Citation Impact
Citing Papers
Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate
2013 Standout
A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae
2020 Standout
The impact of milk composition on cheddar cheese manufacture
2007
Foodborne Pathogens in Milk and the Dairy Farm Environment: Food Safety and Public Health Implications
2005 Standout
The Type I IFN Response to Infection with Mycobacterium tuberculosis Requires ESX-1-Mediated Secretion and Contributes to Pathogenesis
2007
Tryptophan Catabolites from Microbiota Engage Aryl Hydrocarbon Receptor and Balance Mucosal Reactivity via Interleukin-22
2013 Standout
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
Burden of disease from inadequate water, sanitation and hygiene for selected adverse health outcomes: An updated analysis with a focus on low- and middle-income countries
2019 Standout
Group‐specific primer and probe sets to detect methanogenic communities using quantitative real‐time polymerase chain reaction
2005 Standout
Bacteriocins: developing innate immunity for food
2005 Standout
Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation—A Review
2009 Standout
The development and application of capillary electrophoresis methods for food analysis
1999
Type I interferons in infectious disease
2015 Standout
Survival of bifidobacteria after spray-drying
2002
Bioactives from fruit processing wastes: Green approaches to valuable chemicals
2016 Standout
Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains
2011
Liposome: classification, preparation, and applications
2013 Standout
The complex microbiota of raw milk
2013 Standout
Robust Reconstitution of Tuberculosis-Specific Polyfunctional CD4+T-Cell Responses and Rising Systemic Interleukin 6 in Paradoxical Tuberculosis-Associated Immune Reconstitution Inflammatory Syndrome
2015 StandoutNobel
Survival of Salmonella typhimurium and Escherichia coli O157:H7 in cheese brines
2000
Acceleration of cheese ripening
1996
Inactivation of Foodborne Pathogens in Milk Using Dynamic High Pressure
2002
The Composition of Bovine Milk Lipids: January 1995 to December 2000
2002 Standout
Nucleic acid-based approaches to investigate microbial-related cheese quality defects
2013
Enhancement of T helper type 1 immune responses against hepatitis B virus core antigen by PLGA nanoparticle vaccine delivery
2004
Opportunities and Challenges in High Pressure Processing of Foods
2007 Standout
Mycobacterium tuberculosis protein ESAT-6 is a potent activator of the NLRP3/ASC inflammasome
2010
What works? Interventions for maternal and child undernutrition and survival
2008 Standout
Fecal Contamination of Drinking-Water in Low- and Middle-Income Countries: A Systematic Review and Meta-Analysis
2014
The role of surface charge in cellular uptake and cytotoxicity of medical nanoparticles
2012 Standout
From soil to gut:Bacillus cereusand its food poisoning toxins
2008 Standout
Fingerprinting food: current technologies for the detection of food adulteration and contamination
2012 Standout
Common Variation in NLRP3 Is Associated With Early Death and Elevated Inflammasome Biomarkers Among Advanced HIV/TB Co-infected Patients in Botswana
2018 StandoutNobel
Effect of bacteriocin-induced cell damage on the branched-chain amino acid transamination byLactococcus lactis
2002
Enumeration and isolation of cellulolytic and hemicellulolytic bacteria from human feces
1988
Population dynamics of lactococci from industrial, artisanal and non-dairy origins in defined strain starters for Gouda-type cheese
2001
Effect of High Pressure on the Viability and Enzymatic Activity of Mesophilic Lactic Acid Bacteria Isolated from Caprine Cheese
1999
Evaluation of the effectiveness of a structured breast-feeding promotion program integrated into a Maternal and Child Health service in Jerusalem.
1988
Quantification of mRNA using real-time reverse transcription PCR (RT-PCR): trends and problems
2002 Standout
Sulfur metabolism in bacteria associated with cheese.
1999
Functional Capacity of Mycobacterium tuberculosis-Specific T Cell Responses in Humans Is Associated with Mycobacterial Load
2011
Lactic acid bacteria as functional starter cultures for the food fermentation industry
2003 Standout
Recent advances in cheese microbiology
2001
A Common NLRC4 Gene Variant Associates With Inflammation and Pulmonary Function in Human Immunodeficiency Virus and Tuberculosis
2019 StandoutNobel
Intermittent Domestic Water Supply: A Critical Review and Analysis of Causal-Consequential Pathways
2016
Microbes from raw milk for fermented dairy products
2002
Recovery of bioactive phenolic compounds from papaya seeds agroindustrial residue using subcritical water extraction
2019 Standout
Control of the Maillard reaction in food systems
1990
Determination of service area for VHF/UHF land mobile and broadcast operations over irregular terrain
1973
Microbiological characteristics of Crottin goat cheese made in different seasons
2005
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
Role of actinidin in the hydrolysis of the cream milk proteins
2011
A review of Maillard reaction in food and implications to kinetic modelling
2000 Standout
Genetic Characterization of the Major Lactococcal Aromatic Aminotransferase and Its Involvement in Conversion of Amino Acids to Aroma Compounds
1999
Effect of starter cultures with a genetically modified peptidolytic or lytic system on Cheddar cheese ripening
2001
Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production
2011 Standout
Facility-Specific “House” Microbiome Drives Microbial Landscapes of Artisan Cheesemaking Plants
2013
The Immune Response in Tuberculosis
2013 Standout
Radio wave propagation over irregular terrain in the 76- to 9200-MHz frequency range
1971
Lactobacillus wasatchensis sp. nov., a non-starter lactic acid bacteria isolated from aged Cheddar cheese
2015
Accelerated Cheddar cheese ripening with encapsulated proteinases
