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:

Physicochemical Characteristics, Fatty Acids Profile and Lipid Oxidation during Ripening of Graviera Cheese Produced with Raw and Pasteurized Milk

Maria D. Ioannidou, Martha Maggira and Georgios Samouris
Foods 11 (14) 2138 (2022)

Formation of 3-Methylbutanal and 3-Methylbutan-1-ol Recognized as Malty during Fermentation in Swiss Raclette-Type Cheese, Reconstituted Milk, and de Man, Rogosa, and Sharpe Broth

Hélène Yi Meng, Miguel Piccand, Pascal Fuchsmann, Sébastien Dubois, Alexandra Baumeyer, Mireille Tena Stern and Ueli von Ah
Journal of Agricultural and Food Chemistry 69 (2) 717 (2021)

Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese

Ashkan Rezaei, Kazem Alirezalu, Sodeif Azadmard Damirchi, et al.
Fermentation 6 (4) 95 (2020)

Effect of flaxseed supplementation of dairy cows' forage on physicochemical characteristic of milk and Raclette cheese

Dimitri Bocquel, Raphaël Marquis, Michel Dromard, Paul‐André Salamin, Janine Rey‐Siggen, Julien Héritier, Agnieszka Kosińska‐Cagnazzo and Wilfried Andlauer
International Journal of Dairy Technology 69 (1) 129 (2016)

Engineering propionibacteria as versatile cell factories for the production of industrially important chemicals: advances, challenges, and prospects

Ningzi Guan, Xin Zhuge, Jianghua Li, et al.
Applied Microbiology and Biotechnology 99 (2) 585 (2015)

Utilisation of attenuated total reflectance MIR and front-face fluorescence spectroscopies for the identification of Saint-Nectaire cheeses varying by manufacturing conditions

Tahar Boubellouta, Romdhane Karoui, Annick Lebecque and Éric Dufour
European Food Research and Technology 231 (6) 873 (2010)

Volatile composition and sensory properties of industrially produced Idiazabal cheese

Luis Javier R. Barron, Yolanda Redondo, Mikel Aramburu, et al.
International Dairy Journal 17 (12) 1401 (2007)

Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review

Fanny Guyomarc’h
Le Lait 86 (1) 1 (2006)

Continuous manufacturing of a light-textured foamed fresh cheese by dispersion of a gas phase. I. Influence of process parameters

Ch. Vial, Rajeev K. Thakur, G. Djelveh and L. Picgirard
Journal of Food Engineering 77 (1) 1 (2006)

The Addition of Propionibacterium freudenreichii to Raclette Cheese Induces Biochemical Changes and Enhances Flavor Development

Anne Thierry, Marie-Bernadette Maillard, Pascal Bonnarme and Edmond Roussel
Journal of Agricultural and Food Chemistry 53 (10) 4157 (2005)

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

J Ben Lawlor, Conor M Delahunty, Martin G Wilkinson and Jerimiah Sheehan
International Journal of Dairy Technology 56 (1) 39 (2003)

Relationships between the gross, non-volatile and volatile compositions and the sensory attributes of eight hard-type cheeses

J.Ben Lawlor, Conor M Delahunty, Martin G Wilkinson and Jeremiah Sheehan
International Dairy Journal 12 (6) 493 (2002)