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Cited by 126Probiotics and Fermented FoodsFood Nutrient Composition and Product DevelopmentAdvanced Scientific Research Methods

The DOI matches its Crossref record; 20 of the 23 references it cites were found in a registry or an index.

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
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Overview

Integrity signals

Registry

Crossref · 10.1016/0958-6946(95)00067-4

Cites

20 of 20 references verified0 citation errors · 0 not checkable

Statistics

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Verification

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Citations

Cites

Show all 23 references

Research works printed but not linked: 4

  1. Jordan, 1993, Identification and growth of non-starter lactic acid bacteria in Irish Cheddar cheese, Ir. J. Agric. Food Res., 32, 47
  2. McSweeney, 1994, A procedure for the manufacture of Cheddar cheese under controlled bacteriological conditions and the effect of adjunct lactobacilli on cheese quality, Ir. J. Agric. Food Res., 33, 183
  3. Puchades, 1989, Evolution of free amino acids during the ripening of Cheddar cheese containing added lactobacilli strains, J. Food Sci., 54, 946, 10.1111/j.1365-2621.1989.tb07905.x · DOI
  4. Visser, 1977, Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 3. Protein breakdown: analysis of the soluble nitrogen and amino acid nitrogen fractions, Neth. Milk Dairy J., 31, 210

Cited by

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Related

Metadata

Authors
Lane, C. N., & Fox, P. F.
Affiliations
University College Cork (IE)
Venue
International Dairy Journal
Publisher
Elsevier BV
Published
1996-07
Volume
6
Issue
7
Pages
715-728
ISSN
0958-6946 (ISSN-L)
DOI
10.1016/0958-6946(95)00067-4
OpenAlex
W1983384561
Cited by
126
References
23
Citations by year
2026: 1 · 2024: 2 · 2023: 1 · 2022: 3 · 2021: 2 · 2020: 1 · 2018: 3 · 2017: 1 · 2016: 2 · 2015: 3 · 2014: 5 · 2013: 4 · 2012: 6
FWCI
14.91
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
International Dairy Journal (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords
Cheddar cheese, proteolysis, starter cultures, cheese ripening, glucono-δ-lactone, water-soluble nitrogen, free amino acids, small peptides, cheese coagulation, Lactococcus

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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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