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).
Impact of Health Labels on Flavor Perception and Emotional Profiling: A Consumer Study on Cheese
Joachim Schouteten, Hans De Steur, Sara De Pelsmaeker, Sofie Lagast, Ilse De Bourdeaudhuij and Xavier Gellynck Nutrients 7(12) 10251 (2015) https://doi.org/10.3390/nu7125533
Identification of Endopeptidase Genes from the Genomic Sequence of
Lactobacillus helveticus
CNRZ32 and the Role of These Genes in Hydrolysis of Model Bitter Peptides
Vidya R. Sridhar, Joanne E. Hughes, Dennis L. Welker, Jeffery R. Broadbent and James L. Steele Applied and Environmental Microbiology 71(6) 3025 (2005) https://doi.org/10.1128/AEM.71.6.3025-3032.2005
Odour of cooked silurus (Silurus glanis) flesh: evaluation by sensory analysis and comparison of collection methods to assess the odour representativeness of extracts obtained by dynamic headspace
Arnaud Hallier, Thierry Serot and Carole Prost Journal of the Science of Food and Agriculture 84(15) 2113 (2004) https://doi.org/10.1002/jsfa.1923
Alternatives to pilot plant experiments in cheese‐ripening studies
Shakeel‐ur‐rehman, Patrick F Fox, Paul L H McSweeney, Sabry A Madkor and Nana Y Farkye International Journal of Dairy Technology 54(4) 121 (2001) https://doi.org/10.1046/j.1364-727x.2001.00025.x
Isolation of Oligopeptides from the Water-Soluble Extract of Goat Cheese and Their Identification by Mass Spectrometry
N. Sommerer, C. Salles, D. Promé, J. C. Promé and J. L. Le Quéré Journal of Agricultural and Food Chemistry 49(1) 402 (2001) https://doi.org/10.1021/jf000200u
Evaluation of taste compounds in water-soluble extract of goat cheeses
Taste Active Compounds in a Goat Cheese Water-Soluble Extract. 2. Determination of the Relative Impact of Water-Soluble Extract Components on Its Taste Using Omission Tests
E. Engel, S. Nicklaus, C. Septier, C. Salles and J. L. Le Quéré Journal of Agricultural and Food Chemistry 48(9) 4260 (2000) https://doi.org/10.1021/jf991364h
SELECTION OF STANDARDS TO REFERENCE TERMS IN A CHEDDAR‐TYPE CHEESE FLAVOR LANGUAGE
Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium
N. Sommerer, A. Garem, D. Mollé, et al. Developments in Food Science, Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium 40 207 (1998) https://doi.org/10.1016/S0167-4501(98)80047-2
