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:

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures
Teneur en acide linoléique conjugué accrue dans des laits biologiques fermentés par des bifidobactéries et des levains à yaourt

Dairy Sci. Technol., 89 6 (2009) 541-553
Published online: 2009-09-23

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

Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts

Ana Paula do Espírito Santo, Nathalie S. Cartolano, Thaiane F. Silva, et al.
International Journal of Food Microbiology 154 (3) 135 (2012)
DOI: 10.1016/j.ijfoodmicro.2011.12.025
See this article

Dairy Fat Products and Functionality

Marie-Caroline Michalski, Laurie-Eve Rioux and Sylvie L. Turgeon
Dairy Fat Products and Functionality 153 (2020)
DOI: 10.1007/978-3-030-41661-4_8
See this article

The Production of Conjugated α-Linolenic, γ-Linolenic and Stearidonic Acids by Strains of Bifidobacteria and Propionibacteria

Alan A. Hennessy, Eoin Barrett, R. Paul Ross, et al.
Lipids 47 (3) 313 (2012)
DOI: 10.1007/s11745-011-3636-z
See this article

Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses

Aline L.D. Batista, Ramon Silva, Leandro P. Cappato, et al.
Food Research International 77 627 (2015)
DOI: 10.1016/j.foodres.2015.08.017
See this article

Milk with different somatic cells counts and the physicochemical, microbiological characteristics and fatty acid profile of pasteurised milk cream: is there an association?

Viviane R. P. Coelho, Christianne E. C. Rodrigues, Carlos H. Corassin, et al.
International Journal of Food Science & Technology 52 (12) 2631 (2017)
DOI: 10.1111/ijfs.13550
See this article

Açai pulp addition improves fatty acid profile and probiotic viability in yoghurt

Ana Paula do Espírito Santo, Roberta C. Silva, Fabiana A.S.M. Soares, et al.
International Dairy Journal 20 (6) 415 (2010)
DOI: 10.1016/j.idairyj.2010.01.002
See this article

The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk

Nadia Manzo, Fabiana Pizzolongo, Immacolata Montefusco, et al.
International Journal of Food Sciences and Nutrition 66 (3) 254 (2015)
DOI: 10.3109/09637486.2014.992005
See this article

Functional Foods

H.J. Korhonen
Functional Foods 471 (2011)
DOI: 10.1533/9780857092557.3.471
See this article

Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition

Ana Carolina Rodrigues Florence, Maricê Nogueira de Oliveira, Armelle Delile and Catherine Béal
International Dairy Journal 61 1 (2016)
DOI: 10.1016/j.idairyj.2016.03.005
See this article

Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks

Ana Carolina R. Florence, Catherine Béal, Roberta C. Silva, et al.
Food Chemistry 135 (4) 2207 (2012)
DOI: 10.1016/j.foodchem.2012.07.026
See this article

Effect of cream fermentation on microbiological, physicochemical and rheological properties of L. helveticus-butter

Joo-Ann Ewe and Su-Yi Loo
Food Chemistry 201 29 (2016)
DOI: 10.1016/j.foodchem.2016.01.049
See this article

Bacterial Production of Conjugated Linoleic and Linolenic Acid in Foods: A Technological Challenge

Lara Gorissen, Frédéric Leroy, Luc De Vuyst, Stefaan De Smet and Katleen Raes
Critical Reviews in Food Science and Nutrition 55 (11) 1561 (2015)
DOI: 10.1080/10408398.2012.706243
See this article

Screening of Lactobacillus strains for their ability to produce conjugated linoleic acid in milk and to adhere to the intestinal tract

J. Sosa-Castañeda, A. Hernández-Mendoza, H. Astiazarán-García, H.S. Garcia, M.C. Estrada-Montoya, A.F. González-Córdova and B. Vallejo-Cordoba
Journal of Dairy Science 98 (10) 6651 (2015)
DOI: 10.3168/jds.2014-8515
See this article

PCR-screening of bacterial cultures for enrichment of the essential nutrients level in organic fermented dairy product

Yaroslava Zhukova, Pylyp Petrov, Svitlana Danylenko, et al.
Food Resources 7 (12) 94 (2019)
DOI: 10.31073/foodresources2019-12-11
See this article

Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds

Juliana Matera, Aderval S. Luna, Diego B. Batista, et al.
Food Research International 108 18 (2018)
DOI: 10.1016/j.foodres.2018.03.014
See this article

Trace element concentration in organic and conventional milk: what are the nutritional implications of the recently reported differences?

