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).
Protein fractionation by microfiltration of goat milk: Influence on proteolysis, metabolites and sensory characteristics of cheeses produced throughout lactation
A comprehensive review of the use of traditional and emerging technologies for attenuation of probiotics strains
Cássia P. Barros, Tatiana C. Pimentel, Ramon Silva, Beatriz M. Ferreira, Wanderson R. Silva, Marco Antônio P. Silva, Leandro P. Cappato, Pedro Henrique C. Félix, Elane S. Purdencio, Erick A. Esmerino, Eliane T. Marsico, Mônica Q. Freitas, Anderson S. Sant’Ana and Adriano G. Cruz Food Control 165 110667 (2024) https://doi.org/10.1016/j.foodcont.2024.110667
Elution Conditions for Effective Separation on an Aged Sulfonated Polystyrene-Divinylbenzene (SPD) Column of Organic Acids from Meat
Applications of nanoliposomes in cheese technology
Reza Mohammadi, Maryam Mahmoudzadeh, Mohsen Atefi, Kianoush Khosravi‐Darani and M R Mozafari International Journal of Dairy Technology 68(1) 11 (2015) https://doi.org/10.1111/1471-0307.12174
Chromatographic Methods for the Determination of Carbohydrates and Organic Acids in Foods of Animal Origin
Marion Pereira da Costa and Carlos Adam Conte‐Junior Comprehensive Reviews in Food Science and Food Safety 14(5) 586 (2015) https://doi.org/10.1111/1541-4337.12148
The influence of the deletion in exon 12 of the gene encoding αs1-casein (CSN1S1) in the milk of the Norwegian dairy goat breed on milk coagulation properties and cheese quality
Interaction between starter bacteria and adjunct Lactobacillus plantarum INF15D on the degradation of citrate, asparagine and aspartate in a washed-curd cheese
Use of high pressure treatment to attenuate starter bacteria for use as adjuncts for Cheddar cheese manufacture
Vivek K. Upadhyay, Thom Huppertz, Alan L. Kelly and Paul L.H. McSweeney Innovative Food Science & Emerging Technologies 8(4) 485 (2007) https://doi.org/10.1016/j.ifset.2007.04.013
