Application of microelectrode technique to measure pH and oxidoreduction potential gradients in gelled systems as model food

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Gerda Urbach · International Dairy Journal · 1995 · 328 citations

Food Fermentation, Dairy Products, Lactic Acid Bacteria +7

Ability of Wine Lactic Acid Bacteria to Metabolize Phenol Carboxylic Acids

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Bacteriology, Microbial Physiology, Transport System +17

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Margaret M. Robins, Peter D. Wilson · Trends in Food Science & Technology · 1994 · 69 citations

Microbial Growth, Microbial Physiology, Microbial Ecology +5

Sulphur compounds in relation to Cheddar cheese flavour

D. J. Manning · Journal of Dairy Research · 1974 · 68 citations

Food Chemistry, Particular Methanethiol, Cheddar Cheeses +9

Changes in the proton‐motive force in <i>Escherichia coli</i> in response to external oxidoreduction potential

Christophe Riondet, Rémy Cachon, Yves Waché et al. · European Journal of Biochemistry · 1999 · 67 citations · Full text