| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Activation of transforming growth factor-β2 in bovine milk during indirect heat treatments
|
Ollikainen, Pia
|
|
2011
|
|
12 |
p. 921-925
5 p.
|
artikel
|
| 2 |
Adaptation of bovine milk towards mares’ milk composition by means of membrane technology for koumiss manufacture
|
Kücükcetin, A.
|
|
2003
|
|
12 |
p. 945-951
7 p.
|
artikel
|
| 3 |
Aflatoxin M1 determination and stability study in milk samples using a screen-printed 96-well electrochemical microplate
|
Neagu, D.
|
|
2009
|
|
12 |
p. 753-758
6 p.
|
artikel
|
| 4 |
Afuega’l Pitu Cheese Quality: Carbon Dioxide Addition to Refrigerated Milk in Acid-coagulated Cheesemaking
|
Ruas-Madiedo, Patricia
|
|
1998
|
|
12 |
p. 951-958
8 p.
|
artikel
|
| 5 |
A modified ice cream processing routine that promotes fat destabilization in the absence of added emulsifier
|
Segall, K.I.
|
|
2002
|
|
12 |
p. 1013-1018
6 p.
|
artikel
|
| 6 |
A multi-component approach to salt and water diffusion in cheese
|
Payne, Mark R.
|
|
1999
|
|
12 |
p. 887-894
8 p.
|
artikel
|
| 7 |
A new enzymatically produced 1-lactulose: A pilot study to test the bifidogenic effects
|
Förster-Fromme, Karin
|
|
2011
|
|
12 |
p. 940-948
9 p.
|
artikel
|
| 8 |
A new phage on the ‘Mozzarella’ block: Bacteriophage 5093 shares a low level of homology with other Streptococcus thermophilus phages
|
Mills, S.
|
|
2011
|
|
12 |
p. 963-969
7 p.
|
artikel
|
| 9 |
A new spectrophotometric assay for native β-lactoglobulin in raw and processed bovine milk
|
Lieske, Bärbel
|
|
1997
|
|
12 |
p. 805-812
8 p.
|
artikel
|
| 10 |
Angiotensin converting enzyme-inhibitory activity of peptides isolated from Manchego cheese. Stability under simulated gastrointestinal digestion
|
Ruiz, José Ángel Gómez
|
|
2004
|
|
12 |
p. 1075-1080
6 p.
|
artikel
|
| 11 |
Antihypertensive activity of casein-enriched milk fermented by Lactobacillus helveticus
|
Leclerc, Pierre-Louis
|
|
2002
|
|
12 |
p. 995-1004
10 p.
|
artikel
|
| 12 |
Antimutagenic activity of Camembert cheese on the Trp-P-1-induced mutagenicity to streptomycin-dependent strain SD510 of Salmonella typhimurium TA98
|
Yamada, Masako
|
|
1997
|
|
12 |
p. 795-798
4 p.
|
artikel
|
| 13 |
Antioxidant capacity of bovine milk as assayed by spectrophotometric and amperometric methods
|
Chen, J
|
|
2003
|
|
12 |
p. 927-935
9 p.
|
artikel
|
| 14 |
Antiulcerogenic activity of peptide concentrates obtained from hydrolysis of whey proteins by proteases from Cynara cardunculus
|
Tavares, T.G.
|
|
2011
|
|
12 |
p. 934-939
6 p.
|
artikel
|
| 15 |
A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy
|
Dalgleish, Douglas G.
|
|
2004
|
|
12 |
p. 1025-1031
7 p.
|
artikel
|
| 16 |
A precise method to measure the total fat content of spreadable fats
|
Evers, Jaap M
|
|
2000
|
|
12 |
p. 815-827
13 p.
|
artikel
|
| 17 |
Atomic force microscopy studies on whey proteins
|
Elofsson, Cecilia
|
|
1997
|
|
12 |
p. 813-819
7 p.
|
artikel
|
| 18 |
Book review
|
|
|
1998
|
|
12 |
p. 1011-1012
2 p.
|
artikel
|
| 19 |
Book review
|
|
|
1998
|
|
12 |
p. 1011-
1 p.
|
artikel
|
| 20 |
Book review
|
|
|
1997
|
|
12 |
p. 869-
1 p.
