nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Calendar
|
|
|
2008 |
18 |
12 |
p. I-II nvt p. |
artikel |
2 |
Determination of heat-induced effects on the particle size distribution of casein micelles by dynamic light scattering and nanoparticle tracking analysis
|
Tran Le, Thu |
|
2008 |
18 |
12 |
p. 1090-1096 7 p. |
artikel |
3 |
Editorial Board
|
|
|
2008 |
18 |
12 |
p. IFC- 1 p. |
artikel |
4 |
Effect of high-pressure treatment at various temperatures on activity of indigenous proteolytic enzymes and denaturation of whey proteins in ovine milk
|
Moatsou, G. |
|
2008 |
18 |
12 |
p. 1119-1125 7 p. |
artikel |
5 |
Enhancement of ethyl ester and flavour formation in Swiss cheese by ethanol addition
|
Richoux, Romain |
|
2008 |
18 |
12 |
p. 1140-1145 6 p. |
artikel |
6 |
Heterogeneity of milk fat globule membrane structure and composition as observed using fluorescence microscopy techniques
|
Evers, Jaap M. |
|
2008 |
18 |
12 |
p. 1081-1089 9 p. |
artikel |
7 |
Kinetic characterization of hydrolysis of camel and bovine milk proteins by pancreatic enzymes
|
Salami, Maryam |
|
2008 |
18 |
12 |
p. 1097-1102 6 p. |
artikel |
8 |
Light-induced changes in grated Graviera hard cheese packaged under modified atmospheres
|
Trobetas, Alexandros |
|
2008 |
18 |
12 |
p. 1133-1139 7 p. |
artikel |
9 |
Natural diversity of aminotransferases and dehydrogenase activity in a large collection of Lactococcus lactis strains
|
Brandsma, J.B. |
|
2008 |
18 |
12 |
p. 1103-1108 6 p. |
artikel |
10 |
Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows' and goats' milk
|
Vargas, Maria |
|
2008 |
18 |
12 |
p. 1146-1152 7 p. |
artikel |
11 |
Production, isolation and characterization of exopolysaccharides produced by Lactococcus lactis subsp. cremoris JFR1 and their interaction with milk proteins: Effect of pH and media composition
|
Ayala-Hernández, I. |
|
2008 |
18 |
12 |
p. 1109-1118 10 p. |
artikel |
12 |
Structural modifications of β-lactoglobulin subjected to gamma radiation
|
de la Hoz, Lucia |
|
2008 |
18 |
12 |
p. 1126-1132 7 p. |
artikel |
13 |
The astringency of whey protein beverages is caused by their acidity
|
Lee, Catherine A. |
|
2008 |
18 |
12 |
p. 1153-1156 4 p. |
artikel |