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:

Effect of scalding temperature on sensory and biochemical properties in a hard goat milk cheese

Beate Bjørgan, Paula Varela, Kari Olsen, Ahmed Abdelghani, Anne-Grethe Johansen and Siv B. Skeie
International Dairy Journal 147 105767 (2023)
https://doi.org/10.1016/j.idairyj.2023.105767

Genetic bases for the metabolism of the DMS precursor S-methylmethionine by Saccharomyces cerevisiae

Matthias Eder, Isabelle Sanchez, Carole Camarasa, Jean-Marc Daran, Jean-Luc Legras and Sylvie Dequin
Food Microbiology 106 104041 (2022)
https://doi.org/10.1016/j.fm.2022.104041

Volatile fingerprinting of ripened cheese for authentication and characterisation of different dairy systems

M. Bergamaschi, A. Cecchinato and G. Bittante
Italian Journal of Animal Science 19 (1) 173 (2020)
https://doi.org/10.1080/1828051X.2020.1714490

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

Stefania Carpino, Cinzia L. Randazzo, Alessandra Pino, et al.
Food Microbiology 61 126 (2017)
https://doi.org/10.1016/j.fm.2016.09.006

Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses

M. Bergamaschi, E. Aprea, E. Betta, et al.
Journal of Dairy Science 98 (4) 2183 (2015)
https://doi.org/10.3168/jds.2014-8807

The effect of cooking time on curd composition and textural properties of sheep Halloumi cheese

Stelios Kaminarides, Ioannis Litos, Theophilos Massouras and Aikaterini Georgala
Small Ruminant Research 125 106 (2015)
https://doi.org/10.1016/j.smallrumres.2015.01.025

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

M. Bergamaschi, F. Biasioli, L. Cappellin, et al.
Journal of Dairy Science 98 (12) 8414 (2015)
https://doi.org/10.3168/jds.2015-9803

Comparative study of flavor, texture, and sensory in cream cheese and cholesterol-removed cream cheese

Seon-Suk Jeon, Seung-Joo Lee, Palanivel Ganesan and Hae-Soo Kwak
Food Science and Biotechnology 21 (1) 159 (2012)
https://doi.org/10.1007/s10068-012-0020-6

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

C.L. Randazzo, I. Pitino, A. Ribbera and C. Caggia
Food Microbiology 27 (3) 363 (2010)
https://doi.org/10.1016/j.fm.2009.11.010

Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening

Francisco José Delgado, José González-Crespo, Ramón Cava, Jesús García-Parra and Rosario Ramírez
Food Chemistry 118 (1) 182 (2010)
https://doi.org/10.1016/j.foodchem.2009.04.081

Identification of S-methylmethionine in Petit Manseng grapes as dimethyl sulphide precursor in wine

N. Loscos, M. Ségurel, L. Dagan, et al.
Analytica Chimica Acta 621 (1) 24 (2008)
https://doi.org/10.1016/j.aca.2007.11.033

Breed differences in sheep milk fatty acid profiles: Opportunities for sustainable use of animal genetic resources

Federica Signorelli, Giovanna Contarini, Giovanni Annicchiarico, et al.
Small Ruminant Research 78 (1-3) 24 (2008)
https://doi.org/10.1016/j.smallrumres.2008.04.003

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

V. Vasta, A. Nudda, A. Cannas, M. Lanza and A. Priolo
Animal Feed Science and Technology 147 (1-3) 223 (2008)
https://doi.org/10.1016/j.anifeedsci.2007.09.020

Effects of nutrition on the contents of fat, protein, somatic cells, aromatic compounds, and undesirable substances in sheep milk

Giuseppe Pulina, Anna Nudda, Gianni Battacone and Antonello Cannas
Animal Feed Science and Technology 131 (3-4) 255 (2006)
https://doi.org/10.1016/j.anifeedsci.2006.05.023

Seasonal variation of the free fatty acids contents of Spanish ovine milk cheeses protected by a designation of origin: A comparative study

Estrella Fernández-García, María Carbonell, Javier Calzada and Manuel Nuñez
International Dairy Journal 16 (3) 252 (2006)
https://doi.org/10.1016/j.idairyj.2005.02.010

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

Sonia Garde, Marta Ávila, Margarita Medina and Manuel Nuñez
International Dairy Journal 15 (10) 1034 (2005)
https://doi.org/10.1016/j.idairyj.2004.11.002

Evolution of the volatile components of raw ewes’ milk Castellano cheese: seasonal variation

Estrella Fernández-Garcı́a, Pilar Gaya, Margarita Medina and Manuel Nuñez
International Dairy Journal 14 (1) 39 (2004)
https://doi.org/10.1016/S0958-6946(03)00148-1

Evolution of the volatile components of ewes raw milk Zamorano cheese. Seasonal variation

Estrella Fernández-Garcı́a, Marı́a Carbonell, Pilar Gaya and Manuel Nuñez
International Dairy Journal 14 (8) 701 (2004)
https://doi.org/10.1016/j.idairyj.2003.12.011