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).
The Ninhydrin Reaction Revisited: Optimisation and Application for Quantification of Free Amino Acids
Amelie Charlotte Stauß, Carolin Fuchs, Paulina Jansen, Sarah Repert, Kimberley Alcock, Sandra Ludewig and Wilfried Rozhon Molecules 29(14) 3262 (2024) https://doi.org/10.3390/molecules29143262
Niccolò Renoldi, Nadia Innocente, Anna Rossi, Milena Brasca, Stefano Morandi and Marilena Marino (2023) https://doi.org/10.21203/rs.3.rs-3573518/v1
Non‐leaching antimicrobial cellulose‐based membrane for food packaging: Effect on food‐borne bacteria, probiotic bacteria, and spoilage of Karish cheese
Ahmed A. Nada, Eman A. Ali, Ahmed B. Shazly, Mohamed T. Fouad, Marwa Al‐Moghazy and Faten H. H. Abdellatif Journal of Food Processing and Preservation 46(11) (2022) https://doi.org/10.1111/jfpp.17085
Probiotic Yoghurt Made from Milk of Ewes Fed a Diet Supplemented with Spirulina platensis or Fish Oil
Ahmed B. Shazly, Mostafa S. A. Khattab, Mohamed T. Fouad, Ahmed M. Abd El Tawab, Eltaher M. Saudi and Mahmoud Abd El-Aziz Annals of Microbiology 72(1) (2022) https://doi.org/10.1186/s13213-022-01686-4
Low-fat Processed Cheese Spread with Added Inulin: Its Physicochemical, Rheological and Sensory Characteristics
Sally S. Sakr, Mohammad A. El-Assar, Sherein A. Abou-Dawoo and Nourhan M. Younis International Journal of Dairy Science 14(1) 12 (2019) https://doi.org/10.3923/ijds.2019.12.20
Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil
Ion-Exchange Chromatographic Method for the Determination of the Free Amino Acid Composition of Cheese and Other Dairy Products: an Inter-Laboratory Validation Study
Effect of Brine Solution Containing Ginger Extracts on the Properties of Egyptian White Brined Cheese
M. Abd El-Aziz, Sahar H.S. Mohamed, Faten L. Seleet and Mona A.M. Abd El-Gawad American Journal of Food Technology 10(1) 37 (2015) https://doi.org/10.3923/ajft.2015.37.47
Characterization by solid-phase microextraction-gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening
Free amino acid profile during ripening of ewe's milk cheese from the Croatian island Krk
Nataša Mikulec, Ivan Habuš, Neven Antunac, Ljubinka Vitale and Jasmina Havranek International Journal of Dairy Technology 66(3) 390 (2013) https://doi.org/10.1111/1471-0307.12032
Automatic milking systems in the Protected Designation of Origin Montasio cheese production chain: Effects on milk and cheese quality
