Article references

Articles citing this article

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:

Texture of Parmigiano Reggiano cheese: Statistical relationships between rheological and sensory variates
Texture du Parmigiano Reggiano : relations statistiques entre les paramètres rhéologiques et sensoriels

Y. Noël, M. Zannoni, E.A. Hunter

Lait, 76 3 (1996) 243-254

Accepted: 1995-10-16

DOI: https://doi.org/10.1051/lait:1996320

PDF (1.370 MB)

This article has been cited by the following article(s):

Antonella Santillo and Marzia Albenzio
225 (2023)
DOI: 10.1002/9781119619383.ch12
See this article

Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk

Luca Bettera, Marcello Alinovi, Paolo D’Incecco, Monica Gatti, Eleonora Carini, Luisa Pellegrino and Elena Bancalari
Foods 12 (17) 3302 (2023)
DOI: 10.3390/foods12173302
See this article

Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)

Lorena Piñeiro-Lago, Nabil Ramlawi, Inmaculada Franco, Clara A. Tovar, Laura Campo-Deaño and Randy H. Ewoldt
Food Hydrocolloids 142 108720 (2023)
DOI: 10.1016/j.foodhyd.2023.108720
See this article

Gil F. Tansman
70 (2022)
DOI: 10.1016/B978-0-12-818766-1.00206-3
See this article

Effect of Dairy, Season, and Sampling Position on Physical Properties of Trentingrana Cheese: Application of an LMM-ASCA Model

Michele Ricci, Flavia Gasperi, Isabella Endrizzi, Leonardo Menghi, Danny Cliceri, Pietro Franceschi and Eugenio Aprea
Foods 11 (1) 127 (2022)
DOI: 10.3390/foods11010127
See this article

Reducing Sodium Content in Cheeses While Increasing Salty Taste and Fat Perception Using Aroma

Adiansyah Syarifuddin, Chantal Septier, Christian Salles and Thierry Thomas-Danguin
Frontiers in Nutrition 9 (2022)
DOI: 10.3389/fnut.2022.873427
See this article

Effects of microbial coagulants from Rhyzomucor miehei on composition, sensory and textural characteristics of long-ripened hard cheeses

Paolo D'Incecco, Johannes A. Hogenboom, Veronica Rosi, Giovanni Cabassi and Luisa Pellegrino
Food Chemistry 370 131043 (2022)
DOI: 10.1016/j.foodchem.2021.131043
See this article

Timothy P. Guinee
112 (2022)
DOI: 10.1016/B978-0-12-818766-1.00199-9
See this article

Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese

N. Grasso, Y.H. Roos, S.V. Crowley, E.K. Arendt and J.A. O'Mahony
Future Foods 4 100048 (2021)
DOI: 10.1016/j.fufo.2021.100048
See this article

Invited review: Crystals in cheese: More than a curiosity

Paul S. Kindstedt and Patrick J. Polowsky
Journal of Dairy Science 104 (2) 1233 (2021)
DOI: 10.3168/jds.2020-19119
See this article

Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months

Paolo D’Incecco, Sara Limbo, John Hogenboom, et al.
Foods 9 (3) 268 (2020)
DOI: 10.3390/foods9030268
See this article

Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties

Luca Bettera, Marcello Alinovi, Roberto Mondinelli and Germano Mucchetti
Foods 9 (8) 1101 (2020)
DOI: 10.3390/foods9081101
See this article

Rossella Di Monaco, Nicoletta Antonella Miele, Sharon Puleo, Paolo Masi and Silvana Cavella
269 (2020)
DOI: 10.1002/9781119430902.ch18
See this article

Consumer Quality Perception in Traditional Food: Parmigiano Reggiano Cheese

Cecilia Silvestri, Barbara Aquilani, Michela Piccarozzi and Alessandro Ruggieri
Journal of International Food & Agribusiness Marketing 32 (2) 141 (2020)
DOI: 10.1080/08974438.2019.1599754
See this article

Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology

Caroline Pénicaud, Liliana Ibanescu, Thomas Allard, et al.
International Dairy Journal 92 1 (2019)
DOI: 10.1016/j.idairyj.2019.01.003
See this article

Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach

Amparo Tarrega, Claude Yven, Etienne Semon, Patrick Mielle and Christian Salles
Foods 8 (3) 106 (2019)
DOI: 10.3390/foods8030106
See this article

Fundamentals of Cheese Science

Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan and Paul L. H. McSweeney
Fundamentals of Cheese Science 475 (2017)
DOI: 10.1007/978-1-4899-7681-9_14
See this article

Cheese

Timothy P. Guinee and Kieran N. Kilcawley
Cheese 715 (2017)
DOI: 10.1016/B978-0-12-417012-4.00029-6
See this article

Reducing salt and fat while maintaining taste: An approach on a model food system

A. Syarifuddin, C. Septier, C. Salles and T. Thomas-Danguin
Food Quality and Preference 48 59 (2016)
DOI: 10.1016/j.foodqual.2015.08.009
See this article

Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring

A. Trani, G. Gambacorta, P. Loizzo, A. Cassone and M. Faccia
Journal of Dairy Science 99 (8) 6080 (2016)
DOI: 10.3168/jds.2016-10899
See this article

