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Typicality and Geographical Origin Markers of Protected Origin Cheese from The Netherlands Revealed by PTR-MS
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Effect of biosynthetic intermediates and citrate on the phenyllactic and hydroxyphenyllactic acids production by Lactobacillus plantarum CRL 778
1H‐ and 13C‐NMR Characterization of the Molecular Components of the Lipid Fraction of Pecorino Sardo Cheese
P. Scano, R. Anedda, M. P. Melis, M. A. Dessi’, A. Lai and T. Roggio Journal of the American Oil Chemists' Society 88(9) 1305 (2011) https://doi.org/10.1007/s11746-011-1797-9
Evaluation of the chemical, microbiological and volatile aroma characteristics of Ispir Kaymak, a traditional Turkish dairy product
Proteolysis, texture and colour of a raw goat milk cheese throughout the maturation
Francisco José Delgado, José González-Crespo, Ramón Cava and Rosario Ramírez European Food Research and Technology 233(3) 483 (2011) https://doi.org/10.1007/s00217-011-1536-3
Biochemical study of industrially produced Arzúa-Ulloa semi-soft cows’ milk cheese: Effects of storage under vacuum and modified atmospheres with high-nitrogen contents
Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes’, goats’ milk and their mixture using two different commercial starter cultures during refrigerated storage
Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese
Małgorzata A Majcher, Kamila Goderska, Jan Pikul and Henryk H Jeleń Journal of the Science of Food and Agriculture 91(8) 1416 (2011) https://doi.org/10.1002/jsfa.4326
Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation
Patterns of survival and volatile metabolites of selected Lactobacillus strains during long-term incubation in milk
Łucja Łaniewska-Trokenheim, Magdalena Olszewska, Marta Mikš-Krajnik and Anna Zadernowska The Journal of Microbiology 48(4) 445 (2010) https://doi.org/10.1007/s12275-010-0056-3
Scale-up of Thermally Dried Kefir Production as Starter Culture for Hard-Type Cheese Making: An Economic Evaluation
Athanasios A. Koutinas, Argyro Bekatorou, Eleftheria Katechaki, et al. Applied Biochemistry and Biotechnology 160(6) 1734 (2010) https://doi.org/10.1007/s12010-009-8645-5
Sensory properties and volatile composition of full and non-fat cheese produce from curd — Ripened fried acid tvarog
The influence of breed on the organoleptic characteristics of Zamorano sheep’s raw milk cheese and its assessment by instrumental analysis
MIGUEL A LURUEÑA‐MARTÍNEZ, ISABEL REVILLA, PATRICIA SEVERIANO‐PÉREZ and ANA M VIVAR‐QUINTANA International Journal of Dairy Technology 63(2) 216 (2010) https://doi.org/10.1111/j.1471-0307.2010.00565.x
Proteolysis and texture changes of a Spanish soft cheese (‘Torta del Casar’) manufactured with raw ewe milk and vegetable rennet during ripening
Delgado Francisco‐José, Rodríguez‐Pinilla Joaquín, González‐Crespo José, Rosario Ramírez and Roa Isidro International Journal of Food Science & Technology 45(3) 512 (2010) https://doi.org/10.1111/j.1365-2621.2009.02157.x
Effect of Partial Substitution of NaCl with KCl on Halloumi Cheese during Storage: Chemical Composition, Lactic Bacterial Count, and Organic Acids Production
Effect of dehydration by sun or by oven on volatiles and aroma compounds of Trachanas
Stefania Carpino, Teresa Rapisarda, Giovanni Belvedere, et al. Dairy Science & Technology 90(6) 715 (2010) https://doi.org/10.1051/dst/2010027
Multivariate analysis techniques as tools for categorization of Southern Spanish cheeses: nutritional composition and mineral content
R. Moreno-Rojas, P. J. Sánchez-Segarra, F. Cámara-Martos and M. A. Amaro-López European Food Research and Technology 231(6) 841 (2010) https://doi.org/10.1007/s00217-010-1338-z
THE INFLUENCE OF RIPENING TEMPERATURE ON THE SENSORY CHARACTERISTICS OF REGGIANITO ARGENTINO CHEESE
Physicochemical, microbiological, textural and sensory characterisation of Mexican Añejo cheese
CAROLINA HERNÁNDEZ‐MORALES, ARTURO HERNÁNDEZ‐MONTES, ELEAZAR AGUIRRE‐MANDUJANO and ABRAHAM VILLEGAS DE GANTE International Journal of Dairy Technology 63(4) 552 (2010) https://doi.org/10.1111/j.1471-0307.2010.00615.x
Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham
Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese Acidos grasos libres y otros constituyentes volátiles para la caracterización de queso “Vastedda della vella del Belìce”
Chemical Deterioration and Physical Instability of Food and Beverages
G. Mortensen, U. Andersen, J.H. Nielsen and H.J. Andersen Chemical Deterioration and Physical Instability of Food and Beverages 726 (2010) https://doi.org/10.1533/9781845699260.3.726
Influence of adjuncts as a debittering aids in encountering the bitterness developed in cheese slurry during accelerated ripening
