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:

Ultrasonic monitoring of softening in solid foods during in-vitro gastric digestion

Anabella S. Giacomozzi, José Benedito, Amparo Quiles, José V. García-Pérez and María Esperanza Dalmau
Journal of Food Engineering 374 112033 (2024)
https://doi.org/10.1016/j.jfoodeng.2024.112033

Application of a dairy-based model system for mathematical mapping of diffusion of salt within rennet induced micellar casein concentrate matrices

Ali Alehosseini, Prateek Sharma and Jeremiah J. Sheehan
Journal of Food Engineering 341 111263 (2023)
https://doi.org/10.1016/j.jfoodeng.2022.111263

Using 1H and 23Na NMR relaxometry as a novel tool to monitor the moisture and salt distribution in commercial low-moisture part skim mozzarella

Chak Ming To, Matthias Mylle, Ferre Rebry, Stijn Bossier, Paul Van der Meeren and Leo Pel
International Dairy Journal 143 105667 (2023)
https://doi.org/10.1016/j.idairyj.2023.105667

Managing Major Foodborne Mycotoxins: A Therapeutic Approach for Safety and Health

Azhar Abdullah Najjar
World Journal of Environmental Biosciences 12 (4) 46 (2023)
https://doi.org/10.51847/fhNKVgnWUR

Effect of cheese composition and cheese-making conditions on salt and moisture transfer during brining

Hélène J. Giroux, Noémie Lemaire and Michel Britten
International Dairy Journal 129 105325 (2022)
https://doi.org/10.1016/j.idairyj.2022.105325

Genetic, physiological, and cellular heterogeneities of bacterial pathogens in food matrices: Consequences for food safety

Cédric Saint Martin, Grégory Jubelin, Maud Darsonval, Sabine Leroy, Charlène Leneveu‐Jenvrin, Ghaya Hmidene, Lysiane Omhover, Valérie Stahl, Laurent Guillier, Romain Briandet, Mickaël Desvaux and Florence Dubois‐Brissonnet
Comprehensive Reviews in Food Science and Food Safety 21 (5) 4294 (2022)
https://doi.org/10.1111/1541-4337.13020

Quality evaluation of white brined cheese stored in cans as affected by the storage temperature and time

Zuzana Lazárková, Tomáš Šopík, Jaroslav Talár, Khatantuul Purevdorj, Richardos Nikolaos Salek, Leona Buňková, Michaela Černíková, Martin Novotný, Vendula Pachlová, Irena Němečková and František Buňka
International Dairy Journal 121 105105 (2021)
https://doi.org/10.1016/j.idairyj.2021.105105

Effect of Curd Composition and Cheese-Making Parameters on Salt and Moisture Transfer During Brining

Hélène J. Giroux, Noémie Lemaire and Michel Britten
SSRN Electronic Journal (2021)
https://doi.org/10.2139/ssrn.3942527

Predictive modeling of the early stages of semi-solid food ripening: Spatio-temporal dynamics in semi-solid casein matrices

Christian Kern, Thorsten Stefan, Julia Sacharow, Philipp Kügler and Jörg Hinrichs
International Journal of Food Microbiology 349 109230 (2021)
https://doi.org/10.1016/j.ijfoodmicro.2021.109230

Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions

Marta Moniente, Diego García‐Gonzalo, Ignacio Ontañón, Rafael Pagán and Laura Botello‐Morte
Comprehensive Reviews in Food Science and Food Safety 20 (2) 1481 (2021)
https://doi.org/10.1111/1541-4337.12704

Bacterial survival and adhesion for formulating new oral probiotic foods

Jonathan C. L. Chua, John D. F. Hale, Pat Silcock and Phil J. Bremer
Critical Reviews in Food Science and Nutrition 60 (17) 2926 (2020)
https://doi.org/10.1080/10408398.2019.1669528

Effects of cryoprotectants on Nostoc sphaeroides superchilled at low temperature (−3.0°C) and their action mechanisms

Xiao‐Fei Wu, Min Zhang, Yanan Sun, Bhesh Bhandari and Dongcui Fan
Journal of Food Process Engineering 43 (10) (2020)
https://doi.org/10.1111/jfpe.13488

Laser induced breakdown spectroscopy based diffusion modelling in cheese matrix

Banu Sezer, Gonca Bilge, Kemal Efe Eseller, Halil Berberoglu and Ismail Hakki Boyaci
Journal of Food Engineering 263 320 (2019)
https://doi.org/10.1016/j.jfoodeng.2019.07.007

Molecular dynamics of the diffusion of natural bioactive compounds from high-solid biopolymer matrices for the design of functional foods

Vilia Darma Paramita and Stefan Kasapis
Food Hydrocolloids 88 301 (2019)
https://doi.org/10.1016/j.foodhyd.2018.09.007

Symposium review: Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment

J. Blaya, Z. Barzideh and G. LaPointe
Journal of Dairy Science 101 (4) 3611 (2018)
https://doi.org/10.3168/jds.2017-13345

Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese

C.D. Hickey, V. Fallico, M.G. Wilkinson and J.J. Sheehan
Food Microbiology 69 219 (2018)
https://doi.org/10.1016/j.fm.2017.08.015

An appraisal of the impact of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese

F. Acerbi, V. Guillard, C. Guillaume, M. Saubanere and N. Gontard
Food Chemistry 194 1172 (2016)
https://doi.org/10.1016/j.foodchem.2015.08.020

The influence of cheese composition and microstructure on the diffusion of macromolecules: A study using Fluorescence Recovery After Photobleaching (FRAP)

A.L. Chapeau, Juliana V.C. Silva, Pierre Schuck, Anne Thierry and Juliane Floury
Food Chemistry 192 660 (2016)
https://doi.org/10.1016/j.foodchem.2015.07.053