Mediterranean Foods

Germano Mucchetti, Alessandro Pugliese and Maria Paciulli
Mediterranean Foods 1 (2016)
DOI: 10.1201/9781315369235-2
See this article

Sensory quality of unheated and heated Mozzarella-style cheeses with different fat, salt and calcium levels

Sarah Henneberry, Maurice G O'Sullivan, Kieran N Kilcawley, et al.
International Journal of Dairy Technology 69 (1) 38 (2016)
DOI: 10.1111/1471-0307.12300
See this article

Crystal fingerprinting: elucidating the crystals of Cheddar, Parmigiano-Reggiano, Gouda, and soft washed-rind cheeses using powder x-ray diffractometry

G. F. Tansman, P. S. Kindstedt and J. M. Hughes
Dairy Science & Technology 95 (5) 651 (2015)
DOI: 10.1007/s13594-015-0225-6
See this article

Viscoelasticity of Edam cheese during its ripening

Šárka Nedomová
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 58 (4) 183 (2014)
DOI: 10.11118/actaun201058040183
See this article

Spatio-temporal gradients of dry matter content and fundamental material parameters of Gouda cheese

Els Vandenberghe, Svetlana Choucharina, Stijn Luca, et al.
Journal of Food Engineering 142 31 (2014)
DOI: 10.1016/j.jfoodeng.2014.05.019
See this article

Segmentation of Parmigiano Reggiano dairies according to cheese-making technology and relationships with the aspect of the cheese curd surface at the moment of its extraction from the cheese vat

G. Mucchetti, M. Gatti, M. Nocetti, et al.
Journal of Dairy Science 97 (3) 1202 (2014)
DOI: 10.3168/jds.2013-7022
See this article

A preliminary study investigating consumer preference for cheese and beer pairings

Gianluca Donadini, Maria Daria Fumi and Milena Lambri
Food Quality and Preference 30 (2) 217 (2013)
DOI: 10.1016/j.foodqual.2013.05.012
See this article

In Vivo Sodium Release and Saltiness Perception in Solid Lipoprotein Matrices. 1. Effect of Composition and Texture

Génica Lawrence, Solange Buchin, Christine Achilleos, Florence Bérodier, Chantal Septier, Philippe Courcoux and Christian Salles
Journal of Agricultural and Food Chemistry 60 (21) 5287 (2012)
DOI: 10.1021/jf204434t
See this article

Using cross-modal interactions to counterbalance salt reduction in solid foods

Génica Lawrence, Christian Salles, Olivier Palicki, et al.
International Dairy Journal 21 (2) 103 (2011)
DOI: 10.1016/j.idairyj.2010.09.005
See this article

Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects

P. Burey, B.R. Bhandari, R.P.G. Rutgers, P.J. Halley and P.J. Torley
International Journal of Food Properties 12 (1) 176 (2009)
DOI: 10.1080/10942910802223404
See this article

Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese

Eleni C. Pappa, Ioannis Kandarakis and Heleni Mallatou
Journal of Food Engineering 79 (1) 143 (2007)
DOI: 10.1016/j.jfoodeng.2006.01.038
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

Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses

J. Horne, S. Carpino, L. Tuminello, et al.
International Dairy Journal 15 (6-9) 605 (2005)
DOI: 10.1016/j.idairyj.2004.10.007
See this article

Implementation of Quality Control Methods in Conjunction with Chemometrics Toward Authentication of Dairy Products

Ioannis S. Arvanitoyannis and Nikolaos E. Tzouros
Critical Reviews in Food Science and Nutrition 45 (4) 231 (2005)
DOI: 10.1080/10408690490478073
See this article

Cheese Rheology and Texture

Cheese Rheology and Texture (2002)
DOI: 10.1201/9781420031942.ch3
See this article

SENSORY AND INSTRUMENTAL EVALUATIONS OF TEXTURE IN CHEESES MADE FROM OVINE MILKS WITH DIFFERING FAT CONTENTS

A. IRIGOYEN, M. CASTIELLA, A.I. ORDÓÑEZ, P. TORRE and F.C. IBÁÑEZ
Journal of Sensory Studies 17 (2) 145 (2002)
DOI: 10.1111/j.1745-459X.2002.tb00339.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

ASSESSMENT OF COHESION IN GRUYERE-TYPE CHEESE BY RHEOLOGICAL METHODS

V. PESENTI and W. LUGINBÜHL
Journal of Texture Studies 30 (1) 1 (1999)
DOI: 10.1111/j.1745-4603.1999.tb00198.x
See this article

PREDICTION OF SENSORY TEXTURE OF FETA CHEESE MADE FROM ULTRAFILTERED MILK BY UNIAXIAL COMPRESSION AND SHEAR TESTING

H. WIUM and K.B. QVIST
Journal of Texture Studies 29 (2) 215 (1998)
DOI: 10.1111/j.1745-4603.1998.tb00165.x
See this article

Progress in developing an international protocol for sensory profiling of hard cheese

ROBERT G NIELSEN, MARIO ZANNONI, P Lavanchy, et al.
International Journal of Dairy Technology 51 (2) 57 (1998)
DOI: 10.1111/j.1471-0307.1998.tb02510.x
See this article