| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A novel NMR immunosensor based on O-CMCS-targeted Gd probe for rapid detection of Salmonella anatum in milk
|
Yue, Xianglin
|
|
|
131 |
C |
p.
|
artikel
|
| 2 |
Bovine milk fatty acid and triacylglycerol composition and structure differ between early and late lactation influencing milk fat solid fat content
|
Pacheco-Pappenheim, Sara
|
|
|
131 |
C |
p.
|
artikel
|
| 3 |
Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review
|
Abrahamsen, Roger K.
|
|
|
131 |
C |
p.
|
artikel
|
| 4 |
Changes in milk components, amino acids, and fatty acids of Bactrian camels in different lactation periods
|
Xiao, Yuchen
|
|
|
131 |
C |
p.
|
artikel
|
| 5 |
Corrigendum to ‘Measurement of homogenisation efficiency of milk by laser diffraction and centrifugation’ [International Dairy Journal 96 (2019) 93–97]
|
Ransmark, Eva
|
|
|
131 |
C |
p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
|
131 |
C |
p.
|
artikel
|
| 7 |
Effect of γ-irradiation in combination with natural antimicrobial formulation on microbial inactivation, protein digestibility and quality of mothers’ milk
|
Balaji, Athishparsuram Serukaluthur
|
|
|
131 |
C |
p.
|
artikel
|
| 8 |
Effect of mixed banana and papaya peel pectin on chemical compositions and storage stability of Ethiopian traditional yoghurt (ergo)
|
Mada, Tanje
|
|
|
131 |
C |
p.
|
artikel
|
| 9 |
Effects of heating temperatures and pH of skim milk fortified with milk protein concentrate on the texture and microstructure of high-protein yoghurts
|
Qi, Xinyang
|
|
|
131 |
C |
p.
|
artikel
|
| 10 |
Fortification of stirred yoghurt with mucilage-free flaxseed and its physicochemical, microbial, textural and sensory properties
|
Basiri, Sara
|
|
|
131 |
C |
p.
|
artikel
|
| 11 |
Influence of three ultrasound treatments on viability, culturability, cell architecture, enzymatic activity and metabolic potential of Lacticaseibacillus paracasei 90
|
Peralta, Guillermo H.
|
|
|
131 |
C |
p.
|
artikel
|
| 12 |
Lipid and protein oxidation of grated Kefalotyri cheese packaged in vacuum or modified atmosphere and stored under retail display conditions
|
Govari, Maria
|
|
|
131 |
C |
p.
|
artikel
|
| 13 |
Measurement of pH at high temperature in milk protein solutions
|
Aydogdu, Tugce
|
|
|
131 |
C |
p.
|
artikel
|
| 14 |
Proteomic characterisation and phylogenetic derivation of ovine αS1-CN B and αS1-CN G genetic variants
|
De Pascale, Sabrina
|
|
|
131 |
C |
p.
|
artikel
|
| 15 |
Reconstituted skim milk: effect of re-dilution after heating concentrated milk at different pH and temperatures
|
Anema, Skelte G.
|
|
|
131 |
C |
p.
|
artikel
|
| 16 |
Spray-dried lassi powder: Process optimisation using RSM and physicochemical properties during storage at room and refrigerated temperature
|
Rawat, Kritika
|
|
|
131 |
C |
p.
|
artikel
|
| 17 |
The effect of fat replacement by whey protein microcoagulates on the physicochemical properties and microstructure of acid casein model processed cheese
|
Sołowiej, Bartosz G.
|
|
|
131 |
C |
p.
|
artikel
|
| 18 |
The heat stability of caprine and bovine micellar casein dispersions
|
Yuan, Jiajie
|
|
|
131 |
C |
p.
|
artikel
|
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