|
artikel
|
| 21 |
Book review
|
|
|
1997
|
|
12 |
p. 869-
1 p.
|
artikel
|
| 22 |
Calendar
|
|
|
2010
|
|
12 |
p. I-
1 p.
|
artikel
|
| 23 |
Calendar
|
|
|
2002
|
|
12 |
p. 1035-1036
2 p.
|
artikel
|
| 24 |
Calendar
|
|
|
2003
|
|
12 |
p. I-
1 p.
|
artikel
|
| 25 |
Calendar
|
|
|
2000
|
|
12 |
p. 883-884
2 p.
|
artikel
|
| 26 |
Calendar
|
|
|
2006
|
|
12 |
p. I-
1 p.
|
artikel
|
| 27 |
Calendar
|
|
|
2005
|
|
12 |
p. I-II
nvt p.
|
artikel
|
| 28 |
Calendar
|
|
|
2004
|
|
12 |
p. I-III
nvt p.
|
artikel
|
| 29 |
Calendar
|
|
|
2009
|
|
12 |
p. I-II
nvt p.
|
artikel
|
| 30 |
Calendar
|
|
|
2007
|
|
12 |
p. I-II
nvt p.
|
artikel
|
| 31 |
Calendar
|
|
|
2008
|
|
12 |
p. I-II
nvt p.
|
artikel
|
| 32 |
Calendar
|
|
|
2011
|
|
12 |
p. I-
1 p.
|
artikel
|
| 33 |
Characterization of a Non-electrophoretic Genetic Variant of β-Casein by Peptide Mapping and Mass Spectrometric Analysis
|
Dong, C.
|
|
1998
|
|
12 |
p. 967-972
6 p.
|
artikel
|
| 34 |
Characterization of cold-set gels produced from heated emulsions stabilized by whey protein
|
Ye, Aiqian
|
|
2009
|
|
12 |
p. 721-727
7 p.
|
artikel
|
| 35 |
Characterization of curd formation during the rennet coagulation of milk by an optical microscopic method
|
Lagaude, Alain
|
|
2004
|
|
12 |
p. 1033-1039
7 p.
|
artikel
|
| 36 |
Characterization of natural starter cultures used in the manufacture of Pasta Filata Cheese in Basilicata (Southern Italy)
|
Parente, Eugenio
|
|
1997
|
|
12 |
p. 775-783
9 p.
|
artikel
|
| 37 |
Characterization of the milk-clotting properties of extracts from artichoke (Cynara scolymus, L.) flowers
|
Chazarra, Soledad
|
|
2007
|
|
12 |
p. 1393-1400
8 p.
|
artikel
|
| 38 |
Cheese making: from science to quality assurance, second edition
|
Fox, P.F.
|
|
2000
|
|
12 |
p. 881-
1 p.
|
artikel
|
| 39 |
Chemical and structural characterization of bacterially-derived casein peptides that impair milk clotting
|
Fleminger, Gideon
|
|
2011
|
|
12 |
p. 914-920
7 p.
|
artikel
|
| 40 |
Chymosin sensitivity of the heat-induced serum protein aggregates isolated from skim milk
|
Mollé, Daniel
|
|
2006
|
|
12 |
p. 1435-1441
7 p.
|
artikel
|
| 41 |
[14 C] Milk, urine and faeces excretion kinetics in lactating goats after an oral administration of [14 C]polycyclic aromatic hydrocarbons
|
Grova, Nathalie
|
|
2002
|
|
12 |
p. 1025-1031
7 p.
|
artikel
|
| 42 |
Comparison of capillary electrophoresis and isoelectric focusing for analysis of casein/caseinate addition in processed cheeses
|
Miralles, Beatriz
|
|
2006
|
|
12 |
p. 1448-1453
6 p.
|
artikel
|
| 43 |
Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses
|
Di Cagno, Raffaella
|
|
2003
|
|
12 |
p. 961-972
12 p.
|
artikel
|
| 44 |
Comparison of the sensitivity of commercial strains and infant isolates of bifidobacteria to antibiotics and bacteriocins
|
Kheadr, E.
|
|
2004
|
|
12 |
p. 1041-1053
13 p.
