| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bacterial cellulose – Innovative biopolymer and possibilities of its applications in dairy industry
|
Płoska, Justyna
|
|
|
140 |
C |
p.
|
artikel
|
| 2 |
Biological control of pathogens in artisanal cheeses
|
Rangel-Ortega, Sarahi del Carmen
|
|
|
140 |
C |
p.
|
artikel
|
| 3 |
Comparative genomic and functional annotation of Pseudomonas spp. genomes responsible for blue discoloration of Brazilian fresh soft cheese
|
Rodrigues, Rafaela da Silva
|
|
|
140 |
C |
p.
|
artikel
|
| 4 |
Determination of extended spectrum β-lactamase-producing Enterobacteriaceae in raw water buffalo milk and dairy products by conventional multiplex and real-time PCR
|
Gücükoğlu, Ali
|
|
|
140 |
C |
p.
|
artikel
|
| 5 |
Editorial Board
|
|
|
|
140 |
C |
p.
|
artikel
|
| 6 |
Effect of hydration time on milk protein concentrate (MPC85) solubility and the renneting properties of skim milk fortified with the MPC85
|
Hunter, Robin J.
|
|
|
140 |
C |
p.
|
artikel
|
| 7 |
Effect of jujube pulp on rennet-induced coagulation properties of milk with different fat contents
|
Wang, Fang
|
|
|
140 |
C |
p.
|
artikel
|
| 8 |
Effect of sodium hexametaphosphate on heat-induced changes in micellar casein isolate solutions
|
Garcia, Arantza
|
|
|
140 |
C |
p.
|
artikel
|
| 9 |
Effects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese
|
Uzkuç, Hasan
|
|
|
140 |
C |
p.
|
artikel
|
| 10 |
Effects of pre-emulsification with whey protein and high temperature sterilisation on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese
|
Li, Hongjuan
|
|
|
140 |
C |
p.
|
artikel
|
| 11 |
Evaluation of techno-functional and biochemical characteristics of selected lactic acid bacteria (Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. mesenteroides) used for the production of Moroccan fermented milk: Lben
|
Sarhir, Salwa Tsouli
|
|
|
140 |
C |
p.
|
artikel
|
| 12 |
Geographical differentiation of traditional Iranian dried kashk based on gross composition, fatty acids, elements, free amino acids and vitamins
|
Iranmanesh, Mahdieh
|
|
|
140 |
C |
p.
|
artikel
|
| 13 |
Health implication of lactose intolerance and updates on its dietary management
|
Li, Aili
|
|
|
140 |
C |
p.
|
artikel
|
| 14 |
Identification and quantification of branched-chain fatty acids and odd-chain fatty acids of mammalian milk, dairy products, and vegetable oils using GC/TOF-MS
|
Yang, Xue
|
|
|
140 |
C |
p.
|
artikel
|
| 15 |
Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese
|
Giménez, Paula
|
|
|
140 |
C |
p.
|
artikel
|
| 16 |
Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese
|
Giménez, Paula
|
|
|
140 |
C |
p.
|
artikel
|
| 17 |
Impact of ultrafine bubbles on the survivability of probiotics in fermented milks
|
Sharma, Sonali
|
|
|
140 |
C |
p.
|
artikel
|
| 18 |
Influence of processing temperature on plasmin activity and proteolysis in process streams from cold microfiltration of skim milk
|
France, Thomas C.
|
|
|
140 |
C |
p.
|
artikel
|
| 19 |
N-Glycoprofiling of immunoglobulin G and lactoperoxidase from sheep milk using LC-MS/MS
|
Sudarshan, M.
|
|
|
140 |
C |
p.
|
artikel
|
| 20 |
Physicochemical and rheological properties of skim milk with different added zinc salts
|
Zhao, Shuang
|
|
|
140 |
C |
p.
|
artikel
|
| 21 |
Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum)
|
Aiello, Alessandra
|
|
|
140 |
C |
p.
|
artikel
|
| 22 |
Shelf life modelling of kaşar cheese packaged with potassium sorbate, nisin, silver substituted zeolite, or chitosan incorporated active multilayer plastic films
|
Dıblan, Sevgin
|
|
|
140 |
C |
p.
|
artikel
|
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