nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A comparison between acidic and basic protein fractions from whey or milk for reduction of bone loss in the ovariectomised rat
|
Kruger, M.C. |
|
2006 |
16 |
10 |
p. 1149-1156 8 p. |
artikel |
2 |
Calendar
|
|
|
2006 |
16 |
10 |
p. I-II nvt p. |
artikel |
3 |
Chemical characterisation of European Emmental cheeses by near infrared spectroscopy using chemometric tools
|
Karoui, Romdhane |
|
2006 |
16 |
10 |
p. 1211-1217 7 p. |
artikel |
4 |
Editorial Board
|
|
|
2006 |
16 |
10 |
p. CO2- 1 p. |
artikel |
5 |
Effect of acidification on the activity of probiotics in yoghurt during cold storage
|
Donkor, O.N. |
|
2006 |
16 |
10 |
p. 1181-1189 9 p. |
artikel |
6 |
Effect of alginate concentrations on survival of microencapsulated Lactobacillus casei NCDC-298
|
Mandal, S. |
|
2006 |
16 |
10 |
p. 1190-1195 6 p. |
artikel |
7 |
Effect of NaCl on some physico-chemical properties of concentrated bovine milk
|
Huppertz, Thom |
|
2006 |
16 |
10 |
p. 1142-1148 7 p. |
artikel |
8 |
Factors affecting the acid gelation of sodium caseinate
|
O’Kennedy, Brendan T. |
|
2006 |
16 |
10 |
p. 1132-1141 10 p. |
artikel |
9 |
Heat resistance of Lactobacillus paracasei isolated from semi-hard cheese made of pasteurised milk
|
Christiansen, Pia |
|
2006 |
16 |
10 |
p. 1196-1204 9 p. |
artikel |
10 |
High pressure-induced changes in milk proteins and possible applications in dairy technology
|
López-Fandiño, Rosina |
|
2006 |
16 |
10 |
p. 1119-1131 13 p. |
artikel |
11 |
Influence of storage time and color of light on photooxidation in cheese: A study based on sensory analysis and fluorescence spectroscopy
|
Wold, Jens Petter |
|
2006 |
16 |
10 |
p. 1218-1226 9 p. |
artikel |
12 |
Interaction between β-lactoglobulin and lactase and its effect on enzymatic activity
|
Jiménez-Guzmán, Judith |
|
2006 |
16 |
10 |
p. 1169-1173 5 p. |
artikel |
13 |
Intestinal survival and persistence of probiotic Lactobacillus and Bifidobacterium strains administered in triple-strain yoghurt
|
Mättö, Jaana |
|
2006 |
16 |
10 |
p. 1174-1180 7 p. |
artikel |
14 |
PCR–DGGE as a tool for characterizing dominant microbial populations in the Spanish blue-veined Cabrales cheese
|
Flórez, Ana Belén |
|
2006 |
16 |
10 |
p. 1205-1210 6 p. |
artikel |
15 |
Proteolysis of bovine α-lactalbumin by thermolysin during thermal denaturation
|
N’Negue, M.-A. |
|
2006 |
16 |
10 |
p. 1157-1167 11 p. |
artikel |