The DOI matches its Crossref record; 15 of the 15 references it cites were found in a registry or an index.
Acceleration of cheese ripening
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Citations
Cites
Proteolysis During Cheese Manufacture and Ripening
Fox, P. F. (1989) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(89)79246-8 · Cited by 593
Self-citationProteolytic Enzymes and Their Relation to Cheese Ripening and Flavor: An Overview
Visser, S. (1993) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(93)77354-3 · Cited by 305
The chemistry of flavour and texture generation in cheese
Adda, J., Gripon, J. C., & Vassal, L. (1982) · Food Chemistry · doi:10.1016/0308-8146(82)90073-5 · Cited by 213
Proteolytic enzymes of Lactococcus lactis
Tjwan Tan, P. S., Poolman, B., & Konings, W. N. (1993) · Journal of Dairy Research · doi:10.1017/s0022029900027606 · Cited by 182
Pregastric Esterase and other Oral Lipases—A Review
Nelson, J. H., Jensen, R. G., & Pitas, R. E. (1977) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(77)83873-3 · Cited by 159
Secondary proteolysis of cheese during ripening: A review
Rank, T. C., Grappin, R., & Olson, N. F. (1985) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(85)80895-x · Cited by 129
Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening
Lane, C. N., & Fox, P. F. (1996) · International Dairy Journal · doi:10.1016/0958-6946(95)00067-4 · Cited by 126
Self-citationContribution of plasmin to Cheddar cheese ripening: effect of added plasmin
Farkye, N., & Fox, P. F. (1992) · Journal of Dairy Research · doi:10.1017/s0022029900030454 · Cited by 124
Self-citationAccelerated ripening of Cheddar cheese at elevated temperatures
Folkertsma, B., Fox, P. F., & McSweeney, P. L. H. (1996) · International Dairy Journal · doi:10.1016/0958-6946(95)00066-6 · Cited by 98
Self-citationArdö, Y., & Pettersson, H.-E. (1988) · Journal of Dairy Research · doi:10.1017/s0022029900026066 · Cited by 97
Cited by
Lactic acid bacteria as functional starter cultures for the food fermentation industry
Leroy, F., & De Vuyst, L. (2004) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2003.09.004 · Cited by 1,852
Proteolytic systems of lactic acid bacteria.
Savijoki, K., Ingmer, H., & Varmanen, P. (2006) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-006-0427-1 · Cited by 717
Gill, P. A., van Zelm, M. C., Muir, J. G., & Gibson, P. R. (2018) · Alimentary Pharmacology & Therapeutics · doi:10.1111/apt.14689 · Cited by 520
Role, Mechanisms and Control of Lactic Acid Bacteria Lysis in Cheese
Lortal, S., & Chapot-Chartier, M.-P. (2005) · International Dairy Journal · doi:10.1016/j.idairyj.2004.08.024 · Cited by 154
Sulfur metabolism in bacteria associated with cheese
Weimer, B., Seefeldt, K., & Dias, B. (1999) · Antonie van Leeuwenhoek · doi:10.1023/a:1002050625344 · Cited by 126
Metadata
- Authors
- Fox, P. F., Wallace, J. M., Morgan, S., Lynch, C. M., Niland, E. J., & Tobin, J.
- Venue
- Antonie van Leeuwenhoek
- Published
- 1996-10
- Volume
- 70
- Issue
- 2-4
- Pages
- 271-297
- ISSN
- 0003-6072 (ISSN-L)
- 1572-9699
- OpenAlex
- W3159723342
- Cited by
- 195
- References
- 15
- FWCI
- 20.55
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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How to cite
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- This page
- CoChat. (2026). Citation check: Acceleration of cheese ripening. https://app.cochat.ai/papers/10.1007/bf00395937
- The paper
- Fox, P. F., Wallace, J. M., Morgan, S., Lynch, C. M., Niland, E. J., & Tobin, J. (1996). Acceleration of cheese ripening. Antonie van Leeuwenhoek. https://doi.org/10.1007/bf00395937
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
