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).
How can the NaCl content of ripened Fourme d'Ambert cheese be reduced using innovative dry surface salting processes?
Imène Ferroukhi, Jessica Dominguez, Cécile Bord, Delphine Guerinon, Christophe Chassard and Julie Mardon International Journal of Dairy Technology 77(2) 548 (2024) https://doi.org/10.1111/1471-0307.13067
Effect of Different Heat-Treated Ultrafiltration (UF) Retentates with Altered Protein-to-Fat Ratios on Physicochemical and Sensory Properties of UF White Cheese
Utilization of retentates for white brined cheese production: comparative evaluation of physico-chemical and sensory properties
Kadir Cinar, Haci Ali Gulec, Gurbuz Gunes and Zeynep Hicsasmaz Journal of Food Measurement and Characterization 18(10) 8397 (2024) https://doi.org/10.1007/s11694-024-02808-z
Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses
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
Miroljub Barac, Mirjana Pesic, Sladjana Zilic, Milenko Smiljanic, Ivana Sredovic Ignjatovic, Tanja Vucic, Aleksandar Kostic and Danijel Milincic Foods 8(4) 128 (2019) https://doi.org/10.3390/foods8040128
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