The DOI matches its Crossref record; 156 of the 156 references it cites were found in a registry or an index.
Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
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Citations
Cites
Fundamentals of Cheese Science
Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2017) · doi:10.1007/978-1-4899-7681-9 · Cited by 1,922
Self-citationDairy Chemistry and Biochemistry
Fox, P. F., Uniacke-Lowe, T., McSweeney, P. L. H., & O'Mahony, J. A. (2015) · Springer eBooks · doi:10.1007/978-3-319-14892-2 · Cited by 1,596
Self-citationBiochemical pathways for the production of flavour compounds in cheeses during ripening: A review
McSweeney, P. L. H., & Sousa, M. J. (2000) · Le Lait · doi:10.1051/lait:2000127 · Cited by 1,266
Self-citationFundamentals of Dairy Chemistry
(1988) · Springer eBooks · doi:10.1007/978-1-4615-7050-9 · Cited by 1,137
Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents
(2009) · Springer eBooks · doi:10.1007/978-0-387-84865-5 · Cited by 1,094
Biochemistry of cheese ripening
McSweeney, P. L. H. (2004) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2004.00147.x · Cited by 1,038
Self-citationReview: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
Molimard, P., & Spinnler, H. E. (1996) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(96)76348-8 · Cited by 611
Advanced Dairy Chemistry—1 Proteins: Part A / Part B
(2003) · Springer eBooks · doi:10.1007/978-1-4419-8602-3 · Cited by 603
Effect of Feed on the Composition of Milk Fat
Grummer, R. R. (1991) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(91)78510-x · Cited by 568
Advances in the microbiology and biochemistry of cheese and fermented milk
Davies, F. L., & Law, B. A. (1984) · Cited by 372
Cited by
The role and application of enterococci in food and health
Foulquié Moreno, M. R., Sarantinopoulos, P., Tsakalidou, E., & De Vuyst, L. (2006) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2005.06.026 · Cited by 1,080
Traditional Cheeses: Rich and Diverse Microbiota with Associated Benefits
Montel, M.-C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D. A., Desmasures, N., & Berthier, F. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.02.019 · Cited by 665
Fermented Foods, Health and the Gut Microbiome
Leeuwendaal, N. K., Stanton, C., O’Toole, P. W., & Beresford, T. P. (2022) · Nutrients · doi:10.3390/nu14071527 · Cited by 496
Leuconostoc, characteristics, use in dairy technology and prospects in functional foods
Hemme, D., & Foucaud-Scheunemann, C. (2004) · International Dairy Journal · doi:10.1016/j.idairyj.2003.10.005 · Cited by 323
Interests in Geotrichum candidum for cheese technology
Boutrou, R., & Guéguen, M. (2005) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.12.028 · Cited by 218
Metadata
- Authors
- Collins, Y. F., McSweeney, P. L. H., & Wilkinson, M. G.
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 2003-01
- Volume
- 13
- Issue
- 11
- Pages
- 841-866
- ISSN
- 0958-6946 (ISSN-L)
- OpenAlex
- W2049424644
- Cited by
- 784
- References
- 156
- FWCI
- 23.69
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. https://app.cochat.ai/papers/10.1016/s0958-6946(03)00109-2
- The paper
- Collins, Y. F., McSweeney, P. L. H., & Wilkinson, M. G. (2003). Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal. https://doi.org/10.1016/s0958-6946(03)00109-2
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
