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).
Rapid and noninvasive quality control of anhydrous milk fat by PTR‐MS: The effect of storage time and packaging
M. Pedrotti, I. Khomenko, L. Cappellin, M. Fontana, M. Somenzi, L. Falchero, M. Arveda, V. Fogliano and F. Biasioli Journal of Mass Spectrometry 53(9) 753 (2018) https://doi.org/10.1002/jms.4204
Microbial Cultures and Enzymes in Dairy Technology
Şebnem Öztürkoğlu Budak, Celalettin Koçak, Peter A. Bron and Ronald P. de Vries Advances in Medical Technologies and Clinical Practice, Microbial Cultures and Enzymes in Dairy Technology 182 (2018) https://doi.org/10.4018/978-1-5225-5363-2.ch010
Proteolytic volatile compounds in milk and cheese of cows fed dried olive pomace supplementation
Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey
Microbial Cultures and Enzymes in Dairy Technology
Ayşe Gürsoy and Nazlı Türkmen Advances in Medical Technologies and Clinical Practice, Microbial Cultures and Enzymes in Dairy Technology 234 (2018) https://doi.org/10.4018/978-1-5225-5363-2.ch013
Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat’s raw 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
Local air velocity, a key factor governing the Raclette cheese mass loss in an industrial ripening room
G. Corrieu, M. N. Leclercq‐Perlat, D. Picque, J. P. Canal and B. Perret Journal of Food Process Engineering 41(6) (2018) https://doi.org/10.1111/jfpe.12822
Isolation, identification and screening of high‐quality yeast strains for the production of milk beer
Liang Wang, Enyan Gao, Man Hu, Ayobami Oladejo, Xiaofen Gong, Jiangyue Wang and Hao Zhong International Journal of Dairy Technology 71(4) 944 (2018) https://doi.org/10.1111/1471-0307.12530
Leuconostoc mesenteroides in the brewing process: A controversial role
Potentiality of the use of starter culture in PDO Strachitunt production on chemical-physical and microbiological features: A pilot study
E. Tirloni, M. Vasconi, P. Cattaneo, A. Ravasio, E. Pesenti, V.M. Moretti, F. Bellagamba, S. Stella and C. Bernardi LWT 98 124 (2018) https://doi.org/10.1016/j.lwt.2018.08.034
Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High‐throughput Sequencing Analysis
Maria Teresa P. Gonçalves, María José Benito, María de Guía Córdoba, Conceição Egas, Almudena V. Merchán, Ana I. Galván and Santiago Ruiz‐Moyano Journal of Food Science 83(5) 1333 (2018) https://doi.org/10.1111/1750-3841.14141
Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331
Development of traditional flavour in commercial doogh by addition of lipase
Nazanin Sasanian, Amir Mohammad Mortazavian, Hedayat Hosseini, Reza Mohammadi, Kooshan Nayebzadeh and Negar Sasanian International Journal of Dairy Technology 71(4) 934 (2018) https://doi.org/10.1111/1471-0307.12528
Aroma profile of a traditionally fermented butter (smen)
Clarisse Iradukunda, Wan Moustapha Wan Aida, Ahmed Tadlaoui Ouafi, Yassir Barkouch and Abdellatif Boussaid Journal of Dairy Research 85(1) 114 (2018) https://doi.org/10.1017/S0022029917000796
Fermented Nut‐Based Vegan Food: Characterization of a Home made Product and Scale‐Up to an Industrial Pilot‐Scale Production
Giulia Tabanelli, Federica Pasini, Ylenia Riciputi, Lucia Vannini, Giorgia Gozzi, Federica Balestra, Maria Fiorenza Caboni, Fausto Gardini and Chiara Montanari Journal of Food Science 83(3) 711 (2018) https://doi.org/10.1111/1750-3841.14036
Omega fatty acids, phenolic compounds, and lipolysis of cheddar cheese supplemented with chia (Salvia hispanica
L.) oil
Rahman Ullah, Muhammad Nadeem, Muhammad Imran, et al. Journal of Food Processing and Preservation 42(4) e13566 (2018) https://doi.org/10.1111/jfpp.13566
