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Potential applications of recombinant bifidobacterial proteins in the food industry, biomedicine, process innovation and glycobiology
José A. Morales-Contreras, Jessica E. Rodríguez-Pérez, Carlos A. Álvarez-González, Mirian C. Martínez-López, Isela E. Juárez-Rojop and Ángela Ávila-Fernández Food Science and Biotechnology 30(10) 1277 (2021) https://doi.org/10.1007/s10068-021-00957-1
Coproduction of colicin V and lactic acid bacteria bacteriocins in lactococci and enterococci strains of biotechnological interest
S. Langa, J.L. Arqués, M. Medina and J.M. Landete Journal of Applied Microbiology 122(5) 1159 (2017) https://doi.org/10.1111/jam.13439
OralBifidobacterium longumexpressing alpha-melanocyte-stimulating hormone to fight experimental colitis
Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey
Micaela Pescuma, Elvira M. Hébert, Elena Bru, Graciela Font de Valdez and Fernanda Mozzi Journal of Dairy Research 79(02) 201 (2012) https://doi.org/10.1017/S0022029912000040
Bifidobacterium carbohydrases‐their role in breakdown and synthesis of (potential) prebiotics
Lambertus A. M. van den Broek, Sandra W. A. Hinz, Gerrit Beldman, Jean‐Paul Vincken and Alphons G. J. Voragen Molecular Nutrition & Food Research 52(1) 146 (2008) https://doi.org/10.1002/mnfr.200700121
Hydrolysis of whey proteins byLactobacillus acidophilus,Streptococcus thermophilusandLactobacillus delbrueckiissp.bulgaricusgrown in a chemically defined medium
Preservation by freezing of potentially probiotic strains ofLactobacillus rhamnosus
Mariantonietta Succi, Patrizio Tremonte, Anna Reale, Elena Sorrentino and Raffaele Coppola Annals of Microbiology 57(4) 537 (2007) https://doi.org/10.1007/BF03175352
ENZYMATIC MODIFICATION THROUGH MICROBIAL TRANSGLUTAMINASE ENHANCES THE VISCOSITY OF STIRRED YOGURT