Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by
Crossref.
Michalski, M.C.
Leconte, N.
Briard-Bion, V.
Fauquant, J.
Maubois, J.L.
and
Goudédranche, H.
2006.
Microfiltration of Raw Whole Milk to Select Fractions with Different Fat Globule Size Distributions: Process Optimization and Analysis.
Journal of Dairy Science,
Vol. 89,
Issue. 10,
p.
3778.
O’Mahony, James A.
Sheehan, Elizabeth M.
Delahunty, Conor M.
and
McSweeney, Paul L.H.
2006.
Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments.
Le Lait,
Vol. 86,
Issue. 1,
p.
59.
Wilkinson, M.G.
2007.
Improving the Flavour of Cheese.
p.
102.
Couvreur, S.
Hurtaud, C.
Marnet, P.G.
Faverdin, P.
and
Peyraud, J.L.
2007.
Composition of Milk Fat from Cows Selected for Milk Fat Globule Size and Offered Either Fresh Pasture or a Corn Silage-Based Diet.
Journal of Dairy Science,
Vol. 90,
Issue. 1,
p.
392.
Michalski, Marie-Caroline
Camier, Bénédicte
Gassi, Jean-Yves
Briard-Bion, Valérie
Leconte, Nadine
Famelart, Marie-Hélène
and
Lopez, Christelle
2007.
Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies.
Food Research International,
Vol. 40,
Issue. 1,
p.
191.
Bansal, N.
Drake, M.A.
Piraino, P.
Broe, M.L.
Harboe, M.
Fox, P.F.
and
McSweeney, P.L.H.
2009.
Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese.
International Dairy Journal,
Vol. 19,
Issue. 9,
p.
510.
Reis, P.J.M.
and
Malcata, F.X.
2011.
Ripening-related changes in Serra da Estrela cheese: A stereological study.
Journal of Dairy Science,
Vol. 94,
Issue. 3,
p.
1223.
Augustin, M.A.
Udabage, P.
Juliano, P.
and
Clarke, P.T.
2013.
Towards a more sustainable dairy industry: Integration across the farm–factory interface and the dairy factory of the future.
International Dairy Journal,
Vol. 31,
Issue. 1,
p.
2.
Sagis, L.M.C.
Bijl, E.
Antono, L.
de Ruijter, N.C.A.
and
van Valenberg, H.
2013.
Protein transfer to membranes upon shape deformation.
The European Physical Journal Special Topics,
Vol. 222,
Issue. 1,
p.
61.
Deegan, Kevin C.
Heikintalo, Noora
Ritvanen, Tiina
Putkonen, Tiina
Rekonen, Jyri
McSweeney, Paul L.H.
Alatossava, Tapani
and
Tuorila, Hely
2013.
Effects of low-pressure homogenisation on the sensory and chemical properties of Emmental cheese.
Innovative Food Science & Emerging Technologies,
Vol. 19,
Issue. ,
p.
104.
Cabassi, Giovanni
Profaizer, Mauro
Marinoni, Laura
Rizzi, Nicoletta
and
Cattaneo, Tiziana M.P.
2013.
Estimation of Fat Globule Size Distribution in Milk Using an Inverse Light Scattering Model in the near Infrared Region.
Journal of Near Infrared Spectroscopy,
Vol. 21,
Issue. 5,
p.
359.
Logan, Amy
Day, Li
Pin, Audrey
Auldist, Martin
Leis, Andrew
Puvanenthiran, Amirtha
and
Augustin, Mary Ann
2014.
Interactive Effects of Milk Fat Globule and Casein Micelle Size on the Renneting Properties of Milk.
Food and Bioprocess Technology,
Vol. 7,
Issue. 11,
p.
3175.
Logan, A.
Auldist, M.
Greenwood, J.
and
Day, L.
2014.
Natural variation of bovine milk fat globule size within a herd.
Journal of Dairy Science,
Vol. 97,
Issue. 7,
p.
4072.
Hickey, C.D.
Auty, M.A.E.
Wilkinson, M.G.
and
Sheehan, J.J.
2015.
The influence of cheese manufacture parameters on cheese microstructure, microbial localisation and their interactions during ripening: A review.
Trends in Food Science & Technology,
Vol. 41,
Issue. 2,
p.
135.
Cohen, Bat-Chen
Shamay, Avi
Argov-Argaman, Nurit
and
te Pas, Marinus F.W.
2015.
Regulation of Lipid Droplet Size in Mammary Epithelial Cells by Remodeling of Membrane Lipid Composition—A Potential Mechanism.
PLOS ONE,
Vol. 10,
Issue. 3,
p.
e0121645.
Logan, Amy
Leis, Andrew
Day, Li
Øiseth, Sofia Kihlman
Puvanenthiran, Amirtha
and
Augustin, Mary Ann
2015.
Rennet gelation properties of milk: Influence of natural variation in milk fat globule size and casein micelle size.
International Dairy Journal,
Vol. 46,
Issue. ,
p.
71.
Bland, Julie H
Grandison, Alistair S
and
Fagan, Colette C
2015.
Evaluation of milk compositional variables on coagulation properties using partial least squares.
Journal of Dairy Research,
Vol. 82,
Issue. 1,
p.
8.
Aernouts, Ben
Van Beers, Robbe
Watté, Rodrigo
Huybrechts, Tjebbe
Jordens, Jeroen
Vermeulen, Daniel
Van Gerven, Tom
Lammertyn, Jeroen
and
Saeys, Wouter
2015.
Effect of ultrasonic homogenization on the Vis/NIR bulk optical properties of milk.
Colloids and Surfaces B: Biointerfaces,
Vol. 126,
Issue. ,
p.
510.
Truong, Tuyen
Palmer, Martin
Bansal, Nidhi
and
Bhandari, Bhesh
2016.
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products.
p.
15.
Wolanciuk, Anna
Barłowska, Joanna
Litwińczuk, Zygmunt
and
Florek, Mariusz
2016.
Suitability of the milk of native breeds of cows from low‐input farms for cheese production, including rennet curd texture.
International Journal of Dairy Technology,
Vol. 69,
Issue. 4,
p.
585.