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).
Identification of Milk and Cheese Intake Biomarkers in Healthy Adults Reveals High Interindividual Variability of Lewis System–Related Oligosaccharides
Grégory Pimentel, David Burnand, Linda H Münger, François P Pralong, Nathalie Vionnet, Reto Portmann and Guy Vergères The Journal of Nutrition 150(5) 1058 (2020) https://doi.org/10.1093/jn/nxaa029
Chemical hazards in foods of animal origin
Peter Paulsen, Susanne Bauer and Friedrich Bauer ECVPH Food safety assurance, Chemical hazards in foods of animal origin 7 281 (2019) https://doi.org/10.3920/978-90-8686-877-3_12
GC-MS Based Metabolomics and NMR Spectroscopy Investigation of Food Intake Biomarkers for Milk and Cheese in Serum of Healthy Humans
Alessia Trimigno, Linda Münger, Gianfranco Picone, Carola Freiburghaus, Grégory Pimentel, Nathalie Vionnet, François Pralong, Francesco Capozzi, René Badertscher and Guy Vergères Metabolites 8(2) 26 (2018) https://doi.org/10.3390/metabo8020026
Ion-Exchange Chromatographic Method for the Determination of the Free Amino Acid Composition of Cheese and Other Dairy Products: an Inter-Laboratory Validation Study
Soft cheese supplemented with black cumin oil: Impact on food borne pathogens and quality during storage
Mohamed Fawzy Ramadan Hassanien, Samir A. Mahgoub and Kahled M. El-Zahar Saudi Journal of Biological Sciences 21(3) 280 (2014) https://doi.org/10.1016/j.sjbs.2013.10.005
Genome Sequences of Streptococcus thermophilus Strains MTH17CL396 and M17PTZA496 from Fontina, an Italian PDO Cheese
Laura Treu, Veronica Vendramin, Barbara Bovo, Stefano Campanaro, Viviana Corich and Alessio Giacomini Genome Announcements 2(1) (2014) https://doi.org/10.1128/genomeA.00067-14
Levels of biogenic amines in cheeses and their impact on biochemical and histological parameters in rats
Kahled M. El-Zahar, Ahmed M. Abd El-Zaher and Mohamed Fawzy Ramadan Journal of the Korean Society for Applied Biological Chemistry 57(1) 73 (2014) https://doi.org/10.1007/s13765-013-4136-z
Cold Pressed Nigella sativa Oil Inhibits the Growth of Foodborne Pathogens and Improves the Quality of Domiati Cheese
Samir A. Mahgoub, Mohamed Fawzy Ramadan and Kahled M. El‐Zahar Journal of Food Safety 33(4) 470 (2013) https://doi.org/10.1111/jfs.12078
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition
Anna Polychroniadou-Alichanidou Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition 363 (2012) https://doi.org/10.1201/b12084-25
Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria
Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant
Adela Abellán, José María Cayuela, Antonio Pino, Adela Martínez‐Cachá, Eva Salazar and Luis Tejada Journal of the Science of Food and Agriculture 92(8) 1657 (2012) https://doi.org/10.1002/jsfa.5528
Detection of Biogenic Amine Producer Bacteria in a Typical Italian Goat Cheese
Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening
Juliano De Dea Lindner, Valentina Bernini, Angela De Lorentiis, et al. Dairy Science and Technology 88(4-5) 511 (2008) https://doi.org/10.1051/dst:2008019
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
Flavour and off-flavour compounds of Swiss Gruyère cheese. Identification of key odorants by quantitative instrumental and sensory studies
