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).
Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures
Marilde Canton BRANDIELLI, Vânia Cássia Fonseca BURGARDT, Elisabete Hiromi HASHIMOTO, et al. Food Science and Technology 40(4) 877 (2020) https://doi.org/10.1590/fst.23219
The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin
Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese
Mostafa Soltani, Didem Sahingil, Yasemin Gokce and Ali A. Hayaloglu Journal of Food Science and Technology 56(2) 589 (2019) https://doi.org/10.1007/s13197-018-3513-3
Proteolysis in the Beyaz (White) Cheese Produced From Various Milk
Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep’s milk during ripening