620
See this article

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

Athina Geronikou, Thanyaporn Srimahaeak, Kalliopi Rantsiou, et al.
Frontiers in Microbiology 11 (2020)
DOI: 10.3389/fmicb.2020.582778
See this article

Kluyveromyces lactis but Not Pichia fermentans Used as Adjunct Culture Modifies the Olfactory Profiles of Cantalet Cheese

I. De Freitas, N. Pinon, J.-L. Berdagué, et al.
Journal of Dairy Science 91 (2) 531 (2008)
DOI: 10.3168/jds.2007-0136
See this article

Determination of Antifungal Effect of Edible Coatings Containing Williopsis saturnus var. saturnus Against Yeast and Mold Growth on Kashar Cheese

Ilknur Civelek and Arzu Cagri-Mehmetoglu
Journal of Food Science 84 (2) 311 (2019)
DOI: 10.1111/1750-3841.14431
See this article

Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium

Pawinee Deetae, Henry-Eric Spinnler, Pascal Bonnarme and Sandra Helinck
Applied Microbiology and Biotechnology 82 (1) 169 (2009)
DOI: 10.1007/s00253-008-1805-7
See this article

Current awareness in flavour and fragrance

Flavour and Fragrance Journal 20 (4) 447 (2005)
DOI: 10.1002/ffj.1537
See this article

Transcriptomic Analysis of Staphylococcus xylosus in Solid Dairy Matrix Reveals an Aerobic Lifestyle Adapted to Rind

Sabine Leroy, Sergine Even, Pierre Micheau, et al.
Microorganisms 8 (11) 1807 (2020)
DOI: 10.3390/microorganisms8111807
See this article

Involvement of a Branched-Chain Aminotransferase in Production of Volatile Sulfur Compounds in Yarrowia lipolytica

Daniela Cernat Bondar, Jean-Marie Beckerich and Pascal Bonnarme
Applied and Environmental Microbiology 71 (8) 4585 (2005)
DOI: 10.1128/AEM.71.8.4585-4591.2005
See this article