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Neonatal Vitamin C and Cysteine Deficiencies Program Adult Hepatic Glutathione and Specific Activities of Glucokinase, Phosphofructokinase, and Acetyl-CoA Carboxylase in Guinea Pigs’ Livers
Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses
Thibault Caron, Mélanie Le Piver, Anne-Claire Péron, Pascale Lieben, René Lavigne, Sammy Brunel, Daniel Roueyre, Michel Place, Pascal Bonnarme, Tatiana Giraud, Antoine Branca, Sophie Landaud and Christophe Chassard International Journal of Food Microbiology 354 109174 (2021) https://doi.org/10.1016/j.ijfoodmicro.2021.109174
Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages
Larissa de Lima Alves, Jossiê Zamperetti Donadel, Dirceu Rodrigues Athayde, Marianna Stefanello da Silva, Bruna Klein, Mariane Bittencourt Fagundes, Cristiano Ragagnin de Menezes, Juliano Smanioto Barin, Paulo Cezar Bastianello Campagnol, Roger Wagner and Alexandre José Cichoski Ultrasonics Sonochemistry 67 105161 (2020) https://doi.org/10.1016/j.ultsonch.2020.105161
Thibault Caron, Mélanie Le Piver, Anne-Claire Péron, Pascale Lieben, René Lavigne, Sammy Brunel, Daniel Roueyre, Michel Place, Pascal Bonnarme, Tatiana Giraud, Antoine Branca, Sophie Landaud and Christophe Chassard (2020) https://doi.org/10.1101/2020.03.02.974352
A comprehensive review of bioactive peptides obtained from animal byproducts and their applications
Julia Bechaux, Philippe Gatellier, Jean-François Le Page, Yoan Drillet and Véronique Sante-Lhoutellier Food & Function (2019) https://doi.org/10.1039/C9FO01546A
PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction
Taste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds
Gonzalo Taborda, José A. Gómez-Ruiz, Isabel Martínez-Castro, et al. European Food Research and Technology 227(2) 323 (2008) https://doi.org/10.1007/s00217-007-0769-7
Docking and virtual screening of ACE inhibitory dipeptides
Wine Volatile and Amino Acid Composition after Malolactic Fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum Starter Cultures
M. A. Pozo-Bayón, E. G-Alegría, M. C. Polo, C. Tenorio, P. J. Martín-Álvarez, M. T. Calvo de la Banda, F. Ruiz-Larrea and M. V. Moreno-Arribas Journal of Agricultural and Food Chemistry 53(22) 8729 (2005) https://doi.org/10.1021/jf050739y
Quality of Fresh and Processed Foods
Anton Apriyantono, Dwi Setyaningsih, Purwiyatno Hariyadi and Lilis Nuraida Advances in Experimental Medicine and Biology, Quality of Fresh and Processed Foods 542 213 (2004) https://doi.org/10.1007/978-1-4419-9090-7_15
Characterization of the Geographical Origin of Pecorino Sardo Cheese by Casein Stable Isotope (13C/12C and 15N/14N) Ratios and Free Amino Acid Ratios
Gavina Manca, Federica Camin, Gavina C. Coloru, Alessandra Del Caro, Daniela Depentori, Mario A. Franco and Giuseppe Versini Journal of Agricultural and Food Chemistry 49(3) 1404 (2001) https://doi.org/10.1021/jf000706c
Isolation of Oligopeptides from the Water-Soluble Extract of Goat Cheese and Their Identification by Mass Spectrometry
N. Sommerer, C. Salles, D. Promé, J. C. Promé and J. L. Le Quéré Journal of Agricultural and Food Chemistry 49(1) 402 (2001) https://doi.org/10.1021/jf000200u
Evaluation of taste compounds in water-soluble extract of goat cheeses
Taste Active Compounds in a Goat Cheese Water-Soluble Extract. 2. Determination of the Relative Impact of Water-Soluble Extract Components on Its Taste Using Omission Tests
E. Engel, S. Nicklaus, C. Septier, C. Salles and J. L. Le Quéré Journal of Agricultural and Food Chemistry 48(9) 4260 (2000) https://doi.org/10.1021/jf991364h
Contribution of low molecular weight water soluble compounds to the taste of cheeses made of cows', ewes’ and goats’ milk
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) https://doi.org/10.1016/S0167-4501(98)80047-2
Characterization of two male-specific polypeptides in the tergal glands secretions of the cockroach Leucophaea maderae (Dictyoptera, blaberidae)
Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium
J. Valentin, A.S. Guillard, C. Septier, C. Salles and J.L. Le Quéré Developments in Food Science, Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium 40 195 (1998) https://doi.org/10.1016/S0167-4501(98)80046-0