The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese
Andrea S. Bertuzzi, Paul L.H. McSweeney, Mary C. Rea and Kieran N. Kilcawley Comprehensive Reviews in Food Science and Food Safety 17(2) 371 (2018) https://doi.org/10.1111/1541-4337.12332
Review: The link between feeding dairy cows and Parmigiano-Reggiano cheese production area
Ethyl Ester Formation Is Enhanced by Ethanol Addition in Mini Swiss Cheese with and without Added Propionibacteria
Anne Thierry, Marie-Bernadette Maillard, Romain Richoux and Sylvie Lortal Journal of Agricultural and Food Chemistry 54(18) 6819 (2006) https://doi.org/10.1021/jf060673m
Components Detected by Means of Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry in the Headspace of Artisan Fresh Goat Cheese Smoked by Traditional Methods
1. In Vivo Aroma Release during Eating of a Model Cheese: Relationships with Oral Parameters
Estelle Pionnier, Claire Chabanet, Laurence Mioche, Jean-Luc Le Quéré and Christian Salles Journal of Agricultural and Food Chemistry 52(3) 557 (2004) https://doi.org/10.1021/jf030544v
Characterization of milk by analysis of its terpene fractions
Christine Fernandez, Catherine Astier, Edmond Rock, Jean-Baptiste Coulon and Jean-Louis Berdagué International Journal of Food Science and Technology 38(4) 445 (2003) https://doi.org/10.1046/j.1365-2621.2003.00708.x
Changes in the volatile fraction during ripening of Mahón cheese
Isabel Martínez-Castro, Jesus Sanz, Lourdes Amigo, Mercedes Ramos and Pedro Martín-Alvarez Journal of Dairy Research 58(2) 239 (1991) https://doi.org/10.1017/S0022029900029782
Evolution of the Volatile Components of an Artisanal Blue Cheese During Ripening
