Citation Impact
Citing Papers
Autolysis of lactobacilli during Cheddar cheese ripening
2000
Controlled and accelerated cheese ripening: the research base for new technology
2001
Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains
2003
Aspects of Enzymology and Biochemical Properties of Brevibacterium linens Relevant to Cheese Ripening: A Review
1999
Malolactic fermentation in wine - beyond deacidification
2002
Bacteriocins: developing innate immunity for food
2005 Standout
Identification of natural inhibitors of Entamoeba histolytica cysteine synthase from microbial secondary metabolites
2015 StandoutNobel
The Arthrobacter arilaitensis Re117 Genome Sequence Reveals Its Genetic Adaptation to the Surface of Cheese
2010
Marine natural products
1990 Standout
Complete Sequencing and Pan-Genomic Analysis of Lactobacillus delbrueckii subsp. bulgaricus Reveal Its Genetic Basis for Industrial Yogurt Production
2011
Sulfur-Containing Amino Acid Metabolism in Parasitic Protozoa
2005
Traditional cheeses: Rich and diverse microbiota with associated benefits
2014
Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains
2011
The complex microbiota of raw milk
2013 Standout
Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation
2011
Advances in drug discovery and biochemical studies
2007 StandoutNobel
The Composition of Bovine Milk Lipids: January 1995 to December 2000
2002 Standout
Role of the gut microbiota in nutrition and health
2018 Standout
Functionality of enterococci in dairy products
2003 Standout
Bacterial volatiles: the smell of small organisms
2007
Effect of bacteriocin-induced cell damage on the branched-chain amino acid transamination byLactococcus lactis
2002
Identification, Synthesis, and Conformation of Tri- and Tetrathiacycloalkanes from Marine Bacteria
2007
Development of defined surface starter cultures for the ripening of smear cheeses
2002
Sulfur metabolism in bacteria associated with cheese.
1999
Lactic acid bacteria as functional starter cultures for the food fermentation industry
2003 Standout
Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology
1999
Climate change associated effects on grape and wine quality and production
2010 Standout
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products
2005
Cheese flavour formation by amino acid catabolism
2001
Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese
2001
Modeling and optimization I: Usability of response surface methodology
2006 Standout
The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism
2008 Standout
Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis
2002
Terpene synthases are widely distributed in bacteria
2014 StandoutNobel
Works of Benjamin Dias being referenced
Production of volatile sulfur compounds in Cheddar cheese slurries
1999
Conversion of Methionine to Thiols by Lactococci, Lactobacilli, and Brevibacteria
1998
Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening
1997
Monocarboxylic acid production by lactococci and lactobacilli
2003
Sulfur metabolism in bacteria associated with cheese
1999
Purification and Characterization of l -Methionine γ-Lyase from Brevibacterium linens BL2
1998