reviewTop 1% cited
Traditional cheeses: Rich and diverse microbiota with associated benefits
International Journal of Food Microbiology · 2014 · Vol. 177 · pp. 136–154
Marie‐Christine Montel✉(Institut National de la Recherche Agronomique)Solange Buchin(Unité de Recherche Technologie et Analyses Laitières)Adrien Mallet(Normandie Université)Céline Delbès-PausDominique A. Vuitton(Université de franche-comté)Nathalie Desmasures(Normandie Université)Françoise Berthier(Unité de Recherche Technologie et Analyses Laitières)
Probiotics and Fermented FoodsGut microbiota and healthFood composition and propertiesBiologyBiotechnologyFood science
MeSH terms
AnimalsCheeseEnvironmental MicrobiologyFood MicrobiologyMilkSensationBiodiversityMicrobiota
Citations
620
FWCI
54.92
field-weighted impact
References
383
Percentile
100%
vs. same field & year
Citations per year
Cited by
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References
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Raw or heated cow milk consumption: Review of risks and benefits
Food Control · 2012 · 507 citations
Nucleic acid-based approaches to investigate microbial-related cheese quality defects
Frontiers in Microbiology · 2013 · 1,420 citations
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