|
artikel
|
| 45 |
Compositional, technological and nutritional aspects of dromedary camel milk
|
Al haj, Omar A.
|
|
2010
|
|
12 |
p. 811-821
11 p.
|
artikel
|
| 46 |
Conjugated Linoleic Acid in Swedish dairy products with special reference to the manufacture of hard cheeses
|
Jiang, Jin
|
|
1997
|
|
12 |
p. 863-867
5 p.
|
artikel
|
| 47 |
Contents of Volume 7
|
|
|
1997
|
|
12 |
p. VII-XII
nvt p.
|
artikel
|
| 48 |
Contents of Volume 14
|
|
|
2004
|
|
12 |
p. V-XI
nvt p.
|
artikel
|
| 49 |
Contents of Volume 13
|
|
|
2003
|
|
12 |
p. III-VIII
nvt p.
|
artikel
|
| 50 |
Contribution of Milk Enzymes, Starter and Rennet to Proteolysis During Storage of Quarg
|
Mara, Orla
|
|
1998
|
|
12 |
p. 973-979
7 p.
|
artikel
|
| 51 |
Cross-protective effects of temperature, pH, and osmotic and starvation stresses in Escherichia coli O157:H7 subjected to pulsed electric fields in milk
|
Rodríguez-González, Oscar
|
|
2011
|
|
12 |
p. 953-962
10 p.
|
artikel
|
| 52 |
Detection of mastitic milk using a gas-sensor array system (electronic nose)
|
Eriksson, Å.
|
|
2005
|
|
12 |
p. 1193-1201
9 p.
|
artikel
|
| 53 |
Determination of butanoic acid in milk fat and fat mixtures containing milk fat
|
Ulberth, Franz
|
|
1997
|
|
12 |
p. 799-803
5 p.
|
artikel
|
| 54 |
Determination of docosahexaenoic acid in milk using affinity solid-phase purification with argentous ions and modified thin layer chromatography
|
Kozutsumi, Daisuke
|
|
2003
|
|
12 |
p. 937-943
7 p.
|
artikel
|
| 55 |
Determination of heat-induced effects on the particle size distribution of casein micelles by dynamic light scattering and nanoparticle tracking analysis
|
Tran Le, Thu
|
|
2008
|
|
12 |
p. 1090-1096
7 p.
|
artikel
|
| 56 |
Determination of nitrate and nitrite in dairy samples by sequential injection using an in-line cadmium-reducing column
|
Reis Lima, M.J.
|
|
2006
|
|
12 |
p. 1442-1447
6 p.
|
artikel
|
| 57 |
Direct determination of the total fat content of butter and edible oil emulsions — an international collaborative study
|
Evers, Jaap M
|
|
2000
|
|
12 |
p. 809-813
5 p.
|
artikel
|
| 58 |
Dynamic testing rheology and fluorescence spectroscopy investigations of surface to centre differences in ripened soft cheeses
|
Karoui, Romdhane
|
|
2003
|
|
12 |
p. 973-985
13 p.
|
artikel
|
| 59 |
Editorial Board
|
|
|
2010
|
|
12 |
p. IFC-
1 p.
|
artikel
|
| 60 |
Editorial Board
|
|
|
2002
|
|
12 |
p. IFC-
1 p.
|
artikel
|
| 61 |
Editorial Board
|
|
|
2006
|
|
12 |
p. CO2-
1 p.
|
artikel
|
| 62 |
Editorial Board
|
|
|
2009
|
|
12 |
p. IFC-
1 p.
|
artikel
|
| 63 |
Editorial Board
|
|
|
2007
|
|
12 |
p. IFC-
1 p.
|
artikel
|
| 64 |
Editorial Board
|
|
|
2008
|
|
12 |
p. IFC-
1 p.
|
artikel
|
| 65 |
Editorial Board
|
|
|
2011
|
|
12 |
p. IFC-
1 p.
|
artikel
|
| 66 |
Effect of a bacteriocin-producing Lactococcus lactis strain and high-pressure treatment on the esterase activity and free fatty acids in Hispánico cheese
|
Ávila, Marta
|
|
2007
|
|
12 |
p. 1415-1423
9 p.