Innovations in Technologies for Fermented Food and Beverage Industries
Sujatha Kandasamy, Digambar Kavitake and Prathapkumar Halady Shetty Innovations in Technologies for Fermented Food and Beverage Industries 25 (2018) https://doi.org/10.1007/978-3-319-74820-7_2
LİPAZ ENZİMİ VE DESTEK KÜLTÜR KULLANIMININ KEÇİ PEYNİRİNİN OLGUNLAŞMASI ÜZERİNE ETKİLERİ
The anticlostridial effect of lactococcal and enterococcal adjunct starters in Dutch‐type low‐scalded cheese
Šárka Havlíková, Eva Kvasničková, Miloslava Kavková and Irena Němečková International Journal of Dairy Technology 71(S1) 107 (2018) https://doi.org/10.1111/1471-0307.12508
Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese
Sebnem Ozturkoglu‐Budak, Didem P Aykas, Celalettin Kocak, Sedat Dönmez, Ayse Gursoy, Ronald P De Vries and Peter A Bron International Journal of Dairy Technology 71(S1) 99 (2018) https://doi.org/10.1111/1471-0307.12493
Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening
Biogenic amine production by nonstarter strains of Lactobacillus curvatus and Lactobacillus paracasei in the model system of Dutch-type cheese
Vendula Pachlová, Leona Buňková, Radka Flasarová, Richardos-Nikolaos Salek, Andrea Dlabajová, Irena Butor and František Buňka LWT 97 730 (2018) https://doi.org/10.1016/j.lwt.2018.07.045
Occurrence and involvement of yeast biota in ripening of Italian Fossa cheese
Claudia Biagiotti, Maurizio Ciani, Laura Canonico and Francesca Comitini European Food Research and Technology 244(11) 1921 (2018) https://doi.org/10.1007/s00217-018-3104-6
Long-Term Ripening Evaluation of Ewes’ Cheeses by Fourier-Transformed Infrared Spectroscopy under Real Industrial Conditions
Jonathan Andrade, Cristina Guimarães Pereira, Thamiris Ranquine, et al. Journal of Spectroscopy 2018 1 (2018) https://doi.org/10.1155/2018/1381864
Effects of n-3 fatty acid sources on butter and hard cooked cheese; technological properties and sensory quality
Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese
Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese
Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product
Sandra P A Câmara, Airidas Dapkevicius, Henrique J D Rosa, Célia C G Silva, F Xavier Malcata and Maria L N Enes Dapkevicius International Journal of Dairy Technology 70(4) 542 (2017) https://doi.org/10.1111/1471-0307.12424
Effect of fat and salt reduction on the changes in the concentrations of free amino acids and free fatty acids in Cheddar-style cheeses during maturation
Catherine M. McCarthy, Phil M. Kelly, Martin G. Wilkinson and Timothy P. Guinee Journal of Food Composition and Analysis 59 132 (2017) https://doi.org/10.1016/j.jfca.2017.01.007
Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes’ milk cheese
Heterotrimeric G protein alpha subunit controls growth, stress response, extracellular protease activity, and cyclopiazonic acid production in Penicillium camemberti
The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese
Valeria Guarrasi, Ciro Sannino, Marta Moschetti, Adriana Bonanno, Antonino Di Grigoli and Luca Settanni International Journal of Food Microbiology 259 35 (2017) https://doi.org/10.1016/j.ijfoodmicro.2017.07.022
Genetic, enzymatic and metabolite profiling of the Lactobacillus casei
group reveals strain biodiversity and potential applications for flavour diversification
E. Stefanovic, K.N. Kilcawley, M.C. Rea, G.F. Fitzgerald and O. McAuliffe Journal of Applied Microbiology 122(5) 1245 (2017) https://doi.org/10.1111/jam.13420
Survival of micro‐organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening