| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analytical Methods for Food and Dairy Powders
|
Huppertz, Thom
|
|
2012
|
|
1-2 |
p. 103-
1 p.
|
artikel
|
| 2 |
Bovine milk procathepsin D: Presence and activity in heated milk and in extracts of rennet-free UF-Feta cheese
|
Larsen, Lotte B
|
|
2000
|
|
1-2 |
p. 67-73
7 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2001
|
|
1-2 |
p. 101-102
2 p.
|
artikel
|
| 4 |
Calendar
|
|
|
2012
|
|
1-2 |
p. I-
1 p.
|
artikel
|
| 5 |
Characterisation of the dominant microbiota of Sudanese fermented milk Rob
|
Abdelgadir, Warda S
|
|
2001
|
|
1-2 |
p. 63-70
8 p.
|
artikel
|
| 6 |
Characteristics of stirred low-fat yoghurt as affected by high pressure
|
de Ancos, Begoña
|
|
2000
|
|
1-2 |
p. 105-111
7 p.
|
artikel
|
| 7 |
Comparative study by multivariate statistical analysis of proteolysis in a sodium caseinate solution under cheese-like conditions caused by strains of Lactococcus
|
Pripp, A.H
|
|
2000
|
|
1-2 |
p. 25-31
7 p.
|
artikel
|
| 8 |
Composition of goat's milk fat triglycerides analysed by silver ion adsorption-TLC and GC–MS
|
Fontecha, J
|
|
2000
|
|
1-2 |
p. 119-128
10 p.
|
artikel
|
| 9 |
Deactivating the bacteria and yeast in kefir using heat treatment, irradiation and high pressure
|
Mainville, Isabelle
|
|
2001
|
|
1-2 |
p. 45-49
5 p.
|
artikel
|
| 10 |
Diversity of bacteriocins produced by lactic acid bacteria isolated from raw milk
|
Rodrı́guez, Eva
|
|
2000
|
|
1-2 |
p. 7-15
9 p.
|
artikel
|
| 11 |
Editorial Board
|
|
|
2012
|
|
1-2 |
p. IFC-
1 p.
|
artikel
|
| 12 |
Effect of fructooligosaccharides and galactooligosaccharides on the folate production of some folate-producing bacteria in media cultures or milk
|
Padalino, Michele
|
|
2012
|
|
1-2 |
p. 27-33
7 p.
|
artikel
|
| 13 |
Effect of ripening temperature on the growth and significance of non-starter lactic acid bacteria in Cheddar cheese made from raw or pasteurised milk
|
Rehman, Shakeel-Ur.
|
|
2000
|
|
1-2 |
p. 45-53
9 p.
|
artikel
|
| 14 |
Effects of goat cheese on Helicobacter pylori activity and gastrointestinal complaints
|
de Vrese, Michael
|
|
2012
|
|
1-2 |
p. 65-70
6 p.
|
artikel
|
| 15 |
Energy sources of non-starter lactic acid bacteria isolated from Cheddar cheese
|
Williams, Alan G
|
|
2000
|
|
1-2 |
p. 17-23
7 p.
|
artikel
|
| 16 |
Erratum to “Effect of Maillard-induced glycosylation on the nutritional quality, solubility, thermal stability and molecular configuration of whey protein” [Int. Dairy J. 25 (2012) 112–122]
|
Wang, Qian
|
|
2012
|
|
1-2 |
p. 2-
1 p.
|
artikel
|
| 17 |
Improved creaminess in stirred yoghurt through amylomaltase-treated starch domains
|
Kanning, Marja W.
|
|
2012
|
|
1-2 |
p. 86-91
6 p.
|
artikel
|
| 18 |
Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk
|
Rehman, Shakeel-Ur
|
|
2000
|
|
1-2 |
p. 55-65
11 p.
|
artikel
|
| 19 |
Interaction between lactoferrin and casein micelles in skimmed milk
|
Croguennec, Thomas
|
|
2012
|
|
1-2 |
p. 34-39
6 p.
|
artikel
|
| 20 |
Investigation of the ability of a purified protease from Pseudomonas fluorescens RO98 to hydrolyze bitter peptides from cheese
|
Koka, Ramarathna
|
|
2000
|
|
1-2 |
p. 75-79
5 p.
