Articles citing this article

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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:

Comparison between red-green-blue imaging and visible-near infrared reflectance as potential process analytical tools for monitoring syneresis

M.J. Mateo, D.J. O’Callaghan and C.P. O’Donnell
Journal of Dairy Science 93 (5) 1882 (2010)

The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheese making

C.D. Everard, D.J. O’Callaghan, M.J. Mateo, et al.
Journal of Food Engineering 94 (1) 1 (2009)

Application of Image Texture Analysis for Online Determination of Curd Moisture and Whey Solids in a Laboratory‐Scale Stirred Cheese Vat

C.C. Fagan, C.‐J. Du, C.P. O'Donnell, M. Castillo, C.D. Everard, D.J. O'Callaghan and F.A. Payne
Journal of Food Science 73 (6) (2008)

Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity

Tony Woodcock, Colette C. Fagan, Colm P. O’Donnell and Gerard Downey
Food and Bioprocess Technology 1 (2) 117 (2008)