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).
Cited article:
M. Kfoury, M. Mpagana, J. Hardy
Lait, 69 2 (1989) 137-149
This article has been cited by the following article(s):
Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours
Mariana B. Osuna, María A. Judis, Ana M. Romero, Carmen M. Avallone and Nora C. Bertola
The Scientific World Journal 2014 1 (2014)
DOI: 10.1155/2014/401981
See this article
Effects of ripening conditions on the texture of Gouda cheese
Nora C. Bertola, Alicia N. Califano, Alicia E. Bevilacqua and Noemi E. Zaritzky
International Journal of Food Science and Technology 35 (2) 207 (2000)
DOI: 10.1046/j.1365-2621.2000.00347.x
See this article
Formulating polymeric gels simulating soft cheeses’ texture
Lynn Li Yuet Hee, Muriel Jacquot, Joël Hardy and Stéphane Desobry
Food Hydrocolloids 22 (5) 925 (2008)
DOI: 10.1016/j.foodhyd.2007.05.002
See this article
Ripening control of salt-reduced Manchego-type cheese obtained by brine vacuum-impregnation
M Pavia, A.J Trujillo, B Guamis and V Ferragut
Food Chemistry 70 (2) 155 (2000)
DOI: 10.1016/S0308-8146(99)00249-6
See this article
Evaluation instrumentale et sensorielle de certaines propriétés texturales de fromages à pâte molle
D. Hennequin and J. Hardy
International Dairy Journal 3 (7) 635 (1993)
DOI: 10.1016/0958-6946(93)90105-9
See this article
RELAXATION STUDIES OF ACID TYPE CHEESE TEXTURE BY A CONSTANT SPEED CONE PENETROMETRIC METHOD
J. KOROLCZUK and M. MAHAUT
Journal of Texture Studies 21 (2) 107 (1990)
DOI: 10.1111/j.1745-4603.1990.tb00469.x
See this article
Changes in rheological and viscoelastic properties and protein breakdown during the ripening of ‘Port Salut Argentino’ cheese
N. C. BERTOLA, A. E. BEVILACQUA and N. E. ZARITZKY
International Journal of Food Science & Technology 26 (5) 467 (2007)
DOI: 10.1111/j.1365-2621.1991.tb01991.x
See this article
Stress relaxation characteristics of low-fat chicken sausages made in Argentina
Silvina C. Andrés, Noemí E. Zaritzky and Alicia N. Califano
Meat Science 79 (3) 589 (2008)
DOI: 10.1016/j.meatsci.2007.12.013
See this article
Changes in the physicomechanical characteristics of a ceramic paste during drying
Imen Hammouda, Kamel Jlassi and Daoued Mihoubi
Comptes Rendus Mécanique 343 (7-8) 419 (2015)
DOI: 10.1016/j.crme.2015.06.001
See this article
Artisanal and industrial Maroilles cheeses: Are they different? Comparison using sensory, physico-chemical and microbiological approaches
Menouar Nacef, Maud Lelièvre-Desmas, Djamel Drider, Christophe Flahaut and Sylvie Chollet
International Dairy Journal 89 42 (2019)
DOI: 10.1016/j.idairyj.2018.09.002
See this article
High Hydrostatic Pressure for Accelerating Ripening of Goat's Milk Cheese: Proteolysis and Texture
J. Saldo, E. Sendra and B. Guamis
Journal of Food Science 65 (4) 636 (2000)
DOI: 10.1111/j.1365-2621.2000.tb16064.x
See this article
Texture Assessment of French Cheeses
K.D. Antoniou, D. Petridis, S. Raphaelides, Z. Ben Omar and R. Kesteloot
Journal of Food Science 65 (1) 168 (2000)
DOI: 10.1111/j.1365-2621.2000.tb15974.x
See this article
RELATIONSHIPS BETWEEN SENSORY AND RHEOLOGICAL MEASUREMENTS OF TEXTURE IN MATURING COMMERCIAL CHEDDAR CHEESE OVER A RANGE OF MOISTURE AND pH AT THE POINT OF MANUFACTURE
C.D. EVERARD, D.J. O'CALLAGHAN, T.V. HOWARD, et al.
Journal of Texture Studies 37 (4) 361 (2006)
DOI: 10.1111/j.1745-4603.2006.00057.x
See this article
Proteolytic and Rheological Evaluation of Maturation of Tybo Argentino Cheese
Nora C. Bertola, Alicia E. Bevilacqua and Noemi E. Zaritzky
Journal of Dairy Science 75 (12) 3273 (1992)
DOI: 10.3168/jds.S0022-0302(92)78102-8
See this article
