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:

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

Natural neo acids and neo alkanes: Their analogs and derivatives

Valery M. Dembitsky
Lipids 41 (4) 309 (2006)
DOI: 10.1007/s11745-006-5103-9
See this article

Impact of ripening strains on the typical flavour of goat cheeses

Patrice Gaborit, Anthony Menard and François Morgan
International Dairy Journal 11 (4-7) 315 (2001)
DOI: 10.1016/S0958-6946(01)00061-9
See this article

Effect of goat breed on the sensory, chemical and nutritional characteristics of ricotta cheese

M. Pizzillo, S. Claps, G.F. Cifuni, V. Fedele and R. Rubino
Livestock Production Science 94 (1-2) 33 (2005)
DOI: 10.1016/j.livprodsci.2004.11.024
See this article

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
See this article

Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production

J. Barłowska, M. Szwajkowska, Z. Litwińczuk and J. Król
Comprehensive Reviews in Food Science and Food Safety 10 (6) 291 (2011)
DOI: 10.1111/j.1541-4337.2011.00163.x
See this article

Cheese

M. Medina and M. Nuñez
Cheese 1069 (2017)
DOI: 10.1016/B978-0-12-417012-4.00041-7
See this article

Comparison of milk oligosaccharides between goats with and without the genetic ability to synthesize αs1-casein

M. Meyrand, D.C. Dallas, H. Caillat, et al.
Small Ruminant Research 113 (2-3) 411 (2013)
DOI: 10.1016/j.smallrumres.2013.03.014
See this article

Major Cheese Groups

M. Medina and M. Nuñez
Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 279 (2004)
DOI: 10.1016/S1874-558X(04)80048-4
See this article

Extreme frequencies of the αs1-casein “null” variant in milk from Norwegian dairy goats – Implications for milk composition, micellar size and renneting properties

Tove G. Devold, Ragnhild Nordbø, Thor Langsrud, et al.
Dairy Science & Technology (2010)
DOI: 10.1051/dst/2010033
See this article