| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An optical biosensor-based immunoassay for the determination of bovine serum albumin in milk and milk products
|
Indyk, Harvey E.
|
|
2015
|
47 |
C |
p. 72-78
7 p.
|
artikel
|
| 2 |
A selective medium for isolation and accurate enumeration of Lactobacillus casei-group members in probiotic milks and dairy products
|
Di Lena, Maria
|
|
2015
|
47 |
C |
p. 27-36
10 p.
|
artikel
|
| 3 |
Biogenic amine content and proteolysis in Manchego cheese manufactured with Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters
|
Poveda, J.M.
|
|
2015
|
47 |
C |
p. 94-101
8 p.
|
artikel
|
| 4 |
Calendar
|
|
|
2015
|
47 |
C |
p. I-
1 p.
|
artikel
|
| 5 |
Changes in the soluble nitrogen fraction of milk throughout PDO Grana Padano cheese-making
|
Pellegrino, Luisa
|
|
2015
|
47 |
C |
p. 128-135
8 p.
|
artikel
|
| 6 |
Characterisation of a whey protein hydrolysate as antioxidant
|
Vavrusova, Martina
|
|
2015
|
47 |
C |
p. 86-93
8 p.
|
artikel
|
| 7 |
Editorial Board
|
|
|
2015
|
47 |
C |
p. IFC-
1 p.
|
artikel
|
| 8 |
Effects of enteric-coated lactoferrin supplementation on the immune function of elderly individuals: A randomised, double-blind, placebo-controlled trial
|
Kawakami, H.
|
|
2015
|
47 |
C |
p. 79-85
7 p.
|
artikel
|
| 9 |
Effects of storage conditions, microencapsulation and inclusion in chocolate particles on the stability of probiotic bacteria in ice cream
|
Champagne, Claude P.
|
|
2015
|
47 |
C |
p. 109-117
9 p.
|
artikel
|
| 10 |
Improving the structure and rheology of high protein, low fat yoghurt with undenatured whey proteins
|
Jørgensen, Camilla Elise
|
|
2015
|
47 |
C |
p. 6-18
13 p.
|
artikel
|
| 11 |
Influence of feed and water on the stable isotopic composition of dairy milk
|
Ehtesham, Emad
|
|
2015
|
47 |
C |
p. 37-45
9 p.
|
artikel
|
| 12 |
Interactions of α-ionone, β-ionone and vanillin with the primary genetic variants of β-lactoglobulin
|
Jegasothy, Hema
|
|
2015
|
47 |
C |
p. 46-51
6 p.
|
artikel
|
| 13 |
Measurement techniques for steady shear viscosity of Mozzarella-type cheeses at high shear rates and high temperature
|
Sharma, Prateek
|
|
2015
|
47 |
C |
p. 102-108
7 p.
|
artikel
|
| 14 |
Mechanism and control of the eye formation in cheese
|
Guggisberg, Dominik
|
|
2015
|
47 |
C |
p. 118-127
10 p.
|
artikel
|
| 15 |
Reproducibility and repeatability of milk coagulation properties predicted by mid-infrared spectroscopy
|
Penasa, M.
|
|
2015
|
47 |
C |
p. 1-5
5 p.
|
artikel
|
| 16 |
Rheological properties and microstructure of high protein acid gels prepared from reconstituted milk protein concentrate powders of different protein contents
|
Meletharayil, Gopinathan H.
|
|
2015
|
47 |
C |
p. 64-71
8 p.
|
artikel
|
| 17 |
Sustainability of milk production in the Netherlands – A comparison between raw organic, pasteurised organic and conventional milk
|
van Asselt, E.D.
|
|
2015
|
47 |
C |
p. 19-26
8 p.
|
artikel
|
| 18 |
Use of an extremely polar 100-m column in combination with a cyanoalkyl polysiloxane column to complement the study of milk fats with different fatty acid profiles
|
de la Fuente, Miguel Angel
|
|
2015
|
47 |
C |
p. 52-63
12 p.
|
artikel
|
| 19 |
Viable cells differentiation improves microbial dynamics study of fermented milks
|
Porcellato, Davide
|
|
2015
|
47 |
C |
p. 136-142
7 p.
|
artikel
|
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