nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Aims & Scope / Editorial Board
|
|
|
2006 |
|
3 |
p. CO2- 1 p. |
artikel |
2 |
An improved procedure for the preliminary fractionation of milk proteins
|
Igarashi, Yasuo |
|
1995 |
|
3 |
p. 305-310 6 p. |
artikel |
3 |
Antibacterial activity of lactoferricin, lysozyme and EDTA against Salmonella enteritidis
|
Facon, Michel J. |
|
1996 |
|
3 |
p. 303-313 11 p. |
artikel |
4 |
Antihypertensive opioid-like milk peptide α-lactorphin: lack of effect on behavioural tests in mice
|
Ijäs, Hanna |
|
2004 |
|
3 |
p. 201-205 5 p. |
artikel |
5 |
Antimicrobial effect of donkeys’ milk digested in vitro with human gastrointestinal enzymes
|
Tidona, Flavio |
|
2011 |
|
3 |
p. 158-165 8 p. |
artikel |
6 |
An X-Glu based agar medium for the selective enumeration of Lactobacillus acidophilus in yogurt-related milk products
|
Kneifel, W. |
|
1993 |
|
3 |
p. 277-291 15 p. |
artikel |
7 |
Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening
|
Hannon, J.A. |
|
2005 |
|
3 |
p. 263-273 11 p. |
artikel |
8 |
Application of wild starter cultures for flavour development in pilot plant cheese making
|
H.E. Ayad, Eman |
|
2000 |
|
3 |
p. 169-179 11 p. |
artikel |
9 |
Assessment of Trentingrana cheese ageing by proton transfer reaction-mass spectrometry and chemometrics
|
Aprea, Eugenio |
|
2007 |
|
3 |
p. 226-234 9 p. |
artikel |
10 |
A survey of the composition and proteolytic indices of commercial enzyme-modified Cheddar cheese
|
Kilcawley, K.N |
|
2000 |
|
3 |
p. 181-190 10 p. |
artikel |
11 |
A transcriptome analysis of Kluyveromyces lactis growing in cheese whey
|
Becerra, M. |
|
2006 |
|
3 |
p. 207-214 8 p. |
artikel |
12 |
Autolysis of two strains of Lactococcus lactis during cheese ripening
|
Chapot-Chartier, M.-P. |
|
1994 |
|
3 |
p. 251-269 19 p. |
artikel |
13 |
Batchwise fermentation with Ca-alginate immobilized multistarter cells for kefir production
|
Gobbetti, M. |
|
1994 |
|
3 |
p. 237-249 13 p. |
artikel |
14 |
Benzoic acid as a natural compound in cultured dairy products and cheese
|
Sieber, R |
|
1995 |
|
3 |
p. 227-246 20 p. |
artikel |
15 |
Bioavailability of the antihypertensive peptide LHLPLP: Transepithelial flux of HLPLP
|
Quirós, Ana |
|
2008 |
|
3 |
p. 279-286 8 p. |
artikel |
16 |
Biofilm formation on stainless steel by Staphylococcus epidermidis in milk and influence of glucose and sodium chloride on the development of ica-mediated biofilms
|
Michu, Elleni |
|
2011 |
|
3 |
p. 179-184 6 p. |
artikel |
17 |
Calendar
|
|
|
2010 |
|
3 |
p. I-II nvt p. |
artikel |
18 |
Calendar
|
|
|
2001 |
|
3 |
p. 181-182 2 p. |
artikel |
19 |
Calendar
|
|
|
2005 |
|
3 |
p. I-II nvt p. |
artikel |
20 |
Calendar
|
|
|
2004 |
|
3 |
p. I-III nvt p. |
artikel |
21 |
Calendar
|
|
|
2009 |
|
3 |
p. I-II nvt p. |
artikel |
22 |
Calendar
|
|
|
2007 |
|
3 |
p. I-II nvt p. |
artikel |
23 |
Calendar
|
|
|
2008 |
|
3 |
p. I-II nvt p. |
artikel |
24 |
Calendar
|
|
|
2006 |
|
3 |
p. I-II nvt p. |
artikel |
25 |
Calendar
|
|
|
2011 |
|
3 |
p. I-II nvt p. |
