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:

Effects of gaseous ozone treatment on the mite pest control and qualitative properties during ripening storage of pecorino cheese

Claudia Grasso, Vanessa Eramo, Micaela Lembo, Roberto Forniti, Cristian Carboni and Rinaldo Botondi
Journal of the Science of Food and Agriculture 103 (4) 2124 (2023)

Sensory and Chemical Keys to Differentiate Cantal and Salers Pdo Uncooked Cheeses

Cécile BORD, Julie Benoit, Delphine Guerinon, Louis Lenoir, Gilles Dechambre, Christophe CHASSARD and Christian Coelho
SSRN Electronic Journal (2023)

Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage

Mohammed Loudiyi, Havva Tümay Temiz, Amna Sahar, Muhammad Haseeb Ahmad, Oumayma Boukria, Abdo Hassoun and Abderrahmane Aït-Kaddour
Critical Reviews in Food Science and Nutrition 62 (11) 3063 (2022)

Discrimination and sensory characterization of Protected Designation of Origin Salers‐ and Cantal‐type cheeses: An approach using descriptive analysis and consumer insights by check‐all‐that‐apply questions

Cécile Bord, Louis Lenoir, Renata Schmidt‐Filgueras, Julie Benoit, Gilles Dechambre and Christophe Chassard
Journal of Sensory Studies 36 (6) (2021)

Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties

Luca Bettera, Marcello Alinovi, Roberto Mondinelli and Germano Mucchetti
Foods 9 (8) 1101 (2020)

Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese

Sergio Álvarez and María Fresno
Animals 11 (1) 58 (2020)

Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre

Akira Chiba, Mito Kokawa, Mizuki Tsuta and Setsuko Todoriki
International Dairy Journal 91 129 (2019)

Garlic (Allium sativum L.) fed to dairy cows does not modify the cheese-making properties of milk but affects the color, texture, and flavor of ripened cheese

Giulia Rossi, Stefano Schiavon, Giovanna Lomolino, et al.
Journal of Dairy Science 101 (3) 2005 (2018)

Development of Quality Evaluation Model to Predict Sensory Scores from Measured Viscoelastic Characteristics and Aroma Components for Cheddar Cheese

Airi Morita, Tetsuya Araki, Shoma Ikegami, et al.

Ultrasound-assisted cutting of cheddar, mozzarella and Swiss cheeses – Effects on quality attributes during storage

Gulcin Yildiz, Taha M. Rababah and Hao Feng
Innovative Food Science & Emerging Technologies 37 1 (2016)

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)

Effect of the inclusion of citrus pulp in the diet of goats on cheeses characteristics

Ana Salvador, Marta Igual, Carolina Contreras, Nuria Martínez-Navarrete and María del Mar Camacho
Small Ruminant Research 121 (2-3) 361 (2014)

Prediction of sensory quality of cheese during ripening from chemical and spectroscopy measurements

Hilde Kraggerud, Tormod Næs and Roger K. Abrahamsen
International Dairy Journal 34 (1) 6 (2014)

Food Protected Designation of Origin - Methodologies and Applications

Tullia Tedeschi, Gianni Galaverna, Arnaldo Dossena and Stefano Sforza
Comprehensive Analytical Chemistry, Food Protected Designation of Origin - Methodologies and Applications 60 479 (2013)

Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients

Lauriane Boisard, Isabelle Andriot, Christine Arnould, et al.
Food Chemistry 136 (2) 1070 (2013)

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)

Relations Between Spectral and Physicochemical Properties of Cheese, Milk, and Whey Examined Using Multidimensional Analysis

A. A. Kulmyrzaev and É. Dufour
Food and Bioprocess Technology 3 (2) 247 (2010)

Physicochemical, microbiological, textural and sensory characterisation of Mexican Añejo cheese

International Journal of Dairy Technology 63 (4) 552 (2010)

Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure–texture relationships

Juliane Floury, Bénédicte Camier, Florence Rousseau, Christelle Lopez, Jean-Pierre Tissier and Marie-Hélène Famelart
LWT - Food Science and Technology 42 (10) 1611 (2009)

Influence of Lamb Rennet Paste Containing Probiotic on Proteolysis and Rheological Properties of Pecorino Cheese

A. Santillo and M. Albenzio
Journal of Dairy Science 91 (5) 1733 (2008)

Influence of aeration conditions on physical and sensory properties of aerated cake batter and biscuits

Roch-Boris Edoura-Gaena, Irène Allais, Gilles Trystram and Jean-Bernard Gros
Journal of Food Engineering 79 (3) 1020 (2007)

Prediction of sensory attributes of European Emmental cheese using near-infrared spectroscopy: A feasibility study

R. Karoui, L. Pillonel, E. Schaller, J.-O. Bosset and J. De Baerdemaeker
Food Chemistry 101 (3) 1121 (2007)

Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter

Romdhane Karoui, Abdul Mounem Mouazen, Éric Dufour, et al.
Le Lait 86 (1) 83 (2006)

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)

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)

Spectroscopic techniques coupled with chemometric tools for structure and texture determinations in dairy products

Romdhane Karoui, Gérard Mazerolles and Éric Dufour
International Dairy Journal 13 (8) 607 (2003)

Dynamic testing rheology and fluorescence spectroscopy investigations of surface to centre differences in ripened soft cheeses

Romdhane Karoui and Éric Dufour
International Dairy Journal 13 (12) 973 (2003)