Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by
Crossref.
Tirloni, E.
Vasconi, M.
Cattaneo, P.
Ravasio, A.
Pesenti, E.
Moretti, V.M.
Bellagamba, F.
Stella, S.
and
Bernardi, C.
2018.
Potentiality of the use of starter culture in PDO Strachitunt production on chemical-physical and microbiological features: A pilot study.
LWT,
Vol. 98,
Issue. ,
p.
124.
Bergamaschi, M.
and
Bittante, G.
2018.
From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture.
Journal of Dairy Science,
Vol. 101,
Issue. 5,
p.
3918.
Bittante, Giovanni
and
Bergamaschi, Matteo
2019.
Enteric Methane Emissions of Dairy Cows Predicted from Fatty Acid Profiles of Milk, Cream, Cheese, Ricotta, Whey, and Scotta.
Animals,
Vol. 10,
Issue. 1,
p.
61.
Carafa, Ilaria
Stocco, Giorgia
Franceschi, Piero
Summer, Andrea
Tuohy, Kieran Michael
Bittante, Giovanni
and
Franciosi, Elena
2019.
Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese.
Food Research International,
Vol. 115,
Issue. ,
p.
209.
Saha, Sudeb
Amalfitano, Nicolò
Sturaro, Enrico
Schiavon, Stefano
Tagliapietra, Franco
Bittante, Giovanni
Carafa, Ilaria
Franciosi, Elena
and
Gallo, Luigi
2019.
Effects of Summer Transhumance of Dairy Cows to Alpine Pastures on Body Condition, Milk Yield and Composition, and Cheese Making Efficiency.
Animals,
Vol. 9,
Issue. 4,
p.
192.
Pecová, Lenka
Samková, Eva
Hanuš, Oto
Hasoňová, Lucie
and
Špička, Jiří
2019.
Fatty acids stability in goat yoghurt.
Ciência Rural,
Vol. 49,
Issue. 7,
Amores, Gustavo
and
Virto, Mailo
2019.
Total and Free Fatty Acids Analysis in Milk and Dairy Fat.
Separations,
Vol. 6,
Issue. 1,
p.
14.
Seguel, Guillermo
Keim, Juan Pablo
Vargas-Bello-Pérez, Einar
Geldsetzer-Mendoza, Carolina
Ibáñez, Rodrigo A.
and
Alvarado-Gilis, Christian
2020.
Effect of forage brassicas in dairy cow diets on the fatty acid profile and sensory characteristics of Chanco and Ricotta cheeses.
Journal of Dairy Science,
Vol. 103,
Issue. 1,
p.
228.
Białek, Agnieszka
Białek, Małgorzata
Lepionka, Tomasz
Czerwonka, Małgorzata
and
Czauderna, Marian
2020.
Chemometric Analysis of Fatty Acids Profile of Ripening Chesses.
Molecules,
Vol. 25,
Issue. 8,
p.
1814.
González-Martín, M. Inmaculada
Vivar-Quintana, Ana M.
Revilla, Isabel
and
Salvador-Esteban, Javier
2020.
The determination of fatty acids in cheeses of variable composition (cow, ewe's, and goat) by means of near infrared spectroscopy.
Microchemical Journal,
Vol. 156,
Issue. ,
p.
104854.
Eisenstecken, Daniela
Stanstrup, Jan
Robatscher, Peter
Huck, Christian W.
and
Oberhuber, Michael
2021.
Fatty acid profiling of bovine milk and cheese from six European areas by GC‐FID and GC‐MS.
International Journal of Dairy Technology,
Vol. 74,
Issue. 1,
p.
215.
Muniz de Souza, Mykaell Yan
Cavalcanti, Felipe Barbosa
Pereira, Elainy Virgínia dos Santos
Alonso Buriti, Flávia Carolina
and
Florentino, Eliane Rolim
2021.
Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses.
Heliyon,
Vol. 7,
Issue. 11,
p.
e08408.
Gutiérrez-Peña, Rosario
Avilés, Carmen
Galán-Soldevilla, Hortensia
Polvillo, Oliva
Ruiz Pérez-Cacho, Pilar
Guzmán, José Luis
Horcada, Alberto
and
Delgado-Pertíñez, Manuel
2021.
Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes’ Cheese from a Sustainable Part-Time Grazing System.
Foods,
Vol. 10,
Issue. 1,
p.
80.
Ivanova, Sylvia
Ilieva, Yordanka
and
Penchev, Pencho
2021.
Alterations in health-related fatty acids in buffalo milk after processing to traditional dairy products.
Acta Universitatis Cibiniensis. Series E: Food Technology,
Vol. 25,
Issue. 2,
p.
211.
Bittante, Giovanni
Amalfitano, Nicolò
Cipolat-Gotet, Claudio
Lombardi, Angiolella
Stocco, Giorgia
and
Tagliapietra, Franco
2022.
Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses.
Foods,
Vol. 11,
Issue. 24,
p.
4041.
TSUZUKI, Satoshi
2023.
A point of view on human fat olfaction — do fatty derivatives serve as cues for awareness of dietary fats?.
Biomedical Research,
Vol. 44,
Issue. 4,
p.
127.