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Citation(s) in
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3
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Ceruti RJ
, Zorrilla SE, Sabbag NG, Costa SC, Sihufe GA.
Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese.
INT J DAIRY TECHNOL
2014. [DOI:
10.1111/1471-0307.12144
]
[
Citation(s) in
RCA
: 3
]
[
Impact Index Per Article: 0.3
]
[
Reference Citation Analysis
]
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[Indexed: 11/29/2022]
Number
Cited by Other Article(s)
1
Costabel LM
, Bergamini C, Vaudagna SR, Cuatrin AL, Audero G, Hynes E. Effect of high-pressure treatment on hard cheese proteolysis.
J Dairy Sci
2016;
99
:4220-4232. [DOI:
10.3168/jds.2015-9907
]
[
Citation(s) in
RCA
: 12
]
[
Impact Index Per Article: 1.5
]
[
Reference Citation Analysis
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[Received: 06/03/2015]
[Accepted: 02/14/2016]
[Indexed: 11/19/2022]
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2
Ceruti RJ
, Zorrilla SE, Sihufe GA. Volatile profile evolution of Reggianito cheese during ripening under different temperature–time combinations.
Eur Food Res Technol
2016. [DOI:
10.1007/s00217-016-2640-1
]
[
Citation(s) in
RCA
: 8
]
[
Impact Index Per Article: 1.0
]
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[Indexed: 11/29/2022]
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3
Ceruti RJ
, Zorrilla SE, Sabbag NG, Costa SC, Sihufe GA. Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics.
ACTA ACUST UNITED AC
2014. [DOI:
10.1007/s13594-014-0205-2
]
[
Citation(s) in
RCA
: 3
]
[
Impact Index Per Article: 0.3
]
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[Indexed: 10/24/2022]
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