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Number Cited by Other Article(s)
1
Henneberry S, Wilkinson MG, Kilcawley KN, Kelly PM, Guinee TP. Interactive effects of salt and fat reduction on composition, rheology and functional properties of mozzarella-style cheese. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0231-8] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
2
Jana A, Mandal P. Manufacturing and Quality of Mozzarella Cheese: A Review. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/ijds.2011.199.226] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
3
Cortez M, Furtado M, Gigante M, Kindstedt P. Effect of pH on Characteristics of Low-Moisture Mozzarella Cheese during Refrigerated Storage. J Food Sci 2008;73:S443-8. [DOI: 10.1111/j.1750-3841.2008.00943.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
4
Sheehan JJ, O’Sullivan K, Guinee TP. Effect of coagulant type and storage temperature on the functionality of reduced-fat Mozzarella cheese. ACTA ACUST UNITED AC 2004. [DOI: 10.1051/lait:2004031] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
5
Everett DW, Rowney MK, Hickey MW, Roupas P. Salt-induced structural changes in Mozzarella cheese and the impact upon free oil formation in ripening cheese. ACTA ACUST UNITED AC 2004. [DOI: 10.1051/lait:2004029] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
6
Kindstedt PS. Mozzarella cheese: 40 years of scientific advancement. INT J DAIRY TECHNOL 2004. [DOI: 10.1111/j.1471-0307.2004.00137.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
7
Moatsou G, Kandarakis I, Moschopoulou E, Anifantakis E, Alichanidis E. Effect of technological parameters on the characteristics of kasseri cheese made from raw or pasteurized ewes' milk. INT J DAIRY TECHNOL 2001. [DOI: 10.1046/j.1471-0307.2001.00010.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
8
GUINEE TIMOTHYP, HARRINGTON DERMOT, CORCORAN MICHAELO, MULHOLLAND EDWARDO, MUJLLINS CATHERINE. The compositional and functional properties of commercial mozzarella, cheddar and analogue pizza cheeses. INT J DAIRY TECHNOL 2000. [DOI: 10.1111/j.1471-0307.2000.tb02658.x] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
9
YUN JJOSEPH, HSIEH YINLIANG, BARBANO DAVIDM, KINDSTEDT PAULS. Draw pH and Storage Affect Rheological Properties of Mozzarella Cheese. J Food Sci 1994. [DOI: 10.1111/j.1365-2621.1994.tb14700.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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