Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by
Crossref.
Macedo, Angela C.
and
Malcata, F.Xavier
1996.
Changes in the major free fatty acids in Serra cheese throughout ripening.
International Dairy Journal,
Vol. 6,
Issue. 11-12,
p.
1087.
Nájera, Ana I.
Barcina, Yolanda
de Renobales, Mercedes
and
Barron, Luis J. R.
1998.
Changes in Triacylglycerols during the Ripening of Idiazabal Cheese.
Journal of Agricultural and Food Chemistry,
Vol. 46,
Issue. 8,
p.
3252.
Gomes, Ana M.P.
and
Malcata, F. Xavier
1998.
Development of Probiotic Cheese Manufactured from Goat Milk: Response Surface Analysis via Technological Manipulation.
Journal of Dairy Science,
Vol. 81,
Issue. 6,
p.
1492.
Pérez Elortondo, F.J.
Albisu, M.
and
Barcina, Y.
1999.
Brining time effect on physicochemical and microbiological parameters in Idiazábal cheese.
International Journal of Food Microbiology,
Vol. 49,
Issue. 3,
p.
139.
BÁRCENAS, PEDRO
PÉREZ ELORTONDO, FRANCISCO J.
SALMERÓN, JESÚS
and
ALBISU, MARTA
1999.
DEVELOPMENT OF A PRELIMINARY SENSORY LEXICON AND STANDARD REFERENCES OF EWES MILK CHEESES AIDED BY MULTIVARIATE STATISTICAL PROCEDURES.
Journal of Sensory Studies,
Vol. 14,
Issue. 2,
p.
161.
Chávarri, Felisa
Angeles Bustamante, M.
Santisteban, Arantza
Virto, Mailo
Barrón, L.J.R.
and
de Renobales, Mertxe
1999.
Changes in Free Fatty Acids During Ripening of Idiazabal Cheese Manufactured at Different Times of the Year.
Journal of Dairy Science,
Vol. 82,
Issue. 5,
p.
885.
Freitas, A.C.
Macedo, A.C.
and
Malcata, F.X.
2000.
Review: Technological and organoleptic issues pertaining to cheeses with denomination of origin manufactured in the Iberian Peninsula from ovine and caprine milks Revisión: Aspectos tecnológicos y sensoriales de quesos con denominación de origen elaborados en la Península Ibérica con leche de oveja y de cabra.
Food Science and Technology International,
Vol. 6,
Issue. 5,
p.
351.
Freitas, Cristina
and
Xavier Malcata, F.
2000.
Microbiology and Biochemistry of Cheeses with Appélation d’Origine Protegée and Manufactured in the Iberian Peninsula from Ovine and Caprine Milks.
Journal of Dairy Science,
Vol. 83,
Issue. 3,
p.
584.
Bárcenas, P.
Elortondo, F. J. Pérez
Salmerón, J.
and
Albisu, M.
2001.
Sensory Profile of Ewe’s Milk Cheeses.
Food Science and Technology International,
Vol. 7,
Issue. 4,
p.
347.
Sánchez, E.S.
Simal, S.
Femenia, A.
Benedito, J.
and
Rosselló, C.
2001.
Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon Cheese.
Journal of Food Science,
Vol. 66,
Issue. 6,
p.
892.
Bárcenas, P.
Pérez de San Román, R.
Pérez Elortondo, F.J.
and
Albisu, M.
2001.
Consumer preference structures for traditional Spanish cheeses and their relationship with sensory properties.
Food Quality and Preference,
Vol. 12,
Issue. 4,
p.
269.
Ponce de Leon-Gonzalez, L.
Wendorff, W.L.
Ingham, B.H.
Thomas, D.L.
Jaeggi, J.J.
and
Houck, K.B.
2002.
Influence of Ovine Milk in Mixture with Bovine Milk on the Quality of Reduced Fat Muenster-Type Cheese.
Journal of Dairy Science,
Vol. 85,
Issue. 1,
p.
36.
Katz, Marta
Medina, Roxana
Gonzalez, Silvia
and
Oliver, Guillermo
2002.
Esterolytic and Lipolytic Activities of Lactic Acid Bacteria Isolated from Ewe's Milk and Cheese.
Journal of Food Protection,
Vol. 65,
Issue. 12,
p.
1997.
ELORTONDO, F.J. PÉREZ
ALBISU, M.
and
BARCINA, Y.
2002.
BRNING TIME AND SMOKING INFLUENCE ON ACCEPTABILITY OF IDIAZABAL CHEESE.
Journal of Food Quality,
Vol. 25,
Issue. 1,
p.
51.
Virto, M.
Chávarri, F.
Bustamante, M.A.
Barron, L.J.R.
Aramburu, M.
Vicente, M.S.
Pérez-Elortondo, F.J.
Albisu, M.
and
de Renobales, M.
2003.
Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour.
International Dairy Journal,
Vol. 13,
Issue. 5,
p.
391.
Mallatou, Heleni
Pappa, Eleni
and
Massouras, Theophilos
2003.
Changes in free fatty acids during ripening of Teleme cheese made with ewes’, goats’, cows’ or a mixture of ewes’ and goats’ milk.
International Dairy Journal,
Vol. 13,
Issue. 2-3,
p.
211.
Medina, M.
and
Nuñez, M.
2004.
Major Cheese Groups.
Vol. 2,
Issue. ,
p.
279.
Addis, M.
Piredda, G.
Pes, M.
Di Salvo, R.
Scintu, M.F.
and
Pirisi, A.
2005.
Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino Romano Cheese.
International Dairy Journal,
Vol. 15,
Issue. 6-9,
p.
563.
Addis, Margherita
Pirisi, Antonio
Di Salvo, Riccardo
Podda, Francesco
and
Piredda, Giovanni
2005.
The influence of the enzymatic composition of lamb rennet paste on some properties of experimentally produced PDO Fiore Sardo cheese.
International Dairy Journal,
Vol. 15,
Issue. 12,
p.
1271.
Etayo, Iñaki
Pérez Elortondo, Francisco José
Gil, Pilar F.
Albisu, Marta
Virto, Mailo
Conde, Socorro
Rodriguez Barron, Luis Javier
Nájera, Ana Isabel
Gómez-Hidalgo, Maria Elena
Delgado, Cristina
Guerra, Angel
and
De Renobales, Mertxe
2006.
Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste.
Le Lait,
Vol. 86,
Issue. 6,
p.
415.