Identification of lactic acid bacteria: culture-dependent and culture-independent methods
By R. Temmerman, G. Huys, Jean Swings. 2004
186 citations recorded by the source corpus.
Subfields: Food Science, Molecular Biology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/82d3187c3bd484eded567eee10747cd7b03d8ea9
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
- F. Villani
- George - John Nychas
- Agapi I. Doulgeraki
- Danilo Ercolini
- L. Cocolin
- Fabrice Teletchea
- Koichi Watanabe
- J. Tamang
In Molecular Biology
- F. Villani
- George - John Nychas
- Agapi I. Doulgeraki
- Danilo Ercolini
- L. Cocolin
- Fabrice Teletchea
- W. Holzapfel
- Koichi Watanabe
Citations in the corpus
- Spoilage microbiota associated to the storage of raw meat in different conditions. (2012, methodology): “…and typing of bacteria at species or strain level; they are basically employed to overcome the drawbacks of conventional phenotypic methods (Cocolin et al., 2011; Doulgeraki et al., 2010; O'Sullivan, 2000; Rantsiou and Cocolin, 2006; Schillinger and Holzapfel, 2006; Temmerman et al., 2004).”