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Comparative Evaluation of Protein Values and Electrophoretic Patterns of Buffalo Milk and Cow Milk Proteins by the SDS-PAGE Method
Maryam Karimi-Dehkordi, Hadis Karam pour, Seyede Zeinab Peighambarzadeh and Majid Gholami-Ahangaran Research on Animal Production 15(2) 131 (2024) https://doi.org/10.61186/rap.15.2.131
Physicochemical Attributes and Dynamic-Mechanical Properties of a Traditional Himalayan Cheese – Kalari
Farah Naqash, Chandrakala Ravichandran, Ashutosh Upadhyay, Omeera Ayob and Khalid Bashir Journal of Culinary Science & Technology 1 (2024) https://doi.org/10.1080/15428052.2024.2384437
Fiber optic fluorescence as non-invasive tool to monitor the ripening process of cheeses: Torta del casar and Queso de la Serena
Potentiality of using front face fluorescence spectroscopy for quantitative analysis of cow milk adulteration in buffalo milk
Rahat Ullah, Saranjam Khan, Hina Ali and Muhammad Bilal Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 225 117518 (2020) https://doi.org/10.1016/j.saa.2019.117518
Evaluation of the effect of salts on chemical, structural, textural, sensory and heating properties of cheese: Contribution of conventional methods and spectral ones
Effect of free and microencapsulated Lactococcus lactis on composition and rheological properties of Manchego-type cheeses during ripening
Juan Alfredo Salazar-Montoya, Rafael González-Cuello, Emmanuel Flores-Girón and Emma Gloria Ramos-Ramírez Food Research International 105 59 (2018) https://doi.org/10.1016/j.foodres.2017.10.067
Accelerated Aging Test of Sterilized Acidic Pudding: Combined Effects of Temperature, Headspace Volume, and Agitation
Anne-Laure Moufle, Pierre-Alexis François, Julie Jamet and Romdhane Karoui Food and Bioprocess Technology 11(7) 1286 (2018) https://doi.org/10.1007/s11947-018-2100-y
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, Marie‐Christine Montel, Etienne Rifa and Abderrahmane Aït‐Kaddour Journal of the Science of Food and Agriculture 98(3) 963 (2018) https://doi.org/10.1002/jsfa.8544
Monitoring of mild heat treatment of camel milk by front-face fluorescence spectroscopy
Contribution of fluorescence spectroscopy and independent components analysis to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese
Utilisation of attenuated total reflectance MIR and front-face fluorescence spectroscopies for the identification of Saint-Nectaire cheeses varying by manufacturing conditions
Tahar Boubellouta, Romdhane Karoui, Annick Lebecque and Éric Dufour European Food Research and Technology 231(6) 873 (2010) https://doi.org/10.1007/s00217-010-1336-1
Effects of Added Minerals (Calcium, Phosphate, and Citrate) on the Molecular Structure of Skim Milk as Investigated by Mid-Infrared and Synchronous Fluorescence Spectroscopies Coupled with Chemometrics
Effects of Mild Heating and Acidification on the Molecular Structure of Milk Components as Investigated by Synchronous Front-Face Fluorescence Spectroscopy Coupled with Parallel Factor Analysis
Utilisation of front face fluorescence spectroscopy as a tool for the prediction of some chemical parameters and the melting point of semi-hard and hard cheeses: a preliminary study
Characterisation of soft cheese by front face fluorescence spectroscopy coupled with chemometric tools: Effect of the manufacturing process and sampling zone
Interactions between Bovine β-Lactoglobulin A and Various Bioactive Peptides As Studied by Front-Face Fluorescence Spectroscopy
Samira Roufik, Sylvie F. Gauthier, Éric Dufour and Sylvie L. Turgeon Journal of Agricultural and Food Chemistry 54(14) 4962 (2006) https://doi.org/10.1021/jf060506m
Common components and specific weights analysis: A tool for monitoring the molecular structure of semi-hard cheese throughout ripening
Utilisation of front-face fluorescence spectroscopy for the determination of some selected chemical parameters in soft cheeses
Romdhane Karoui, Abdul Mounem Mouazen, Eric Dufour, Robert Schoonheydt and Josse De Baerdemaeker Le Lait 86(2) 155 (2006) https://doi.org/10.1051/lait:2005047
Multivariate Autofluorescence of Intact Food Systems
Jakob Christensen, Lars Nørgaard, Rasmus Bro and Søren Balling Engelsen Chemical Reviews 106(6) 1979 (2006) https://doi.org/10.1021/cr050019q
Utilization of Front-Face Fluorescence Spectroscopy for Analysis of Process Cheese Functionality
Molecular Fluorescence, Phosphorescence, and Chemiluminescence Spectrometry
Aleeta M. Powe, Kristin A. Fletcher, Nadia N. St. Luce, Mark Lowry, Sharon Neal, Matthew E. McCarroll, Philip B. Oldham, Linda B. McGown and Isiah M. Warner Analytical Chemistry 76(16) 4614 (2004) https://doi.org/10.1021/ac040095d
General Aspects
V.K. Upadhyay, P.L.H. McSweeney, A.A.A. Magboul and P.F. Fox Cheese: Chemistry, Physics and Microbiology, General Aspects 1 391 (2004) https://doi.org/10.1016/S1874-558X(04)80076-9