| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Available lysine, protein digestibility and lactulose in commercial infant formulas
|
Pereyra Gonzáles, Adriana S.
|
|
2003
|
13 |
2-3 |
p. 95-99
5 p.
|
artikel
|
| 2 |
Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)
|
Franco, Inmaculada
|
|
2003
|
13 |
2-3 |
p. 221-230
10 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2003
|
13 |
2-3 |
p. 251-253
3 p.
|
artikel
|
| 4 |
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
|
13 |
2-3 |
p. 211-219
9 p.
|
artikel
|
| 5 |
Comparison of rheological properties of acid gels made from heated casein combined with β-lactoglobulin or egg ovalbumin
|
Famelart, Marie-Hélène
|
|
2003
|
13 |
2-3 |
p. 123-134
12 p.
|
artikel
|
| 6 |
Determination of free fatty acids in milk using the BDI method–some practical and theoretical aspects
|
Evers, Jaap M
|
|
2003
|
13 |
2-3 |
p. 111-121
11 p.
|
artikel
|
| 7 |
Editorial Board
|
|
|
2003
|
13 |
2-3 |
p. IFC-
1 p.
|
artikel
|
| 8 |
Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese
|
Michaelidou, A
|
|
2003
|
13 |
2-3 |
p. 179-189
11 p.
|
artikel
|
| 9 |
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741
|
Di Cagno, Raffaella
|
|
2003
|
13 |
2-3 |
p. 145-157
13 p.
|
artikel
|
| 10 |
Formation of volatile compounds by wild Lactococcus lactis strains isolated from raw ewes’ milk cheese
|
Morales, Pilar
|
|
2003
|
13 |
2-3 |
p. 201-209
9 p.
|
artikel
|
| 11 |
Functional properties of Bacillus proteinase hydrolysates of sodium caseinate incubated with transglutaminase pre- and post-hydrolysis
|
Flanagan, J.
|
|
2003
|
13 |
2-3 |
p. 135-143
9 p.
|
artikel
|
| 12 |
Light-induced colour and aroma changes in sliced, modified atmosphere packaged semi-hard cheeses
|
Juric, Marina
|
|
2003
|
13 |
2-3 |
p. 239-249
11 p.
|
artikel
|
| 13 |
Monitoring nutritional quality of milk powders: capillary electrophoresis of the whey protein fraction compared with other methods
|
De Block, J
|
|
2003
|
13 |
2-3 |
p. 87-94
8 p.
|
artikel
|
| 14 |
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
|
13 |
2-3 |
p. 169-178
10 p.
|
artikel
|
| 15 |
Retention of vitamin B12 during manufacture of six fermented dairy products using a validated radio protein-binding assay
|
Arkbåge, Karin
|
|
2003
|
13 |
2-3 |
p. 101-109
9 p.
|
artikel
|
| 16 |
Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes’ cheese Pecorino del Poro
|
Caridi, Andrea
|
|
2003
|
13 |
2-3 |
p. 191-200
10 p.
|
artikel
|
| 17 |
Starter culture development for improving the flavour of Proosdij-type cheese
|
Ayad, Eman H.E.
|
|
2003
|
13 |
2-3 |
p. 159-168
10 p.
|
artikel
|
| 18 |
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
|
13 |
2-3 |
p. 231-237
7 p.
|
artikel
|
Tijdschrift beschrijving