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).
Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile Compounds
Effect of scalding temperature on sensory and biochemical properties in a hard goat milk cheese
Beate Bjørgan, Paula Varela, Kari Olsen, Ahmed Abdelghani, Anne-Grethe Johansen and Siv B. Skeie International Dairy Journal 147 105767 (2023) https://doi.org/10.1016/j.idairyj.2023.105767
Genetic bases for the metabolism of the DMS precursor S-methylmethionine by Saccharomyces cerevisiae
The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses
Valentina DE LUCA, Maria Cristina PEROTTI, Irma Veronica WOLF, Carlos Alberto MEINARDI and Luigi MANDRICH Food Science and Technology 39(3) 711 (2019) https://doi.org/10.1590/fst.06018
Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation
Proton transfer reaction time-of-flight mass spectrometry: A high-throughput and innovative method to study the influence of dairy system and cow characteristics on the volatile compound fingerprint of cheeses
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses
Qualitative and Quantitative Analyses of Volatile Compounds in Cream Cheese and Cholesterol-removed Cream Cheese Made from Whole Milk Powder
Seon-Suk Jeon, Seung-Joo Lee, Palanivel Ganesan and Hae-Soo Kwak Korean Journal for Food Science of Animal Resources 31(6) 879 (2011) https://doi.org/10.5851/kosfa.2011.31.6.879
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
Terpenoids and benzenoids in La Serena cheese made at different seasons of the year with a Cynara cardunculus extract as coagulant
Estrella Fernández-García, Miroslava Imhof, Hedwig Schlichtherle-Cerny, Jacques Olivier Bosset and Manuel Nuñez International Dairy Journal 18(2) 147 (2008) https://doi.org/10.1016/j.idairyj.2007.08.007
Breed differences in sheep milk fatty acid profiles: Opportunities for sustainable use of animal genetic resources
Variations in volatile compounds and flavour in Idiazabal cheese manufactured from ewe's milk in farmhouse and factory
Luis Barron, Yolanda Redondo, Mikel Aramburu, Francisco J Pérez‐Elortondo, Marta Albisu, Ana I Nájera and Mertxe de Renobales Journal of the Science of Food and Agriculture 85(10) 1660 (2005) https://doi.org/10.1002/jsfa.2175
Evolution of the volatile components of raw ewes’ milk Castellano cheese: seasonal variation