|
artikel
|
| 67 |
Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties
|
Fiszman, S.M
|
|
1999
|
|
12 |
p. 895-901
7 p.
|
artikel
|
| 68 |
Effect of calcium and enzyme in cutting time prediction of coagulating goats’ milk using a light scattering sensor
|
Castillo, M.
|
|
2002
|
|
12 |
p. 1019-1023
5 p.
|
artikel
|
| 69 |
Effect of calcium chelators on physical changes in casein micelles in concentrated micellar casein solutions
|
de Kort, Esther
|
|
2011
|
|
12 |
p. 907-913
7 p.
|
artikel
|
| 70 |
Effect of glycation of bovine β-lactoglobulin with galactooligosaccharides on the growth of human faecal bacteria
|
Hernandez-Hernandez, Oswaldo
|
|
2011
|
|
12 |
p. 949-952
4 p.
|
artikel
|
| 71 |
Effect of high-pressure treatment at various temperatures on activity of indigenous proteolytic enzymes and denaturation of whey proteins in ovine milk
|
Moatsou, G.
|
|
2008
|
|
12 |
p. 1119-1125
7 p.
|
artikel
|
| 72 |
Effect of high-pressure treatments on proteolysis and texture of ewes’ raw milk La Serena cheese
|
Garde, Sonia
|
|
2007
|
|
12 |
p. 1424-1433
10 p.
|
artikel
|
| 73 |
Effect of pH adjustment at heating on the rheological properties of acid skim milk gels with added potato starch
|
Oh, H.E.
|
|
2007
|
|
12 |
p. 1384-1392
9 p.
|
artikel
|
| 74 |
Effect of post-ripening processing on the histamine and histamine-producing bacteria contents of different cheeses
|
Ladero, Victor
|
|
2009
|
|
12 |
p. 759-762
4 p.
|
artikel
|
| 75 |
Effect of the fat globule membrane on in vitro digestion of milk fat globules with pancreatic lipase
|
Ye, Aiqian
|
|
2010
|
|
12 |
p. 822-829
8 p.
|
artikel
|
| 76 |
Effect of the lactoperoxidase system on the activity of mesophilic cheese starter cultures in goat milk
|
Seifu, E.
|
|
2003
|
|
12 |
p. 953-959
7 p.
|
artikel
|
| 77 |
Effect of tomato by-products in the diet of Comisana sheep on composition and conjugated linoleic acid content of milk fat
|
Romano, Raffaele
|
|
2010
|
|
12 |
p. 858-862
5 p.
|
artikel
|
| 78 |
Effect of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk gels
|
Ercili Cura, D.
|
|
2010
|
|
12 |
p. 830-837
8 p.
|
artikel
|
| 79 |
Effects of trace element supplementation on milk yield and composition in camels
|
Dell’Orto, Vittorio
|
|
2000
|
|
12 |
p. 873-879
7 p.
|
artikel
|
| 80 |
Effects of ultrafiltration of whole milk on some properties of spray-dried milk powders
|
Keogh, M.Kieran
|
|
2003
|
|
12 |
p. 995-1002
8 p.
|
artikel
|
| 81 |
Emulsifying Properties of the Total Fraction and the Hydrophobic Fraction of Bovine Milk Proteose-peptones
|
Innocente, N.
|
|
1998
|
|
12 |
p. 981-985
5 p.
|
artikel
|
| 82 |
Enhancement of ethyl ester and flavour formation in Swiss cheese by ethanol addition
|
Richoux, Romain
|
|
2008
|
|
12 |
p. 1140-1145
6 p.
|
artikel
|
| 83 |
Erratum
|
|
|
1997
|
|
12 |
p. 871-
1 p.
|
artikel
|
| 84 |
Evaluation of culture media for selective enumeration of probiotic strains of lactobacilli and bifidobacteria in combination with yoghurt or cheese starters
|
Van de Casteele, S.
|
|
2006
|
|
12 |
p. 1470-1476
7 p.
|
artikel
|
| 85 |
Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model
|
Sørensen, Louise Marie
|
|
2011
|
|
12 |
p. 970-978
9 p.
