The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Standard Methods for the Examination of Dairy Products
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Citations
Cites
Hammett, T. M., Harmon, M. P., & Rhodes, W. (2002) · American Journal of Public Health · doi:10.2105/ajph.92.11.1789 · Cited by 492
Cited by
Barkallah, M., Dammak, M., Louati, I., Hentati, F., Hadrich, B., Mechichi, T., Ayadi, M. A., Fendri, I., Attia, H., & Abdelkafi, S. (2017) · LWT · doi:10.1016/j.lwt.2017.05.071 · Cited by 274
Sources of Umami Taste in Cheddar and Swiss Cheeses
Drake, S. L., Carunchia Whetstine, M. E., Drake, M. A., Courtney, P., Fligner, K., Jenkins, J., & Pruitt, C. (2007) · Journal of Food Science · doi:10.1111/j.1750-3841.2007.00402.x · Cited by 123
Effect of rennet coagulation time on composition, yield, and quality of reduced-fat Cheddar cheese
Johnson, M. E., Chen, C. M., & Jaeggi, J. J. (2001) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(01)74562-6 · Cited by 119
Bouzar, F., Cerning, J., & Desmazeaud, M. (1997) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(97)76181-2 · Cited by 117
Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese
Bergamini, C. V., Hynes, E. R., & Zalazar, C. A. (2006) · International Dairy Journal · doi:10.1016/j.idairyj.2005.09.004 · Cited by 106
Pigment and color stability of beetroot betalains in cow milk during thermal treatment
Güneşer, O. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2015.09.033 · Cited by 94
Atallah, A. A., Morsy, O. M., & Gemiel, D. G. (2020) · International Journal of Food Properties · doi:10.1080/10942912.2020.1823409 · Cited by 77
Christensen, J. E., Johnson, M. E., & Steele, J. L. (1995) · International Dairy Journal · doi:10.1016/0958-6946(94)00009-e · Cited by 57
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR
Garofalo, C., Bancalari, E., Milanović, V., Cardinali, F., Osimani, A., Sardaro, M. L. S., Bottari, B., Bernini, V., Aquilanti, L., Clementi, F., et al. (2017) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.11.008 · Cited by 49
Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk
Niro, S., Fratianni, A., Tremonte, P., Sorrentino, E., Tipaldi, L., Panfili, G., & Coppola, R. (2014) · Journal of Dairy Science · doi:10.3168/jds.2013-7550 · Cited by 43
Survival of Listeria innocua in Minas Traditional Serro cheese during ripening
Pinto, M. S., de Carvalho, A. F., Pires, A. C. D. S., de Paula, J. C. J., Sobral, D., & Magalhães, F. A. R. (2009) · Food Control · doi:10.1016/j.foodcont.2009.02.007 · Cited by 42
Grummer, J., & Schoenfuss, T. C. (2011) · Journal of Dairy Science · doi:10.3168/jds.2011-4359 · Cited by 34
Agboola, S. O., Chan, H. H., Zhao, J., & Rehman, A. (2009) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2009.03.015 · Cited by 31
Panwar, H., Calderwood, D., Gillespie, A. L., Wylie, A. R., Graham, S. F., Grant, I. R., Grover, S., & Green, B. D. (2016) · Journal of Functional Foods · doi:10.1016/j.jff.2016.02.040 · Cited by 27
Lactic microbiota of the minas artisanal cheese produced in the serro region, Minas Gerais, Brazil
Nero, L. A., Andretta, M., Almeida, T. T., Ferreira, L. R., Camargo, A. C., Yamatogi, R. S., Carvalho, A. F., & Call, D. R. (2021) · LWT · doi:10.1016/j.lwt.2021.111698 · Cited by 26
Water Activity in Cheese in Relation to Composition, Stability and Safety
Marcos, A. (1993) · Cheese: Chemistry, Physics and Microbiology · doi:10.1007/978-1-4615-2650-6_11 · Cited by 18
Xue, Z., Brooks, J. T., Quart, Z., Stevens, E. T., Kable, M. E., Heidenreich, J., McLeod, J., & Marco, M. L. (2021) · mSystems · doi:10.1128/msystems.01114-20 · Cited by 17
Effect of Pseudomonas fluorescens proteases on the quality of Cheddar cheese
Paludetti, L. F., O'Callaghan, T. F., Sheehan, J. J., Gleeson, D., & Kelly, A. L. (2020) · Journal of Dairy Science · doi:10.3168/jds.2019-18043 · Cited by 17
Metadata
- Venue
- American Public Health Association eBooks
- Publisher
- American Public Health Association
- Published
- 2004-06
- Volume
- 68
- Issue
- 2
- Pages
- 243-4
- OpenAlex
- W2137774749
- Cited by
- 1,791
- References
- 1
- FWCI
- 89.59
- Type
- book
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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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.