2000
Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
2011
Soy proteins: A review on composition, aggregation and emulsification
2014 Standout
Inhibition of Listeria innocua in Cheddar Cheese by Addition of Nisin Z in Liposomes or by In Situ Production in Mixed Culture
2002
A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products
2006
Microbial degradation of complex carbohydrates in the gut
2012 Standout
Diagnostic Real-Time PCR Assays for the Detection of Emetic Bacillus cereus Strains in Foods and Recent Food-Borne Outbreaks
2007
Sulfur metabolism in bacteria associated with cheese
1999
Relationship between morphometric characteristics of milk fat globules and the cheese making aptitude of sheep's milk
2007
Microencapsulation
2004 Standout
Acid adaptation of Listeria monocytogenes can enhance survival in acidic foods and during milk fermentation
1996
Empirical formula for propagation loss in land mobile radio services
1980 Standout
Differentiation of intracellular peptidases of starter and adjunct cultures using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry
2003
Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra
2007 Standout
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products
2005
Cheese flavour formation by amino acid catabolism
2001
Tryptophan Catabolism by Lactobacillus casei and Lactobacillus helveticus Cheese Flavor Adjuncts
1999
Surviving the Acid Test: Responses of Gram-Positive Bacteria to Low pH
2003 Standout
Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese
2001
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
2011 Standout
Modeling and optimization I: Usability of response surface methodology
2006 Standout
Water-holding capacity and gel strength of rennet curd as affected by high-pressure treatment of milk
2000
The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism
2008 Standout
Comparison of Different Approaches To Quantify Staphylococcus aureus Cells by Real-Time Quantitative PCR and Application of This Technique for Examination of Cheese
2001
Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis
2002
The Epidemiology of Carbapenem-Resistant Enterobacteriaceae: The Impact and Evolution of a Global Menace
2017 Standout
Increasing Starter Cell Lysis in Cheddar Cheese Using a Bacteriocin-Producing Adjunct
1997
Drought Stress Impacts on Plants and Different Approaches to Alleviate Its Adverse Effects
2021 Standout
Recent Developments in Microencapsulation of Food Ingredients
2005 Standout
Composition of goat and sheep milk products: An update
2008
Peptidases and amino acid catabolism in lactic acid bacteria
1999
Works of M.E. Johnson being referenced
Characteristics of Cheddar cheese made with mutant strains of lactic streptococci as adjunct sources of enzymes
1989
Manufacture of gouda and flavour development in reduced-fat cheddar cheese
1998
Accelerated ripening of Gouda cheese 1. Effect of Heat-shocked thermophilic lactobacilli and streptococci on proteolysis and flavour development
1987
Accelerated ripening of Gouda cheese. 2. Effect of freeze-shocked Lactobacillus helveticus on proteolysis and flavor development.
1987
Microbiological Safety of Cheese Made from Heat-Treated Milk, Part II. Microbiology
1990
Biofilm Formation and Contamination of Cheese by Nonstarter Lactic Acid Bacteria in The Dairy Environment
2001
Microbiological Safety of Cheese Made from Heat-Treated Milk, Part I. Executive Summary, Introduction and History
1990
Influence of Condensed Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese
2006
Hard Ewe's Milk Cheese Manufactured from Milk of Three Different Groups of Somatic Cell Counts
2003
Microbiological Safety of Cheese Made from Heat-Treated Milk, Part III. Technology, Discussion, Recommendations, Bibliography
1990
Nuclear Magnetic Resonance Study of Water Mobility in Pasta Filata and Non-Pasta Filata Mozzarella
2001
Impact of Seasonal Changes in Ovine Milk on Composition and Yield of a Hard-Pressed Cheese
2005
Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese
2003
Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage
2018
Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese
2015
A single vaccination with protein-microspheres elicits a strong CD8 T-cell-mediated immune response against Mycobacterium tuberculosis antigen Mtb8.4
2003
Contribution of Lactococcus lactis Cell Envelope Proteinase Specificity to Peptide Accumulation and Bitterness in Reduced-Fat Cheddar Cheese
2002
ANALYSIS OF PROPAGATION MEASUREMENTS OVER IRREGULAR TERRAIN IN THE 76-TO 9200-MHz RANGE.
1969
Secreted Proteins fromMycobacterium tuberculosisGain Access to the Cytosolic MHC Class-I Antigen-Processing Pathway
2006
Determination of Lactic Acid in Cheddar Cheese and Calcium Lactate Crystals
1986
Drinking water quality and source reliability in rural Ashanti region, Ghana
2013
Production of cheddar cheese using a Lactococcus lactis ssp. Cremoris SK11 derivative with enhanced aminopeptidase activity
1995
Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening
1997
Peptide Accumulation and Bitterness in Cheddar Cheese Made Using Single-Strain Lactococcus lactis Starters with Distinct Proteinase Specificities
1998
Influence of Adjunct Use and Cheese Microenvironment on Nonstarter Bacteria in Reduced-Fat Cheddar-Type Cheese
2003
Aromatic amino acid catabolism by lactococci
1997
Overexpression of Lactobacillus casei d -Hydroxyisocaproic Acid Dehydrogenase in Cheddar Cheese
2004
Accelerated Ripening of Reduced-Fat Cheddar Cheese Using Four Attenuated Lactobacillus helveticus CNRZ-32 Adjuncts
1995
Factors Affecting Nonenzymatic Browning of Process Cheese
1985
A Comparison of Available Methods for Determining Salt Levels in Cheese
1985
Influence of Nonstarter Bacteria on Calcium Lactate Crystallization on the Surface of Cheddar Cheese
1990
Effect of Packaging and Storage Conditions on Calcium Lactate Crystallization on the Surface of Cheddar Cheese
1990