Dairy Sci. Technol., 89 6 (2009) 531-540

Article references

Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Phenotypic and genotypic characterization of lactobacilli from Churpi cheese
Caractérisation phénotypique et génotypique de lactobacilles de fromage Churpi.

Prashant, Sudhir Kumar Tomar, Rameshwar Singh, Subhash Chandra Gupta, Dilip K. Arora, Balwindar Kumar Joshi, Dinesh Kumar

Dairy Sci. Technol., 89 6 (2009) 531-540

Published online: 2009-07-25

DOI: https://doi.org/10.1051/dst/2009029

This article has been cited by the following article(s):

The Lactobacillus acidophilus Supernatant: An Effective and Safe Alternative to Antibiotics

Somayeh Soleymanzadeh Moghadam, Sara Minaeian, Ali Majidpour, Mahdi Adabi and Reza Hosseini Doust
Iranian Journal of Toxicology 18 (1) 52 (2024)
https://doi.org/10.61186/IJT.18.1.52

The Physicochemical and Functional Properties of Biosurfactants: A Review

Salome Dini, Alaa El-Din A. Bekhit, Shahin Roohinejad, Jim M. Vale and Dominic Agyei
Molecules 29 (11) 2544 (2024)
https://doi.org/10.3390/molecules29112544

Arekal Nagaraja Roopashri, Janakiraman Savitha, M.S. Divyashree, B.S. Mamatha, K.A. Usha Rani and Ashwini Kumar
(2023)
https://doi.org/10.5772/intechopen.110741

Characterization and Evaluation of the Probiotic Potential In Vitro and In Situ of Lacticaseibacillus paracasei Isolated from Tenate Cheese

Reyna N. Falfán-Cortés, Nancy Mora-Peñaflor, Carlos A. Gómez-Aldapa, Esmeralda Rangel-Vargas, Otilio A. Acevedo-Sandoval, Melitón J. Franco-Fernández and Javier Castro-Rosas
Journal of Food Protection 85 (1) 112 (2022)
https://doi.org/10.4315/JFP-21-021

Phenotypic and genotypic characterisation of lactic acid bacteria isolated from exotic naturally fermented milk (cow and yak) products of Arunachal Pradesh, India

H. Nakibapher Jones Shangpliang and Jyoti Prakash Tamang
International Dairy Journal 118 105038 (2021)
https://doi.org/10.1016/j.idairyj.2021.105038

Global Initiatives for Waste Reduction and Cutting Food Loss

Suresh Sopanrao Thorat
Advances in Environmental Engineering and Green Technologies, Global Initiatives for Waste Reduction and Cutting Food Loss 53 (2019)
https://doi.org/10.4018/978-1-5225-7706-5.ch005

Engineering Tools in the Beverage Industry

Subrota Hati, Sujit Das and Surajit Mandal
Engineering Tools in the Beverage Industry 101 (2019)
https://doi.org/10.1016/B978-0-12-815258-4.00004-4

Naturally fermented milk products of the Eastern Himalayas

Ranjita Rai, H. Nakibapher Jones Shangpliang and Jyoti P. Tamang
Journal of Ethnic Foods 3 (4) 270 (2016)
https://doi.org/10.1016/j.jef.2016.11.006

Functional characterization of biomedical potential of biosurfactant produced by Lactobacillus helveticus

Deepansh Sharma and Baljeet Singh Saharan
Biotechnology Reports 11 27 (2016)
https://doi.org/10.1016/j.btre.2016.05.001

Technological, phenotypic and genotypic characterization of lactobacilli from Graviera Kritis PDO Greek cheese, manufactured at two traditional dairies

Panagiota Tsafrakidou, Despina Bozoudi, Sofia Pavlidou, Charalambos Kotzamanidis, Magdalini Hatzikamari, Antonios Zdragas and Evanthia Litopoulou-Tzanetaki
LWT - Food Science and Technology 68 681 (2016)
https://doi.org/10.1016/j.lwt.2016.01.002

Phenotypic and genotypic characterization of non-starter Lactobacillus species diversity in Indian Cheddar cheese

Smita Singh and Rameshwar Singh
LWT - Food Science and Technology 55 (2) 415 (2014)
https://doi.org/10.1016/j.lwt.2013.09.018

Traditional Indian fermented foods: a rich source of lactic acid bacteria

R. Satish Kumar, P. Kanmani, N. Yuvaraj, et al.
International Journal of Food Sciences and Nutrition 64 (4) 415 (2013)
https://doi.org/10.3109/09637486.2012.746288

Isolation, identification, and technological characterization of wild leuconostocs and lactococci for traditional Raib type milk fermentation

Nahida Bendimerad, Mebrouk Kihal and Françoise Berthier
Dairy Science and Technology 92 (3) 249 (2012)
https://doi.org/10.1007/s13594-012-0063-8

Technological, phenotypic and genotypic characterisation of wild lactic acid bacteria involved in the production of Bitto PDO Italian cheese

Stefano Morandi, Milena Brasca and Roberta Lodi
Dairy Science and Technology 91 (3) 341 (2011)
https://doi.org/10.1007/s13594-011-0016-7

Phenotypic and genotypic characterisation of Lactobacilli isolated from camel cheese produced in India

DHIRAJ K NANDA, SUDHIR K TOMAR, RAMESHWAR SINGH, GORAKH MAL, PRASHANT SINGH, DILIP K ARORA, B K JOSHI, REETI CHAUDHARY and DINESH KUMAR
International Journal of Dairy Technology 64 (3) 437 (2011)
https://doi.org/10.1111/j.1471-0307.2011.00695.x