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:

Nutritional and microbial profiles of ripened plant-based cheese analogs collected from the European market

Isabela Jaeger, Cecília R. Köhn, Joshua D. Evans, Jeverson Frazzon, Pierre Renault and Caroline Isabel Kothe
Food Research International 191 114724 (2024)
https://doi.org/10.1016/j.foodres.2024.114724

Emerging Parameters Justifying a Revised Quality Concept for Cow Milk

Matteo Mezzetti, Matilde Maria Passamonti, Margherita Dall’Asta, Giuseppe Bertoni, Erminio Trevisi and Paolo Ajmone Marsan
Foods 13 (11) 1650 (2024)
https://doi.org/10.3390/foods13111650

The Noble Method in the dairy sector as a sustainable production system to improve the nutritional composition of dairy products: A review

Andrea Balivo, Raffaele Sacchi and Alessandro Genovese
International Journal of Dairy Technology 76 (2) 313 (2023)
https://doi.org/10.1111/1471-0307.12941

Compositional Characteristics, Fatty Acid Profile, Phenolic Content and Volatile Organic Compounds (VOCs) of Feta Cheese Made in Mountainous Grasslands and Plains of Greece

Martha Maggira, Maria D. Ioannidou, Zoi M. Parissi, Eleni M. Abraham, Maria Karatassiou and Georgios Samouris
Dairy 4 (4) 672 (2023)
https://doi.org/10.3390/dairy4040046

The analysis of industrial produced autochthonous type of kajmak

Dajana Vukic, Vladimir Vukic, Mirela Ilicic, Snezana Kravic, Katarina Kanuric, Jovana Degenek, Zorica Stojanovic and Ana Djurovic
Acta Periodica Technologica (53) 167 (2022)
https://doi.org/10.2298/APT2253167V

Development of New HS–SPME–GC–MS Technique to the Measurement of Volatile Terpenoid Profile of Milk

Rita Székelyhidi, Erika Hanczné Lakatos, Beatrix Sik and Zsolt Ajtony
Food Analytical Methods 14 (12) 2585 (2021)
https://doi.org/10.1007/s12161-021-02070-9

The determination of fatty acids in cheeses of variable composition (cow, ewe's, and goat) by means of near infrared spectroscopy

M. Inmaculada González-Martín, Ana M. Vivar-Quintana, Isabel Revilla and Javier Salvador-Esteban
Microchemical Journal 156 104854 (2020)
https://doi.org/10.1016/j.microc.2020.104854

The effect of different dietary treatments on volatile organic compounds and aromatic characteristics of buffalo Mozzarella cheese

Emilio Sabia, Matthias Gauly, Fabio Napolitano, Giulia Francesca Cifuni and Salvatore Claps
International Journal of Dairy Technology 73 (3) 594 (2020)
https://doi.org/10.1111/1471-0307.12696

Milk composition, but not cheese properties, are impaired the day after transhumance to alpine pastures

Madeline Koczura, Bruno Martin, Germano Turille, et al.
International Dairy Journal 99 104540 (2019)
https://doi.org/10.1016/j.idairyj.2019.104540

From cow to cheese: Novel phenotypes related to the sensory profile of model cheeses from individual cows

C. Cipolat-Gotet, A. Cecchinato, M.A. Drake, et al.
Journal of Dairy Science 101 (7) 5865 (2018)
https://doi.org/10.3168/jds.2017-14342

Compositional characteristics and volatile organic compounds of traditional PDO Feta cheese made in two different mountainous areas of Greece

Despina Bozoudi, Efthymia Kondyli, Salvatore Claps, Magdalini Hatzikamari, Alexandra Michaelidou, Costas G Biliaderis and Evanthia Litopoulou‐Tzanetaki
International Journal of Dairy Technology 71 (3) 673 (2018)
https://doi.org/10.1111/1471-0307.12497

Fatty acids and fat-soluble vitamins in ewe’s milk predicted by near infrared reflectance spectroscopy. Determination of seasonality

I. Revilla, O. Escuredo, M.I. González-Martín and C. Palacios
Food Chemistry 214 468 (2017)
https://doi.org/10.1016/j.foodchem.2016.07.078

