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:
Marie-Hélène Famelart, Yvon Le Graet, Françoise Michel, Romain Richoux, Alain Riaublanc
Lait, 82 2 (2002) 225-245
This article has been cited by the following article(s):
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)
DOI: 10.1007/s11947-010-0337-1
See this article
Multiscale Characterization of the Organization of Triglycerides and Phospholipids in Emmental Cheese: From the Microscopic to the Molecular Level
Christelle Lopez, Valerie Briard-Bion, Eric Beaucher and Michel Ollivon
Journal of Agricultural and Food Chemistry 56 (7) 2406 (2008)
DOI: 10.1021/jf0720382
See this article
Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal-type cheeses with different NaCl and KCl contents
Mohammed Loudiyi, Romdhane Karoui, Douglas N Rutledge, et al.
Journal of the Science of Food and Agriculture 98 (3) 963 (2018)
DOI: 10.1002/jsfa.8544
See this article
Cheese structure and current methods of analysis
David W. Everett and Mark A.E. Auty
International Dairy Journal 18 (7) 759 (2008)
DOI: 10.1016/j.idairyj.2008.03.012
See this article
Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies
Marie-Caroline Michalski, Bénédicte Camier, Jean-Yves Gassi, et al.
Food Research International 40 (1) 191 (2007)
DOI: 10.1016/j.foodres.2006.09.011
See this article
Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy
Christelle Lopez, Bénédicte Camier and Jean-Yves Gassi
International Dairy Journal 17 (3) 235 (2007)
DOI: 10.1016/j.idairyj.2005.12.015
See this article
Thermo-physical parameters applied for instrumental profiling and statistical evaluation of German Emmental cheese
K.I. Hartmann, R. Samudrala, T. Hofmann, et al.
International Dairy Journal 49 118 (2015)
DOI: 10.1016/j.idairyj.2015.05.004
See this article
Rheological characterisation of semi-hard cheese using lubricated squeezing flow test
D. Huc, F. Mariette and C. Michon
International Dairy Journal 36 (2) 101 (2014)
DOI: 10.1016/j.idairyj.2014.01.011
See this article
Cheese
David W. Everett and Mark A.E. Auty
Cheese 547 (2017)
DOI: 10.1016/B978-0-12-417012-4.00021-1
See this article
Characterisation of Emmental Cheeses Within Different Brand Products by Combining Infrared and Fluorescence Spectroscopies
Eliot Patrick Botosoa and Romdhane Karoui
Food and Bioprocess Technology 6 (9) 2365 (2013)
DOI: 10.1007/s11947-012-0875-9
See this article
Buffering capacity of dairy products
Françoise Salaün, Bernard Mietton and Frédéric Gaucheron
International Dairy Journal 15 (2) 95 (2005)
DOI: 10.1016/j.idairyj.2004.06.007
See this article
Cheese
Marie-Therese Fröhlich-Wyder, Walter Bisig, Dominik Guggisberg, et al.
Cheese 889 (2017)
DOI: 10.1016/B978-0-12-417012-4.00035-1
See this article
Influence of salt content on eye growth in semi-hard cheeses studied using magnetic resonance imaging and CO2 production measurements
D. Huc, N. Roland, D. Grenier, et al.
International Dairy Journal 35 (2) 157 (2014)
DOI: 10.1016/j.idairyj.2013.11.010
See this article
ComDim for explorative multi-block data analysis of Cantal-type cheeses: Effects of salts, gentle heating and ripening
M. Loudiyi, D.N. Rutledge and A. Aït-Kaddour
Food Chemistry 264 401 (2018)
DOI: 10.1016/j.foodchem.2018.05.039
See this article
Delineation of salts, ripening and gentle heating effects on molecular structure of Cantal-type cheese by Mid-infrared spectroscopy
M. Loudiyi and A. Aït-Kaddour
Food Research International 105 221 (2018)
DOI: 10.1016/j.foodres.2017.11.002
See this article
Influence of manufacturing conditions on thermo-physical properties of ripened experimental Emmental-type cheese and comparison with commercial Emmental cheese
Katja Isabel Hartmann, Ronny Reicherter and Jörg Hinrichs
International Journal of Dairy Technology 69 (4) 497 (2016)
DOI: 10.1111/1471-0307.12343
See this article
Milk Fat Thermal Properties and Solid Fat Content in Emmental Cheese: A Differential Scanning Calorimetry Study
C. Lopez, V. Briard-Bion, B. Camier and J.-Y. Gassi
Journal of Dairy Science 89 (8) 2894 (2006)
DOI: 10.3168/jds.S0022-0302(06)72562-0
See this article
Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: pH Buffering Properties of Cheese
P. Upreti, P. Bühlmann and L.E. Metzger
Journal of Dairy Science 89 (3) 938 (2006)
DOI: 10.3168/jds.S0022-0302(06)72159-2
See this article
Lactic Starter Dose Shapes S. aureus and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses
Justine Piqueras, Christophe Chassard, Cécile Callon, et al.
Microorganisms 9 (5) 1081 (2021)
DOI: 10.3390/microorganisms9051081
See this article
Preetinder Kaur, Manpreet Singh and Preeti Birwal
283 (2021)
DOI: 10.1007/978-3-030-68636-9_13
See this article
Crystallization and Polymorphism of Triacylglycerols Contribute to the Rheological Properties of Processed Cheese
Hela Gliguem, Dorra Ghorbel, Christelle Lopez, Camille Michon, Michel Ollivon and Pierre Lesieur
Journal of Agricultural and Food Chemistry 57 (8) 3195 (2009)
DOI: 10.1021/jf802956b
See this article