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The “Noble Method®”: A One Health Approach for a Sustainable Improvement in Dairy Farming
Federico Infascelli, Nadia Musco, Daria Lotito, Eleonora Pacifico, Sara Matuozzo, Fabio Zicarelli, Piera Iommelli, Raffaella Tudisco and Pietro Lombardi Sustainability 15(21) 15201 (2023) https://doi.org/10.3390/su152115201
Abomasal infusion of essential fatty acids and conjugated linoleic acid during late pregnancy and early lactation affects immunohematological and oxidative stress markers in dairy cows
A. Veshkini, M. Gnott, L. Vogel, C. Kröger-Koch, A. Tuchscherer, A. Tröscher, U. Bernabucci, E. Trevisi, A. Starke, M. Mielenz, L. Bachmann and H.M. Hammon Journal of Dairy Science 106(7) 5096 (2023) https://doi.org/10.3168/jds.2022-22514
The Effect of Verbal and Iconic Messages in the Promotion of High-Quality Mountain Cheese: A Non-Hypothetical BDM Approach
Maria Elena Marescotti, Mario Amato, Eugenio Demartini, Francesco La Barbera, Fabio Verneau and Anna Gaviglio Nutrients 13(9) 3063 (2021) https://doi.org/10.3390/nu13093063
Profile of Carotenoids and Tocopherols for the Characterization of Lipophilic Antioxidants in “Ragusano” Cheese
Archimede Rotondo, Giovanna Loredana La Torre, Giovanni Bartolomeo, Rossana Rando, Rossella Vadalà, Venusia Zimbaro and Andrea Salvo Applied Sciences 11(16) 7711 (2021) https://doi.org/10.3390/app11167711
Health-Promoting Phytonutrients Are Higher in Grass-Fed Meat and Milk
Study Concerning Milk Quality – Raw Material for Dairy Industry
Adriana I. Dabija, Silvia Mironeasa, Mircea Oroian and Iuliana Sion ETP International Journal of Food Engineering 14 (2018) https://doi.org/10.18178/ijfe.4.1.14-21
In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence
Differences in milk characteristics between a cow herd transitioning to organic versus milk from a conventional dairy herd
Michael H. Tunick, Moushumi Paul, Elaine R. Ingham, Hubert J. Karreman and Diane L. Van Hekken International Journal of Dairy Technology 68(4) 511 (2015) https://doi.org/10.1111/1471-0307.12255
Antioxidant effects of ryegrass phenolics in lamb liver and plasma
Concentrations of n-3 and n-6 fatty acids in Dutch bovine milk fat and their contribution to human dietary intake
H.J.F. van Valenberg, K.A. Hettinga, J. Dijkstra, H. Bovenhuis and E.J.M. Feskens Journal of Dairy Science 96(7) 4173 (2013) https://doi.org/10.3168/jds.2012-6300
The effect of the change from a herbage- to a concentrate-based diet on the oxidative stability of raw and cooked lamb meat