artikel |
26 |
Casein Interactions: Casting Light on the Black Boxes, the Structure in Dairy Products
|
Horne, David S. |
|
1998 |
|
3 |
p. 171-177 7 p. |
artikel |
27 |
Changes in the quality of fresh and recombined ultra high temperature treated milk during storage
|
AlKanhal, Hamad A. |
|
1994 |
|
3 |
p. 221-236 16 p. |
artikel |
28 |
Changes in the volatile profile of a raw goat milk cheese treated by hydrostatic high pressure at different stages of maturation
|
Delgado, Francisco José |
|
2011 |
|
3 |
p. 135-141 7 p. |
artikel |
29 |
Characteristics of carbonated fermented milk and survival of probiotic bacteria
|
Vinderola, C.G |
|
2000 |
|
3 |
p. 213-220 8 p. |
artikel |
30 |
Characteristics of the churning process in continuous butter manufacture and modelling using an artificial neural network
|
Funahashi, H. |
|
2008 |
|
3 |
p. 323-328 6 p. |
artikel |
31 |
Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing
|
Masoud, Wafa |
|
2011 |
|
3 |
p. 142-148 7 p. |
artikel |
32 |
Characterization of bacteriocin ST8KF produced by a kefir isolate Lactobacillus plantarum ST8KF
|
Powell, J.E. |
|
2007 |
|
3 |
p. 190-198 9 p. |
artikel |
33 |
Characterization of dairy emulsions by forward lobe laser light scattering—Application to milk and cream
|
McCrae, Catharina H. |
|
1996 |
|
3 |
p. 247-256 10 p. |
artikel |
34 |
Characterization of galactooligosaccharides produced by β-galactosidase immobilized onto magnetized Dacron
|
Neri, David F.M. |
|
2011 |
|
3 |
p. 172-178 7 p. |
artikel |
35 |
Characterization of lactococci other than Lactococcus lactis for possible use as starter cultures
|
Holler, Barbara J. |
|
1995 |
|
3 |
p. 275-289 15 p. |
artikel |
36 |
Cheese Technology
|
Wolfschoon, A. |
|
2010 |
|
3 |
p. 222- 1 p. |
artikel |
37 |
Chromatographic separation of the proteins of mouse milk
|
Stevenson, Elizabeth M. |
|
1994 |
|
3 |
p. 205-220 16 p. |
artikel |
38 |
Comparison of milk and ethanol/water mixtures with respect to monostyrene migration from a polystyrene packaging material
|
O'Neill, Edward T. |
|
1994 |
|
3 |
p. 271-283 13 p. |
artikel |
39 |
Conjugated linoleic acid and C18:1 isomers content in milk fat of sheep and their transfer to Pecorino Toscano cheese
|
Buccioni, A. |
|
2010 |
|
3 |
p. 190-194 5 p. |
artikel |
40 |
Corrigendum to “Rheological properties and structure of inulin - whey protein gels” [International Dairy Journal 19 (2009) 443–449]
|
Glibowski, Pawel |
|
2010 |
|
3 |
p. 223- 1 p. |
artikel |
41 |
Creaminess in relation to consistency and particle size in stirred fat-free yogurt
|
Cayot, Philippe |
|
2008 |
|
3 |
p. 303-311 9 p. |
artikel |
42 |
Desalination of acid casein whey by nanofiltration
|
Kelly, James |
|
1995 |
|
3 |
p. 291-303 13 p. |
artikel |
43 |
Detection of caprine casein in ovine Halloumi cheese
|
Moatsou, G. |
|
2004 |
|
3 |
p. 219-226 8 p. |
artikel |
44 |
Determination of whey protein to total protein ratio in UHT milk using fourth derivative spectroscopy
|
Miralles, Beatriz |
|
2000 |
|
3 |
p. 191-197 7 p. |
