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The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses
Valentina DE LUCA, Maria Cristina PEROTTI, Irma Veronica WOLF, Carlos Alberto MEINARDI and Luigi MANDRICH Food Science and Technology 39(3) 711 (2019) https://doi.org/10.1590/fst.06018
Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses
Proton transfer reaction time-of-flight mass spectrometry: A high-throughput and innovative method to study the influence of dairy system and cow characteristics on the volatile compound fingerprint of cheeses
Qualitative and Quantitative Analyses of Volatile Compounds in Cream Cheese and Cholesterol-removed Cream Cheese Made from Whole Milk Powder
Seon-Suk Jeon, Seung-Joo Lee, Palanivel Ganesan and Hae-Soo Kwak Korean Journal for Food Science of Animal Resources 31(6) 879 (2011) https://doi.org/10.5851/kosfa.2011.31.6.879
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) https://doi.org/10.1016/j.idairyj.2010.02.012
Pecorino Crotonese cheese: Study of bacterial population and flavour compounds
Terpenoids and benzenoids in La Serena cheese made at different seasons of the year with a Cynara cardunculus extract as coagulant
Estrella Fernández-García, Miroslava Imhof, Hedwig Schlichtherle-Cerny, Jacques Olivier Bosset and Manuel Nuñez International Dairy Journal 18(2) 147 (2008) https://doi.org/10.1016/j.idairyj.2007.08.007
Alternative feed resources and their effects on the quality of meat and milk from small ruminants
Variations in volatile compounds and flavour in Idiazabal cheese manufactured from ewe's milk in farmhouse and factory
Luis Barron, Yolanda Redondo, Mikel Aramburu, Francisco J Pérez‐Elortondo, Marta Albisu, Ana I Nájera and Mertxe de Renobales Journal of the Science of Food and Agriculture 85(10) 1660 (2005) https://doi.org/10.1002/jsfa.2175
Influence of a bacteriocin-producing lactic culture on the volatile compounds, odour and aroma of Hispánico cheese