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).
Physicochemical and sensory properties of Manchego-type cheese fortified with nanoemulsified curcumin
Mariam Sardiñas-Valdés, Josafat Alberto Hernández-Becerra, Hugo Sergio García-Galindo, Alfonso J Chay-Canul, José Rodolfo Velázquez-Martínez and Angelica Alejandra Ochoa-Flores International Food Research Journal 28(2) 326 (2021) https://doi.org/10.47836/ifrj.28.2.13
Ripening Profile of Semi-Hard Standard Goat Cheese Made From Pasteurized Milk
Nejib Guizani, Zaher Al-Attabi, Stefan Kasapis and Osman Mahgoub Gaafar International Journal of Food Properties 9(3) 523 (2006) https://doi.org/10.1080/10550490600596262
Proteolytic and lipolytic changes during the ripening of León raw cow's milk cheese, a Spanish traditional variety
Bernardo Prieto, Inmaculada Franco, Josefa González Prieto, Ana Bernardo and Javier Carballo International Journal of Food Science & Technology 37(6) 661 (2002) https://doi.org/10.1046/j.1365-2621.2002.00596.x
Study of the biochemical changes during ripening of Ahumado de Áliva cheese: a Spanish traditional variety
Chemistry of Structure-Function Relationships in Cheese
P. F. Fox, P. L. H. McSweeney and T. K. Singh Advances in Experimental Medicine and Biology, Chemistry of Structure-Function Relationships in Cheese 367 161 (1995) https://doi.org/10.1007/978-1-4615-1913-3_10
Chemistry of Structure-Function Relationships in Cheese
P. F. Fox, T. K. Singh and P. L. H. McSweeney Advances in Experimental Medicine and Biology, Chemistry of Structure-Function Relationships in Cheese 367 59 (1995) https://doi.org/10.1007/978-1-4615-1913-3_6
Effect of Aminopeptidase Activity of Thermophilic Lactobacilli on Emmental Cheese Characteristics
Overall composition, nitrogen fractions and fat characteristics of Cabrales cheese during ripening
L. Alonso, M. Juarez, M. Ramose and P. J. Martin-Alvarez Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 185(6) 481 (1987) https://doi.org/10.1007/BF01042813
Induction and Characterization of
Penicillium caseicolum
Mutants Resistant to Ergosterol Biosynthesis Inhibitors
Alexandrine de Falandre, Isabelle Bouvier-Fourcade, Jean-Marc Seng and Pierre Leroux Applied and Environmental Microbiology 53(7) 1500 (1987) https://doi.org/10.1128/aem.53.7.1500-1503.1987
Primary Proteolysis of Cheese Proteins During Ripening. A Review