Discrimination between cheeses made from cow’s, ewe’s and goat’s milk from unsaturated fatty acids and use of the canonical biplot method

M. Inmaculada González-Martín, Victor Vicente Palacios, Isabel Revilla, Ana M. Vivar-Quintana and Jose Miguel Hernández-Hierro
Journal of Food Composition and Analysis 56 34 (2017)
https://doi.org/10.1016/j.jfca.2016.12.005

Effect of milk thermisation and farming system on cheese sensory profile and fatty acid composition

Daniele Giaccone, Andrea Revello-Chion, Laura Galassi, et al.
International Dairy Journal 59 10 (2016)
https://doi.org/10.1016/j.idairyj.2016.02.047

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)
https://doi.org/10.1111/1471-0307.12235

Development of Texture Evaluation Model Based on Viscoelastic Testing Methods for Cheddar Cheese

Airi MORITA, Tetsuya ARAKI, Shoma IKEGAMI, et al.
Japan Journal of Food Engineering 16 (3) 185 (2015)
https://doi.org/10.11301/jsfe.16.185

Variability of volatile profiles in milk from the PDO Ragusano cheese production zone

Teresa Rapisarda, Catia Pasta, Giovanni Belvedere, et al.
Dairy Science & Technology 93 (2) 117 (2013)
https://doi.org/10.1007/s13594-012-0104-3

Milk composition and flavor under different feeding systems: A survey of dairy farms

M. Yayota, M. Tsukamoto, Y. Yamada and S. Ohtani
Journal of Dairy Science 96 (8) 5174 (2013)
https://doi.org/10.3168/jds.2012-5963

Cheese-Matrix Characteristics During Heating and Cheese Melting Temperature Prediction by Synchronous Fluorescence and Mid-infrared Spectroscopies

Tahar Boubellouta and Éric Dufour
Food and Bioprocess Technology 5 (1) 273 (2012)
https://doi.org/10.1007/s11947-010-0337-1

Milk fatty acid composition and cheese texture and appearance from cows fed hay or different grazing systems on upland pastures

M. Coppa, A. Ferlay, F. Monsallier, et al.
Journal of Dairy Science 94 (3) 1132 (2011)
https://doi.org/10.3168/jds.2010-3510

Effect of different grazing systems on upland pastures compared with hay diet on cheese sensory properties evaluated at different ripening times

M. Coppa, I. Verdier-Metz, A. Ferlay, et al.
International Dairy Journal 21 (10) 815 (2011)
https://doi.org/10.1016/j.idairyj.2011.04.006

Sampling analytes from cheese products for fast detection using neutral desorption extractive electrospray ionization mass spectrometry

Zhongchen Wu, Konstantin Chingin, Huanwen Chen, et al.
Analytical and Bioanalytical Chemistry 397 (4) 1549 (2010)
https://doi.org/10.1007/s00216-010-3693-9

Effect of the inclusion of whole citrus in the ration of lactating ewes on the properties of milk and cheese characteristics during ripening

D.P. Jaramillo, T. García, M. Buffa, et al.
Journal of Dairy Science 92 (2) 469 (2009)
https://doi.org/10.3168/jds.2008-1293

Significance of the Nonvolatile Minor Compounds of the Neutral Lipid Fraction as Markers of the Origin of Dairy Products

Milena Povolo, Valeria Pelizzola, Daniela Ravera and Giovanna Contarini
Journal of Agricultural and Food Chemistry 57 (16) 7387 (2009)
https://doi.org/10.1021/jf8040353

Homage: The contribution of Dr. Jean-François Chamba to cheese science

Florence Prost-Gorse, Jean-René Kerjean and Emmanuel Jamet
Dairy Science and Technology 89 (5) 417 (2009)
https://doi.org/10.1051/dst/2009031

Prediction of fatty acid composition of fresh and freeze-dried cheeses by visible–near-infrared reflectance spectroscopy

Anthony Lucas, Donato Andueza, Anne Ferlay and Bruno Martin
International Dairy Journal 18 (6) 595 (2008)
https://doi.org/10.1016/j.idairyj.2007.12.001

Effects of stocking density and supplement level on milk production and cheese characteristics in Brown cows grazing on mountain pasture

