Citation Impact
Citing Papers
Novel cell death program leads to neutrophil extracellular traps
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Oxidative Stress and Antioxidant Defense
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Phenolic antioxidants
1992 Standout
An energy-minimized casein submicelle working model
1994
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Aspects of Enzymology and Biochemical Properties of Brevibacterium linens Relevant to Cheese Ripening: A Review
1999
Health effects of quercetin: From antioxidant to nutraceutical
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The third dimension bridges the gap between cell culture and live tissue
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Physiology of Mastitis and Factors Affecting Somatic Cell Counts
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1991
Bovine Acidosis: Implications on Laminitis
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1999
The NOX Family of ROS-Generating NADPH Oxidases: Physiology and Pathophysiology
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Nomenclature of the Proteins of Cows’ Milk—Sixth Revision
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Acceleration of cheese ripening
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Infections with Haemophilus species in chronic granulomatous disease: insights into the interaction of bacterial catalase and H2O2 production
2003
The Composition of Bovine Milk Lipids: January 1995 to December 2000
2002 Standout
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Physiological Changes at Parturition and Their Relationship to Metabolic Disorders
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2013
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1993
Implant infections: adhesion, biofilm formation and immune evasion
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Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties
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Enzymes inside lipid vesicles: preparation, reactivity and applications
2001
Multiphoton Excitation Provides Optical Sections from Deeper within Scattering Specimens than Confocal Imaging
1998
Proteolysis in Manchego-Type Cheese Salted by Brine Vacuum Impregnation
2000
Reconciling the chemistry and biology of reactive oxygen species
2008 Standout
Myeloperoxidase: Molecular Mechanisms of Action and Their Relevance to Human Health and Disease
2009
Electrochemical Biosensors - Sensor Principles and Architectures
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Applications of the Ninhydrin Reaction for Analysis of Amino Acids, Peptides, and Proteins to Agricultural and Biomedical Sciences
2004 Standout
Catalase, superoxide dismutase, and virulence of Staphylococcus aureus. In vitro and in vivo studies with emphasis on staphylococcal--leukocyte interaction.
1975
Population dynamics of lactococci from industrial, artisanal and non-dairy origins in defined strain starters for Gouda-type cheese
2001
Technological, phenotypic and genotypic characterisation of wild lactic acid bacteria involved in the production of Bitto PDO Italian cheese
2011
Food protein-based materials as nutraceutical delivery systems
2006 Standout
Occurrence, absorption and metabolism of short chain fatty acids in the digestive tract of mammals
1987
Objective, comparative assessment of the penetration depth of temporal-focusing microscopy for imaging various organs
2015 StandoutNobel
Molecular and Biotechnological Aspects of Microbial Proteases
1998 Standout
Oxygen-Dependent Microbial Killing by Phagocytes
1978 Standout
Encapsulation of food ingredients
1993
Microbial proteinases
2006
Nanoencapsulation, Nano-guard for Pesticides: A New Window for Safe Application
2016 Standout
Differentiation of lactococci by rRNA gene restriction analysis
1991
Liposomes: A Review of Manufacturing Techniques and Targeting Strategies
2011
Activated oxygen species and oxidation of food constituents
1978
Lactic acid bacteria as functional starter cultures for the food fermentation industry
2003 Standout
Direct In Situ Viability Assessment of Bacteria in Probiotic Dairy Products Using Viability Staining in Conjunction with Confocal Scanning Laser Microscopy
2001
A Novel Mechanism of Rapid Nuclear Neutrophil Extracellular Trap Formation in Response to Staphylococcus aureus
2010 Standout
Effects of Feeding Corn or Barley on Composition of Milk and Diet Digestibility
1985
Encapsulation of Food Ingredients Using Nanoliposome Technology
2008
Streptococcus thermophilus Core Genome: Comparative Genome Hybridization Study of 47 Strains
2008
Q Fever
1999 Standout
Encapsulation of polyphenols – a review
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Subcellular localization of the b-cytochrome component of the human neutrophil microbicidal oxidase: translocation during activation.
