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For: García V, Rovira S, Boutoial K, Ferrandini E, López Morales MB. Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat's cheese coagulated with a vegetable coagulant (Cynara cardunculus). J Sci Food Agric 2014;94:552-559. [PMID: 23818311 DOI: 10.1002/jsfa.6292] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2013] [Revised: 06/06/2013] [Accepted: 07/01/2013] [Indexed: 06/02/2023]
Number Cited by Other Article(s)
1
Bravo Bolívar MS, Pasini F, Marzocchi S, Ravagli C, Tedeschi P. Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review. Foods 2023;12:3032. [PMID: 37628031 PMCID: PMC10453555 DOI: 10.3390/foods12163032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/06/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023]  Open
2
Effect of different O2/CO2 permeable foils on aging of semi-hard goat cheese. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.11.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
3
Özer E, Kesenkaş H. The effect of using different starter culture combinations on ripening parameters, microbiological and sensory properties of Mihaliç cheese. Journal of Food Science and Technology 2019;56:1202-1211. [PMID: 30956300 DOI: 10.1007/s13197-019-03583-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2018] [Accepted: 01/09/2019] [Indexed: 11/28/2022]
4
García V, Rovira S, Boutoial K, Ferrandini E, López MB. Physicochemical, microbiological, textural and sensory changes during the ripening of pasteurised goat milk cheese made with plant coagulant (Cynara scolymus). INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12225] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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