| no |
title |
author |
magazine |
year |
volume |
issue |
page(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
|
article
|
| 2 |
Assessment of decreases in β-casein during frozen storage of buffalo milk
|
Rutigliano, Mariacinzia
|
|
|
86 |
C |
p. 36-38
|
article
|
| 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
|
article
|
| 4 |
Casesidin-like anti-bacterial peptides in peptic hydrolysate of camel milk β-casein
|
Almi-Sebbane, Dalila
|
|
|
86 |
C |
p. 49-56
|
article
|
| 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
|
article
|
| 6 |
Editorial Board
|
|
|
|
86 |
C |
p. ii
|
article
|
| 7 |
Effect of different initial pH on the growth of Streptococcus macedonicus and Streptococcus thermophilus strains
|
Tarrah, Armin
|
|
|
86 |
C |
p. 65-68
|
article
|
| 8 |
Effect of dry heating on physico-chemical, functional properties and digestibility of camel whey protein
|
Momen, Shima
|
|
|
86 |
C |
p. 9-20
|
article
|
| 9 |
Glycine betaine transport conditions of Lactobacillus delbrueckii subsp. bulgaricus in salt induced hyperosmotic stress
|
Han, Xue
|
|
|
86 |
C |
p. 21-26
|
article
|
| 10 |
Graphite-based composites for whey protein fouling and bacterial adhesion management
|
Zouaghi, S.
|
|
|
86 |
C |
p. 69-75
|
article
|
| 11 |
Influence of substrate concentration on the extent of protein enzymatic hydrolysis
|
Deng, Yuxi
|
|
|
86 |
C |
p. 39-48
|
article
|
| 12 |
Manufacturing of reverse osmosis whey concentrates with extended shelf life and high protein nativity
|
Marx, Melanie
|
|
|
86 |
C |
p. 57-64
|
article
|
| 13 |
Mixtures of sodium caseinate and whey protein aggregates: Viscosity and acid- or salt-induced gelation
|
Kharlamova, Anna
|
|
|
86 |
C |
p. 110-119
|
article
|
| 14 |
Occurrence of lipid oxidation compounds in commercialised functional dairy products
|
Carmen García-Martínez, M.
|
|
|
86 |
C |
p. 27-35
|
article
|
| 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
|
article
|
| 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
|
article
|
Journal description