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:
Alice Pierre , Jean-Luc Le Quéré , Marie-Hélène Famelart , Alain Riaublanc , Florence Rousseau
Lait, 78 3 (1998) 291-301
Accepted: 1997-09-05
This article has been cited by the following article(s):
9 articles
Cheese
M. Medina and M. Nuñez Cheese 1069 (2017) https://doi.org/10.1016/B978-0-12-417012-4.00041-7
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) https://doi.org/10.1016/j.smallrumres.2013.03.014
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) https://doi.org/10.1111/j.1541-4337.2011.00163.x
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) https://doi.org/10.1051/dst/2010033
Natural neo acids and neo alkanes: Their analogs and derivatives
Valery M. Dembitsky Lipids 41 (4) 309 (2006) https://doi.org/10.1007/s11745-006-5103-9
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) https://doi.org/10.1016/j.livprodsci.2004.11.024
Major Cheese Groups
M. Medina and M. Nuñez Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 279 (2004) https://doi.org/10.1016/S1874-558X(04)80048-4
Goat Cheese Flavor: Sensory Evaluation of Branched‐Chain Fatty Acids and Small Peptides
C. Salles, N. Sommerer, C. Septier, S. Issanchou, C. Chabanet, A. Garem and J.‐L. Le Quéré Journal of Food Science 67 (2) 835 (2002) https://doi.org/10.1111/j.1365-2621.2002.tb10686.x
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) https://doi.org/10.1016/S0958-6946(01)00061-9