Articles citing this article

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Cited article:

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Delineation of salts, ripening and gentle heating effects on molecular structure of Cantal-type cheese by Mid-infrared spectroscopy

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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

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Journal of the Science of Food and Agriculture 98 (3) 963 (2018)
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Fluorescence spectroscopy as a non destructive method to predict rheological characteristics of Tilsit cheese

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Influence of manufacturing conditions on thermo‐physical properties of ripened experimental Emmental‐type cheese and comparison with commercial Emmental cheese

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International Journal of Dairy Technology 69 (4) 497 (2016)
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Evaluation of oscillatory and shear strain behaviour for thermo-rheological plasticisation of non-ripened cheese curd: Effect of water, protein, and fat

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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)
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Characterization of Commercial Cheese Regarding Thermophysical Properties and Application of Multivariate Statistical Analysis to Elaborate Product Mapping

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Correlating mozzarella cheese properties to its production processes and microstructure quantification

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Thermo-physical properties of semi-hard cheese made with different fat fractions: Influence of melting point and fat globule size

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Crystallization and Polymorphism of Triacylglycerols Contribute to the Rheological Properties of Processed Cheese

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Journal of Agricultural and Food Chemistry 57 (8) 3195 (2009)
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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)
https://doi.org/10.1007/s00217-007-0640-x