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. Dewettinck
Dairy 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 Ávila
Food Research International 90 177 (2016)
DOI: 10.1016/j.foodres.2016.10.046
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. Ferragut
International 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

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. Trujillo
LWT - Food Science and Technology 55 (2) 498 (2014)
DOI: 10.1016/j.lwt.2013.10.030
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 Nuñez
International 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 Ávila
Food 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. Harper
Journal 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. McSweeney
International 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 Moatsou
Innovative 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 Singh
Journal 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 Ramírez
LWT - 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 Ramírez
European 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 Ramírez
Dairy 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 Yuceer
International 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 Trujillo
International 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 Parrón
Present 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 Koçer
Food 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. Guamis
Food Engineering Series, High Pressure Processing of Food 553 (2016)
DOI: 10.1007/978-1-4939-3234-4_25
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

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. Nuñez
Journal of Dairy Science 90 (8) 3627 (2007)
DOI: 10.3168/jds.2007-0185
See this article

High pressure processing of cheese: Lights, shadows and prospects

Manuel Nuñez, Javier Calzada and Ana del Olmo
International Dairy Journal 100 104558 (2020)
DOI: 10.1016/j.idairyj.2019.104558
See this article