artikel |
45 |
Development and validation of a multiplex PCR-based DNA microarray hybridisation method for detecting bacterial antibiotic resistance genes in cheese
|
Delgado, Susana |
|
2011 |
|
3 |
p. 149-157 9 p. |
artikel |
46 |
Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy
|
Lopez, Christelle |
|
2007 |
|
3 |
p. 235-247 13 p. |
artikel |
47 |
Editorial
|
|
|
1998 |
|
3 |
p. 153- 1 p. |
artikel |
48 |
Editorial Board
|
|
|
2010 |
|
3 |
p. IFC- 1 p. |
artikel |
49 |
Editorial Board
|
|
|
2009 |
|
3 |
p. IFC- 1 p. |
artikel |
50 |
Editorial Board
|
|
|
2008 |
|
3 |
p. IFC- 1 p. |
artikel |
51 |
Editorial Board
|
|
|
2007 |
|
3 |
p. CO2- 1 p. |
artikel |
52 |
Editorial Board
|
|
|
2011 |
|
3 |
p. IFC- 1 p. |
artikel |
53 |
Effect of acidification and neutralization of milk on some physico-chemical properties of casein micelles
|
Lucey, J.A. |
|
1996 |
|
3 |
p. 257-272 16 p. |
artikel |
54 |
Effect of calcium on thermolysin hydrolysis of β-casein tryptic peptides
|
Lapointe, Jean-François |
|
2004 |
|
3 |
p. 185-193 9 p. |
artikel |
55 |
Effect of chemical phosphorylation on solubility of buffalo milk proteins
|
Nayak, S.K. |
|
2006 |
|
3 |
p. 268-273 6 p. |
artikel |
56 |
Effect of high-pressure processing on physico-chemical characteristics of fresh goats’ milk cheese (Mató)
|
Capellas, M |
|
2001 |
|
3 |
p. 165-173 9 p. |
artikel |
57 |
Effect of interesterification of milk fat on plasma lipids of miniature pigs
|
Pfeuffer, Maria |
|
1995 |
|
3 |
p. 265-273 9 p. |
artikel |
58 |
Effect of milk solids concentration on whey protein denaturation, particle size changes and solubilization of casein in high-pressure-treated skim milk
|
Anema, Skelte G. |
|
2008 |
|
3 |
p. 228-235 8 p. |
artikel |
59 |
Effect of processing conditions on the prebiotic activity of commercial prebiotics
|
Huebner, J. |
|
2008 |
|
3 |
p. 287-293 7 p. |
artikel |
60 |
Effect of test conditions on instrumental texture parameters of kalakand
|
Patel, A.A. |
|
1992 |
|
3 |
p. 143-156 14 p. |
artikel |
61 |
Effect of thermization on the quality of Quarg
|
Zakrzewski, E. |
|
1991 |
|
3 |
p. 199-208 10 p. |
artikel |
62 |
Effect of whey protein denaturation on structure of casein micelles and their rennetability after ultra-high temperature processing of milk with or without ultrafiltration
|
McMahon, Donald J. |
|
1993 |
|
3 |
p. 239-256 18 p. |
artikel |
63 |
Effects of addition of phenolic compounds on the acid gelation of milk
|
Harbourne, Niamh |
|
2011 |
|
3 |
p. 185-191 7 p. |
artikel |
64 |
Effects of bovine and caprine Monterey Jack cheeses fortified with milk calcium on bone mineralization in rats
|
Mora-Gutierrez, A. |
|
2007 |
|
3 |
p. 255-267 13 p. |
artikel |
65 |
Effects of overrun on structural and physical characteristics of ice cream
|
Sofjan, Rosalina P. |
|
2004 |
|
3 |
p. 255-262 8 p. |
artikel |
66 |
Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends
|
Hogan, Sean A |
|
2001 |
|
3 |
p. 137-144 8 p. |
artikel |
67 |
Encyclopedia of Dairy Sciences
|
Zehntner, Ulrich |
|
