The DOI matches its Crossref record; 11 of the 11 references it cites were found in a registry or an index.
The Microbiology of Cheese Ripening
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Citations
Cites
Fundamentals of Cheese Science
Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2017) · doi:10.1007/978-1-4899-7681-9 · Cited by 1,922
Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
McSweeney, P. L. H., & Sousa, M. J. (2000) · Le Lait · doi:10.1051/lait:2000127 · Cited by 1,266
Peptidases and amino acid catabolism in lactic acid bacteria
Christensen, J. E., Dudley, E. G., Pederson, J. A., & Steele, J. L. (1999) · Antonie van Leeuwenhoek · doi:10.1023/a:1002001919720 · Cited by 630
De Angelis, M., Corsetti, A., Tosti, N., Rossi, J., Corbo, M. R., & Gobbetti, M. (2001) · Applied and Environmental Microbiology · doi:10.1128/aem.67.5.2011-2020.2001 · Cited by 192
Gardiner, G., Stanton, C., Lynch, P. B., Collins, J. K., Fitzgerald, G., & Ross, R. P. (1999) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(99)75363-4 · Cited by 165
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
Accelerated 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
Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese
Fitzsimons, N. A., Cogan, T. M., Condon, S., & Beresford, T. (2001) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2001.01285.x · Cited by 97
Self-citationBanks, J. M., Yvon, M., Gripon, J. C., de la Fuente, M. A., Brechany, E. Y., Williams, A. G., & Muir, D. D. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00053-x · Cited by 95
Self-citationVioque, M., Gómez, R., Sánchez, E., Mata, C., Tejada, L., & Fernández-Salguero, J. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990326v · Cited by 65
Cited by
Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits
Settanni, L., & Moschetti, G. (2010) · Food Microbiology · doi:10.1016/j.fm.2010.05.023 · Cited by 456
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276
“Leuconostoc spp. play an important role in altering the organoleptic quality and texture of food products, such as milk, butter, cheese, and meat [88,90].”
InfluentialGobbetti, M., De Angelis, M., Di Cagno, R., Mancini, L., & Fox, P. F. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.07.016 · Cited by 217
Metagenomic analysis of a Mexican ripened cheese reveals a unique complex microbiota
Escobar-Zepeda, A., Sanchez-Flores, A., & Quirasco Baruch, M. (2016) · Food Microbiology · doi:10.1016/j.fm.2016.02.004 · Cited by 174
Invited review: Advances in starter cultures and cultured foods
Cogan, T. M., Beresford, T. P., Steele, J., Broadbent, J., Shah, N. P., & Ustunol, Z. (2007) · Journal of Dairy Science · doi:10.3168/jds.2006-765 · Cited by 124
Metadata
- Venue
- Cheese: Chemistry, Physics and Microbiology
- Publisher
- Elsevier
- Published
- 2004
- Pages
- 287-317
- ISSN
- 1874-558X (ISSN-L)
- OpenAlex
- W2247985990
- Cited by
- 166
- References
- 11
- FWCI
- 36.56
- Type
- book chapter
- Language
- en
- Open access
- closed
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- The Microbiology of Cheese Ripening. (2004). Cheese: Chemistry, Physics and Microbiology. https://doi.org/10.1016/s1874-558x(04)80071-x
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.
