| no |
title |
author |
magazine |
year |
volume |
issue |
page(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.
|
article
|
| 2 |
Calendar
|
|
|
2006
|
16 |
10 |
p. I-II
nvt p.
|
article
|
| 3 |
Chemical characterisation of European Emmental cheeses by near infrared spectroscopy using chemometric tools
|
Karoui, Romdhane
|
|
2006
|
16 |
10 |
p. 1211-1217
7 p.
|
article
|
| 4 |
Editorial Board
|
|
|
2006
|
16 |
10 |
p. CO2-
1 p.
|
article
|
| 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.
|
article
|
| 6 |
Effect of alginate concentrations on survival of microencapsulated Lactobacillus casei NCDC-298
|
Mandal, S.
|
|
2006
|
16 |
10 |
p. 1190-1195
6 p.
|
article
|
| 7 |
Effect of NaCl on some physico-chemical properties of concentrated bovine milk
|
Huppertz, Thom
|
|
2006
|
16 |
10 |
p. 1142-1148
7 p.
|
article
|
| 8 |
Factors affecting the acid gelation of sodium caseinate
|
O’Kennedy, Brendan T.
|
|
2006
|
16 |
10 |
p. 1132-1141
10 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 12 |
Interaction between β-lactoglobulin and lactase and its effect on enzymatic activity
|
Jiménez-Guzmán, Judith
|
|
2006
|
16 |
10 |
p. 1169-1173
5 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 15 |
Proteolysis of bovine α-lactalbumin by thermolysin during thermal denaturation
|
N’Negue, M.-A.
|
|
2006
|
16 |
10 |
p. 1157-1167
11 p.
|
article
|
Journal description