nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Application of selected lactic acid bacteria and coagulant for improving the quality of low-salt Cheddar cheese: Chemical, microbiological and rheological evaluation
|
Møller, Kirsten Kastberg |
|
2013 |
33 |
2 |
p. 163-174 12 p. |
artikel |
2 |
A preliminary study on the effect of Lactobacillus casei expressing cystathionine lyase1/cystathionine lyase2 on Cheddar cheese and the formation of sulphur-containing compounds
|
Bogicevic, Biljana |
|
2013 |
33 |
2 |
p. 97-103 7 p. |
artikel |
3 |
Calendar
|
|
|
2013 |
33 |
2 |
p. I- 1 p. |
artikel |
4 |
Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese
|
Ruyssen, T. |
|
2013 |
33 |
2 |
p. 142-152 11 p. |
artikel |
5 |
Dynamics of starter, adjunct non-starter lactic acid bacteria and propionic acid bacteria in low-fat and full-fat Dutch-type cheese
|
Porcellato, Davide |
|
2013 |
33 |
2 |
p. 104-111 8 p. |
artikel |
6 |
Editorial Board
|
|
|
2013 |
33 |
2 |
p. IFC- 1 p. |
artikel |
7 |
Improvement of the quality of low-fat cheese using a two-step strategy
|
Skeie, S. |
|
2013 |
33 |
2 |
p. 153-162 10 p. |
artikel |
8 |
Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions
|
Abadía-García, Lucía |
|
2013 |
33 |
2 |
p. 191-197 7 p. |
artikel |
9 |
Occurrence, origin and fate of pyroglutamyl-γ 3-casein in cheese
|
Masotti, Fabio |
|
2013 |
33 |
2 |
p. 90-96 7 p. |
artikel |
10 |
Potential impact on cheese flavour of heterofermentative bacteria from starter cultures
|
Pedersen, T.B. |
|
2013 |
33 |
2 |
p. 112-119 8 p. |
artikel |
11 |
Preface to the ‘2012 International Dairy Federation international symposium on cheese ripening and technology’ special issue
|
Lucey, John A. |
|
2013 |
33 |
2 |
p. 89- 1 p. |
artikel |
12 |
Quantitative structure–activity relationship based screening of bioactive peptides identified in ripened cheese
|
Sagardia, Iban |
|
2013 |
33 |
2 |
p. 184-190 7 p. |
artikel |
13 |
Simultaneous use of transglutaminase and rennet in white-brined cheese production
|
Özer, Barbaros |
|
2013 |
33 |
2 |
p. 129-134 6 p. |
artikel |
14 |
The effect of calcium chloride addition on the microstructure and composition of Cheddar cheese
|
Ong, Lydia |
|
2013 |
33 |
2 |
p. 135-141 7 p. |
artikel |
15 |
The effect of Lactobacillus buchneri and Lactobacillus parabuchneri on the eye formation of semi-hard cheese
|
Fröhlich-Wyder, Marie-Therese |
|
2013 |
33 |
2 |
p. 120-128 9 p. |
artikel |
16 |
The influence of high hydrostatic pressure on regular, reduced, low and no salt added Cheddar cheese
|
Ozturk, Mustafa |
|
2013 |
33 |
2 |
p. 175-183 9 p. |
artikel |