| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Biological effects of casein-derived tripeptide powders are not affected by fermentation process
|
Jäkälä, Pauliina
|
|
2010
|
20 |
5 |
p. 366-370
5 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2010
|
20 |
5 |
p. I-II
nvt p.
|
artikel
|
| 3 |
Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts
|
Ciron, C.I.E.
|
|
2010
|
20 |
5 |
p. 314-320
7 p.
|
artikel
|
| 4 |
Diffusing wave spectroscopy and rheological studies of rennet-induced gelation of skim milk in the presence of pectin and κ-carrageenan
|
Acero-Lopez, Alexandra
|
|
2010
|
20 |
5 |
p. 328-335
8 p.
|
artikel
|
| 5 |
Editorial Board
|
|
|
2010
|
20 |
5 |
p. IFC-
1 p.
|
artikel
|
| 6 |
Effect of ultrasonication on microbiological, chemical and sensory properties of raw, thermized and pasteurized milk
|
Chouliara, E.
|
|
2010
|
20 |
5 |
p. 307-313
7 p.
|
artikel
|
| 7 |
Excessive cross-linking of caseins by microbial transglutaminase and its impact on physical properties of acidified milk gels
|
Jaros, Doris
|
|
2010
|
20 |
5 |
p. 321-327
7 p.
|
artikel
|
| 8 |
Microbiological, chemical, textural and sensory characteristics of Hispánico cheese manufactured using frozen ovine milk curds scalded at different temperatures
|
Picon, Antonia
|
|
2010
|
20 |
5 |
p. 344-351
8 p.
|
artikel
|
| 9 |
Proteolysis indices related to cheese ripening and typicalness in PDO Grana Padano cheese
|
Masotti, Fabio
|
|
2010
|
20 |
5 |
p. 352-359
8 p.
|
artikel
|
| 10 |
Reducing and radical-scavenging activities of whey protein hydrolysates prepared with Alcalase
|
Peng, Xinyan
|
|
2010
|
20 |
5 |
p. 360-365
6 p.
|
artikel
|
| 11 |
Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production
|
Černíková, Michaela
|
|
2010
|
20 |
5 |
p. 336-343
8 p.
|
artikel
|
| 12 |
Whey processing, functionality and health benefits
|
Jelen, P.
|
|
2010
|
20 |
5 |
p. 371-
1 p.
|
artikel
|
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