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:
James A. O’Mahony, Elizabeth M. Sheehan, Conor M. Delahunty, Paul L.H. McSweeney
Lait, 86 1 (2006) 59-72
Published online: 2005-12-22
This article has been cited by the following article(s):
The analysing of fat content in cheddar cheese fermented with Citrus reticulata Blanco crude flowers in different concentrations as a healthy diet
Betül ÖZDEMİR, Usman Mir KHAN and Zeliha SELAMOĞLU
Cumhuriyet Medical Journal (2021)
DOI: 10.7197/cmj.820653
See this article
Improving the Flavour of Cheese
P.L.H. McSweeney
Improving the Flavour of Cheese 1 (2007)
DOI: 10.1533/9781845693053.1
See this article
Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese
Roberto J Ceruti, Susana E Zorrilla, Nora G Sabbag, Silvia C Costa and Guillermo A Sihufe
International Journal of Dairy Technology 67 (4) 539 (2014)
DOI: 10.1111/1471-0307.12144
See this article
The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality
Kevany Soodam and Timothy P Guinee
International Journal of Dairy Technology 71 (2) 277 (2018)
DOI: 10.1111/1471-0307.12502
See this article
Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics
Roberto J. Ceruti, Susana E. Zorrilla, Nora G. Sabbag, Silvia C. Costa and Guillermo A. Sihufe
Dairy Science & Technology 95 (2) 231 (2015)
DOI: 10.1007/s13594-014-0205-2
See this article
Cheese
Eva-Maria Düsterhöft, Wim Engels and Thom Huppertz
Cheese 865 (2017)
DOI: 10.1016/B978-0-12-417012-4.00034-X
See this article
The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese
Roberto J. Ceruti, Susana E. Zorrilla and Guillermo A. Sihufe
Food Research International 48 (1) 34 (2012)
DOI: 10.1016/j.foodres.2012.02.011
See this article
Characterisation of biochemical changes during ripening in Argentinean sheep cheeses
C.V. Bergamini, I.V. Wolf, M.C. Perotti and C.A. Zalazar
Small Ruminant Research 94 (1-3) 79 (2010)
DOI: 10.1016/j.smallrumres.2010.07.004
See this article
Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese
Ewelina Stefanovic, Kieran N. Kilcawley, Clara Roces, et al.
Frontiers in Microbiology 9 (2018)
DOI: 10.3389/fmicb.2018.01506
See this article
A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd
María Ayelén Vélez, Erica Rut Hynes, Graciela Rodriguez, Lorena Garitta, Irma Verónica Wolf and María Cristina Perotti
LWT 112 108241 (2019)
DOI: 10.1016/j.lwt.2019.06.008
See this article
Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: Heat treatment and mechanical agitation
M.A. Vélez, M.C. Perotti, I.V. Wolf, E.R. Hynes and C.A. Zalazar
Journal of Dairy Science 93 (10) 4545 (2010)
DOI: 10.3168/jds.2010-3352
See this article
Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses
María A. Vélez, Erica R. Hynes, Carlos A. Meinardi, Verónica I. Wolf and María C. Perotti
Food Research International 96 215 (2017)
DOI: 10.1016/j.foodres.2017.02.011
See this article
The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures
Jarosław Kliks, Zuzanna Białobrzycka, Martyna Krzyszkowska, Justyna Korycka-Korwek, Mateusz Ciepliński and Mariusz Kasprzak
Molecules 27 (24) 8745 (2022)
DOI: 10.3390/molecules27248745
See this article