|
artikel
|
| 86 |
Fractionation and identification of ACE-inhibitory peptides from α-lactalbumin and β-casein produced by thermolysin-catalysed hydrolysis
|
Otte, Jeanette
|
|
2007
|
|
12 |
p. 1460-1472
13 p.
|
artikel
|
| 87 |
Functional dairy foods
|
Fox, P.F.
|
|
2003
|
|
12 |
p. 1003-
1 p.
|
artikel
|
| 88 |
Growth energetics of Lactococcus lactis subsp. lactis biovar diacetylactis in cometabolism of citrate and glucose
|
Kimoto, Hiromi
|
|
1999
|
|
12 |
p. 857-863
7 p.
|
artikel
|
| 89 |
Heat-induced aggregation of β-lactoglobulin A and B with α-lactalbumin
|
Schokker, E.P.
|
|
2000
|
|
12 |
p. 843-853
11 p.
|
artikel
|
| 90 |
Heat-induced changes in the calcium sensitivity of caseins
|
O'Connell, J.E
|
|
1999
|
|
12 |
p. 839-847
9 p.
|
artikel
|
| 91 |
Heterogeneity of milk fat globule membrane structure and composition as observed using fluorescence microscopy techniques
|
Evers, Jaap M.
|
|
2008
|
|
12 |
p. 1081-1089
9 p.
|
artikel
|
| 92 |
HS-SPME gas chromatographic characterization of volatile compounds in milk tainted with off-flavour
|
Mounchili, A.
|
|
2005
|
|
12 |
p. 1203-1215
13 p.
|
artikel
|
| 93 |
Hydrolysis of bovine β-Lactoglobulin by various proteases and identification of selected peptides
|
Otte, J.
|
|
1997
|
|
12 |
p. 835-848
14 p.
|
artikel
|
| 94 |
Identity of the major triacylglycerols in ovine milk fat
|
Fontecha, J.
|
|
2005
|
|
12 |
p. 1217-1224
8 p.
|
artikel
|
| 95 |
IFC - Aims amp; Scope/Editorial Board
|
|
|
2005
|
|
12 |
p. CO2-
1 p.
|
artikel
|
| 96 |
IFC - Aims ; Scope / Editorial Board
|
|
|
2004
|
|
12 |
p. IFC-
1 p.
|
artikel
|
| 97 |
IFC - Editorial board
|
|
|
2003
|
|
12 |
p. IFC-
1 p.
|
artikel
|
| 98 |
Immunochemistry in Dairy Research
|
Barreda, Daniel
|
|
2009
|
|
12 |
p. 772-
1 p.
|
artikel
|
| 99 |
Immunomodulating effects of water-soluble extracts of traditional French Alps cheeses on a human T-lymphocyte cell line
|
Durrieu, Christèle
|
|
2006
|
|
12 |
p. 1505-1514
10 p.
|
artikel
|
| 100 |
Impact of packaging on the quality of Saint-Nectaire cheese
|
Picque, Daniel
|
|
2011
|
|
12 |
p. 987-993
7 p.
|
artikel
|
| 101 |
Impaired or accelerated aggregation of proteins in sterilised milk by adding surfactants
|
Mellema, M.
|
|
2009
|
|
12 |
p. 728-736
9 p.
|
artikel
|
| 102 |
Inactivation of Enterobacter sakazakii by pulsed electric field in buffered peptone water and infant formula milk
|
Pérez, M.C. Pina
|
|
2007
|
|
12 |
p. 1441-1449
9 p.
|
artikel
|
| 103 |
Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese
|
Rijnen, L
|
|
1999
|
|
12 |
p. 877-885
9 p.
|
artikel
|
| 104 |
Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage
|
Buriti, Flávia C.A.
|
|
2005
|
|
12 |
p. 1279-1288
10 p.
|
artikel
|
| 105 |
Influence of feed properties on membrane fouling in crossflow microfiltration of particulate suspensions
|
Vyas, Harit K.
|
|
2000
|
|
12 |
p. 855-861
7 p.
|
artikel
|
| 106 |
Influence of glycosylation on foaming properties of bovine caseinomacropeptide
|
Kreuß, Markus
|
|
2009
|
|
12 |
p. 715-720
6 p.
