Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining
Lait, 81 5 (2001) 625-635
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:
This article has been cited by the following article(s):
Dairy Processing
W. Messens, J. Van Camp and K. DewettinckDairy Processing 310 (2003)
DOI: 10.1533/9781855737075.2.310
See this article
Influence of reuterin-producing Lactobacillus reuteri coupled with glycerol on biochemical, physical and sensory properties of semi-hard ewe milk cheese
Sonia Garde, Natalia Gómez-Torres, David Delgado, Pilar Gaya and Marta ÁvilaFood Research International 90 177 (2016)
DOI: 10.1016/j.foodres.2016.10.046
See this article
Production and quality improvement of Indian cottage cheese (Paneer) using high pressure processing
Shubham Kapoor, Manan Preet Singh, Hamed Vatankhah, Gaurav Kr Deshwal and Hosahalli S. RamaswamyInnovative Food Science & Emerging Technologies 72 102746 (2021)
DOI: 10.1016/j.ifset.2021.102746
See this article
Rheological, textural and sensory characteristics of high-pressure treated semi-hard ewes’ milk cheese
B. Juan, A.J. Trujillo, V. Guamis, M. Buffa and V. FerragutInternational Dairy Journal 17 (3) 248 (2007)
DOI: 10.1016/j.idairyj.2006.02.009
See this article
Effect of high pressure treatment applied on starter culture or on semi-ripened cheese in the quality and ripening of cheese in brine
Marianna Giannoglou, Zoi Karra, Eleni Platakou, et al.Innovative Food Science & Emerging Technologies 38 312 (2016)
DOI: 10.1016/j.ifset.2016.07.024
See this article
Effect of high-pressure treatment of 1 day-old full-fat Cheddar cheese on subsequent quality and ripening
Nuala M. Rynne, Thomas P. Beresford, Timothy P. Guinee, et al.Innovative Food Science & Emerging Technologies 9 (4) 429 (2008)
DOI: 10.1016/j.ifset.2008.02.004
See this article
Effect of high-pressure treatments on proteolysis and texture of ewes’ raw milk La Serena cheese
Sonia Garde, Juan Luis Arqués, Pilar Gaya, Margarita Medina and Manuel NuñezInternational Dairy Journal 17 (12) 1424 (2007)
DOI: 10.1016/j.idairyj.2006.10.009
See this article
Impact of Clostridium spp. on cheese characteristics: Microbiology, color, formation of volatile compounds and off-flavors
Natalia Gómez-Torres, Sonia Garde, Ángela Peirotén and Marta ÁvilaFood Control 56 186 (2015)
DOI: 10.1016/j.foodcont.2015.03.025
See this article
High-Pressure Effects on the Microstructure, Texture, and Color of White-Brined Cheese
N. Koca, V.M. Balasubramaniam and W.J. HarperJournal of Food Science 76 (5) E399 (2011)
DOI: 10.1111/j.1750-3841.2011.02201.x
See this article
Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses
J.J. Sheehan, A.D. Patel, M.A. Drake and P.L.H. McSweeneyInternational Dairy Journal 19 (9) 498 (2009)
DOI: 10.1016/j.idairyj.2009.03.009
See this article
Application of high-pressure treatment on ovine brined cheese: Effect on composition and microflora throughout ripening
Ekaterini Moschopoulou, Tsala Anisa, George Katsaros, Petros Taoukis and Golfo MoatsouInnovative Food Science & Emerging Technologies 11 (4) 543 (2010)
DOI: 10.1016/j.ifset.2010.07.001
See this article
High hydrostatic pressure technology in dairy processing: a review
Rekha Chawla, Girdhari Ramdass Patil and Ashish Kumar SinghJournal of Food Science and Technology 48 (3) 260 (2011)
DOI: 10.1007/s13197-010-0180-4
See this article
Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation
Francisco José Delgado, José González-Crespo, Ramón Cava and Rosario RamírezLWT - Food Science and Technology 48 (2) 268 (2012)
DOI: 10.1016/j.lwt.2012.03.025
See this article