2004 |
|
3 |
p. 269- 1 p. |
artikel |
68 |
Enzyme-linked immunosorbent assay for the detection of bovine rennet whey powder in milk powder and buttermilk powder
|
Bremer, Maria G.E.G. |
|
2008 |
|
3 |
p. 294-302 9 p. |
artikel |
69 |
Feta and related cheeses
|
Fox, P.F. |
|
1991 |
|
3 |
p. 209-210 2 p. |
artikel |
70 |
Formation of amyloid-like fibrils upon limited proteolysis of bovine α-lactalbumin
|
Otte, Jeanette |
|
2005 |
|
3 |
p. 219-229 11 p. |
artikel |
71 |
Forthcoming IDF events
|
|
|
1993 |
|
3 |
p. 295- 1 p. |
artikel |
72 |
Forthcoming IDF events
|
|
|
1991 |
|
3 |
p. 213-214 2 p. |
artikel |
73 |
Forthcoming IDF events
|
|
|
1992 |
|
3 |
p. 212- 1 p. |
artikel |
74 |
Forthcoming IDF events
|
|
|
1994 |
|
3 |
p. 289-290 2 p. |
artikel |
75 |
Gas Chromatography Olfactometry (GC/O) of Dairy Products
|
Friedrich, Jane E. |
|
1998 |
|
3 |
p. 235-241 7 p. |
artikel |
76 |
Genetic polymorphism of ovine milk proteins: its influence on technological properties of milk — a review
|
Amigo, Lourdes |
|
2000 |
|
3 |
p. 135-149 15 p. |
artikel |
77 |
Genomics and proteomics of deleted ovine CSN1S1∗I
|
Giambra, Isabella Jasmin |
|
2010 |
|
3 |
p. 195-202 8 p. |
artikel |
78 |
Handbook of Dairy Foods and Nutrition, 2nd ed.
|
Bishop Mac Donald, H. |
|
2000 |
|
3 |
p. 221-222 2 p. |
artikel |
79 |
Heat stability of milk: Aggregation and dissociation of protein at ultra-high temperatures
|
Singh, Harjinder |
|
1993 |
|
3 |
p. 225-237 13 p. |
artikel |
80 |
Heat treatment of milk in domestic microwave ovens
|
Sieber, R. |
|
1996 |
|
3 |
p. 231-246 16 p. |
artikel |
81 |
High cheese intake and faecal bacterial enzyme activities in the elderly
|
Salminen, Seppo J. |
|
1995 |
|
3 |
p. 259-264 6 p. |
artikel |
82 |
Identification of caseinophosphopeptides generated through in vitro gastro-intestinal digestion of Beaufort cheese
|
Adt, Isabelle |
|
2011 |
|
3 |
p. 129-134 6 p. |
artikel |
83 |
Identification of lactic acid bacteria using FTIR spectroscopy and cluster analysis
|
Dziuba, Bartłomiej |
|
2007 |
|
3 |
p. 183-189 7 p. |
artikel |
84 |
IFC - Aims ; Scope / Editorial Board
|
|
|
2005 |
|
3 |
p. CO2- 1 p. |
artikel |
85 |
IFC - Aims; Scope / Editorial Board
|
|
|
2004 |
|
3 |
p. IFC- 1 p. |
artikel |
86 |
Immobilization of β-galactosidase by bioaffinity adsorption on concanavalin A layered calcium alginate–starch hybrid beads for the hydrolysis of lactose from whey/milk
|
Haider, Toshiba |
|
2009 |
|
3 |
p. 172-177 6 p. |
artikel |
87 |
Immunomodulating effects of whey proteins and their enzymatic digests
|
Mercier, Amélie |
|
2004 |
|
3 |
p. 175-183 9 p. |
artikel |
88 |
Immunomodulating properties of a whey protein isolate, its enzymatic digest and peptide fractions
|
Saint-Sauveur, Diane |
|
2008 |
|
3 |
p. 260-270 11 p. |
artikel |
89 |
Impact of mixed-linkage (1→3, 1→4) β-glucans on physical properties of acid-set skim milk gels
|
Lazaridou, A. |
|
2008 |
|
3 |
p. 312-322 11 p. |
artikel |
90 |
Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar
|
Chevalier, François |
