nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A novel processing-based classification and conventional food grouping to estimate milk product consumption in Finnish children
|
Koivusaari, Katariina |
|
|
86 |
C |
p. 96-102 |
artikel |
2 |
Assessment of decreases in β-casein during frozen storage of buffalo milk
|
Rutigliano, Mariacinzia |
|
|
86 |
C |
p. 36-38 |
artikel |
3 |
Butyric acid producing clostridia in cheese – Towards the completion of knowledge by means of an amalgamate of methodologies
|
Brändle, J. |
|
|
86 |
C |
p. 86-95 |
artikel |
4 |
Casesidin-like anti-bacterial peptides in peptic hydrolysate of camel milk β-casein
|
Almi-Sebbane, Dalila |
|
|
86 |
C |
p. 49-56 |
artikel |
5 |
Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 1. Rheological and microstructural characterization
|
Anvari, Mohammad |
|
|
86 |
C |
p. 76-85 |
artikel |
6 |
Editorial Board
|
|
|
|
86 |
C |
p. ii |
artikel |
7 |
Effect of different initial pH on the growth of Streptococcus macedonicus and Streptococcus thermophilus strains
|
Tarrah, Armin |
|
|
86 |
C |
p. 65-68 |
artikel |
8 |
Effect of dry heating on physico-chemical, functional properties and digestibility of camel whey protein
|
Momen, Shima |
|
|
86 |
C |
p. 9-20 |
artikel |
9 |
Glycine betaine transport conditions of Lactobacillus delbrueckii subsp. bulgaricus in salt induced hyperosmotic stress
|
Han, Xue |
|
|
86 |
C |
p. 21-26 |
artikel |
10 |
Graphite-based composites for whey protein fouling and bacterial adhesion management
|
Zouaghi, S. |
|
|
86 |
C |
p. 69-75 |
artikel |
11 |
Influence of substrate concentration on the extent of protein enzymatic hydrolysis
|
Deng, Yuxi |
|
|
86 |
C |
p. 39-48 |
artikel |
12 |
Manufacturing of reverse osmosis whey concentrates with extended shelf life and high protein nativity
|
Marx, Melanie |
|
|
86 |
C |
p. 57-64 |
artikel |
13 |
Mixtures of sodium caseinate and whey protein aggregates: Viscosity and acid- or salt-induced gelation
|
Kharlamova, Anna |
|
|
86 |
C |
p. 110-119 |
artikel |
14 |
Occurrence of lipid oxidation compounds in commercialised functional dairy products
|
Carmen García-Martínez, M. |
|
|
86 |
C |
p. 27-35 |
artikel |
15 |
Performance of packed bed reactor on the enzymatic interesterification of milk fat with soybean oil to yield structure lipids
|
de Paula, Ariela V. |
|
|
86 |
C |
p. 1-8 |
artikel |
16 |
Some aspects of the ethanol stability of red deer milk (Cervus elaphus hispanicus): A comparison with other dairy species
|
de la Vara, Juan Angel |
|
|
86 |
C |
p. 103-109 |
artikel |