Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

By D. Hemme, C. Foucaud-Scheunemann. 2004

320 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Surgery

View Paper: https://www.semanticscholar.org/paper/5013dd953c47f8aa7f6697ce0caed327d1636dd5

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. F. Leroy
2. L. De Vuyst
3. R. Ross
4. Frédéric Ravyts
5. Paul D. Cotter
6. T. Beresford
7. F. Remize
8. Amandine Fessard

In Nutrition and Dietetics

1. F. Leroy
2. L. De Vuyst
3. Frédéric Ravyts
4. R. Ross
5. G. FitzGerald
6. C. Stanton
7. F. Remize
8. Amandine Fessard

In Surgery

1. Paul D. Cotter
2. C. Stanton

Citations in the corpus

• The complex microbiota of raw milk. (2013, background): “Leuconostoc spp. grow poorly in milk due to a lack of sufficient proteolytic activity and thus require the addition, or generation by other microorganisms, of amino acids or peptides to stimulate growth (Vedamuthu, 1994; Hemme & Foucaud-Scheunemann, 2004).”
• Bacterial diversity and functionalities in food fermentations (2012, background): “Excess production of acetaldehyde leads to the development of flavour defects [85].”