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).
A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd
María Ayelén Vélez, Erica Rut Hynes, Graciela Rodriguez, Lorena Garitta, Irma Verónica Wolf and María Cristina Perotti LWT 112 108241 (2019) https://doi.org/10.1016/j.lwt.2019.06.008
Influence of process temperature and salting methods on starter and NSLAB growth and enzymatic activity during the ripening of cheeses produced with Streptococcus thermophilus and Lactobacillus helveticus
Influence of cheese making technologies on plasmin and coagulant associated proteolysis
María Ayelén Vélez, Carina Viviana Bergamini, María Belén Ramonda, Mario César Candioti, Erica Rut Hynes and María Cristina Perotti LWT - Food Science and Technology 64(1) 282 (2015) https://doi.org/10.1016/j.lwt.2015.05.053
Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters
Monica Gatti, Benedetta Bottari, Camilla Lazzi, Erasmo Neviani and Germano Mucchetti Journal of Dairy Science 97(2) 573 (2014) https://doi.org/10.3168/jds.2013-7187
Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods
Mario C Candioti, Carina V Bergamini, Susana B Palma, et al. Journal of the Science of Food and Agriculture 90(1) 36 (2010) https://doi.org/10.1002/jsfa.3776
Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses
Effect of cook temperature on primary proteolysis and predicted residual chymosin activity of a semi-hard cheese manufactured using thermophilic cultures
