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Cited article:
C. Salles, S. Dalmas, C. Septier, S. Issanchou, Y. Noël, P. Etiévant, J.L. Le Quéré
Lait, 75 6 (1995) 535-549
Accepted: 1995-07-31
This article has been cited by the following article(s):
Relevance of omission tests to determine flavour-active compounds in food
Erwan Engel, Sophie Nicklaus, Christian Salles and Jean-Luc Le Quéré
Food Quality and Preference 13 (7-8) 505 (2002)
DOI: 10.1016/S0950-3293(02)00136-2
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Impact of Health Labels on Flavor Perception and Emotional Profiling: A Consumer Study on Cheese
Joachim Schouteten, Hans De Steur, Sara De Pelsmaeker, et al.
Nutrients 7 (12) 10251 (2015)
DOI: 10.3390/nu7125533
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Alternatives to pilot plant experiments in cheese-ripening studies
Shakeel-ur-rehman, Patrick F Fox, Paul L H McSweeney, Sabry A Madkor and Nana Y Farkye
International Journal of Dairy Technology 54 (4) 121 (2001)
DOI: 10.1046/j.1364-727x.2001.00025.x
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Flavour Science
J.-L. Le Quéré, C. Septier, D. Demaizières and C. Salles
Flavour Science 325 (1996)
DOI: 10.1533/9781845698232.6.325
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SELECTION OF STANDARDS TO REFERENCE TERMS IN A CHEDDAR-TYPE CHEESE FLAVOR LANGUAGE
JANE M. MURRAY and CONOR M. DELAHUNTY
Journal of Sensory Studies 15 (2) 179 (2000)
DOI: 10.1111/j.1745-459X.2000.tb00264.x
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Dairy in Human Health and Disease Across the Lifespan
Joachim Jietse Schouteten, Hans De Steur, Sara De Pelsmaeker, et al.
Dairy in Human Health and Disease Across the Lifespan 295 (2017)
DOI: 10.1016/B978-0-12-809868-4.00023-6
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Handbook of Meat, Poultry and Seafood Quality
Jean-Luc Le Quéré
Handbook of Meat, Poultry and Seafood Quality 45 (2012)
DOI: 10.1002/9781118352434.ch4
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Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium
N. Sommerer, A. Garem, D. Mollé, et al.
Developments in Food Science, Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium 40 207 (1998)
DOI: 10.1016/S0167-4501(98)80047-2
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Instrumental Assessment of Food Sensory Quality
J.L. Le Quéré and N. Cayot
Instrumental Assessment of Food Sensory Quality 420 (2013)
DOI: 10.1533/9780857098856.3.420
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Evaluation of supercritical fluid extraction as sample preparation method for the study of Roncal cheese aroma
P Larráyoz, F.C Ibáñez, A.I Ordóñez, P Torre and Y Barcina
International Dairy Journal 10 (11) 755 (2000)
DOI: 10.1016/S0958-6946(00)00109-6
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General Aspects
J.-L. Le Quéré
Cheese: Chemistry, Physics and Microbiology, General Aspects 1 489 (2004)
DOI: 10.1016/S1874-558X(04)80079-4
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Evaluation of taste compounds in water-soluble extract of goat cheeses
C Salles, C Hervé, C Septier, et al.
Food Chemistry 68 (4) 429 (2000)
DOI: 10.1016/S0308-8146(99)00213-7
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Handbook of Fruit and Vegetable Flavors
Emira Mehinagic and Jean-Luc Le Quéré
Handbook of Fruit and Vegetable Flavors 627 (2010)
DOI: 10.1002/9780470622834.ch33
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Odour of cooked silurus (Silurus glanis) flesh: evaluation by sensory analysis and comparison of collection methods to assess the odour representativeness of extracts obtained by dynamic headspace
Arnaud Hallier, Thierry Serot and Carole Prost
Journal of the Science of Food and Agriculture 84 (15) 2113 (2004)
DOI: 10.1002/jsfa.1923
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Goat Cheese Flavor: Sensory Evaluation of Branched-Chain Fatty Acids and Small Peptides
C. Salles, N. Sommerer, C. Septier, et al.
Journal of Food Science 67 (2) 835 (2002)
DOI: 10.1111/j.1365-2621.2002.tb10686.x
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Optimization of Cheddar Cheese Taste in Model Cheese Systems
B. Yang and Z. Vickers
Journal of Food Science 69 (6) S229 (2006)
DOI: 10.1111/j.1365-2621.2004.tb11010.x
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