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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
Fluorescence spectroscopy as a non destructive method to predict rheological characteristics of Tilsit cheese
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) https://doi.org/10.1111/1471-0307.12343
Thermo-physical parameters applied for instrumental profiling and statistical evaluation of German Emmental cheese
Evaluation of oscillatory and shear strain behaviour for thermo-rheological plasticisation of non-ripened cheese curd: Effect of water, protein, and fat
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) https://doi.org/10.1111/jtxs.12095
Correlating mozzarella cheese properties to its production processes and microstructure quantification
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) https://doi.org/10.1021/jf802956b
Some perspectives on the use of cheese as a food ingredient
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