nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Anticlostridial activity of Lactobacillus isolated from semi-hard cheeses
|
Christiansen, P. |
|
2005 |
15 |
6-9 |
p. 901-909 9 p. |
artikel |
2 |
Application of encapsulated enzymes to accelerate cheese ripening
|
Kailasapathy, K. |
|
2005 |
15 |
6-9 |
p. 929-939 11 p. |
artikel |
3 |
Application of FT-NIR and FT-IR spectroscopy to study the shelf-life of Crescenza cheese
|
Cattaneo, T.M.P. |
|
2005 |
15 |
6-9 |
p. 693-700 8 p. |
artikel |
4 |
Application of proteomics to the characterisation of milk and dairy products
|
Manso, M.A. |
|
2005 |
15 |
6-9 |
p. 845-855 11 p. |
artikel |
5 |
Aroma development in semi-hard reduced-fat cheese inoculated with Lactobacillus paracasei strains with different aminotransferase profiles
|
Thage, B.V. |
|
2005 |
15 |
6-9 |
p. 795-805 11 p. |
artikel |
6 |
Calendar
|
|
|
2005 |
15 |
6-9 |
p. I-II nvt p. |
artikel |
7 |
Characterization of “Provola dei Nebrodi”, a typical Sicilian cheese, by volatiles analysis using SPME-GC/MS
|
Ziino, M. |
|
2005 |
15 |
6-9 |
p. 585-593 9 p. |
artikel |
8 |
Chemical, microbiological and sensory characterization of Halloumi cheese produced from ovine, caprine and bovine milk
|
Milci, S. |
|
2005 |
15 |
6-9 |
p. 625-630 6 p. |
artikel |
9 |
Comparison of purge and trap and solid phase microextraction techniques for studying the volatile aroma compounds of three European PDO hard cheeses
|
Mallia, S. |
|
2005 |
15 |
6-9 |
p. 741-758 18 p. |
artikel |
10 |
Cultures for the ripening of smear cheeses
|
Bockelmann, W. |
|
2005 |
15 |
6-9 |
p. 719-732 14 p. |
artikel |
11 |
Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses
|
Horne, J. |
|
2005 |
15 |
6-9 |
p. 605-617 13 p. |
artikel |
12 |
Economic aspects of cheese making as influenced by whey processing options
|
Peters, R.H. |
|
2005 |
15 |
6-9 |
p. 537-545 9 p. |
artikel |
13 |
Effect of combinations of high-pressure treatment and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese
|
Arqués, J.L. |
|
2005 |
15 |
6-9 |
p. 893-900 8 p. |
artikel |
14 |
Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino Romano Cheese
|
Addis, M. |
|
2005 |
15 |
6-9 |
p. 563-569 7 p. |
artikel |
15 |
Effect of yeast and bacterial adjuncts on the CLA content and flavour of a washed-curd, dry-salted cheese
|
Das, S. |
|
2005 |
15 |
6-9 |
p. 807-815 9 p. |
artikel |
16 |
Electronic nose: New tool in modelling the ripening of Danish blue cheese
|
Trihaas, J. |
|
2005 |
15 |
6-9 |
p. 679-691 13 p. |
artikel |
17 |
Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification
|
Holland, R. |
|
2005 |
15 |
6-9 |
p. 711-718 8 p. |
artikel |
18 |
Exploiting the potential of bacteria in the cheese ecosystem
|
Peláez, C. |
|
2005 |
15 |
6-9 |
p. 831-844 14 p. |
artikel |
19 |
Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese
|
Adamberg, K. |
|
2005 |
15 |
6-9 |
p. 873-882 10 p. |
artikel |
20 |
Geographic origin of European Emmental cheese: Characterisation and descriptive statistics
|
Pillonel, L. |
|
2005 |
15 |
6-9 |
p. 547-556 10 p. |
artikel |
21 |
Geographic origin of European Emmental. Use of discriminant analysis and artificial neural network for classification purposes
|
Pillonel, L. |
|
2005 |
15 |
6-9 |
p. 557-562 6 p. |
artikel |
22 |
High-pressure-induced changes in the rennet coagulation properties of bovine milk
|
Zobrist, M.R. |
|
2005 |
15 |
6-9 |
p. 655-662 8 p. |
artikel |
23 |
IFC - Aims ; Scope / Editorial Board
|
|
|
2005 |
15 |
6-9 |
p. CO2- 1 p. |
artikel |
