no |
title |
author |
magazine |
year |
volume |
issue |
page(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. |
article |
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. |
article |
3 |
Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review
|
Abrahamsen, Roger K. |
|
|
131 |
C |
p. |
article |
4 |
Changes in milk components, amino acids, and fatty acids of Bactrian camels in different lactation periods
|
Xiao, Yuchen |
|
|
131 |
C |
p. |
article |
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. |
article |
6 |
Editorial Board
|
|
|
|
131 |
C |
p. |
article |
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. |
article |
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. |
article |
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. |
article |
10 |
Fortification of stirred yoghurt with mucilage-free flaxseed and its physicochemical, microbial, textural and sensory properties
|
Basiri, Sara |
|
|
131 |
C |
p. |
article |
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. |
article |
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. |
article |
13 |
Measurement of pH at high temperature in milk protein solutions
|
Aydogdu, Tugce |
|
|
131 |
C |
p. |
article |
14 |
Proteomic characterisation and phylogenetic derivation of ovine αS1-CN B and αS1-CN G genetic variants
|
De Pascale, Sabrina |
|
|
131 |
C |
p. |
article |
15 |
Reconstituted skim milk: effect of re-dilution after heating concentrated milk at different pH and temperatures
|
Anema, Skelte G. |
|
|
131 |
C |
p. |
article |
16 |
Spray-dried lassi powder: Process optimisation using RSM and physicochemical properties during storage at room and refrigerated temperature
|
Rawat, Kritika |
|
|
131 |
C |
p. |
article |
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. |
article |
18 |
The heat stability of caprine and bovine micellar casein dispersions
|
Yuan, Jiajie |
|
|
131 |
C |
p. |
article |