nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Aims & Scope / Editorial Board
|
|
|
2006 |
16 |
3 |
p. CO2- 1 p. |
artikel |
2 |
A transcriptome analysis of Kluyveromyces lactis growing in cheese whey
|
Becerra, M. |
|
2006 |
16 |
3 |
p. 207-214 8 p. |
artikel |
3 |
Calendar
|
|
|
2006 |
16 |
3 |
p. I-II nvt p. |
artikel |
4 |
Effect of chemical phosphorylation on solubility of buffalo milk proteins
|
Nayak, S.K. |
|
2006 |
16 |
3 |
p. 268-273 6 p. |
artikel |
5 |
Multivariate modelling of relationships between proteolysis and sensory quality of Präst cheese
|
Pripp, Are Hugo |
|
2006 |
16 |
3 |
p. 225-235 11 p. |
artikel |
6 |
Probiotic potential of Lactobacillus strains isolated from dairy products
|
Maragkoudakis, Petros A. |
|
2006 |
16 |
3 |
p. 189-199 11 p. |
artikel |
7 |
Relationship between somatic cell counts and the properties of yoghurt made from ewes’ milk
|
Vivar-Quintana, A.M. |
|
2006 |
16 |
3 |
p. 262-267 6 p. |
artikel |
8 |
Seasonal variation of the free fatty acids contents of Spanish ovine milk cheeses protected by a designation of origin: A comparative study
|
Fernández-García, Estrella |
|
2006 |
16 |
3 |
p. 252-261 10 p. |
artikel |
9 |
Stability of autolytic lactococci during starter production and storage in commercial whey-based media
|
Gaudreau, Hélène |
|
2006 |
16 |
3 |
p. 200-206 7 p. |
artikel |
10 |
The impact of cheese consumption on markers of cardiovascular risk in rats
|
Roupas, Peter |
|
2006 |
16 |
3 |
p. 243-251 9 p. |
artikel |
11 |
The use of near infrared spectroscopy to predict selected free amino acids during cheese ripening
|
Skeie, Siv |
|
2006 |
16 |
3 |
p. 236-242 7 p. |
artikel |
12 |
Use of low concentration factor ultrafiltration retentates in reduced fat “Minas Frescal” cheese manufacture: Effect on composition, proteolysis, viscoelastic properties and sensory acceptance
|
Cunha, Clarissa Reschke da |
|
2006 |
16 |
3 |
p. 215-224 10 p. |
artikel |