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).
Fate of pyrrolizidine alkaloids during dairy processing of naturally and artificially contaminated sheep and goat milk
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Properties of processed cheese made from cagliata cheese: Influence of fat content and ripening of cagliata cheese and homogenization of cheese milk
Ultrasonic monitoring of softening in solid foods during in-vitro gastric digestion
Anabella S. Giacomozzi, José Benedito, Amparo Quiles, José V. García-Pérez and María Esperanza Dalmau Journal of Food Engineering 374 112033 (2024) https://doi.org/10.1016/j.jfoodeng.2024.112033
Impact of Pressing Time on the Microstructure of Two Types of Goat Cheeses and Its Relationship With Sensory Attributes
Adán Cabal‐Prieto, Lucía Sánchez‐Arellano, José Andrés Herrera‐Corredor, Julio Enrique Oney‐Montalvo, Luis Alfonso Can‐Herrera, Rosa Isela Castillo‐Zamudio, Juan Cristóbal Hernández‐Arzaba, Jesús Rodríguez‐Miranda, Witoon Prinyawiwatkul, Jasiel Valdivia‐Sánchez, Norma Leticia Hernández‐Chaparro and Emmanuel de Jesús Ramírez‐Rivera Journal of Texture Studies 55(5) (2024) https://doi.org/10.1111/jtxs.12865
Application of a dairy-based model system for mathematical mapping of diffusion of salt within rennet induced micellar casein concentrate matrices
Genetic, physiological, and cellular heterogeneities of bacterial pathogens in food matrices: Consequences for food safety
Cédric Saint Martin, Grégory Jubelin, Maud Darsonval, Sabine Leroy, Charlène Leneveu‐Jenvrin, Ghaya Hmidene, Lysiane Omhover, Valérie Stahl, Laurent Guillier, Romain Briandet, Mickaël Desvaux and Florence Dubois‐Brissonnet Comprehensive Reviews in Food Science and Food Safety 21(5) 4294 (2022) https://doi.org/10.1111/1541-4337.13020
Quality evaluation of white brined cheese stored in cans as affected by the storage temperature and time
Zuzana Lazárková, Tomáš Šopík, Jaroslav Talár, Khatantuul Purevdorj, Richardos Nikolaos Salek, Leona Buňková, Michaela Černíková, Martin Novotný, Vendula Pachlová, Irena Němečková and František Buňka International Dairy Journal 121 105105 (2021) https://doi.org/10.1016/j.idairyj.2021.105105
Effect of Curd Composition and Cheese-Making Parameters on Salt and Moisture Transfer During Brining
Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions
Marta Moniente, Diego García‐Gonzalo, Ignacio Ontañón, Rafael Pagán and Laura Botello‐Morte Comprehensive Reviews in Food Science and Food Safety 20(2) 1481 (2021) https://doi.org/10.1111/1541-4337.12704
Bacterial survival and adhesion for formulating new oral probiotic foods
Jonathan C. L. Chua, John D. F. Hale, Pat Silcock and Phil J. Bremer Critical Reviews in Food Science and Nutrition 60(17) 2926 (2020) https://doi.org/10.1080/10408398.2019.1669528
Effects of cryoprotectants on Nostoc sphaeroides superchilled at low temperature (−3.0°C) and their action mechanisms
Xiao‐Fei Wu, Min Zhang, Yanan Sun, Bhesh Bhandari and Dongcui Fan Journal of Food Process Engineering 43(10) (2020) https://doi.org/10.1111/jfpe.13488
Molecular dynamics of the diffusion of natural bioactive compounds from high-solid biopolymer matrices for the design of functional foods
How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes
E. Wemmenhove, M.H.J. Wells-Bennik, A. Stara, A.C.M. van Hooijdonk and M.H. Zwietering Journal of Dairy Science 99(7) 5192 (2016) https://doi.org/10.3168/jds.2015-10523
An appraisal of the impact of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese
The influence of cheese composition and microstructure on the diffusion of macromolecules: A study using Fluorescence Recovery After Photobleaching (FRAP)
Study on the adhering failure mechanism of cemented carbide inserts and element diffusion model during the heavy-duty cutting of water chamber head
Yaonan Cheng, Li Liu, Zhenzhen Lu, Rui Guan and Tong Wang The International Journal of Advanced Manufacturing Technology 80(9-12) 1833 (2015) https://doi.org/10.1007/s00170-015-7166-3
Salt influence on surface microorganisms and ripening of soft ewe cheese
A mathematical model of the effect of pH and food matrix composition on fluid transport into foods: An application in gastric digestion and cheese brining
Microgradients of pH Do Not Occur around Lactococcus Colonies in a Model Cheese
Sophie Jeanson, Juliane Floury, Al Amine Issulahi, Marie-Noëlle Madec, Anne Thierry and Sylvie Lortal Applied and Environmental Microbiology 79(20) 6516 (2013) https://doi.org/10.1128/AEM.01678-13
Determination of Aroma Volatile Diffusion Coefficients in Set‐Type Acidified Dairy Matrices of Different Composition and Microstructure by Means of the Concentration Profile Technique in Combination with Headspace Gas Chromatography
Andrej Heilig, Christian Hahn, Kerstin Erpenbach, Katya Kübler and Jörg Hinrichs Journal of Texture Studies 44(6) 436 (2013) https://doi.org/10.1111/jtxs.12032
NaCl diffusion kinetics in dry salting of goat cheese
Nisin Quantification by ELISA Allows the Modeling of Its Apparent Diffusion Coefficient in Model Cheeses
Samar Aly, Juliane Floury, Marie-Hélène Famelart, Marie-Noëlle Madec, Didier Dupont, Yann Le Gouar, Sylvie Lortal and Sophie Jeanson Journal of Agricultural and Food Chemistry 59(17) 9484 (2011) https://doi.org/10.1021/jf2008474
Spatial Distribution of Bacterial Colonies in a Model Cheese
S. Jeanson, J. Chadœuf, M. N. Madec, S. Aly, J. Floury, T. F. Brocklehurst and S. Lortal Applied and Environmental Microbiology 77(4) 1493 (2011) https://doi.org/10.1128/AEM.02233-10