1983 Standout
ListeriaPathogenesis and Molecular Virulence Determinants
2001 Standout
Impact of Particle Size and Polydispersity Index on the Clinical Applications of Lipidic Nanocarrier Systems
2018 Standout
Application of a mass spectrometry sequencing technique for identifying peptides present in Cheddar cheese
1996
Control of the Maillard reaction in food systems
1990
Leukocyte Bactericidal Activity in Chronic Granulomatous Disease: Correlation of Bacterial Hydrogen Peroxide Production and Susceptibility to Intracellular Killing
1969
Extending and measuring the quality of fresh-cut fruit and vegetables: a review
2007 Standout
Modification of Whey Proteins to Improve Functionality
1984
A review of Maillard reaction in food and implications to kinetic modelling
2000 Standout
Effect of starter cultures with a genetically modified peptidolytic or lytic system on Cheddar cheese ripening
2001
Nanoliposomes and Their Applications in Food Nanotechnology
2008
Accelerated Cheddar cheese ripening with encapsulated proteinases
2000
Assessment and Interpretation of Bacterial Viability by Using the LIVE/DEAD BacLight Kit in Combination with Flow Cytometry
2007 Standout
Environmental Pathogens and Intramammary Infection During the Dry Period
1985
Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling
1991
Microencapsulation
2004 Standout
Applications of spray-drying in microencapsulation of food ingredients: An overview
2007 Standout
Determination of microbial diversity in environmental samples: pitfalls of PCR-based rRNA analysis
1997 Standout
Phenolic compounds and their role in oxidative processes in fruits
1999 Standout
HOW NEUTROPHILS KILL MICROBES
2005 Standout
Defences of the bovine mammary gland against infection and prospects for their enhancement
1985
Probiotic Potential of Lactobacillus strains Isolated from Known Popular Traditional Moroccan Dairy Products
2011
Superoxide anion production and superoxide dismutase and catalase activities in Coxiella burnetii
1983
Production de composés soufrés volatils par des Micrococcaceae et des bactéries corynéformes d'origine fromagère
1997
The Epidemiology of Carbapenem-Resistant Enterobacteriaceae: The Impact and Evolution of a Global Menace
2017 Standout
Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
1996
Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt
2004
Studies on the antioxidant activity of Indian Laburnum (Cassia fistula L.): a preliminary assessment of crude extracts from stem bark, leaves, flowers and fruit pulp
2002 Standout
Ninhydrin Assay For Proteolysis in Ripening Cheese
1988
Myeloperoxidase: friend and foe
2005 Standout
Effects of starter level, draining time and aging on the physicochemical, organoleptic and rheological properties of feta cheese
1996
Loss of catalase activity in Tn1545-induced mutants does not reduce growth of Listeria monocytogenes in vivo
1989
Mechanisms and Factors for Edible Oil Oxidation
2006 Standout
Peptidases and amino acid catabolism in lactic acid bacteria
1999
Works of N.F. Olson being referenced
Microencapsulated enzyme systems for the acceleration of cheese ripening
1989
Production of Hydrogen Sulphide in Milkfat-Coated Microcapsules Containing Brevibacterium Linens and Cysteine
1989
Applications of Confocal Microscopy to Fat Globule Structure in Cheese
1995
The kinetics of milk coagulation: IV. The kinetics of the gel‐firming process
1987
Encapsulation of proteins and peptides in milkfat: encapsulation efficiency and temperature and freezing stabilities
1986
Proteolysis of bovine ?s2-casein by chymosin
1994
