26 citations as recorded by crossref.

1. Calidad composicional y concentración de ácidos grasos omega-3 (alfa-linolénico) y omega-6 (linoleico) presentes en leche bovina de tres regiones naturales del Ecuador D. Alvear et al. 10.15446/rfmvz.v68n2.98027
2. Analysis of qualitative and quantitative indicators of milk production and processing at the enterprises of the Akmola region Z. Nurtayeva 10.5219/1720
3. Metabolite profiling of different Iranian traditional yogurts using an untargeted metabolomics approach R. Vaseghi Bakhshayesh et al. 10.1016/j.heliyon.2024.e34760
4. Cheese and Butter as a Source of Health-Promoting Fatty Acids in the Human Diet B. Paszczyk 10.3390/ani12233424
5. Evaluation of sires with respect to production of their daughters and proportion of holstein blood M. Semkiv 10.1088/1755-1315/613/1/012134
6. Fatty Acid Profile, Conjugated Linoleic Acid Content, and Lipid Quality Indices in Selected Yogurts Available on the Polish Market B. Paszczyk & M. Czarnowska-Kujawska 10.3390/ani12010096
7. Qualitative indicators of milk of Simmental and Holstein cows in different seasons of lactation A. Khastayeva et al. 10.14202/vetworld.2021.956-963
8. Fatty Acid Content, Lipid Quality Indices, and Mineral Composition of Cow Milk and Yogurts Produced with Different Starter Cultures Enriched with Bifidobacterium bifidum B. Paszczyk & E. Tońska 10.3390/app12136558
9. Milk fatty acid composition as an indicator of energy status in Holstein dairy cows L. Vranković et al. 10.5194/aab-60-205-2017
10. Chemical Composition, Fatty Acid Profile, and Lipid Quality Indices in Commercial Ripening of Cow Cheeses from Different Seasons B. Paszczyk et al. 10.3390/ani12020198
11. Evaluation of nutritional quality of fat obtained from different breeds of cow and buffalo with respect to fatty acids and in vitro digestibility R. Singh et al. 10.1111/1471-0307.12958
12. Effect of palmitic acid on the mitigation of milk fat depression syndrome caused by trans-10, cis-12-conjugated linoleic acid in grazing dairy cows L. Granados-Rivera et al. 10.1080/1745039X.2017.1379165
13. Health-Promoting Ingredients in Goat’s Milk and Fermented Goat’s Milk Drinks B. Paszczyk et al. 10.3390/ani13050907
14. Determination of selected amino acids in milk using dispersive liquid–liquid microextraction and GC-MS A. Quigley et al. 10.1039/C9AY00995G
15. Fatty acids profile, conjugated linoleic acid contents and fat quality in selected dairy products available on the Polish market B. Paszczyk & J. Łuczyńska 10.17221/341/2019-CJFS
16. Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during Storage M. Czarnowska-Kujawska & B. Paszczyk 10.3390/molecules26196063
17. Biomarkers for negative energy balance and fertility in early lactating dairy cows U. Mansour et al. 10.51585/gjvr.2022.2.0031
18. Fatty Acids Profile, Trans Isomers, and Lipid Quality Indices in Smoked and Unsmoked Cheeses and Cheese-Like Products B. Paszczyk et al. 10.3390/ijerph17010071
19. Role of Fatty Acids in Milk Fat and the Influence of Selected Factors on Their Variability—A Review O. Hanuš et al. 10.3390/molecules23071636
20. Negative Energy Balance Influences Nutritional Quality of Milk from Czech Fleckvieh Cows due Changes in Proportion of Fatty Acids J. Ducháček et al. 10.3390/ani10040563
21. The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses B. Paszczyk & J. Łuczyńska 10.3390/foods9111667
22. The Impact of Organic Agriculture on Biodiversity Conservation and Milk Quality for Traditional Cheese Production A. Popović-Vranješ et al. 10.2478/contagri-2018-0009
23. The effect of polymorphism in the <i>FADS2</i> gene on the fatty acid composition of bovine milk W. Proskura et al. 10.5194/aab-62-547-2019
24. Organic versus Conventional Raw Cow Milk as Material for Processing A. Brodziak et al. 10.3390/ani11102760
25. Factors influencing conjugated linoleic acid content of dairy products: challenges and strategies Y. Jang et al. 10.1080/10408398.2024.2376111
26. The stability of fatty acids in yoghurts produced from bulk milk samples intentionally selected according to dairy production systems O. Hanuš et al. 10.17221/84/2024-CJAS