Stefano Bovolenta, Elena Saccà, Mirco Corazzin, et al.
Journal of Dairy Research 75 (3) 357 (2008)
https://doi.org/10.1017/S0022029908003531

Season and ripening temperature influence fatty acid composition and sensory properties of semi-hard cheese during maturation

H. Kraggerud, S. Skeie, M. Høy, L. Røkke and R.K. Abrahamsen
International Dairy Journal 18 (8) 801 (2008)
https://doi.org/10.1016/j.idairyj.2007.11.003

Ripening Profile of Semi-Hard Standard Goat Cheese Made From Pasteurized Milk

Nejib Guizani, Zaher Al-Attabi, Stefan Kasapis and Osman Mahgoub Gaafar
International Journal of Food Properties 9 (3) 523 (2006)
https://doi.org/10.1080/10550490600596262

Immunomodulating effects of water-soluble extracts of traditional French Alps cheeses on a human T-lymphocyte cell line

Christèle Durrieu, Pascal Degraeve, Stéphane Chappaz and Adèle Martial-Gros
International Dairy Journal 16 (12) 1505 (2006)
https://doi.org/10.1016/j.idairyj.2005.10.015

Correlation Between Multielement Stable Isotope Ratio and Geographical Origin in Peretta Cows’ Milk Cheese

G. Manca, M.A. Franco, G. Versini, et al.
Journal of Dairy Science 89 (3) 831 (2006)
https://doi.org/10.3168/jds.S0022-0302(06)72146-4

How do the nature of forages and pasture diversity influence the sensory quality of dairy livestock products?

B. Martin, I. Verdier-Metz, S. Buchin, C. Hurtaud and J. -B. Coulon
Animal Science 81 (2) 205 (2005)
https://doi.org/10.1079/ASC50800205

Traceability of Asiago Mountain Cheese: A Rapid, Low-Cost Analytical Procedure for its Identification Based on Solid-Phase Microextraction

G. Favaro, F. Magno, A. Boaretto, L. Bailoni and R. Mantovani
Journal of Dairy Science 88 (10) 3426 (2005)
https://doi.org/10.3168/jds.S0022-0302(05)73026-5

Application of artificial neural network on mono- and sesquiterpenes compounds determined by headspace solid-phase microextraction–gas chromatography–mass spectrometry for the Piedmont ricotta cheese traceability

Zeppa Giuseppe, Giordano Manuela, Bertolino Marta and Gerbi Vincenzo
Journal of Chromatography A 1071 (1-2) 247 (2005)
https://doi.org/10.1016/j.chroma.2004.11.083

Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and L’Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation

Romdhane Karoui, Jacques-Olivier Bosset, Gérard Mazerolles, Asylbek Kulmyrzaev and Éric Dufour
International Dairy Journal 15 (3) 275 (2005)
https://doi.org/10.1016/j.idairyj.2004.07.006

Aroma compounds of some Hyblean pasture species

S. Carpino, S. Mallia, G. Licitra, P. J. Van Soest and T. E. Acree
Flavour and Fragrance Journal 19 (4) 293 (2004)
https://doi.org/10.1002/ffj.1346

Chemical, Physical, and Sensorial Characteristics of “Terrincho” Ewe Cheese: Changes During Ripening and Intravarietal Comparison

O. Pinho, E. Mendes, M.M. Alves and I.M.P.L.V.O. Ferreira
Journal of Dairy Science 87 (2) 249 (2004)
https://doi.org/10.3168/jds.S0022-0302(04)73163-X

Composition of fatty acids in cow's milk fat produced in the lowlands, mountains and highlands of Switzerland using high-resolution gas chromatography

Marius Collomb, Ueli Bütikofer, Robert Sieber, Bernard Jeangros and Jacques-Olivier Bosset
International Dairy Journal 12 (8) 649 (2002)
https://doi.org/10.1016/S0958-6946(02)00061-4

Correlation between fatty acids in cows’ milk fat produced in the Lowlands, Mountains and Highlands of Switzerland and botanical composition of the fodder

Marius Collomb, Ueli Bütikofer, Robert Sieber, Bernard Jeangros and Jacques-Olivier Bosset
International Dairy Journal 12 (8) 661 (2002)
https://doi.org/10.1016/S0958-6946(02)00062-6