|
2001 |
|
3 |
p. 145-152 8 p. |
artikel |
91 |
Incorporation of microbial transglutaminase into non-fat yogurt production
|
Ozer, Barbaros |
|
2007 |
|
3 |
p. 199-207 9 p. |
artikel |
92 |
Influence of a w on volatile free fatty acids during storage of cheese bases lipolyzed by kid goat pregastric lipase
|
Kim Ha, J. |
|
1992 |
|
3 |
p. 179-195 17 p. |
artikel |
93 |
Influence of dietary fiber addition on sensory and rheological properties of yogurt
|
Staffolo, M.Dello |
|
2004 |
|
3 |
p. 263-268 6 p. |
artikel |
94 |
Influence of formulation on the structural networks in ice cream
|
Granger, C. |
|
2005 |
|
3 |
p. 255-262 8 p. |
artikel |
95 |
Influence of homogenization efficiency on milk fat content determination by infrared analysis
|
Rémillard, Nathalie |
|
1993 |
|
3 |
p. 197-208 12 p. |
artikel |
96 |
Influence of hydrolysis temperature and pH on the selective hydrolysis of whey proteins by trypsin and potential recovery of native alpha-lactalbumin
|
Cheison, Seronei C. |
|
2011 |
|
3 |
p. 166-171 6 p. |
artikel |
97 |
Influence of milk proteins on the development of lactose-induced stickiness in dairy powders
|
Hogan, S.A. |
|
2010 |
|
3 |
p. 212-221 10 p. |
artikel |
98 |
Influence of some physico-chemical characteristics of commercial rennet caseins on the performance of the casein in Mozzarella cheese analogue manufacture
|
O’Sullivan, Michele M |
|
2001 |
|
3 |
p. 153-163 11 p. |
artikel |
99 |
International student exchange
|
Jelenional student exchange, P. |
|
1996 |
|
3 |
p. 325- 1 p. |
artikel |
100 |
In vitro and in vivo gastrointestinal survival, antibiotic susceptibility and genetic identification of Propionibacterium freudenreichii ssp. shermanii JS
|
Suomalainen, Tarja |
|
2008 |
|
3 |
p. 271-278 8 p. |
artikel |
101 |
In vitro release of α-tocopherol from emulsion-loaded β-lactoglobulin gels
|
Liang, Li |
|
2010 |
|
3 |
p. 176-181 6 p. |
artikel |
102 |
Is bovine β-casein G a true genetic variant?
|
Visser, Servaas |
|
2000 |
|
3 |
p. 133-134 2 p. |
artikel |
103 |
Isothermal batch crystallization of alpha-lactose: A kinetic model combining mutarotation, nucleation and growth steps
|
Mimouni, A. |
|
2009 |
|
3 |
p. 129-136 8 p. |
artikel |
104 |
Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats’ milk
|
Buffa, Martı́ı́n |
|
2001 |
|
3 |
p. 175-179 5 p. |
artikel |
105 |
Lowering hydrophobic peptides and increasing free amino acids in cheese made with a Lactococcus lactis strain expressing a mutant oligopeptide binding protein
|
Picon, A. |
|
2007 |
|
3 |
p. 218-225 8 p. |
artikel |
106 |
Making More of Milk Sugar by Engineering Lactic Acid Bacteria
|
de Vos, Willem M. |
|
1998 |
|
3 |
p. 227-233 7 p. |
artikel |
107 |
Mechanisms of cholesterol removal by lactobacilli under conditions that mimic the human gastrointestinal tract
|
Lye, Huey-Shi |
|
2010 |
|
3 |
p. 169-175 7 p. |
artikel |
108 |
Microencapsulation of volatiles by spray-drying in whey protein-based wall systems
|
Rosenberg, M. |
|
1996 |
|
3 |
p. 273-284 12 p. |
artikel |
109 |
