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Cited article:

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Microbiological Characteristics of Gouda Cheese Manufactured with Pasteurized and Raw Milk during Ripening Using Next Generation Sequencing

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Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese

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Polish Journal of Food and Nutrition Sciences 66 (4) (2016)

Effect of partial substitution of caprine milk for ovine milk, dry salting and cured scalding on lipolysis in Urfa cheeses

Ahmet Ferit Atasoy
International Journal of Dairy Technology 68 (3) 381 (2015)

Quality evaluation and discrimination of semi-hard and hard cheeses from the Marche region (Central Italy) using chemometric tools

Lucia Aquilanti, Sara Santarelli, Valentina Babini, Andrea Osimani and Francesca Clementi
International Dairy Journal 29 (1) 42 (2013)

Effect of Bifidobacterium Lactis on Free Fatty Acids of Lighvan Cheese during Ripening

R. Shahab Lavasani and M. R. Ehsani
Journal of Medical and Bioengineering 1 (1) 4 (2012)

Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles

Dina Rodrigues, Teresa A.P. Rocha-Santos, Ana M. Gomes, Brian J. Goodfellow and Ana C. Freitas
Food Chemistry 131 (4) 1414 (2012)

Free Fatty Acids and Oxidative Changes of a Raw Goat Milk Cheese through Maturation

Francisco J. Delgado, José González‐Crespo, Ramón Cava and Rosario Ramírez
Journal of Food Science 76 (4) (2011)

Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows’ milk with mesophilic or thermophilic cultures during ripening

Ahmet Ferit Atasoy and Hüseyin Türkoğlu
Food Chemistry 115 (1) 71 (2009)

Ester synthesis by lactic acid bacteria isolated from goat’s and ewe’s milk and cheeses

María C. Abeijón Mukdsi, Roxana B. Medina, María de F. Alvarez and Silvia N. González
Food Chemistry 117 (2) 241 (2009)

Contribution of Lactic Acid Bacteria Esterases to the Release of Fatty Acids in Miniature Ewe’s Milk Cheese Models

María C. Abeijón Mukdsi, Roxana B. Medina, Marta B. Katz, Rodolfo Pivotto, Patricia Gatti and Silvia N. González
Journal of Agricultural and Food Chemistry 57 (3) 1036 (2009)

Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures

Ahmet Ferit Atasoy and Hüseyin Türkoğlu
Food Chemistry 110 (3) 598 (2008)

Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats’ milk

Martı́ı́n Buffa, Buenaventura Guamis, Marta Pavia and Antonio J. Trujillo
International Dairy Journal 11 (3) 175 (2001)

Microbiology and Biochemistry of Cheeses with Appélation d’Origine Protegée and Manufactured in the Iberian Peninsula from Ovine and Caprine Milks

Cristina Freitas and F. Xavier Malcata
Journal of Dairy Science 83 (3) 584 (2000)

Free fatty acid content of Manchego-type cheese salted by brine vacuum impregnation

M Pavia, A.J Trujillo, E Sendra, B Guamis and V Ferragut
International Dairy Journal 10 (8) 563 (2000)

Technological optimisation of Picante cheese using microbiological, chemical and physical criteria

A Cristina Freitas and F Xavier Malcata
Journal of Food Engineering 41 (3-4) 163 (1999)

Role of dominant microflora of Picante cheese on proteolysis and lipolysis

A.Cristina Freitas, Ana E. Pintado, Manuela E. Pintado and F.Xavier Malcata
International Dairy Journal 9 (9) 593 (1999)