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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
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
Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese
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
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
Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese
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
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
Manufacture of Turkish Beyaz cheese added with probiotic strains
Gülden Başyiğit Kılıç, Hakan Kuleaşan, İsmail Eralp and Aynur Gül Karahan LWT - Food Science and Technology 42(5) 1003 (2009) https://doi.org/10.1016/j.lwt.2008.12.015
Metabolic impact and potential exploitation of the stress reactions in lactobacilli
Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses
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
Kinetic Study of the Combined Effect of High Hydrostatic Pressure and Temperature on the Activity of Lactobacillus delbrueckii ssp. bulgaricus Aminopeptidases
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
Cheddar cheese classification based on flavor quality using a novel extraction method and Fourier transform infrared spectroscopy
Interaction between starter bacteria and adjunct Lactobacillus plantarum INF15D on the degradation of citrate, asparagine and aspartate in a washed-curd cheese
Identification of a Powerful Aroma Compound in Munster and Camembert Cheeses: Ethyl 3-Mercaptopropionate
Alain M. Sourabié, Henry-Eric Spinnler, Pascal Bonnarme, Anne Saint-Eve and Sophie Landaud Journal of Agricultural and Food Chemistry 56(12) 4674 (2008) https://doi.org/10.1021/jf800307d
Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures
Influence of Probiotic Lactobacillus acidophilus and L. helveticus on Proteolysis, Organic Acid Profiles, and ACE‐Inhibitory Activity of cheddar Cheeses Ripened at 4, 8, and 12 °C
Analysis of Volatile Compounds Produced by 2 Strains of Lactococcus lactis Isolated from Leben (Tunisian Fermented Milk) Using Solid‐Phase Microextraction‐Gas Chromatography
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
Solid-phase microextraction and gas chromatography mass spectrometry analysis of dairy product volatiles for the determination of shelf-life
Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses
Effects of dissolved carbon dioxide on growth, nutrient consumption, cephalosporin C synthesis and morphology of Acremonium chrysogenum in batch cultures
DIFFUSION OF CALCIUM AND INORGANIC PHOSPHATE AT THE SURFACE OF A SOLID MODEL MEDIUM IN RELATION WITH GROWTH OFGEOTRICHUM CANDIDUMANDPENICILLIUM CAMEMBERTII
Taste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds
Gonzalo Taborda, José A. Gómez-Ruiz, Isabel Martínez-Castro, et al. European Food Research and Technology 227(2) 323 (2008) https://doi.org/10.1007/s00217-007-0769-7
Lactobacillus adjuncts in cheese: Their influence on the degradation of citrate and serine during ripening of a washed curd cheese
Influence of a defined-strain starter and Lactobacillus plantarum as adjunct culture on volatile compounds and sensory characteristics of Manchego cheese
José Ángel Gómez-Ruiz, Lourdes Cabezas, Isabel Martínez-Castro, Miguel Ángel González-Viñas and Justa Maria Poveda European Food Research and Technology 227(1) 181 (2008) https://doi.org/10.1007/s00217-007-0708-7
Batch cultures of Penicillium camembertii on glucose and amino acids—model for growth and ammonium production
Fadila Ayati, Majda Aziza, Rachida Maachi and Abdeltif Amrane Journal of Chemical Technology & Biotechnology 83(1) 27 (2008) https://doi.org/10.1002/jctb.1772
Microbiological, Chemical, and Sensory Characteristics of Swiss Cheese Manufactured with Adjunct Lactobacillus Strains Using a Low Cooking Temperature
Effect of a bacteriocin-producing Lactococcus lactis strain and high-pressure treatment on the esterase activity and free fatty acids in Hispánico cheese
Effects of high-pressure treatment on free fatty acids release during ripening of ewes' milk cheese
Bibiana Juan, Victoria Ferragut, Martin Buffa, Buenaventura Guamis and Antonio-José Trujillo Journal of Dairy Research 74(4) 438 (2007) https://doi.org/10.1017/S0022029907002798
Microbiology, Biochemistry, and Volatile Composition of Tulum Cheese Ripened in Goat's Skin or Plastic Bags
Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content
K N KILCAWLEY, P B O'CONNELL, D K HICKEY, E M SHEEHAN, T P BERESFORD and P L H MCSWEENEY International Journal of Dairy Technology 60(2) 81 (2007) https://doi.org/10.1111/j.1471-0307.2007.00299.x
Role of Cystathionine β-Lyase in Catabolism of Amino Acids to Sulfur Volatiles by Genetic Variants of
Lactobacillus helveticus
CNRZ 32
Won-Jae Lee, Dattatreya S. Banavara, Joanne E. Hughes, Jason K. Christiansen, James L. Steele, Jeffery R. Broadbent and Scott A. Rankin Applied and Environmental Microbiology 73(9) 3034 (2007) https://doi.org/10.1128/AEM.02290-06
Volatile compounds and aroma of Hispánico cheese manufactured using lacticin 481-producing Lactococcus lactis subsp. lactis INIA 639 as an adjunct culture
Characterisation of soft cheese by front face fluorescence spectroscopy coupled with chemometric tools: Effect of the manufacturing process and sampling zone
Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures