| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acetaldehyde Metabolism by Leuconostoc mesenteroides subsp. cremoris under stress conditions
|
Liu, S.-Q.
|
|
1997
|
|
2-3 |
p. 175-183
9 p.
|
artikel
|
| 2 |
An overview of the functionality of exopolysaccharides produced by lactic acid bacteria
|
Ruas-Madiedo, Patricia
|
|
2002
|
|
2-3 |
p. 163-171
9 p.
|
artikel
|
| 3 |
Antimicrobial-producing wild lactococci isolated from artisanal and non-dairy origins
|
Ayad, Eman H.E
|
|
2002
|
|
2-3 |
p. 145-150
6 p.
|
artikel
|
| 4 |
Autolysis of Lactococcus lactis
|
Pillidge, Christopher J.
|
|
2002
|
|
2-3 |
p. 133-140
8 p.
|
artikel
|
| 5 |
Available lysine, protein digestibility and lactulose in commercial infant formulas
|
Pereyra Gonzáles, Adriana S.
|
|
2003
|
|
2-3 |
p. 95-99
5 p.
|
artikel
|
| 6 |
Bacterial endospores the ultimate survivors
|
Atrih, Abdelmadjid
|
|
2002
|
|
2-3 |
p. 217-223
7 p.
|
artikel
|
| 7 |
Bacterial stress response in Listeria monocytogenes: jumping the hurdles imposed by minimal processing
|
Hill, Colin
|
|
2002
|
|
2-3 |
p. 273-283
11 p.
|
artikel
|
| 8 |
Bacteriological quality of raw milk
|
Cogan, T.M.
|
|
1997
|
|
2-3 |
p. 199-
1 p.
|
artikel
|
| 9 |
Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)
|
Franco, Inmaculada
|
|
2003
|
|
2-3 |
p. 221-230
10 p.
|
artikel
|
| 10 |
Bovine milk fat components inhibit food-borne pathogens
|
Sprong, R.C
|
|
2002
|
|
2-3 |
p. 209-215
7 p.
|
artikel
|
| 11 |
Calendar
|
|
|
2003
|
|
2-3 |
p. 251-253
3 p.
|
artikel
|
| 12 |
Calendar
|
|
|
2002
|
|
2-3 |
p. 293-295
3 p.
|
artikel
|
| 13 |
Changes in free fatty acids during ripening of Teleme cheese made with ewes’, goats’, cows’ or a mixture of ewes’ and goats’ milk
|
Mallatou, Heleni
|
|
2003
|
|
2-3 |
p. 211-219
9 p.
|
artikel
|
| 14 |
Comparative studies on red sorghum extracts and other chemicals as preservatives for West African soft cheese
|
Joseph, J.K.
|
|
1997
|
|
2-3 |
p. 193-198
6 p.
|
artikel
|
| 15 |
Comparison of rheological properties of acid gels made from heated casein combined with β-lactoglobulin or egg ovalbumin
|
Famelart, Marie-Hélène
|
|
2003
|
|
2-3 |
p. 123-134
12 p.
|
artikel
|
| 16 |
Determination of free fatty acids in milk using the BDI method–some practical and theoretical aspects
|
Evers, Jaap M
|
|
2003
|
|
2-3 |
p. 111-121
11 p.
|
artikel
|
| 17 |
Development of defined surface starter cultures for the ripening of smear cheeses
|
Bockelmann, Wilhelm
|
|
2002
|
|
2-3 |
p. 123-131
9 p.
|
artikel
|
| 18 |
Dictionary of dairy terminology
|
Jelen, P.
|
|
1997
|
|
2-3 |
p. 200-
1 p.
|
artikel
|
| 19 |
Editorial
|
|
|
2002
|
|
2-3 |
p. 89-
1 p.
|
artikel
|
| 20 |
Editorial Board
|
|
|
2003
|
|
2-3 |
p. IFC-
1 p.
|
artikel
|
| 21 |
Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese
|
Michaelidou, A
|
|
2003
|
|
2-3 |
p. 179-189
11 p.
|
artikel
|
| 22 |
Effect of adding free amino acids to Cheddar cheese curd on proteolysis, flavour and texture development
|
Wallace, J.M.
|
|
1997
|
|
2-3 |
p. 157-167
11 p.
|
artikel
|
| 23 |
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741
|
Di Cagno, Raffaella
|
|
2003
|
|
2-3 |
p. 145-157
13 p.
|
artikel
|
| 24 |
Environmental adaptation of probiotic lactobacilli towards improvement of performance during spray drying
|
Desmond, Colette
|
|
2002
|
|
2-3 |
p. 183-190
8 p.
|
artikel
|
| 25 |
Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis
|
van Kranenburg, Richard
|
|
2002
|
|
2-3 |
p. 111-121
11 p.
|
artikel
|
| 26 |
Formation of volatile compounds by wild Lactococcus lactis strains isolated from raw ewes’ milk cheese
|
Morales, Pilar
|
|
2003
|
|
2-3 |
p. 201-209
9 p.
|
artikel
|
| 27 |
Forthcoming IDF events
|
|
|
1997
|
|
2-3 |
p. III-
1 p.
|
artikel
|
| 28 |
Functional properties of Bacillus proteinase hydrolysates of sodium caseinate incubated with transglutaminase pre- and post-hydrolysis
|
Flanagan, J.
|
|
2003
|
|
2-3 |
p. 135-143
9 p.
|
artikel
|
| 29 |
Genetic diversity of Streptococcus thermophilus strains isolated from Italian traditional cheeses
|
Andrighetto, C.
|
|
2002
|
|
2-3 |
p. 141-144
4 p.
|
artikel
|
| 30 |
Ice cream
|
Fox, P.F.
|
|
1997
|
|
2-3 |
p. 199-200
2 p.
|
artikel
|
| 31 |
Interpretation of the irregularly fluctuating microbial counts in commercial dairy products
|
Peleg, Micha
|
|
2002
|
|
2-3 |
p. 255-262
8 p.
|
artikel
|
| 32 |
Intracellular esterase from Lactococcus lactis subsp. lactis NCDO 763: Purification and characterization
|
Chich, Jean-François
|
|
1997
|
|
2-3 |
p. 169-174
6 p.
|
artikel
|
| 33 |
Light-induced colour and aroma changes in sliced, modified atmosphere packaged semi-hard cheeses
|
Juric, Marina
|
|
2003
|
|
2-3 |
p. 239-249
11 p.
|
artikel
|
| 34 |
Mannitol production by lactic acid bacteria: a review
|
Wisselink, H.W
|
|
2002
|
|
2-3 |
p. 151-161
11 p.
|
artikel
|
| 35 |
Messenger RNA-based RT-PCR detection of viable Salmonella
|
Rijpens, Nancy
|
|
2002
|
|
2-3 |
p. 233-238
6 p.
|
artikel
|
| 36 |
Microbes from raw milk for fermented dairy products
|
Wouters, Jan T.M
|
|
2002
|
|
2-3 |
p. 91-109
19 p.
|
artikel
|
| 37 |
Modelling contributes to the understanding of the different behaviour of bacteriocin-producing strains in a meat environment
|
Leroy, Frédéric
|
|
2002
|
|
2-3 |
p. 247-253
7 p.
|
artikel
|
| 38 |
Monitoring nutritional quality of milk powders: capillary electrophoresis of the whey protein fraction compared with other methods
|
De Block, J
|
|
2003
|
|
2-3 |
p. 87-94
8 p.
|
artikel
|
| 39 |
Optical instrument for the rapid detection of microorganisms in dairy products
|
Firstenberg-Eden, Ruth
|
|
2002
|
|
2-3 |
p. 225-232
8 p.
|
artikel
|
| 40 |
Oral administration of the probiotic combination Lactobacillus rhamnosus GR-1 and L. fermentum RC-14 for human intestinal applications
|
Gardiner, Gillian E.
|
|
2002
|
|
2-3 |
p. 191-196
6 p.
|
artikel
|
| 41 |
Physicochemical characterization of iron-supplemented skim milk
|
Gaucheron, Frédéric
|
|
1997
|
|
2-3 |
p. 141-148
8 p.
|
artikel
|
| 42 |
Porcine milk proteins: A review
|
Gallagher, Daniel P.
|
|
1997
|
|
2-3 |
p. 99-118
20 p.
|
artikel
|
| 43 |
Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter
|
Poveda, J.M
|
|
2003
|
|
2-3 |
p. 169-178
10 p.
|
artikel
|
| 44 |
Prevention of ropiness in cooked pork by bacteriocinogenic cultures
|
Aymerich, M.T
|
|
2002
|
|
2-3 |
p. 239-246
8 p.
|
artikel
|
| 45 |
Quantification of microbial quality and safety in minimally processed foods
|
Zwietering, M.H.
|
|
2002
|
|
2-3 |
p. 263-271
9 p.
|
artikel
|
| 46 |
Recent IDF publications
|
|
|
1997
|
|
2-3 |
p. I-
1 p.
|
artikel
|
| 47 |
Reconstituted UHT-treated milk: Effects of raw milk, powder quality and storage conditions of UHT milk on its physico-hemical attributes and flavour
|
Celestino, Ernani L.
|
|
1997
|
|
2-3 |
p. 129-140
12 p.
|
artikel
|
| 48 |
Reduction of fouling and contamination by predictive kinetic models
|
de Jong, Peter
|
|
2002
|
|
2-3 |
p. 285-292
8 p.
|
artikel
|
| 49 |
Reorganization of casein submicelles in Mozzarella cheese during storage
|
Tunick, Michael H.
|
|
1997
|
|
2-3 |
p. 149-155
7 p.
|
artikel
|
| 50 |
Retention of vitamin B12 during manufacture of six fermented dairy products using a validated radio protein-binding assay
|
Arkbåge, Karin
|
|
2003
|
|
2-3 |
p. 101-109
9 p.
|
artikel
|
| 51 |
Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes’ cheese Pecorino del Poro
|
Caridi, Andrea
|
|
2003
|
|
2-3 |
p. 191-200
10 p.
|
artikel
|
| 52 |
Ripening control of Manchego type cheese salted by brine vacuum impregnation
|
Guamis, B.
|
|
1997
|
|
2-3 |
p. 185-192
8 p.
|
artikel
|
| 53 |
Starter culture development for improving the flavour of Proosdij-type cheese
|
Ayad, Eman H.E.
|
|
2003
|
|
2-3 |
p. 159-168
10 p.
|
artikel
|
| 54 |
Surface ripened cheeses: the effects of Debaryomyces hansenii, NaCl and pH on the intensity of pigmentation produced by Brevibacterium linens and Corynebacterium flavescens
|
Masoud, Wafa
|
|
2003
|
|
2-3 |
p. 231-237
7 p.
|
artikel
|
| 55 |
Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations
|
Alamprese, Cristina
|
|
2002
|
|
2-3 |
p. 201-208
8 p.
|
artikel
|
| 56 |
Technological challenges for future probiotic foods
|
Mattila-Sandholm, T.
|
|
2002
|
|
2-3 |
p. 173-182
10 p.
|
artikel
|
| 57 |
The effects of refrigerated storage of raw milk on the quality of whole milk powder stored for different periods
|
Celestino, Ernani L.
|
|
1997
|
|
2-3 |
p. 119-127
9 p.
|
artikel
|
| 58 |
The survival and colonic adhesion of Bifidobacterium infantis in patients with ulcerative colitis
|
von Wright, Atte
|
|
2002
|
|
2-3 |
p. 197-200
4 p.
|
artikel
|
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