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Cited by in F6Publishing
For: Tarhan Ö, Kaya A. Investigation of the compositional and structural changes in the proteins of cow milk when processed to cheese. LWT 2021;151:112102. [DOI: 10.1016/j.lwt.2021.112102] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
Number Citing Articles
1 Yun X, Zhang X, Sarula, Cheng P, Dong T. Change of the frozen storage quality of concentrated Mongolian milk curd under the synergistic action of ultra-high pressure and electric field. LWT 2023. [DOI: 10.1016/j.lwt.2023.114462] [Reference Citation Analysis]
2 Holroyd SE, Nickless E, Watkinson P. Raman and mid‐infrared spectroscopy to assess changes in Cheddar cheese with maturation. Int J of Dairy Tech 2022. [DOI: 10.1111/1471-0307.12929] [Reference Citation Analysis]
3 Ruvalcaba-gómez JM, Ruiz-espinosa H, Méndez-robles MD, Arteaga-garibay RI, Anaya-esparza LM, Villagrán Z, Delgado-macuil RJ. Use of Autochthonous Lactic Acid Bacteria as Starter Culture of Pasteurized Milk Adobera Cheese. Fermentation 2022;8:234. [DOI: 10.3390/fermentation8050234] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
4 Hebling E Tavares JP, da Silva Medeiros ML, Barbin DF. Near-infrared techniques for fraud detection in dairy products: A review. J Food Sci 2022. [PMID: 35362099 DOI: 10.1111/1750-3841.16143] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
5 Majid SH, Saleh GM. The Effect of Using Saline Techniques on the Physicochemical Properties and Microstructure of Laboratory-Made Mozzarella Cheese. TJAS 2022;22:35-46. [DOI: 10.25130/tjas.22.1.4] [Reference Citation Analysis]
6 Cai H, Jiang J, Liu M, Du J, Ni H. Evaluation and survey of nutrition and sensory quality in domestic and foreign milk sold in China. Food Sci Technol 2022;42:e106021. [DOI: 10.1590/fst.106021] [Reference Citation Analysis]
7 Tarhan Ö, Kaya A, Gözler M. Effect of Fermentation on the Milk Allergen Proteins During Yogurt-making. Usak University Journal of Engineering Sciences 2021. [DOI: 10.47137/uujes.1032643] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
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