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Cited article:

Functional Food - Improve Health through Adequate Food

Marina Marsanasco, Nadia Silvia Chiaramoni and Silvia del Valle Alonso
Functional Food - Improve Health through Adequate Food (2017)

Perception de la qualité des produits laitiers et comportement du consommateur algérien

Fateh Mamine, Étienne Montaigne and Jean-Pierre Boutonnet
Économie rurale (355) 49 (2016)

Effect of homogenization and pasteurization on the structure and stability of whey protein in milk

Phoebe X. Qi, Daxi Ren, Yingping Xiao and Peggy M. Tomasula
Journal of Dairy Science 98 (5) 2884 (2015)

Evolution of available lysine and furosine contents in milk‐based infant formulas throughout the shelf‐life storage period

Emilia Ferrer, Amparo Alegría, Rosaura Farré, Pedro Abellán, Fernando Romero and Gonzalo Clemente
Journal of the Science of Food and Agriculture 83 (5) 465 (2003)

High-performance liquid chromatographic determination of furfural compounds in infant formulas

E Ferrer, A Alegrı́a, R Farré, P Abellán and F Romero
Journal of Chromatography A 947 (1) 85 (2002)

Revision: Indicadores del deterioro de la calidad proteica y del valor nutritivo de la leche / Review: Indicators of damage of protein quality and nutritional value of milk

E. Ferrer, A. Alegría, R. Farré, P. Abellán and F. Romero
Food Science and Technology International 5 (6) 447 (1999)

Evaluation of heat-induced changes in Spanish commercial milk: hydroxymethylfurfural and available lysine content

Francisco-J. Morales, Carmen Romero and Salvio Jimenez-Perez
International Journal of Food Science and Technology 31 (5) 411 (1996)

Nutritional quality of pasteurized milk. Vitamin B12, folate and ascorbic acid content during storage

Ingela Andersson and R. Öste
International Dairy Journal 4 (2) 161 (1994)

Effect of Processing and Storage Conditions on the Fate of Vitamins B1, B2, and C and on the Shelf‐Life of Goat's Milk

C. LAVIGNE, J.A. ZEE, R.E. SIMARD and B. Béliveau
Journal of Food Science 54 (1) 30 (1989)

Lactulose content, colour and the organoleptic assessment of ultra heat treated and sterilized milks

Geoffrey R. Andrews and Steven V. Morant
Journal of Dairy Research 54 (4) 493 (1987)

Reviews of the progress of Dairy Science: The bacteriological, chemical, biochemical and physical changes that occur in milk at temperatures of 100–150 °C

Harold Burton
Journal of Dairy Research 51 (2) 341 (1984)

Effect of Several Heat Treatments and Frozen Storage on Thiamine, Riboflavin, and Ascorbic Acid Content of Milk

Ghanem S. Haddad and Morrison Loewenstein
Journal of Dairy Science 66 (8) 1601 (1983)