Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by
Crossref.
Berthier, Françoise
Beuvier, Eric
Dasen, André
and
Grappin, Rémy
2001.
Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers.
International Dairy Journal,
Vol. 11,
Issue. 4-7,
p.
293.
Beresford, Tom P
Fitzsimons, Nora A
Brennan, Noelle L
and
Cogan, Tim M
2001.
Recent advances in cheese microbiology.
International Dairy Journal,
Vol. 11,
Issue. 4-7,
p.
259.
Fitzsimons, N.A.
Cogan, T.M.
Condon, S.
and
Beresford, T.
2001.
Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese.
Journal of Applied Microbiology,
Vol. 90,
Issue. 4,
p.
600.
Bouton, Yvette
Guyot, Philippe
Beuvier, Eric
Tailliez, Patrick
and
Grappin, Rémy
2002.
Use of PCR-based methods and PFGE for typing and monitoring homofermentative lactobacilli during Comté cheese ripening.
International Journal of Food Microbiology,
Vol. 76,
Issue. 1-2,
p.
27.
Gatti, M.
Lazzi, C.
Rossetti, L.
Mucchetti, G.
and
Neviani, E.
2003.
Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese.
Journal of Applied Microbiology,
Vol. 95,
Issue. 3,
p.
463.
Beresford, T.P.
2003.
Dairy Processing.
p.
448.
Beresford, T.
and
Williams, A.
2004.
General Aspects.
Vol. 1,
Issue. ,
p.
287.
Gobbetti, M.
2004.
Major Cheese Groups.
Vol. 2,
Issue. ,
p.
51.
Chamba, J.-F.
and
Irlinger, F.
2004.
General Aspects.
Vol. 1,
Issue. ,
p.
191.
Brennan, N.M.
Cogan, T.M.
Loessner, M.
and
Scherer, S.
2004.
Major Cheese Groups.
Vol. 2,
Issue. ,
p.
199.
Succi, M.
Tremonte, P.
Reale, A.
Sorrentino, E.
Grazia, L.
Pacifico, S.
and
Coppola, R.
2005.
Bile salt and acid tolerance ofLactobacillus rhamnosusstrains isolated from Parmigiano Reggiano cheese.
FEMS Microbiology Letters,
Vol. 244,
Issue. 1,
p.
129.
Ndagijimana, Maurice
Vallicelli, Melania
Cocconcelli, P. Sandro
Cappa, Fabrizio
Patrignani, Francesca
Lanciotti, Rosalba
and
Guerzoni, M. Elisabetta
2006.
Two 2[5H]-Furanones as Possible Signaling Molecules inLactobacillus helveticus.
Applied and Environmental Microbiology,
Vol. 72,
Issue. 9,
p.
6053.
Holzapfel, Wilhelm H.
Franz, Charles M. A. P.
Ludwig, Wolfgang
Back, Werner
and
Dicks, Leon M. T.
2006.
The Prokaryotes.
p.
229.
Zago, Miriam
Fornasari, Maria Emanuela
Rossetti, Lia
Bonvini, Barbara
Scano, Laura
Carminati, Domenico
and
Giraffa, Giorgio
2007.
Population dynamics of lactobacilli in Grana cheese.
Annals of Microbiology,
Vol. 57,
Issue. 3,
p.
349.
Succi, Mariantonietta
Tremonte, Patrizio
Reale, Anna
Sorrentino, Elena
and
Coppola, Raffaele
2007.
Preservation by freezing of potentially probiotic strains ofLactobacillus rhamnosus.
Annals of Microbiology,
Vol. 57,
Issue. 4,
p.
537.
Gobbetti, M.
De Angelis, M.
Di Cagno, R.
and
Rizzello, C.G.
2007.
Improving the Flavour of Cheese.
p.
121.
Salimei, Elisabetta
Capilongo, Valeria
Simoni, Andrea
Peiretti, Pier Giorgio
Maglieri, Cristina
Romano, Cristina A.
Mannina, Luisa
Coppola, Raffaele
and
Sorrentino, Elena
2007.
Lactobacillus rhamnosus as Additive for Maize and Sorghum Ensiling.
Journal of Agricultural and Food Chemistry,
Vol. 55,
Issue. 23,
p.
9600.
Gatti, Monica
De Dea Lindner, Juliano
De Lorentiis, Angela
Bottari, Benedetta
Santarelli, Marcela
Bernini, Valentina
and
Neviani, Erasmo
2008.
Dynamics of Whole and Lysed Bacterial Cells during Parmigiano-Reggiano Cheese Production and Ripening.
Applied and Environmental Microbiology,
Vol. 74,
Issue. 19,
p.
6161.
Gala, Elisabetta
Landi, Sara
Solieri, Lisa
Nocetti, Marco
Pulvirenti, Andrea
and
Giudici, Paolo
2008.
Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese.
International Journal of Food Microbiology,
Vol. 125,
Issue. 3,
p.
347.
Henri-Dubernet, Ségolène
Desmasures, Nathalie
and
Guéguen, Micheline
2008.
Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese.
Canadian Journal of Microbiology,
Vol. 54,
Issue. 3,
p.
218.