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Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses
Paulo Ricardo Los, Deise Rosana Silva Simões, Laís Benvenutti, Acácio Antonio Ferreira Zielinski, Aline Alberti and Alessandro Nogueira International Journal of Dairy Technology 74(2) 371 (2021) https://doi.org/10.1111/1471-0307.12753
Proteolysis in Irish farmhouse Camembert cheese during ripening
Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type
Ecaterina Gore, Julie Mardon, Delphine Guerinon and Annick Lebecque International Journal of Food Sciences and Nutrition 67(4) 412 (2016) https://doi.org/10.3109/09637486.2016.1166188
Mold-Ripened Soft Cheeses Fortified with Date Palm Fruit Product as Functional Dairy Products
Crystal fingerprinting: elucidating the crystals of Cheddar, Parmigiano-Reggiano, Gouda, and soft washed-rind cheeses using powder x-ray diffractometry
DIFFUSION OF CALCIUM AND INORGANIC PHOSPHATE AT THE SURFACE OF A SOLID MODEL MEDIUM IN RELATION WITH GROWTH OFGEOTRICHUM CANDIDUMANDPENICILLIUM CAMEMBERTII
An unstructured model for the analysis of substrate consumption and product release in relation to biosynthesis and cell maintenance during batch cultures of Geotrichum candidum and Penicillium camembertii
L Adour, C Couriol, A Amrane and Y Prigent Journal of Chemical Technology & Biotechnology 77(12) 1300 (2002) https://doi.org/10.1002/jctb.710
Evolution of the Composition of a Selected Bitter Camembert Cheese during Ripening: Release and Migration of Taste-Active Compounds
E. Engel, C. Tournier, C. Salles and J. L. Le Quéré Journal of Agricultural and Food Chemistry 49(6) 2940 (2001) https://doi.org/10.1021/jf000966u
Evolution of the Taste of a Bitter Camembert Cheese during Ripening: Characterization of a Matrix Effect
E. Engel, S. Nicklaus, C. Septier, C. Salles and J. L. Le Quéré Journal of Agricultural and Food Chemistry 49(6) 2930 (2001) https://doi.org/10.1021/jf000967m
The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese