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):

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)
DOI: 10.1007/s13594-012-0104-3
See this article

Effects of n-3 fatty acid sources on butter and hard cooked cheese; technological properties and sensory quality

Elise Vanbergue, Catherine Hurtaud, Jean-Louis Peyraud, et al.
International Dairy Journal 82 35 (2018)
DOI: 10.1016/j.idairyj.2018.03.002
See this article

The inclusion of a daisy plant (Chrysanthemum coronarium) in dairy sheep diet: 2. Effect on the volatile fraction of milk and cheese

M. Addis, G. Pinna, G. Molle, et al.
Livestock Science 101 (1-3) 68 (2006)
DOI: 10.1016/j.livprodsci.2005.09.009
See this article

An accurate quantitative method for the analysis of terpenes in milk fat by headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry

Eunate Abilleira, Mertxe de Renobales, Ana Isabel Nájera, et al.
Food Chemistry 120 (4) 1162 (2010)
DOI: 10.1016/j.foodchem.2009.11.050
See this article

Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet

Luis Javier R. Barron, Yolanda Redondo, Cristian E. Flanagan, et al.
International Dairy Journal 15 (4) 371 (2005)
DOI: 10.1016/j.idairyj.2004.08.005
See this article

Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses

J. Horne, S. Carpino, L. Tuminello, et al.
International Dairy Journal 15 (6-9) 605 (2005)
DOI: 10.1016/j.idairyj.2004.10.007
See this article

Volatile composition and aroma-active compounds of farmhouse Idiazabal cheese made in winter and spring

Eunate Abilleira, Hedwig Schlichtherle-Cerny, Mailo Virto, Mertxe de Renobales and Luis Javier R. Barron
International Dairy Journal 20 (8) 537 (2010)
DOI: 10.1016/j.idairyj.2010.02.012
See this article

Efficacy of fatty acids and terpenoids and weakness of electronic nose response as tracers of Asiago d’Allevo PDO cheese produced in different seasons

Manuela Renna, Paolo Cornale, Carola Lussiana, et al.
Dairy Science & Technology 92 (3) 203 (2012)
DOI: 10.1007/s13594-012-0056-7
See this article

Food Authenticity and Traceability

L. Pillonel and J.O. Bosset
Food Authenticity and Traceability 554 (2003)
DOI: 10.1533/9781855737181.3.554
See this article

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)
DOI: 10.1016/j.idairyj.2004.07.006
See this article

Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese

Anne Thierry, Romain Richoux and Jean-René Kerjean
International Dairy Journal 14 (9) 801 (2004)
DOI: 10.1016/j.idairyj.2004.02.002
See this article

Lucia Bailoni and Mirko Cattani
91 (2013)
DOI: 10.1007/978-3-7091-1640-1_7
See this article

Ingested versus inhaled limonene in sheep: A pilot study to explore potential different transfer to the mammary gland and effects on milk and Caciotta cheese aroma

M. Faccia, A. Maggiolino, G. Natrella, C. Zizzadoro, A. Mazzone, I. Poulopoulou, A. Bragaglio and P. De Palo
Journal of Dairy Science 105 (10) 8143 (2022)
DOI: 10.3168/jds.2022-22016
See this article

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)
DOI: 10.2139/ssrn.4353516
See this article

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)
DOI: 10.1016/j.idairyj.2007.04.001
See this article

Dairy matrix effect on the transference of rosemary (Rosmarinus officinalis) essential oil compounds during cheese making

Armando Moro, Celia M Librán, M Isabel Berruga, Manuel Carmona and Amaya Zalacain
Journal of the Science of Food and Agriculture 95 (7) 1507 (2015)
DOI: 10.1002/jsfa.6853
See this article

Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk

H.A. Kırmacı, A.A. Hayaloğlu, H.B. Özer, A.F. Atasoy and O. Levent
International Journal of Food Properties 18 (9) 1915 (2015)
DOI: 10.1080/10942912.2014.942782
See this article

Key odorants in various cheese types as determined by gas chromatography-olfactometry

P.M.G. Curioni and J.O. Bosset
International Dairy Journal 12 (12) 959 (2002)
DOI: 10.1016/S0958-6946(02)00124-3
See this article

Improving the Safety and Quality of Milk

S. Skeie
Improving the Safety and Quality of Milk 433 (2010)
DOI: 10.1533/9781845699437.3.432
See this article

Volatile profile differences between spontaneous and cultivated Hyblean pasture

Teresa Rapisarda, Catia Pasta, Stefania Carpino, et al.
Animal Feed Science and Technology 191 39 (2014)
DOI: 10.1016/j.anifeedsci.2014.02.003
See this article

Terpenes and fatty acid profiles of milk fat and “Bitto” cheese as affected by transhumance of cows on different mountain pastures

Ivano De Noni and Giovanna Battelli
Food Chemistry 109 (2) 299 (2008)
DOI: 10.1016/j.foodchem.2007.12.033
See this article

Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures

S. Bovolenta, A. Romanzin, M. Corazzin, et al.
Journal of Dairy Science 97 (12) 7373 (2014)
DOI: 10.3168/jds.2014-8396
See this article

Assessment of lactic acid bacteria sensitivity to terpenoids with the Biolog methodology

Simona Belviso, Manuela Giordano, Roberto Ambrosoli, et al.
Dairy Science & Technology 94 (2) 195 (2014)
DOI: 10.1007/s13594-013-0151-4
See this article

Lactobacillus delbrueckii subsp. lactis as a starter culture significantly affects the dynamics of volatile compound profiles of hard cooked cheeses

Solange Buchin, Gabriel Duboz and Jean-Christophe Salmon
European Food Research and Technology 243 (11) 1943 (2017)
DOI: 10.1007/s00217-017-2899-x
See this article

The effects of low-input grazing systems and milk pasteurisation on the chemical composition, microbial communities, and sensory properties of uncooked pressed cheeses

Marie Frétin, Anne Ferlay, Isabelle Verdier-Metz, et al.
International Dairy Journal 64 56 (2017)
DOI: 10.1016/j.idairyj.2016.09.007
See this article

Changes in the volatile composition and sensory properties of cheeses made with milk from commercial sheep flocks managed indoors, part-time grazing in valley, and extensive mountain grazing

Izaskun Valdivielso, Marta Albisu, Mertxe de Renobales and Luis Javier R. Barron
International Dairy Journal 53 29 (2016)
DOI: 10.1016/j.idairyj.2015.09.007
See this article

“Graviera Naxou and Graviera Kritis Greek PDO cheeses: Discrimination based on microbiological and physicochemical criteria and volatile organic compounds profile”

Despina Bozoudi, Sofia Pavlidou, Charalambos Kotzamanidis, et al.
Small Ruminant Research 136 161 (2016)
DOI: 10.1016/j.smallrumres.2016.01.022
See this article

Volatile compounds in Nanos cheese: their formation during ripening and sesonal variation

I. Boltar, A. Čanžek Majhenič, K. Jarni, T. Jug and M. Bavcon Kralj
Journal of Food Science and Technology 52 (1) 608 (2015)
DOI: 10.1007/s13197-014-1565-6
See this article

Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese

Yvette Bouton, Solange Buchin, Gabriel Duboz, Sylvie Pochet and Eric Beuvier
Food Microbiology 26 (2) 183 (2009)
DOI: 10.1016/
See this article

The Flavor of Dairy Products from Grass-Fed Cows

Michele Faccia
Foods 9 (9) 1188 (2020)
DOI: 10.3390/foods9091188
See this article

Changes in terpenoid composition of milk and cheese from commercial sheep flocks associated with seasonal feeding regimens throughout lactation

Izaskun Valdivielso, Mertxe de Renobales, Noelia Aldai and Luis Javier R. Barron
Journal of Dairy Science 100 (1) 96 (2017)
DOI: 10.3168/jds.2016-11761
See this article

The “Grass-Fed” Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milk

Mohammad Alothman, Sean A. Hogan, Deirdre Hennessy, et al.
Foods 8 (8) 350 (2019)
DOI: 10.3390/foods8080350
See this article

Properties of Rennet Cheese Made from Whole and Skimmed Summer and Winter Milk on a Traditional Polish Dairy Farm

Grażyna Czyżak-Runowska, Jacek Antoni Wójtowski, Danuta Gogół, et al.
Animals 10 (10) 1794 (2020)
DOI: 10.3390/ani10101794
See this article

Effect of different forage types on the volatile and sensory properties of bovine milk

Hope Faulkner, Tom F. O'Callaghan, Stephen McAuliffe, et al.
Journal of Dairy Science 101 (2) 1034 (2018)
DOI: 10.3168/jds.2017-13141
See this article

Current Awareness in Flavour and Fragrance

Flavour and Fragrance Journal 17 (5) 405 (2002)
DOI: 10.1002/ffj.1071
See this article

Current Awareness in Flavour and Fragrance

Flavour and Fragrance Journal 17 (6) 479 (2002)
DOI: 10.1002/ffj.1072
See this article

Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor

Marie Frétin, Bruno Martin, Solange Buchin, Béatrice Desserre, René Lavigne, Emilie Tixier, Carole Cirié, Cécile Bord, Marie-Christine Montel, Céline Delbès and Anne Ferlay
Journal of Dairy Science 102 (2) 1131 (2019)
DOI: 10.3168/jds.2018-15534
See this article

Composition and Aroma Compounds of Ragusano Cheese: Native Pasture and Total Mixed Rations

S. Carpino, S. Mallia, S. La Terra, et al.
Journal of Dairy Science 87 (4) 816 (2004)
DOI: 10.3168/jds.S0022-0302(04)73226-9
See this article

Influence of milk pasteurization and scalding temperature on the volatile compounds of Malatya, a farmhouse Halloumi-type cheese

Ali A. Hayaloglu and Elizabeth Y. Brechany
Le Lait 87 (1) 39 (2007)
DOI: 10.1051/lait:2006025
See this article

Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres

J.I. Garabal, P. Rodríguez-Alonso, D. Franco and J.A. Centeno
Journal of Dairy Science 93 (5) 1868 (2010)
DOI: 10.3168/jds.2009-2749
See this article

Variations in volatile compounds and flavour in Idiazabal cheese manufactured from ewe's milk in farmhouse and factory

Luis Barron, Yolanda Redondo, Mikel Aramburu, et al.
Journal of the Science of Food and Agriculture 85 (10) 1660 (2005)
DOI: 10.1002/jsfa.2175
See this article

Addition of Pasture Plant Essential Oil in Milk: Influence on Chemical and Sensory Properties of Milk and Cheese

G. Tornambé, A. Cornu, I. Verdier-Metz, et al.
Journal of Dairy Science 91 (1) 58 (2008)
DOI: 10.3168/jds.2007-0154
See this article

Volatile Constituents of Festuca nigrescens, Phleum alpinum and Poa alpina from N.W. Italian Alpine Pastures

Aldo Tava, Roberto Cecotti, Maris Grecchi, et al.
Natural Product Communications 6 (1) 1934578X1100600 (2011)
DOI: 10.1177/1934578X1100600124
See this article

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)
DOI: 10.1079/ASC50800205
See this article

Health-Promoting Phytonutrients Are Higher in Grass-Fed Meat and Milk

Stephan van Vliet, Frederick D. Provenza and Scott L. Kronberg
Frontiers in Sustainable Food Systems 4 (2021)
DOI: 10.3389/fsufs.2020.555426
See this article

Characterisation of Formaggella della Valle di Scalve Cheese Produced from Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties

Paolo Formaggioni, Massimo Malacarne, Piero Franceschi, et al.
Foods 9 (4) 383 (2020)
DOI: 10.3390/foods9040383
See this article

Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

Kieran Kilcawley, Hope Faulkner, Holly Clarke, Maurice O’Sullivan and Joseph Kerry
Foods 7 (3) 37 (2018)
DOI: 10.3390/foods7030037
See this article

