| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antioxidant activity of Maillard reaction products from a Yak casein-glucose model system
|
Wang, Haixia
|
|
2019
|
91 |
C |
p. 55-63
|
artikel
|
| 2 |
Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking
|
Gomes, Sandra
|
|
2019
|
91 |
C |
p. 178-184
|
artikel
|
| 3 |
Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 2. Large amplitude oscillatory shear behavior
|
Anvari, Mohammad
|
|
2019
|
91 |
C |
p. 137-146
|
artikel
|
| 4 |
Dairy food intake, diet patterns, and health: Findings from the Maine-Syracuse Longitudinal Study
|
Crichton, Georgina E.
|
|
2019
|
91 |
C |
p. 64-70
|
artikel
|
| 5 |
Determination of nitrofurazone in fluid milk and dairy powders. Part 2: A full international collaborative study
|
Bendall, Justin G.
|
|
2019
|
91 |
C |
p. 193-199
|
artikel
|
| 6 |
Determination of nitrofurazone in fluid milk and dairy powders. Part 1: An international pilot study
|
Bendall, Justin G.
|
|
2019
|
91 |
C |
p. 185-192
|
artikel
|
| 7 |
Editorial Board
|
|
|
2019
|
91 |
C |
p. ii
|
artikel
|
| 8 |
Effect of partial replacement of sodium chloride with potassium chloride on the characteristics of Minas Padrão cheese
|
Golin Bueno Costa, Renata
|
|
2019
|
91 |
C |
p. 48-54
|
artikel
|
| 9 |
Effect of the use of carbon dioxide on Prato cheese making
|
Cesar Jacinto de Paula, Junio
|
|
2019
|
91 |
C |
p. 172-177
|
artikel
|
| 10 |
Fatty acid, volatile and sensory profiles of milk and cheese from goats raised on native semiarid pasture or in confinement
|
Sant’Ana, Amanda M.S.
|
|
2019
|
91 |
C |
p. 147-154
|
artikel
|
| 11 |
Heat stability of whey protein ingredients based on state diagrams
|
Triani, Rini
|
|
2019
|
91 |
C |
p. 25-35
|
artikel
|
| 12 |
Immunomodulatory activity of 5 kDa permeate fractions of casein hydrolysates generated using a range of enzymes in Jurkat T cells and RAW264.7 macrophages
|
O'Sullivan, Siobhan M.
|
|
2019
|
91 |
C |
p. 9-17
|
artikel
|
| 13 |
Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions
|
Hebishy, Essam
|
|
2019
|
91 |
C |
p. 71-81
|
artikel
|
| 14 |
Integration of high and low field 1H NMR to analyse the effects of bovine dietary regime on milk metabolomics and protein-bound moisture characterisation of the resulting mozzarella cheeses during ripening
|
Boiani, Mattia
|
|
2019
|
91 |
C |
p. 155-164
|
artikel
|
| 15 |
Microbiological safety of UHT milk treated at 120 °C for 2 s, as estimated from the distribution of high-heat-resistant Bacillus cereus in dairy environments
|
Ohkubo, Yoshiaki
|
|
2019
|
91 |
C |
p. 36-40
|
artikel
|
| 16 |
Molecular characterisation and biofilm production in Staphylococcusaureus isolates from the dairy production chain in Northern Italy
|
Filipello, V.
|
|
2019
|
91 |
C |
p. 110-118
|
artikel
|
| 17 |
Novel isolates of Streptococcus thermophilus bacteriophages from group 5093 identified with an improved multiplex PCR typing method
|
Szymczak, Paula
|
|
2019
|
91 |
C |
p. 18-24
|
artikel
|
| 18 |
Positively charged peptides from casein hydrolysate show strong inhibitory effects on LDL oxidation and cellular lipid accumulation in Raw264.7 cells
|
Pan, Mengshi
|
|
2019
|
91 |
C |
p. 119-128
|
artikel
|
| 19 |
Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre
|
Chiba, Akira
|
|
2019
|
91 |
C |
p. 129-136
|
artikel
|
| 20 |
Rapid detection of Salmonella in milk by biofunctionalised magnetic nanoparticle cluster sensor based on nuclear magnetic resonance
|
Zou, Dengchao
|
|
2019
|
91 |
C |
p. 82-88
|
artikel
|
| 21 |
The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage
|
Abdel-Hamid, Mahmoud
|
|
2019
|
91 |
C |
p. 1-8
|
artikel
|
| 22 |
The effect of convective heating and microwave heating on antioxidant enzymes in pooled mature human milk
|
Martysiak-Żurowska, Dorota
|
|
2019
|
91 |
C |
p. 41-47
|
artikel
|
| 23 |
Thermal denaturation of bovine β-lactoglobulin in different protein mixtures in relation to antigenicity
|
Bogahawaththa, Dimuthu
|
|
2019
|
91 |
C |
p. 89-97
|
artikel
|
| 24 |
Understanding glycation kinetics of individual peptides in protein hydrolysates
|
Deng, Yuxi
|
|
2019
|
91 |
C |
p. 98-109
|
artikel
|
| 25 |
Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes
|
Khetra, Yogesh
|
|
2019
|
91 |
C |
p. 165-171
|
artikel
|
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