Sarah C. Bath and Margaret P. Rayman
British Journal of Nutrition 116 (1) 3 (2016)
DOI: 10.1017/S0007114516001616
See this article

Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods

Daniel M. Linares, Carolina Gómez, Erica Renes, et al.
Frontiers in Microbiology 8 (2017)
DOI: 10.3389/fmicb.2017.00846
See this article

Production of a Conjugated Fatty Acid by Bifidobacterium breve LMC520 from α-Linolenic Acid: Conjugated Linolenic Acid (CLnA)

Hui Gyu Park, Hyung Taek Cho, Myoung-Chong Song, Sang Bum Kim, Eung Gi Kwon, Nag Jin Choi and Young Jun Kim
Journal of Agricultural and Food Chemistry 60 (12) 3204 (2012)
DOI: 10.1021/jf2041559
See this article

Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage

A.P. Marafon, A. Sumi, D. Granato, et al.
Journal of Dairy Science 94 (11) 5330 (2011)
DOI: 10.3168/jds.2011-4366
See this article

Physicochemical evaluation of sheep milk yogurts containing different levels of inulin

C.F. Balthazar, C.A. Conte Júnior, J. Moraes, et al.
Journal of Dairy Science 99 (6) 4160 (2016)
DOI: 10.3168/jds.2015-10072
See this article

Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk

Ana Carolina R. Florence, Ricardo P.S. Oliveira, Roberta C. Silva, Fabiana A.S.M. Soares, Luiz A. Gioielli and Maricê N. Oliveira
LWT 49 (1) 89 (2012)
DOI: 10.1016/j.lwt.2012.04.023
See this article

Effect of Pufa Substrates on Fatty Acid Profile of Bifidobacterium breve Ncimb 702258 and CLA/CLNA Production in Commercial Semi-Skimmed Milk

Ana Luiza Fontes, Lígia Pimentel, Luis Miguel Rodríguez-Alcalá and Ana Gomes
Scientific Reports 8 (1) (2018)
DOI: 10.1038/s41598-018-33970-2
See this article

Biotechnological approaches for the production of designer cheese with improved functionality

Rounak Chourasia, Md Minhajul Abedin, Loreni Chiring Phukon, et al.
Comprehensive Reviews in Food Science and Food Safety (2020)
DOI: 10.1111/1541-4337.12680
See this article

Handbook of cheese in health

A.C. Freitas, J.C. Andrade, T.A.P. Rocha-Santos, A.C. Duarte and A.M. Gomes
Human Health Handbooks, Handbook of cheese in health 6 733 (2013)
DOI: 10.3920/978-90-8686-766-0_48
See this article

Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic

Hamid POURBABA, Amir Ali ANVAR, Rezvan Pourahmad and Hamed AHARI
Food Science and Technology 41 (1) 254 (2021)
DOI: 10.1590/fst.61520
See this article

Probiotic Bacteria and Postbiotic Metabolites: Role in Animal and Human Health

Deeba Noreen Baig and Samina Mehnaz
Microorganisms for Sustainability, Probiotic Bacteria and Postbiotic Metabolites: Role in Animal and Human Health 2 101 (2021)
DOI: 10.1007/978-981-16-0223-8_4
See this article

Traditional plain yogurt: a therapeutic food for metabolic syndrome?

Busra Baspinar and Metin Güldaş
Critical Reviews in Food Science and Nutrition 61 (18) 3129 (2021)
DOI: 10.1080/10408398.2020.1799931
See this article

Survival of three Bifidobacterium animalis subsp. lactis strains is related to trans-vaccenic and α-linolenic acids contents in organic fermented milks

Ana Carolina Rodrigues Florence, Catherine Béal, Roberta Claro da Silva and Maricê Nogueira Oliveira
LWT - Food Science and Technology 56 (2) 290 (2014)
DOI: 10.1016/j.lwt.2013.11.036
See this article