Most cited
This page lists all time most cited articles for this title. Please use the publication date filters on the left if you would like to restrict this list to recently published content, for example to articles published in the last three years. The number of times each article was cited is displayed to the right of its title and can be clicked to access a list of all titles this article has been cited by.
- Cited by 97
Casein micelles: the colloid-chemical approach
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- Published online by Cambridge University Press:
- 01 June 2009, pp. 291-306
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- Cited by 97
Intermicellar relationships in rennet-treated separated milk: II. Process of gel assembly
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- 01 June 2009, pp. 413-422
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- Cited by 96
Contribution of plasmin to Cheddar cheese ripening: effect of added plasmin
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- 01 June 2009, pp. 209-216
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- Cited by 94
Section A. Physiology. Cattle in a hot environment
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- 01 June 2009, pp. 291-345
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- Cited by 94
Chemical characterization of bioactive peptides from in vivo digests of casein
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- 01 June 2009, pp. 343-349
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- Cited by 94
The heat stability of milk
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- 01 June 2009, pp. 627-646
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- Cited by 93
Milk ejection in dairy cows at different degrees of udder filling
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- 15 October 2001, pp. 369-376
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- Cited by 93
Accelerated ripening of Cheddar cheese with a commercial proteinase and intracellular enzymes from starter streptococci
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- 01 June 2009, pp. 519-525
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- Cited by 93
Associations between lameness and production, feeding and milking attendance of Holstein cows milked with an automatic milking system
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- 15 September 2006, pp. 40-46
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- Cited by 93
Odour-impact compounds of Gorgonzola cheese
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- 01 May 2000, pp. 273-285
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- Cited by 93
Comparative aspects of milk proteins
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- 01 June 2009, pp. 197-210
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- Cited by 93
Mechanisms of formation of aroma compounds in milk and milk products*
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- 01 June 2009, pp. 691-706
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- Cited by 92
The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels
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- 23 July 2004, pp. 330-339
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- Cited by 92
175. The precipitation of the proteins in milk. I. Casein. II. Total proteins. III. Globulin. IV. Albumin and Proteose-peptone
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- 01 June 2009, pp. 30-41
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- Cited by 92
Bovine lactoferrin induces both mucosal and systemic immune response in mice
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- 01 May 1998, pp. 283-293
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- Cited by 92
Heat-induced changes in sulphydryl and disulphide levels of β-lactoglobulin A and the formation of polymers
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- 01 June 2009, pp. 411-418
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- Cited by 92
Functional and technological properties of camel milk proteins: a review
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- 15 November 2016, pp. 422-429
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- Cited by 92
Bovine immunoglobulin G, β-lactoglobulin, α-lactalbumin and serum albumin in colostrum and milk during the early post partum period
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- 01 August 1999, pp. 421-430
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- Cited by 92
The effect of the microbial flora on the flavour and free fatty acid composition of cheddar cheese*
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- 01 June 2009, pp. 257-272
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- Cited by 91
Goats' milk of defective αs1-casein genotype decreases intestinal and systemic sensitization to β-lactoglobulin in guinea pigs
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- 06 August 2001, pp. 217-227
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