24 |
Importance of curd-neutralising yeasts on the aromatic potential of Brevibacterium linens during cheese ripening
|
Arfi, K. |
|
2005 |
15 |
6-9 |
p. 883-891 9 p. |
artikel |
25 |
Inactivation of bacteriophages by thermal and high-pressure treatment
|
Müller-Merbach, M. |
|
2005 |
15 |
6-9 |
p. 777-784 8 p. |
artikel |
26 |
Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties
|
Kulmyrzaev, A. |
|
2005 |
15 |
6-9 |
p. 669-678 10 p. |
artikel |
27 |
Mechanisms of incorporation and release of enzymes into cheese during ripening
|
Wilkinson, M.G. |
|
2005 |
15 |
6-9 |
p. 817-830 14 p. |
artikel |
28 |
Migration of water-soluble nitrogenous compounds of Feta cheese from the cheese blocks into the brine
|
Michaelidou, A.-M. |
|
2005 |
15 |
6-9 |
p. 663-668 6 p. |
artikel |
29 |
Milk species identification in cheese varieties using electrophoretic, chromatographic and PCR techniques
|
Mayer, H.K. |
|
2005 |
15 |
6-9 |
p. 595-604 10 p. |
artikel |
30 |
[No title]
|
Holland, Ross |
|
2005 |
15 |
6-9 |
p. 529- 1 p. |
artikel |
31 |
Pathways for α -ketoglutarate formation by Lactococcus lactis and their role in amino acid catabolism
|
Tanous, C. |
|
2005 |
15 |
6-9 |
p. 759-770 12 p. |
artikel |
32 |
Phenotypic and PCR-based characterization of the microflora in Präst cheese during ripening
|
Østlie, H.M. |
|
2005 |
15 |
6-9 |
p. 911-920 10 p. |
artikel |
33 |
Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy
|
Downey, G. |
|
2005 |
15 |
6-9 |
p. 701-709 9 p. |
artikel |
34 |
Preliminary observations of flavonoid glycosides from the vegetable coagulant Cynara L. in protected designation of origin cheeses
|
Roseiro, L.B. |
|
2005 |
15 |
6-9 |
p. 579-584 6 p. |
artikel |
35 |
Production of biogenic amines during the ripening of Pecorino Abruzzese cheese
|
Martuscelli, M. |
|
2005 |
15 |
6-9 |
p. 571-578 8 p. |
artikel |
36 |
Production of fat-derived (flavour) compounds during the ripening of Gouda cheese
|
Alewijn, M. |
|
2005 |
15 |
6-9 |
p. 733-740 8 p. |
artikel |
37 |
Proteolysis and the optimal ripening time of Tounj cheese
|
Kalit, S. |
|
2005 |
15 |
6-9 |
p. 619-624 6 p. |
artikel |
38 |
Rheological and calcium equilibrium changes during the ripening of Cheddar cheese
|
Lucey, J.A. |
|
2005 |
15 |
6-9 |
p. 645-653 9 p. |
artikel |
39 |
Role, mechanisms and control of lactic acid bacteria lysis in cheese
|
Lortal, S. |
|
2005 |
15 |
6-9 |
p. 857-871 15 p. |
artikel |
40 |
Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter
|
Goncu, A. |
|
2005 |
15 |
6-9 |
p. 771-776 6 p. |
artikel |
41 |
Spray drying in the cheese industry
|
Písecký, J. |
|
2005 |
15 |
6-9 |
p. 531-536 6 p. |
artikel |
42 |
Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract
|
Madureira, A.R. |
|
2005 |
15 |
6-9 |
p. 921-927 7 p. |
artikel |
43 |
Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter
|
Zisu, B. |
|
2005 |
15 |
6-9 |
p. 957-972 16 p. |
artikel |
44 |
The surface microflora dynamics of bacterial smear-ripened Tilsit cheese determined by T-RFLP DNA population fingerprint analysis
|
Rademaker, J.L.W. |
|
2005 |
15 |
6-9 |
p. 785-794 10 p. |
artikel |
45 |
Towards the classification of cheese variety and maturity on the basis of statistical analysis of proteolysis data—a review
|
Coker, C.J. |
|
2005 |
15 |
6-9 |
p. 631-643 13 p. |
artikel |
46 |
Use of cold ultrafiltered retentates for standardization of milks for pizza cheese: Impact on yield and functionality
|
Govindasamy-Lucey, S. |
|
2005 |
15 |
6-9 |
p. 941-955 15 p. |
artikel |