Characterisation of the profile of volatiles of Polish Emmental cheese

Agnieszka Pluta-Kubica, Jacek Domagała, Robert Gąsior, Krzysztof Wojtycza and Mariusz Witczak
International Dairy Journal 116 104954 (2021)
DOI: 10.1016/j.idairyj.2020.104954
See this article

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)
DOI: 10.3168/jds.S0022-0302(05)73026-5
See this article

Study on the Influence of Pasture on Volatile Fraction of Ewes’ Dairy Products by Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry

M. Povolo, G. Contarini, M. Mele and P. Secchiari
Journal of Dairy Science 90 (2) 556 (2007)
DOI: 10.3168/jds.S0022-0302(07)71539-4
See this article

Changes in fatty acid profile of Bovec sheep milk due to different pasture altitude

A. Cividini, M. Simčič, V. Stibilj, M. Vidrih and K. Potočnik
Animal 13 (5) 1111 (2019)
DOI: 10.1017/S1751731118002598
See this article

Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate‐based diets

Jonathan B. Magan, Tom F. O′Callaghan, Alan L. Kelly and Noel A. McCarthy
Comprehensive Reviews in Food Science and Food Safety 20 (3) 2769 (2021)
DOI: 10.1111/1541-4337.12751
See this article

Giuseppe Licitra, Margherita Caccamo and Sylvie Lortal
175 (2019)
DOI: 10.1016/B978-0-12-810530-6.00009-2
See this article

Leslie Mauchamp, François Gillet, Arnaud Mouly and Pierre-Marie Badot
113 (2012)
DOI: 10.4000/books.pufc.12937
See this article

Potential of near infrared spectroscopy for the analysis of volatile components in cheeses

I. González-Martín, J.M. Hernández-Hierro, C. González-Pérez, I. Revilla, A. Vivar-Quintana and I. Lobos Ortega
LWT - Food Science and Technology 55 (2) 666 (2014)
DOI: 10.1016/j.lwt.2013.10.008
See this article

Heat-induced changes in the sensory properties of milk

Tim Coolbear, Nathalie Janin, Rachel Traill and Rebecca Shingleton
International Dairy Journal 126 105199 (2022)
DOI: 10.1016/j.idairyj.2021.105199
See this article

Short communication: To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?

Gustavo Amores, Francisco José Pérez-Elortondo, Marta Albisu and Luis Javier R. Barron
Journal of Dairy Science 104 (1) 301 (2021)
DOI: 10.3168/jds.2020-18358
See this article

Identification of the Production Chain of Asiago d’Allevo Cheese by Nuclear Magnetic Resonance Spectroscopy and Principal Component Analysis

Elisabetta Schievano, Gabriella Pasini, Giulio Cozzi and Stefano Mammi
Journal of Agricultural and Food Chemistry 56 (16) 7208 (2008)
DOI: 10.1021/jf801391w
See this article

Fatty acid, volatile and sensory profiles of milk and cheese from goats raised on native semiarid pasture or in confinement

Amanda M.S. Sant’Ana, Rui J.B. Bessa, Susana P. Alves, Ariosvaldo N. Medeiros, Roberto G. Costa, Yasmim R.F. de Sousa, Fabrícia F. Bezerril, Ana S. Malveira Batista, Marta Suely Madruga and Rita C.R.E. Queiroga
International Dairy Journal 91 147 (2019)
DOI: 10.1016/j.idairyj.2018.09.008
See this article

Grassland farmers’ relationship with biodiversity: a case study from the northern Italian Alps

Alma Maria Moroder and Maria Lee Kernecker
Ecosystems and People 18 (1) 484 (2022)
DOI: 10.1080/26395916.2022.2107080
See this article

Determination of flavour compounds in a mountain cheese by headspace sorptive extraction-thermal desorption-capillary gas chromatography-mass spectrometry

S. Panseri, I. Giani, T. Mentasti, F. Bellagamba, F. Caprino and V.M. Moretti
LWT - Food Science and Technology 41 (2) 185 (2008)
DOI: 10.1016/j.lwt.2007.02.011
See this article