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).
Characterization of Defatted Products Obtained from the Parmigiano–Reggiano Manufacturing Chain: Determination of Peptides and Amino Acids Content and Study of the Digestibility and Bioactive Properties
Sofie Buhler, Ylenia Riciputi, Giuseppe Perretti, Maria Fiorenza Caboni, Arnaldo Dossena, Stefano Sforza and Tullia Tedeschi Foods 9(3) 310 (2020) https://doi.org/10.3390/foods9030310
Using the mixture design approach to predict the rheological properties of low-calorie dairy desserts containing gum tragacanth exuded by three Iranian Astragalus species
Non-thermal processing of inulin-enriched soursop whey beverage using supercritical carbon dioxide technology
Eric Keven Silva, Jonas T. Guimarães, Ana Letícia R. Costa, Adriano G. Cruz and M. Angela A. Meireles The Journal of Supercritical Fluids 154 104635 (2019) https://doi.org/10.1016/j.supflu.2019.104635
Solvent Supercritical Fluid Technologies to Extract Bioactive Compounds from Natural Sources: A Review
Effects of supercritical fluid extraction pressure on chemical composition, microbial population, polar lipid profile, and microstructure of goat cheese
D. Sánchez-Macías, A. Laubscher, N. Castro, A. Argüello and R. Jiménez-Flores Journal of Dairy Science 96(3) 1325 (2013) https://doi.org/10.3168/jds.2012-5473
Sensory analysis of full-, reduced- and low-fat cheese elaborated with raw goat milk
Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects
Mark E. Johnson, Rohit Kapoor, Donald J. McMahon, David R. McCoy and Raj G. Narasimmon Comprehensive Reviews in Food Science and Food Safety 8(3) 252 (2009) https://doi.org/10.1111/j.1541-4337.2009.00080.x
Effect of Variety and Maturation of Cheese on Supercritical Fluid Extraction Efficiency
Jessica L. Yee, John Walker, Hany Khalil and Rafael Jiménez-Flores Journal of Agricultural and Food Chemistry 56(13) 5153 (2008) https://doi.org/10.1021/jf703673n
