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).
This article has been cited by the following article(s):
Understanding the flavor dynamics of high-fat dairy products: Insights into mechanisms, aroma profiles, and sensory evaluation
Abdelaziz Elbarbary, Jun Jin, Kangning Li, Hazem Golshany, Abdullah S. Seddiek, Ibrahim A. Bakry and Xingguo Wang Food Research International 212 116504 (2025) https://doi.org/10.1016/j.foodres.2025.116504
Free volatile terpenoids and their interconversions in the pulp of Newhall navel orange during shelf life
Comparison of microbiota and volatile organic compounds in milk from different sheep breeds
Yusuf Biçer, A. Ezgi Telli, Gonca Sönmez, Nihat Telli and Gürkan Uçar Journal of Dairy Science 104(12) 12303 (2021) https://doi.org/10.3168/jds.2021-20911
Characterization of Ayran Aroma Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O) and Aroma Extract Dilution Analysis (AEDA)
Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment
Amira R. Khattab, Hania A. Guirguis, Sherouk M. Tawfik and Mohamed A. Farag Trends in Food Science & Technology 88 343 (2019) https://doi.org/10.1016/j.tifs.2019.03.009
Assessment of milk quality during storage based on DNA extracted from milk
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
From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture
Food quality and safety monitoring using gas sensor array in intelligent packaging
Samaneh Matindoust, Majid Baghaei-Nejad, Mohammad Hadi Shahrokh Abadi, Zhuo Zou and Li-Rong Zheng Sensor Review 36(2) 169 (2016) https://doi.org/10.1108/SR-07-2015-0115
A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds
Potential of near infrared spectroscopy for the analysis of volatile components in cheeses
I. González-Martín, J.M. Hernández-Hierro, C. González-Pérez, I. Revilla, A. Vivar-Quintana and I. Lobos Ortega LWT - Food Science and Technology 55(2) 666 (2014) https://doi.org/10.1016/j.lwt.2013.10.008
Variability of volatile profiles in milk from the PDO Ragusano cheese production zone
The role of the Maillard reaction in the formation of flavour compounds in dairy products – not only a deleterious reaction but also a rich source of flavour compounds
Determination of flavour compounds in a mountain cheese by headspace sorptive extraction-thermal desorption-capillary gas chromatography-mass spectrometry
S. Panseri, I. Giani, T. Mentasti, F. Bellagamba, F. Caprino and V.M. Moretti LWT - Food Science and Technology 41(2) 185 (2008) https://doi.org/10.1016/j.lwt.2007.02.011
Seasonal variation in the odour characteristics of whole milk powder
Comparison of different extraction methods: steam distillation, simultaneous distillation and extraction and headspace co-distillation, used for the analysis of the volatile components in aged flue-cured tobacco leaves
Analysis of the volatile constituents ofApium graveolens L. andOenanthe L. by gas chromatography-mass spectrometry, using headspace solid-phase microextraction
Chunhui Deng, Guoxin Song, Xiaohua Zheng, Yaoming Hu and Xiangmin Zhang Chromatographia 57(11-12) 805 (2003) https://doi.org/10.1007/BF02491769
A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese
Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes’ milk cheeses
Occurrence of Volatile Mono- and Sesquiterpenoids in Highland and Lowland Plant Species as Possible Precursors for Flavor Compounds in Milk and Dairy Products
Raúl G. Mariaca, Thomas F. H. Berger, Roland Gauch, Miroslava I. Imhof, Bernard Jeangros and Jacques O. Bosset Journal of Agricultural and Food Chemistry 45(11) 4423 (1997) https://doi.org/10.1021/jf970216t
