Surface Microflora of Four Smear-Ripened CheesesJérôme Mounier, Timothy M. Cogan, Roberto Gelsomino et al.|Applied and Environmental Microbiology|2005Cited by 175
Commercial Ripening Starter Microorganisms Inoculated into Cheese Milk Do Not Successfully Establish Themselves in the Resident Microbial Ripening Consortia of a South German Red Smear CheeseStefanie Goerges, Siegfried Scherer, Jérôme Mounier et al.|Applied and Environmental Microbiology|2008Cited by 105
Growth Characteristics of <i>Brevibacterium</i> , <i>Corynebacterium</i> , <i>Microbacterium</i> , and <i>Staphylococcus</i> spp. Isolated from Surface-Ripened CheeseJérôme Mounier, Timothy M. Cogan, Mary C. Rea et al.|Applied and Environmental Microbiology|2007Cited by 77
Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen CheesesTimothy M. Cogan, Siegfried Scherer, Stefanie Goerges et al.|Microbiology Spectrum|2014Cited by 63
Growth and colour development of some surface ripening bacteria with <i>Debaryomyces hansenii</i> on aseptic cheese curdJérôme Mounier, Timothy M. Cogan, Françoise Irlinger et al.|Journal of Dairy Research|2006Cited by 25