|
artikel
|
| 107 |
Influence of hydrolysed lecithin addition on protein adsorption and heat stability of a sterilised coffee cream simulant
|
Van der Meeren, Paul
|
|
2005
|
|
12 |
p. 1235-1243
9 p.
|
artikel
|
| 108 |
Influence of pH and heat treatment of whey on the functional properties of whey protein concentrates in yoghurt
|
Sodini, Isabelle
|
|
2006
|
|
12 |
p. 1464-1469
6 p.
|
artikel
|
| 109 |
Influence of tempering on the mechanical properties of whipped dairy creams
|
Drelon, N.
|
|
2006
|
|
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Kinetic characterization of hydrolysis of camel and bovine milk proteins by pancreatic enzymes
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Kinetic studies of the thermal inactivation of plasmin in acid or sweet whey
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Modification of fatty acid and sterol composition of caprine milk for use as infant formula
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Natural diversity of aminotransferases and dehydrogenase activity in a large collection of Lactococcus lactis strains
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Optimisation, by response surface methodology, of degree of hydrolysis and antioxidant and ACE-inhibitory activities of whey protein hydrolysates obtained with cardoon extract
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12 |
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Oxidative stability of fish oil enriched drinking yoghurt
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Performance of Lactobacillus helveticus Spontaneous Phage-resistant Mutants in Hard Cheese Production
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Physical properties of edible films made from mixtures of sodium caseinate and WPI
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12 |
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12 |
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Plasmin activity, β-lactoglobulin denaturation and proteolysis in high pressure treated milk
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12 |
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Probiotic white cheese with Lactobacillus acidophilus
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Purification and properties of an acid phosphatase from Lactobacillus curvatus DPC2024
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Quantity and carbohydrate content of glycomacropeptide fractions isolated from raw and heat-treated milk
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Removal of N-terminal peptides from β-lactoglobulin by proteolytic contaminants in a commercial phenol oxidase preparation
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12 |
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Ripening of extra-hard cheese made with mesophilic DL-starter
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Screening of a natural biodiversity of lactic and propionic acid bacteria for folate and vitamin B12 production in supplemented whey permeate
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Selection and Characterisation of Lactobacillus and Bifidobacterium Strains for Use as Probiotics
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Stability and functionality of freeze-dried probiotic Bifidobacterium cells during storage in juice and milk
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Stereospecific analysis of triacylglycerols in camel (Camelus dromedarius) milk fat
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Structural modifications of β-lactoglobulin subjected to gamma radiation
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Structure-forming processes in Ca2+-induced whey protein isolate cold gelation
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Studies of plasmin activity in whey
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Study of the effect of different iron salts used to fortify infant formulas on the bioavailability of trace elements using ICP-OES
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12 |
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Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology
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Survival of Lactobacillus acidophilus, Lactobacillus paracasei subsp. paracasei, Lactobacillus rhamnosus, Bifidobacterium animalis and Propionibacterium in cheese-based dips and the suitability of dips as effective carriers of probiotic bacteria
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Susceptibility of an industrial α-lactalbumin concentrate to cross-linking by microbial transglutaminase
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The astringency of whey protein beverages is caused by their acidity
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The design of a three strain starter system for Cheddar cheese manufacture exploiting bacteriocin-induced starter lysis
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The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach
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The effect of combinations of sodium phosphates in binary mixtures on selected texture parameters of processed cheese spreads
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The influence of the enzymatic composition of lamb rennet paste on some properties of experimentally produced PDO Fiore Sardo cheese
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Addis, Margherita
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The molecular characterisation and antimicrobial properties of amidated bovine β-lactoglobulin
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Thermal inactivation kinetics of alkaline phosphatase in equine milk
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Use of changes in triacylglycerols during ripening of cheeses with high lipolysis levels for detection of milk fat authenticity
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Variation in the molecular mass of exopolysaccharides during the time course of extended fermentations of skimmed milk by lactic acid bacteria
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Vascular effects and antihypertensive properties of κ-casein macropeptide
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Volatile composition and sensory properties of industrially produced Idiazabal cheese
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12 |
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Volume 15 Contents
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2005
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12 |
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nvt p.
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Volume Contents 2006
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2002
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Whey protein suppresses the osteoclast-mediated bone resorption and osteoclast cell formation
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