Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by
Crossref.
Chilliard, Yves
Ferlay, Anne
and
Doreau, Michel
2001.
Effect of different types of forages, animal fat or marine oils in cow’s diet on milk fat secretion and composition, especially conjugated linoleic acid (CLA) and polyunsaturated fatty acids.
Livestock Production Science,
Vol. 70,
Issue. 1-2,
p.
31.
Cornu, Agnès
Carnat, André-Paul
Martin, Bruno
Coulon, Jean-Baptiste
Lamaison, Jean-Louis
and
Berdagué, Jean-Louis
2001.
Solid-Phase Microextraction of Volatile Components from Natural Grassland Plants.
Journal of Agricultural and Food Chemistry,
Vol. 49,
Issue. 1,
p.
203.
Bertoni, Giuseppe
Calamari, Luigi
and
Grazia Maianti, Maria
2001.
Producing specific milks for speciality cheeses.
Proceedings of the Nutrition Society,
Vol. 60,
Issue. 2,
p.
231.
Bendall, Justin G.
2001.
Aroma Compounds of Fresh Milk from New Zealand Cows Fed Different Diets.
Journal of Agricultural and Food Chemistry,
Vol. 49,
Issue. 10,
p.
4825.
Collomb, Marius
Bütikofer, Ueli
Sieber, Robert
Jeangros, Bernard
and
Bosset, Jacques-Olivier
2002.
Correlation between fatty acids in cows’ milk fat produced in the Lowlands, Mountains and Highlands of Switzerland and botanical composition of the fodder.
International Dairy Journal,
Vol. 12,
Issue. 8,
p.
661.
Fernandez, Christine
Astier, Catherine
Rock, Edmond
Coulon, Jean‐Baptiste
and
Berdagué, Jean‐Louis
2003.
Characterization of milk by analysis of its terpene fractions.
International Journal of Food Science & Technology,
Vol. 38,
Issue. 4,
p.
445.
Carpino, S.
Mallia, S.
La Terra, S.
Melilli, C.
Licitra, G.
Acree, T.E.
Barbano, D.M.
and
Van Soest, P.J.
2004.
Composition and Aroma Compounds of Ragusano Cheese: Native Pasture and Total Mixed Rations.
Journal of Dairy Science,
Vol. 87,
Issue. 4,
p.
816.
Leiber, F.
Kreuzer, M.
Jörg, B.
Leuenberger, H.
and
Wettstein, H. -R.
2004.
Contribution of altitude and Alpine origin of forage to the influence of Alpine sojourn of cows on intake, nitrogen conversion, metabolic stress and milk synthesis.
Animal Science,
Vol. 78,
Issue. 3,
p.
451.
Karoui, Romdhane
Bosset, Jacques-Olivier
Mazerolles, Gérard
Kulmyrzaev, Asylbek
and
Dufour, Éric
2005.
Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and L’Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation.
International Dairy Journal,
Vol. 15,
Issue. 3,
p.
275.
Barron, Luis Javier R.
Redondo, Yolanda
Flanagan, Cristian E.
Pérez-Elortondo, Francisco J.
Marta Albisu
Nájera, Ana I.
de Renobales, Mertxe
and
Fernández-García, Estrella
2005.
Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet.
International Dairy Journal,
Vol. 15,
Issue. 4,
p.
371.
Giuseppe, Zeppa
Manuela, Giordano
Marta, Bertolino
and
Vincenzo, Gerbi
2005.
Application of artificial neural network on mono- and sesquiterpenes compounds determined by headspace solid-phase microextraction–gas chromatography–mass spectrometry for the Piedmont ricotta cheese traceability.
Journal of Chromatography A,
Vol. 1071,
Issue. 1-2,
p.
247.
Fedele, V.
Rubino, R.
Claps, S.
Sepe, L.
and
Morone, G.
2005.
Seasonal evolution of volatile compounds content and aromatic profile in milk and cheese from grazing goat.
Small Ruminant Research,
Vol. 59,
Issue. 2-3,
p.
273.
Barron, Luis
Redondo, Yolanda
Aramburu, Mikel
Pérez‐Elortondo, Francisco J
Albisu, Marta
Nájera, Ana I
and
Renobales, Mertxe de
2005.
Variations in volatile compounds and flavour in Idiazabal cheese manufactured from ewe's milk in farmhouse and factory.
Journal of the Science of Food and Agriculture,
Vol. 85,
Issue. 10,
p.
1660.
Rétiveau, Annlyse
Chambers, Delores H.
and
Esteve, Emilien
2005.
Developing a lexicon for the flavor description of French cheeses.
Food Quality and Preference,
Vol. 16,
Issue. 6,
p.
517.
Martin, B.
Verdier-Metz, I.
Buchin, S.
Hurtaud, C.
and
Coulon, J. -B.
2005.
How do the nature of forages and pasture diversity influence the sensory quality of dairy livestock products?.
Animal Science,
Vol. 81,
Issue. 2,
p.
205.
Leiber, Florian
Kreuzer, Michael
Leuenberger, Hans
and
Wettstein, Hans-Rudolf
2006.
Contribution of diet type and pasture conditions to the influence of high altitude grazing on intake, performance and composition and renneting properties of the milk of cows.
Animal Research,
Vol. 55,
Issue. 1,
p.
37.
VAN DORLAND, H.A.
WETTSTEIN, H.-R.
and
KREUZER, M.
2006.
FRESH HERBAGE FOR DAIRY CATTLE.
p.
27.
PISANO, M BARBARA
FADDA, M ELISABETTA
DEPLANO, MAURA
CORDA, ARIANNA
and
COSENTINO, SOFIA
2006.
Microbiological and chemical characterization of Fiore Sardo, a traditional Sardinian cheese made from ewe's milk.
International Journal of Dairy Technology,
Vol. 59,
Issue. 3,
p.
171.
Weller, Richard F.
Marley, Christina L.
and
Moorby, Jon M.
2007.
Handbook of Organic Food Safety and Quality.
p.
97.
Barron, Luis Javier R.
Redondo, Yolanda
Aramburu, Mikel
Gil, Pilar
Pérez-Elortondo, Francisco J.
Albisu, Marta
Nájera, Ana I.
de Renobales, Mertxe
and
Fernández-García, Estrella
2007.
Volatile composition and sensory properties of industrially produced Idiazabal cheese.
International Dairy Journal,
Vol. 17,
Issue. 12,
p.
1401.