| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adding α-Ketoglutarate to Semi-hard Cheese Curd Highly Enhances the Conversion of Amino acids to Aroma Compounds
|
Yvon, M.
|
|
1998
|
|
10-11 |
p. 889-898
10 p.
|
artikel
|
| 2 |
Aggregation properties of aqueous casein hydrolysate solutions at different pH
|
Liu, Yan
|
|
2008
|
|
10-11 |
p. 1022-1027
6 p.
|
artikel
|
| 3 |
Analysis of Lactosylated β-Lactoglobulin by Capillary Electrophoresis
|
Otte, J.
|
|
1998
|
|
10-11 |
p. 857-862
6 p.
|
artikel
|
| 4 |
Assessment of Sensory Properties of Cheese by Near-infrared Spectroscopy
|
Sørensen, Lambert K.
|
|
1998
|
|
10-11 |
p. 863-871
9 p.
|
artikel
|
| 5 |
A Study on Advanced Maillard Reaction in Heated Casein/Sugar Solutions: Colour Formation
|
Morales, F.J.
|
|
1998
|
|
10-11 |
p. 907-915
9 p.
|
artikel
|
| 6 |
Calendar
|
|
|
2008
|
|
10-11 |
p. I-II
nvt p.
|
artikel
|
| 7 |
Comparison of rennet gelation using raw and reconstituted skim milk
|
Martin, G.J.O.
|
|
2008
|
|
10-11 |
p. 1077-1080
4 p.
|
artikel
|
| 8 |
Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) using instrumental and sensory methods
|
Mallia, S.
|
|
2008
|
|
10-11 |
p. 983-993
11 p.
|
artikel
|
| 9 |
Editorial Board
|
|
|
2008
|
|
10-11 |
p. IFC-
1 p.
|
artikel
|
| 10 |
Effect of formulation on the emulsion and whipping properties of recombined dairy cream
|
van Lent, Katrien
|
|
2008
|
|
10-11 |
p. 1003-1010
8 p.
|
artikel
|
| 11 |
Effects of pH, temperature and enzyme-to-substrate ratio on the antigenicity of whey protein hydrolysates prepared by Alcalase
|
Zheng, Hai
|
|
2008
|
|
10-11 |
p. 1028-1033
6 p.
|
artikel
|
| 12 |
Fatty acid composition of mountain milk from Switzerland: Comparison of organic and integrated farming systems
|
Collomb, Marius
|
|
2008
|
|
10-11 |
p. 976-982
7 p.
|
artikel
|
| 13 |
Free Fatty Acids, Triglycerides and Volatile Compounds in Serra da Estrela Cheese—Changes throughout Ripening
|
Partidário, A.M.
|
|
1998
|
|
10-11 |
p. 873-881
9 p.
|
artikel
|
| 14 |
Heat-induced, pH-Dependent Behaviour of Protein in Caprine Milk
|
Anema, Skelte G.
|
|
1998
|
|
10-11 |
p. 917-923
7 p.
|
artikel
|
| 15 |
Identification of yeasts of dairy origin by amplified ribosomal DNA restriction analysis (ARDRA)
|
Bockelmann, Wilhelm
|
|
2008
|
|
10-11 |
p. 1066-1071
6 p.
|
artikel
|
| 16 |
Probiotics and prebiotics – Progress and challenges
|
Reid, Gregor
|
|
2008
|
|
10-11 |
p. 969-975
7 p.
|
artikel
|
| 17 |
Production of a potentially probiotic culture of Lactobacillus casei subsp. casei CECT 4043 in whey
|
Bernárdez, Paula Fajardo
|
|
2008
|
|
10-11 |
p. 1057-1065
9 p.
|
artikel
|
| 18 |
Properties of protein fibrils in whey protein isolate solutions: Microstructure, flow behaviour and gelation
|
Akkermans, C.
|
|
2008
|
|
10-11 |
p. 1034-1042
9 p.
|
artikel
|
| 19 |
Proteolytic oligopeptides as molecular markers for the presence of cows' milk in fresh cheeses derived from sheep milk
|
Sforza, Stefano
|
|
2008
|
|
10-11 |
p. 1072-1076
5 p.
|
artikel
|
| 20 |
Separation of minor protein components from whey protein isolates by heparin affinity chromatography
|
Ben Ounis, Wassef
|
|
2008
|
|
10-11 |
p. 1043-1050
8 p.
|
artikel
|
| 21 |
Some Surface-related Aspects of the Cleaning of New and Reused Stainless-steel Surfaces Fouled by Protein
|
Karlsson, Camilla A.-C.
|
|
1998
|
|
10-11 |
p. 925-933
9 p.
|
artikel
|
| 22 |
Studies of the structure of multiferric ion-bound lactoferrin: A new antianemic edible material
|
Hu, Fangyu
|
|
2008
|
|
10-11 |
p. 1051-1056
6 p.
|
artikel
|
| 23 |
Studies on Rheological Properties of Stirred Milk Gels Made from Milk with Defined Genetic Variants of κ-Casein and β-Lactoglobulin
|
Allmere , Toomas
|
|
1998
|
|
10-11 |
p. 899-905
7 p.
|
artikel
|
| 24 |
The influence of temperature on the foaming of milk
|
Kamath, Sapna
|
|
2008
|
|
10-11 |
p. 994-1002
9 p.
|
artikel
|
| 25 |
The Major Lactococcal Cell Wall Autolysin AcmA Does Not Determine the Rate of Autolysis of Lactococcus lactis subsp. cremoris 2250 in Cheddar Cheese
|
Pillidge, Christopher J.
|
|
1998
|
|
10-11 |
p. 843-850
8 p.
|
artikel
|
| 26 |
Thermal Death Kinetics of Spores of Bacillus sporothermodurans Isolated from UHT Milk
|
Huemer, Ingrid A.
|
|
1998
|
|
10-11 |
p. 851-855
5 p.
|
artikel
|
| 27 |
Volatile Flavour Production by Penicillium caseifulvum
|
Larsen, Thomas Ostenfeld
|
|
1998
|
|
10-11 |
p. 883-887
5 p.
|
artikel
|
| 28 |
Whipped cream-like textured systems based on acidified caseinate-stabilized oil-in-water emulsions
|
Allen, Kirsty E.
|
|
2008
|
|
10-11 |
p. 1011-1021
11 p.
|
artikel
|
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