Physicochemical, proteolysis and texture changes during the storage of a mature soft cheese treated by high-pressure hydrostatic
Francisco José Delgado, Joaquín Rodríguez-Pinilla, Gracia Márquez, Isidro Roa and Rosario RamírezEuropean Food Research and Technology 240 (6) 1167 (2015)
DOI: 10.1007/s00217-015-2420-3
See this article
High-pressure treatment applied throughout ripening of a goat cheese caused minimal changes on free fatty acids content and oxidation in mature cheese
Francisco José Delgado, José González-Crespo, Ramón Cava and Rosario RamírezDairy Science & Technology 92 (3) 237 (2012)
DOI: 10.1007/s13594-012-0062-9
See this article
High pressure treatment of reduced-fat Mozzarella cheese: Effects on functional and rheological properties
Jeremiah J. Sheehan, Thom Huppertz, Maurice G. Hayes, et al.Innovative Food Science & Emerging Technologies 6 (1) 73 (2005)
DOI: 10.1016/j.ifset.2004.10.003
See this article
Physicochemical and Sensory Properties of Mihalic Cheese
Serpil Aday and Yonca Karagul YuceerInternational Journal of Food Properties 17 (10) 2207 (2014)
DOI: 10.1080/10942912.2013.790904
See this article
The effect of high-pressure treatment at 300MPa on ripening of ewes’ milk cheese
Bibiana Juan, Victoria Ferragut, Buenaventura Guamis and Antonio-José TrujilloInternational Dairy Journal 18 (2) 129 (2008)
DOI: 10.1016/j.idairyj.2007.07.005
See this article
High Hydrostatic Pressure Processing of Cheese
Yamile Martínez-Rodríguez, Carlos Acosta-Muñiz, Guadalupe I. Olivas, et al.Comprehensive Reviews in Food Science and Food Safety 11 (4) 399 (2012)
DOI: 10.1111/j.1541-4337.2012.00192.x
See this article
Present and Future of High Pressure Processing
Lourdes Sánchez, María Dolores Pérez and José Antonio ParrónPresent and Future of High Pressure Processing 245 (2020)
DOI: 10.1016/B978-0-12-816405-1.00011-X
See this article
Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light
Nene M Keklik, Adil Elik, Uğur Salgin, Ali Demirci and Gamze KoçerFood Science and Technology International 25 (8) 680 (2019)
DOI: 10.1177/1082013219860925
See this article
High Pressure Processing of Food
A. J. Trujillo, V. Ferragut, B. Juan, A. X. Roig-Sagués and B. GuamisFood Engineering Series, High Pressure Processing of Food 553 (2016)
DOI: 10.1007/978-1-4939-3234-4_25
See this article
High pressure processing of cheese: Lights, shadows and prospects
Manuel Nuñez, Javier Calzada and Ana del OlmoInternational Dairy Journal 100 104558 (2020)
DOI: 10.1016/j.idairyj.2019.104558
See this article
Volatile Compounds, Odor, and Aroma of La Serena Cheese High-Pressure Treated at Two Different Stages of Ripening
J.L. Arqués, S. Garde, E. Fernández-García, P. Gaya and M. NuñezJournal of Dairy Science 90 (8) 3627 (2007)
DOI: 10.3168/jds.2007-0185
See this article
Effect of high-pressure treatment on hard cheese proteolysis
Luciana M. Costabel, Carina Bergamini, Sergio R. Vaudagna, et al.Journal of Dairy Science 99 (6) 4220 (2016)
DOI: 10.3168/jds.2015-9907
See this article
Commercial application of high-pressure processing for increasing starter-free fresh cheese shelf-life
K. Evert-Arriagada, M.M. Hernández-Herrero, B. Guamis and A.J. TrujilloLWT - Food Science and Technology 55 (2) 498 (2014)
DOI: 10.1016/j.lwt.2013.10.030
See this article
A preliminary evaluation of the impact of pulsed electric field and high‐pressure processing treatments on mobility of norbixin molecules through rennet‐induced casein matrices
Ali Alehosseini, Catherine Wall, Annalisa Segat, Brijesh K. Tiwari, Prateek Sharma, Alan L. Kelly and Jeremiah J. SheehanJournal of Food Process Engineering 45 (1) (2022)
DOI: 10.1111/jfpe.13935
See this article