| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Accelerated ripening of Cheddar cheese at elevated temperatures
|
Folkertsma, B.
|
|
1996
|
|
11-12 |
p. 1117-1134
18 p.
|
artikel
|
| 2 |
An investigation of the autolytic properties of three lactococcal strains during cheese ripening
|
O'Donovan, Conor M.
|
|
1996
|
|
11-12 |
p. 1149-1165
17 p.
|
artikel
|
| 3 |
Biogenic amines in processed cheese available in Egypt
|
El-Sayed, M.M.
|
|
1996
|
|
11-12 |
p. 1079-1086
8 p.
|
artikel
|
| 4 |
Calendar
|
|
|
2001
|
|
11-12 |
p. 971-972
2 p.
|
artikel
|
| 5 |
Changes in plasmin-plasminogen-plasminogen activator system in milk from Italian Friesian herds
|
Baldi, A.
|
|
1996
|
|
11-12 |
p. 1045-1053
9 p.
|
artikel
|
| 6 |
Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk
|
Buffa, Martı́n N
|
|
2001
|
|
11-12 |
p. 927-934
8 p.
|
artikel
|
| 7 |
Changes in the major free fatty acids in Serra cheese throughout ripening
|
Macedo, Angela C.
|
|
1996
|
|
11-12 |
p. 1087-1097
11 p.
|
artikel
|
| 8 |
Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes’ milk cheeses
|
Larráyoz, Patricia
|
|
2001
|
|
11-12 |
p. 911-926
16 p.
|
artikel
|
| 9 |
Comparison of ethanol and trichloracetic acid fractionation for measurement of proteolysis in Emmental cheese
|
Rohm, H.
|
|
1996
|
|
11-12 |
p. 1069-1077
9 p.
|
artikel
|
| 10 |
Contents of volume 6
|
|
|
1996
|
|
11-12 |
p. I-VIII
nvt p.
|
artikel
|
| 11 |
Cysteine protease activity in bovine milk
|
Magboul, Abdallah A.A.
|
|
2001
|
|
11-12 |
p. 865-872
8 p.
|
artikel
|
| 12 |
Direct determination of fat using ISO/CD 17189.2—an international collaborative study of spreadable fats and a meta-analysis
|
Evers, Jaap M
|
|
2001
|
|
11-12 |
p. 849-853
5 p.
|
artikel
|
| 13 |
Effect of aeration and dilution rate on nisin Z production during continuous fermentation with free and immobilized Lactococcus lactis UL719 in supplemented whey permeate
|
Desjardins, P.
|
|
2001
|
|
11-12 |
p. 943-951
9 p.
|
artikel
|
| 14 |
Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria
|
Oliveira, M.N
|
|
2001
|
|
11-12 |
p. 935-942
8 p.
|
artikel
|
| 15 |
Flavour and off-flavour compounds of Swiss Gruyère cheese. Evaluation of potent odorants
|
Rychlik, Michael
|
|
2001
|
|
11-12 |
p. 895-901
7 p.
|
artikel
|
| 16 |
Flavour and off-flavour compounds of Swiss Gruyère cheese. Identification of key odorants by quantitative instrumental and sensory studies
|
Rychlik, Michael
|
|
2001
|
|
11-12 |
p. 903-910
8 p.
|
artikel
|
| 17 |
Handbook of milk composition
|
Jelen, P.
|
|
1996
|
|
11-12 |
p. 1223-1224
2 p.
|
artikel
|
| 18 |
Hept-cis-4-enal: analysis and flavour contribution to fresh milk
|
Bendall, Justin G
|
|
2001
|
|
11-12 |
p. 855-864
10 p.
|
artikel
|
| 19 |
High nisin-Z production during repeated-cycle batch cultures in supplemented whey permeate using immobilized Lactococcus lactis UL719
|
Bertrand, N.
|
|
2001
|
|
11-12 |
p. 953-960
8 p.
|
artikel
|
| 20 |
Influence of glycosylation on micelle-stabilizing ability and biological properties of C-terminal fragments of cow's κ-casein
|
Dziuba, Jerzy
|
|
1996
|
|
11-12 |
p. 1017-1044
28 p.
|
artikel
|
| 21 |
Influence of ice-cream mix components on the thermal stability of bovine milk γ-glutamyl transpeptidase and Listeria innocua
|
McKellar, R.C.
|
|
1996
|
|
11-12 |
p. 1181-1189
9 p.
|
artikel
|
| 22 |
Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of Picante cheese
|
Freitas, A.Cristina
|
|
1996
|
|
11-12 |
p. 1099-1116
18 p.
|
artikel
|
| 23 |
Objective assessment of cheddar cheese quality
|
O'Shea, B.A.
|
|
1996
|
|
11-12 |
p. 1135-1147
13 p.
|
artikel
|
| 24 |
Profiling of genetic variants of bovine κ-casein macropeptide by electrophoretic and chromatographic techniques
|
Coolbear, Kate P.
|
|
1996
|
|
11-12 |
p. 1055-1068
14 p.
|
artikel
|
| 25 |
Purification and characterization of an endopeptidase from Lactobacillus delbrueckii subsp. bulgaricus B14
|
Bockelmann, Wilhelm
|
|
1996
|
|
11-12 |
p. 1167-1180
14 p.
|
artikel
|
| 26 |
Recrystallization of ice during bulk storage of ice cream
|
Donhowe, Daniel P.
|
|
1996
|
|
11-12 |
p. 1209-1221
13 p.
|
artikel
|
| 27 |
Recrystallization of ice in ice cream during controlled accelerated storage
|
Donhowe, Daniel P.
|
|
1996
|
|
11-12 |
p. 1191-1208
18 p.
|
artikel
|
| 28 |
Rheology, texture and microstructure of whey proteins/low methoxyl pectins mixed gels with added calcium
|
Beaulieu, Martin
|
|
2001
|
|
11-12 |
p. 961-967
7 p.
|
artikel
|
| 29 |
Structured and modified lipids.
|
Angers, P.
|
|
2001
|
|
11-12 |
p. 969-
1 p.
|
artikel
|
| 30 |
Study of the formation of complexes between DNA and esterified dairy proteins
|
Sitohy, Mahmoud
|
|
2001
|
|
11-12 |
p. 873-883
11 p.
|
artikel
|
| 31 |
Susceptibility of equine κ- and β-caseins to hydrolysis by chymosin
|
Egito, A.S.
|
|
2001
|
|
11-12 |
p. 885-893
9 p.
|
artikel
|
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