Microstructure of acid–induced skim milk–locust bean gum–xanthan gels
|
Sanchez, C. |
|
2000 |
|
3 |
p. 199-212 14 p. |
artikel |
110 |
Milk Products and Intestinal Health
|
Van der Meer, R. |
|
1998 |
|
3 |
p. 163-170 8 p. |
artikel |
111 |
Milk protein-carbohydrate interactions
|
Tziboula, Athina |
|
1993 |
|
3 |
p. 209-223 15 p. |
artikel |
112 |
Moisture sorption isotherms for crystalline, amorphous and predominantly crystalline lactose powders
|
Bronlund, John |
|
2004 |
|
3 |
p. 247-254 8 p. |
artikel |
113 |
Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and L’Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation
|
Karoui, Romdhane |
|
2005 |
|
3 |
p. 275-286 12 p. |
artikel |
114 |
Monocarboxylic acid production by lactococci and lactobacilli
|
Ganesan, Balasubramanian |
|
2004 |
|
3 |
p. 237-246 10 p. |
artikel |
115 |
Multiple forms of equine α-lactalbumin: evidence for N-glycosylated and deamidated forms
|
Girardet, J.-M. |
|
2004 |
|
3 |
p. 207-217 11 p. |
artikel |
116 |
Multivariate modelling of relationships between proteolysis and sensory quality of Präst cheese
|
Pripp, Are Hugo |
|
2006 |
|
3 |
p. 225-235 11 p. |
artikel |
117 |
Natural antimicrobials: Effect of Microgard™ and nisin against Listeria innocua in liquid cheese whey
|
von Staszewski, Mariana |
|
2008 |
|
3 |
p. 255-259 5 p. |
artikel |
118 |
Nitric oxide (NO) production in mammalian non-tumorigenic epithelial cells of the small intestine and macrophages induced by individual strains of lactobacilli and bifidobacteria
|
Pipenbaher, Nataša |
|
2009 |
|
3 |
p. 166-171 6 p. |
artikel |
119 |
[No title]
|
Gänzle, Michael |
|
2009 |
|
3 |
p. 180- 1 p. |
artikel |
120 |
On the origin of Listeria monocytogenes in raw bulk-tank milk
|
Fedio, W.M. |
|
1992 |
|
3 |
p. 197-208 12 p. |
artikel |
121 |
On the Usefulness of Dairy Research
|
Walstra, Pieter |
|
1998 |
|
3 |
p. 155-161 7 p. |
artikel |
122 |
Oxidised cholesterol in milk and dairy products
|
Sieber, Robert |
|
2005 |
|
3 |
p. 191-206 16 p. |
artikel |
123 |
Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: Effect of bacterial strain, fermentation pH, and storage time
|
Nielsen, Mette S. |
|
2009 |
|
3 |
p. 155-165 11 p. |
artikel |
124 |
Phage Resistance Mechanisms in Lactic Acid Bacteria
|
Allison, Gwen E. |
|
1998 |
|
3 |
p. 207-226 20 p. |
artikel |
125 |
Phase separation in soft-serve ice cream mixes: rheology and microstructure
|
Vega, C. |
|
2005 |
|
3 |
p. 249-254 6 p. |
artikel |
126 |
Phenotypic, genetic and technological characterization of Lactococcus garvieae strains isolated from a raw milk cheese
|
Fernández, Elena |
|
2010 |
|
3 |
p. 142-148 7 p. |
artikel |
127 |
Physicochemical properties of liquid virgin whey protein isolate
|
Marcelo, Philipina A. |
|
2008 |
|
3 |
p. 236-246 11 p. |
artikel |
128 |
Picón Bejes-Tresviso blue cheese: an overall biochemical survey throughout the ripening process
|
Prieto, Bernardo |
|
2000 |
|
3 |
p. 159-167 9 p. |
artikel |
129 |
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