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).
Characterisation of Formaggella della Valle di Scalve Cheese Produced from Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties
Fatty Acids Profile, Trans Isomers, and Lipid Quality Indices in Smoked and Unsmoked Cheeses and Cheese-Like Products
Beata Paszczyk, Magdalena Polak-Śliwińska and Joanna Łuczyńska International Journal of Environmental Research and Public Health 17(1) 71 (2019) https://doi.org/10.3390/ijerph17010071
Characterization and differentiation of sheep's milk from Greek breeds based on physicochemical parameters, fatty acid composition and volatile profile
Ilias S Gatzias, Ioannis K Karabagias, Stavros P Kontakos, Michael G Kontominas and Anastasia V Badeka Journal of the Science of Food and Agriculture 98(10) 3935 (2018) https://doi.org/10.1002/jsfa.8914
Effects of terpene administration on goats’ milk fatty acid profile and coagulation properties
Evangelos Zoidis, Ioanna Poulopoulou, Vasiliki Tsoufi, Theofilos Massouras and Ioannis Hadjigeorgiou International Journal of Dairy Technology 71(4) 992 (2018) https://doi.org/10.1111/1471-0307.12529
The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening
Hediyeh Pourmolaie, Asghar Khosrowshahi Asl, Mohammad Ahmadi, Shahin Zomorodi and Shahram Naghizadeh Raeisi Journal of Food Safety 38(6) (2018) https://doi.org/10.1111/jfs.12529
The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening
Afshin Soleimani-Rambod, Shahin Zomorodi, Shahram Naghizadeh Raeisi, Asghar Khosrowshahi Asl and Seyed-Ahmad Shahidi Coatings 8(2) 80 (2018) https://doi.org/10.3390/coatings8020080
A survey of the chemical, biochemical, microbiological and sensorial quality of Aho cheese, a traditional cheese from Eastern Black Sea Region, Turkey
Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants
Mustafa Şengül, Tuba Erkaya, Muhammet Dervişoğlu, Oğuz Aydemir and Osman Gül International Journal of Dairy Technology 67(3) 373 (2014) https://doi.org/10.1111/1471-0307.12120
Importance of Functional Ingredients in Yak Milk-Derived Food on Health of Tibetan Nomads Living Under High-Altitude Stress: A Review
Especies ibéricas de los géneros Lithurgus Berthold, 1827, Creightonella Cockerell, 1908 y Chalicodoma Lepeletier, 1841 (Hymenoptera, Megachilidae): claves de identificación y nuevos datos de distribución
Fatty Acids in Foods and their Health Implications,Third Edition
Ching Kuang Chow and Sue Joan Chang Food Science and Technology, Fatty Acids in Foods and their Health Implications,Third Edition 20073230 317 (2007) https://doi.org/10.1201/9781420006902.ch13
Different level of conjugated linoleic acid (CLA) in dairy products from Italy
Aldo Prandini, Samantha Sigolo, Gino Tansini, Nico Brogna and Gianfranco Piva Journal of Food Composition and Analysis 20(6) 472 (2007) https://doi.org/10.1016/j.jfca.2007.03.001
Identification of production area of Ossolano Italian cheese with chemometric complex approach
A study on the causes for the elevated n−3 fatty acids in cows' milk of alpine origin
Florian Leiber, Michael Kreuzer, Daniel Nigg, Hans‐Rudolf Wettstein and Martin Richard Leo Scheeder Lipids 40(2) 191 (2005) https://doi.org/10.1007/s11745-005-1375-3
How do the nature of forages and pasture diversity influence the sensory quality of dairy livestock products?