Article references

Articles citing this article

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).

Cited article:

Effect of various starters on the quality of Kefalotyri cheese
Influence des différents ferments lactiques sur la qualité du fromage Kefalotyri

E.M. ANIFANTAKIS, S.E. KAMINARIDES

Lait, 67 4 (1987) 527-535

DOI: https://doi.org/10.1051/lait:1987431

PDF (1.319 MB)

This article has been cited by the following article(s):

Descriptive Characteristics and Cheesemaking Technology of Greek Cheeses Not Listed in the EU Geographical Indications Registers

Eleni C. Pappa and Efthymia Kondyli
Dairy 4 (1) 43 (2023)
https://doi.org/10.3390/dairy4010003

Discrimination of Cheddar, Kefalotyri, and Halloumi cheese samples by the chemometric analysis of Fourier transform infrared spectroscopy and proton nuclear magnetic resonance spectra

Maria Tarapoulouzi and Charis R. Theocharis
Journal of Food Process Engineering 45 (7) (2022)
https://doi.org/10.1111/jfpe.13933

MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos

Charalampos Gantzias, Iliada K. Lappa, Maarten Aerts, et al.
International Journal of Food Microbiology 323 108586 (2020)
https://doi.org/10.1016/j.ijfoodmicro.2020.108586

Combined effects of concentrated thermophilic and mesophilic cultures and conditions of curd acidifications on the manufacture and quality of kasseri cheese

S. KAMINARIDES, N. PARSSCHOPOULOS and I. BERI
International Journal of Dairy Technology 52 (1) 11 (1999)
https://doi.org/10.1111/j.1471-0307.1999.tb01988.x