How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes

E. Wemmenhove, M.H.J. Wells-Bennik, A. Stara, A.C.M. van Hooijdonk and M.H. Zwietering
Journal of Dairy Science 99 (7) 5192 (2016)
https://doi.org/10.3168/jds.2015-10523

Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review

Cian D. Hickey, Jeremiah J. Sheehan, Martin G. Wilkinson and Mark A. E. Auty
Frontiers in Microbiology 6 (2015)
https://doi.org/10.3389/fmicb.2015.00099

Salt influence on surface microorganisms and ripening of soft ewe cheese

Rafael Tabla, Antonia Gómez, José E Rebollo and Isidro Roa
Journal of Dairy Research 82 (2) 215 (2015)
https://doi.org/10.1017/S0022029915000023

Microcalorimetric study of the growth of Streptococcus thermophilus in renneted milk

Irina Stulova, Natalja Kabanova, Tiina Kriščiunaite, et al.
Frontiers in Microbiology 6 (2015)
https://doi.org/10.3389/fmicb.2015.00079

Bacterial Colonies in Solid Media and Foods: A Review on Their Growth and Interactions with the Micro-Environment

Sophie Jeanson, Juliane Floury, Valérie Gagnaire, Sylvie Lortal and Anne Thierry
Frontiers in Microbiology 6 (2015)
https://doi.org/10.3389/fmicb.2015.01284

The influence of cheese manufacture parameters on cheese microstructure, microbial localisation and their interactions during ripening: A review

C.D. Hickey, M.A.E. Auty, M.G. Wilkinson and J.J. Sheehan
Trends in Food Science & Technology 41 (2) 135 (2015)
https://doi.org/10.1016/j.tifs.2014.10.006

Study on the adhering failure mechanism of cemented carbide inserts and element diffusion model during the heavy-duty cutting of water chamber head

Yaonan Cheng, Li Liu, Zhenzhen Lu, Rui Guan and Tong Wang
The International Journal of Advanced Manufacturing Technology 80 (9-12) 1833 (2015)
https://doi.org/10.1007/s00170-015-7166-3

Combined effect of renneting pH, cooking temperature, and dry salting on the contraction kinetics of rennet-induced milk gels

Hélène J. Giroux, Colin Bouchard and Michel Britten
International Dairy Journal 35 (1) 70 (2014)
https://doi.org/10.1016/j.idairyj.2013.10.016

A mathematical model of the effect of pH and food matrix composition on fluid transport into foods: An application in gastric digestion and cheese brining

A.S. Van Wey, A.L. Cookson, N.C. Roy, et al.
Food Research International 57 34 (2014)
https://doi.org/10.1016/j.foodres.2014.01.002

Porosity of Lactococcus lactis subsp. lactis LD61 colonies immobilised in model cheese

J. Floury, S. Jeanson, M.-N. Madec and S. Lortal
International Journal of Food Microbiology 163 (2-3) 64 (2013)
https://doi.org/10.1016/j.ijfoodmicro.2013.02.014

Determination of Aroma Volatile Diffusion Coefficients in Set‐Type Acidified Dairy Matrices of Different Composition and Microstructure by Means of the Concentration Profile Technique in Combination with Headspace Gas Chromatography

Andrej Heilig, Christian Hahn, Kerstin Erpenbach, Katya Kübler and Jörg Hinrichs
Journal of Texture Studies 44 (6) 436 (2013)
https://doi.org/10.1111/jtxs.12032

Microgradients of pH Do Not Occur around Lactococcus Colonies in a Model Cheese

Sophie Jeanson, Juliane Floury, Al Amine Issulahi, Marie-Noëlle Madec, Anne Thierry and Sylvie Lortal
Applied and Environmental Microbiology 79 (20) 6516 (2013)
https://doi.org/10.1128/AEM.01678-13

Effect of calcium in brine on salt diffusion and water distribution of Mozzarella cheese during brining

J. Luo, T. Pan, H.Y. Guo and F.Z. Ren
Journal of Dairy Science 96 (2) 824 (2013)
https://doi.org/10.3168/jds.2012-5888

Transport phenomena in a model cheese: The influence of the charge and shape of solutes on diffusion

J.V.C. Silva, P.D.S. Peixoto, S. Lortal and J. Floury
Journal of Dairy Science 96 (10) 6186 (2013)
https://doi.org/10.3168/jds.2013-6552

Effect of increasing the protein-to-fat ratio and reducing fat content on the chemical and physical properties of processed cheese product

T.P. Guinee and D.J. O’Callaghan
Journal of Dairy Science 96 (11) 6830 (2013)
https://doi.org/10.3168/jds.2013-6685

First assessment of diffusion coefficients in model cheese by fluorescence recovery after photobleaching (FRAP)

J. Floury, M.-N. Madec, F. Waharte, S. Jeanson and S. Lortal
Food Chemistry 133 (2) 551 (2012)
https://doi.org/10.1016/j.foodchem.2012.01.030

Spatial Distribution of Bacterial Colonies in a Model Cheese

S. Jeanson, J. Chadœuf, M. N. Madec, S. Aly, J. Floury, T. F. Brocklehurst and S. Lortal
Applied and Environmental Microbiology 77 (4) 1493 (2011)
https://doi.org/10.1128/AEM.02233-10

Nisin Quantification by ELISA Allows the Modeling of Its Apparent Diffusion Coefficient in Model Cheeses

Samar Aly, Juliane Floury, Marie-Hélène Famelart, Marie-Noëlle Madec, Didier Dupont, Yann Le Gouar, Sylvie Lortal and Sophie Jeanson
Journal of Agricultural and Food Chemistry 59 (17) 9484 (2011)
https://doi.org/10.1021/jf2008474