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Dietary Inclusion Level Effects of Yoghurt Acid Whey Powder on Performance, Digestibility of Nutrients and Meat Quality of Broilers
Vasileios V. Paraskeuas, Georgios Papadomichelakis, Ioannis P. Brouklogiannis, Evangelos C. Anagnostopoulos, Athanasios C. Pappas, Panagiotis Simitzis, Georgios Theodorou, Ioannis Politis and Konstantinos C. Mountzouris Animals 13(19) 3096 (2023) https://doi.org/10.3390/ani13193096
Richardos N. Salek, František Buňka and Michaela Černíková 79 (2022) https://doi.org/10.1016/B978-0-12-821445-9.00010-8
Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture
Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses
Alžbeta Medved’ová, Martina Koňuchová, Karolína Kvočiková, Ivana Hatalová and L’ubomír Valík Frontiers in Microbiology 11 (2020) https://doi.org/10.3389/fmicb.2020.612528
Water and oil signal assignment in low‐moisture mozzarella as determined by time‐domain NMR T2 relaxometry
Lien Vermeir, Arnout Declerck, Chak Ming To, Barbara Kerkaert and Paul Van der Meeren Magnetic Resonance in Chemistry 57(9) 674 (2019) https://doi.org/10.1002/mrc.4842
Role of Whey Components in the Kinetics and Thermodynamics of β-Lactoglobulin Unfolding and Aggregation
Systematic approach to study temperature and time effects on yield of pasta filata cheese
Balz Bähler, Thomas Ruf, Ravi Samudrala, Philipp Schenkel and Jörg Hinrichs International Journal of Dairy Technology 69(2) 184 (2016) https://doi.org/10.1111/1471-0307.12248
Optimisation of process conditions for lactose hydrolysis in paneer whey with cold‐active β‐galactosidase from psychrophilic Thalassospira frigidphilosprofundus
Mrinmoy Ghosh, Krishna Kanth Pulicherla, Venkata Perumal Babu Rekha, Adapa Vijayanand and Krothapalli Raja Surya Sambasiva Rao International Journal of Dairy Technology 66(2) 256 (2013) https://doi.org/10.1111/1471-0307.12020
J. A. Hourigan, E. V. Lifran, L. T. T. Vu, Y. Listiohadi and R. W. Sleigh 21 (2013) https://doi.org/10.1002/9781118448205.ch2
Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey
Micaela Pescuma, Elvira M. Hébert, Elena Bru, Graciela Font de Valdez and Fernanda Mozzi Journal of Dairy Research 79(2) 201 (2012) https://doi.org/10.1017/S0022029912000040