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).
The relationship between milk somatic cell count and cheese production, quality and safety: A review
Mehran Moradi, Abdullah Khalid Omer, Roghayieh Razavi, Sima Valipour and Jonas T. Guimarães International Dairy Journal 113 104884 (2021) https://doi.org/10.1016/j.idairyj.2020.104884
Validation of a reversed‐phase high‐performance liquid chromatographic method for the quantification of primary proteolysis during cheese maturation
Bernard Martin Corrigan, Kieran Noel Kilcawley and Jeremiah J Sheehan International Journal of Dairy Technology 74(4) 671 (2021) https://doi.org/10.1111/1471-0307.12765
Metagenomics of pasteurized and unpasteurized gouda cheese using targeted 16S rDNA sequencing
Proteomic and peptidomic profiling of Brazilian artisanal ‘Coalho’ cheese
Roberto A Silva, Vilma S Bezerra, Maria do Carmo B Pimentel, Ana Lúcia F Porto, Maria Taciana H Cavalcanti and José Luiz L Filho Journal of the Science of Food and Agriculture 96(13) 4337 (2016) https://doi.org/10.1002/jsfa.7640
Anne Thierry, Tomislav Pogačić, Magalie Weber and Sylvie Lortal 314 (2015) https://doi.org/10.1002/9781118868386.ch19
Role of somatic cells on dairy processes and products: a review
Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses
Heterologous Production of Antimicrobial Peptides in
Propionibacterium freudenreichii
Dag Anders Brede, Therese Faye, Melanie Patricia Stierli, Gottfried Dasen, Anita Theiler, Ingolf F. Nes, Leo Meile and Helge Holo Applied and Environmental Microbiology 71(12) 8077 (2005) https://doi.org/10.1128/AEM.71.12.8077-8084.2005
Structure and rheological behavior of casein micelle suspensions during ultrafiltration process
F. Pignon, G. Belina, T. Narayanan, X. Paubel, A. Magnin and G. Gésan-Guiziou The Journal of Chemical Physics 121(16) 8138 (2004) https://doi.org/10.1063/1.1800931
Handbook of Food and Beverage Fermentation Technology
Adjunct starter properties affect characteristic features of Swiss‐type cheeses
Brigitte Weinrichter, Heinz Sollberger, Wolfgang Ginzinger, Doris Jaros and Harald Rohm Food / Nahrung 48(1) 73 (2004) https://doi.org/10.1002/food.200300424
Quantification of β-Casein in Milk and Cheese Using an Optical Immunosensor
Stéphanie Muller-Renaud, Didier Dupont and Philippe Dulieu Journal of Agricultural and Food Chemistry 52(4) 659 (2004) https://doi.org/10.1021/jf034723o
Handbook of Food and Beverage Fermentation Technology
Swiss‐type and Swiss–Cheddar hybrid‐type cheeses: effects of manufacture on sensory character and relationships between the sensory attributes and volatile compounds and gross compositional constituents
