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:
Jean-Michel Reparet, Yolande Noël
Lait, 83 4 (2003) 321-333
Published online: 2003-05-22
This article has been cited by the following article(s):
Fluorescence spectroscopy as a non destructive method to predict rheological characteristics of Tilsit cheese
Zhyldyzai Ozbekova and Asylbek Kulmyrzaev
Journal of Food Engineering 210 42 (2017)
DOI: 10.1016/j.jfoodeng.2017.04.023
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
Activation energy measurements in rheological analysis of cheese
Michael H. Tunick
International Dairy Journal 20 (10) 680 (2010)
DOI: 10.1016/j.idairyj.2010.03.010
See this article
Compositional and Rheological Properties of Mozzarella Cheese Prepared from Buffalo Milk
G.M. Mari, M. Khaskheli, A.S. Jatoi, et al.
Pakistan Journal of Nutrition 13 (9) 533 (2014)
DOI: 10.3923/pjn.2014.533.536
See this article
Thermo-physical properties of semi-hard cheese made with different fat fractions: Influence of melting point and fat globule size
Philipp Schenkel, Ravi Samudrala and Jörg Hinrichs
International Dairy Journal 30 (2) 79 (2013)
DOI: 10.1016/j.idairyj.2012.11.014
See this article
Correlating mozzarella cheese properties to its production processes and microstructure quantification
Xixiu Ma, Bryony James, Lu Zhang and Emma A.C. Emanuelsson-Patterson
Journal of Food Engineering 115 (2) 154 (2013)
DOI: 10.1016/j.jfoodeng.2012.10.002
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
Some perspectives on the use of cheese as a food ingredient
John A. Lucey
Dairy Science and Technology 88 (4-5) 573 (2008)
DOI: 10.1051/dst:2008010
See this article
Evaluation of oscillatory and shear strain behaviour for thermo-rheological plasticisation of non-ripened cheese curd: Effect of water, protein, and fat
Balz Bähler, Ramona Back and Jörg Hinrichs
International Dairy Journal 46 63 (2015)
DOI: 10.1016/j.idairyj.2015.01.002
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
Apostolos S. Thomareis and Georgia Dimitreli
295 (2022)
DOI: 10.1016/B978-0-12-821445-9.00007-8
See this article
Application of two sensory methods to investigate the impact of heating on the flavor perception of a French blue cheese
Cécile Bord, Delphine Guerinon and Annick Lebecque
Journal of Sensory Studies 34 (5) e12509 (2019)
DOI: 10.1111/joss.12509
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
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
Romdhane Karoui, Josse De Baerdemaeker and Eric Dufour
European Food Research and Technology 226 (5) 1119 (2008)
DOI: 10.1007/s00217-007-0640-x
See this article
Characterization of Commercial Cheese Regarding Thermophysical Properties and Application of Multivariate Statistical Analysis to Elaborate Product Mapping
Philipp Schenkel, Katja I. Hartmann, Ravi Samudrala and Jörg Hinrichs
Journal of Texture Studies 45 (6) 440 (2014)
DOI: 10.1111/jtxs.12095
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