PTR‐TOF‐MS and data‐mining methods for rapid characterisation of agro‐industrial samples: influence of milk storage conditions on the volatile compounds profile of Trentingrana cheese
Alessandra Fabris, Franco Biasioli, Pablo M. Granitto, Eugenio Aprea, Luca Cappellin, Erna Schuhfried, Christos Soukoulis, Tilmann D. Märk, Flavia Gasperi and Isabella Endrizzi Journal of Mass Spectrometry 45(9) 1065 (2010) https://doi.org/10.1002/jms.1797
Volatile composition and aroma-active compounds of farmhouse Idiazabal cheese made in winter and spring
Eunate Abilleira, Hedwig Schlichtherle-Cerny, Mailo Virto, Mertxe de Renobales and Luis Javier R. Barron International Dairy Journal 20(8) 537 (2010) https://doi.org/10.1016/j.idairyj.2010.02.012
Changes in proteolysis and volatile fraction during ripening of Darfiyeh, a Lebanese artisanal raw goat's milk cheese
Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture
Pedro Nieto-Arribas, Susana Seseña, Justa M. Poveda, Llanos Palop and Lourdes Cabezas Food Microbiology 27(1) 85 (2010) https://doi.org/10.1016/j.fm.2009.08.006
Combined pH and high hydrostatic pressure effects on Lactococcus starter cultures and Candida spoilage yeasts in a fermented milk test system during cold storage
Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese
Characterization of the volatile organic compounds of Italian ‘Fossa’ cheese by solid‐phase microextraction gas chromatography/mass spectrometry
Anna Maria Gioacchini, Mauro De Santi, Michele Guescini, Giorgio Brandi and Vilberto Stocchi Rapid Communications in Mass Spectrometry 24(23) 3405 (2010) https://doi.org/10.1002/rcm.4782
Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times
A. Picon, P. Gaya, E. Fernández-García, A. Rivas-Cañedo, M. Ávila and M. Nuñez Journal of Dairy Science 93(7) 2896 (2010) https://doi.org/10.3168/jds.2009-3041
Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy
M.J. Lerma-García, A. Gori, L. Cerretani, E.F. Simó-Alfonso and M.F. Caboni Journal of Dairy Science 93(10) 4490 (2010) https://doi.org/10.3168/jds.2010-3199
How three adventitious lactic acid bacteria affect proteolysis and organic acid production in model Portuguese cheeses manufactured from several milk sources and two alternative coagulants
Contribution of Lactic Acid Bacteria Esterases to the Release of Fatty Acids in Miniature Ewe’s Milk Cheese Models
María C. Abeijón Mukdsi, Roxana B. Medina, Marta B. Katz, Rodolfo Pivotto, Patricia Gatti and Silvia N. González Journal of Agricultural and Food Chemistry 57(3) 1036 (2009) https://doi.org/10.1021/jf8026606
Ester synthesis by lactic acid bacteria isolated from goat’s and ewe’s milk and cheeses
Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripening
Stefano Sforza, Valeria Cavatorta, Gianni Galaverna, Arnaldo Dossena and Rosangela Marchelli International Dairy Journal 19(10) 582 (2009) https://doi.org/10.1016/j.idairyj.2009.04.009
A high-throughput cheese manufacturing model for effective cheese starter culture screening
H. Bachmann, Z. Kruijswijk, D. Molenaar, M. Kleerebezem and J.E.T. van Hylckama Vlieg Journal of Dairy Science 92(12) 5868 (2009) https://doi.org/10.3168/jds.2009-2372
The origin of the volatile metabolites found in mastitis milk
Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses
Initial studies into the characterisation of ripening stages of Emmental cheeses by mid-infrared spectroscopy
Sandra Teresita Martín Del Campo, Nicolas Bonnaire, Daniel Picque and Georges Corrieu Dairy Science and Technology 89(2) 155 (2009) https://doi.org/10.1051/dst/2008041
Free fatty acids and oxidative changes of a Spanish soft cheese (PDO ‘Torta del Casar’) during ripening
Francisco José Delgado, José González‐Crespo, Luis Ladero, Ramón Cava and Rosario Ramírez International Journal of Food Science & Technology 44(9) 1721 (2009) https://doi.org/10.1111/j.1365-2621.2009.01987.x
Study of organic acids, volatile fraction and caseins of a new Halloumi‐type cheese during ripening in whey brine
Kaminarides Stelios, Stamou Paraskevi, Massouras Theophilos and Georgala Aikaterini International Journal of Food Science & Technology 44(2) 297 (2009) https://doi.org/10.1111/j.1365-2621.2007.01706.x
Kinetic Study of the Combined Effect of High Hydrostatic Pressure and Temperature on the Activity of Lactobacillus delbrueckii ssp. bulgaricus Aminopeptidases
Contribution of Specific Adventitious Microorganisms toward Evolution of Sugar and Organic Acid Profiles throughout Ripening of Model Portuguese Cheeses
C.I. Pereira, M.I. Franco, E.O. Gomes, A.M.P. Gomes and F.X. Malcata Food Science and Technology International 14(3) 233 (2008) https://doi.org/10.1177/1082013208095475
Competition during submerged mixed culture of Geotrichum candidum and Penicillium camembertii on glucose and threonine