Characteristics of viableBrevibacterium linenscells, methionine and cysteine in milkfat-coated microcapsules
1985
Selective Increase in Hydrogen Peroxide Resistance of a Coagulase-positive Staphylococcus
1968
PRODUCTION OF FLAVOR COMPOUNDS: ALDEHYDES AND ALCOHOLS FROM LEUCINE BY MICROENCAPSULATED CELL-FREE EXTRACTS OF STREPTOCOCCUS LACTIS VAR. MALTIGENES
1983
Proteolysis of bovine caseins by cathepsin D: Preliminary observations and comparison with chymosin
1995
Microencapsulation of Cheese Ripening Systems: Formation of Microcapsules
1981
Primary Proteolysis of Cheese Proteins During Ripening. A Review
1985
Effect of Lactic Starter Culture on Pink Discoloration and Oxidation-Reduction Potential in Italian Cheese
1969
The physicochemical surface characteristics of Brevibacterium linens
1997
Production of methanethiol in milk fat-coated microcapsules containingBrevibacterium linensand methionine
1989
Microencapsulation of Cell-Free Extracts to Demonstrate the Feasibility of Heterogeneous Enzyme Systems and Cofactor Recycling for Development of Flavor in Cheese
1986
Microencapsulation of Bacterial Cell‐Free Extract to Produce Acetic Acid for Enhancement of Cheese Flavor
1982
Firmness of Enzymatically-Formed Milk Gels Measured by Resistance to Oscillatory Deformation
1978
The physicochemical surface characteristics of Lactobacillus casei
2000
Citrate Inhibition of Aminopeptidase in Commercial Fungal Protease Preparations Used to Accelerate Cheese Ripening
1989
Proteolytic specificity of plasmin on bovine αs1‐Casein
1993
Methyl Ketone Production in Milk-Fat-Coated Microcapsules. 1. Variation of Lipase and Spore Concentrations
1991
Characterization of Pregastric Esterases
1980
Influence of Catalase Activity on Resistance of Coagulase-positive Staphylococci to Hydrogen Peroxide
1968
Interactive effect of H2S production from cysteine and methanethiol production from methionine in milk-fat-coated microcapsules containing Brevibacterium linens
1990
Microencapsulation of Cheese Ripening Systems: Production of Diacetyl and Acetoin in Cheese by Encapsulated Bacterial Cell-Free Extract
1981
Proteolytic specificity of chymosin on bovine αs1,-casein
1993
Influence of Catalase Activity on Resistance of Coagulase-positive Staphylococci to Hydrogen Peroxide1
1968
Coagulation of Milk with Immobilized Proteases: A Review
1976
Spectrophotometric Determination of Hydrogen Peroxide in Milk
1967
Secondary Proteolysis of Cheese During Ripening: A Review
1985
Influence of Protein and Fat Contents of Ultrafiltered Milk on Rheological Properties of Gels Formed by Chymosin
1982
Influence of Curd Firmness at Cutting on Yield and Recovery of Milk Constituents
1982
Microencapsulation of Cheese Ripening Systems: Stability of Microcapsules
1981
Factors Affecting Nonenzymatic Browning of Process Cheese
1985
Rheological Evaluation of Maturing Cheddar Cheese
1982
Reductive methylation of lysine residues in casein
1978
A Comparison of Available Methods for Determining Salt Levels in Cheese
1985
The impact of lactic acid bacteria on cheese flavor
1990
Effect of Packaging and Storage Conditions on Calcium Lactate Crystallization on the Surface of Cheddar Cheese
1990
Effects of Salt Concentration and Freezing on Mozzarella Cheese Texture
1983
Peptide Release from Milk During Treatment with Immobilized Pepsin and Totality of Clotting of Treated Milk
1977
Methyl Ketone Production in Milk-Fat-Coated Microcapsules. 2. Methyl Ketones from Controlled Concentrations of Free Fatty Acids
1991
Factors Affecting Syneresis of Renneted Milk Gels
1972
Surface Hydrophobicity of αs1 -I, αs1 -Casein A and B and Its Implications in Cheese Structure
1982