|
artikel
|
| 21 |
In vitro digestibility and rheological properties of caseinates treated by an oxidative system containing horseradish peroxidase, glucose oxidase and glucose
|
Chang, Chun-Hui
|
|
2012
|
|
1-2 |
p. 47-52
6 p.
|
artikel
|
| 22 |
Light-induced oxidation in sliced Havarti cheese packaged in modified atmosphere
|
Kristensen, Dorthe
|
|
2000
|
|
1-2 |
p. 95-103
9 p.
|
artikel
|
| 23 |
List of Reviewers
|
|
|
2001
|
|
1-2 |
p. 99-100
2 p.
|
artikel
|
| 24 |
Microbial composition of defect smear – A problem evolving during foil-prepacked storage of red-smear cheeses
|
Amato, Lea
|
|
2012
|
|
1-2 |
p. 77-85
9 p.
|
artikel
|
| 25 |
Moisture, solids-non-fat and fat analysis in butter by near infrared spectroscopy
|
Hermida, Marı́a
|
|
2001
|
|
1-2 |
p. 93-98
6 p.
|
artikel
|
| 26 |
[No title]
|
Jelen, Paul
|
|
2000
|
|
1-2 |
p. iii-
1 p.
|
artikel
|
| 27 |
Phase transition of triglycerides during semi-hard cheese ripening
|
Dufour, E
|
|
2000
|
|
1-2 |
p. 81-93
13 p.
|
artikel
|
| 28 |
Pieter Walstra, 1931–2012
|
Wouters, Jan
|
|
2012
|
|
1-2 |
p. 1-
1 p.
|
artikel
|
| 29 |
Population dynamics of lactococci from industrial, artisanal and non-dairy origins in defined strain starters for Gouda-type cheese
|
Ayad, Eman H.E
|
|
2001
|
|
1-2 |
p. 51-61
11 p.
|
artikel
|
| 30 |
Predictive modelling of inactivation of bovine milk α-l-fucosidase in a high-temperature short-time pasteurizer
|
McKellar, R.C.
|
|
2000
|
|
1-2 |
p. 1-6
6 p.
|
artikel
|
| 31 |
Purification and characterisation of the water forming NADH-oxidase from Lactococcus lactis
|
Lopez de Felipe, F
|
|
2001
|
|
1-2 |
p. 37-44
8 p.
|
artikel
|
| 32 |
Purification and properties of intracellular esterases from Streptococcus thermophilus
|
Liu, Shao-Quan
|
|
2001
|
|
1-2 |
p. 27-35
9 p.
|
artikel
|
| 33 |
Quantitative and qualitative microbial analysis of raw milk reveals substantial diversity influenced by herd management practices
|
Mallet, Adrien
|
|
2012
|
|
1-2 |
p. 13-21
9 p.
|
artikel
|
| 34 |
Real-time PCR assays for strain-specific quantification of probiotic strains in human faecal samples
|
Karjalainen, Heli
|
|
2012
|
|
1-2 |
p. 58-64
7 p.
|
artikel
|
| 35 |
Reversed phase and size exclusion chromatography of milk protein hydrolysates: relation between elution from reversed phase column and apparent molecular weight distribution
|
van der Ven, Cornelly
|
|
2001
|
|
1-2 |
p. 83-92
10 p.
|
artikel
|
| 36 |
Ripening of Cheddar cheese made from blends of raw and pasteurised milk
|
Rehman, Shakeel-Ur
|
|
2000
|
|
1-2 |
p. 33-44
12 p.
|
artikel
|
| 37 |
Role of Streptococcus thermophilus PRI60 in histamine accumulation in cheese
|
Gardini, Fausto
|
|
2012
|
|
1-2 |
p. 71-76
6 p.
|
artikel
|
| 38 |
Species of Cronobacter – A review of recent advances in the genus and their significance in infant formula milk
|
Strydom, Amy
|
|
2012
|
|
1-2 |
p. 3-12
10 p.
|
artikel
|
| 39 |
Stability of fatty acids and tocopherols during cold storage of human milk
|
Lacomba, Ramón
|
|
2012
|
|
1-2 |
p. 22-26
5 p.
|
artikel
|
| 40 |
Study on the compositional factors involved in the variable sensitivity of caprine milk to high-temperature processing
|
Morgan, François
|
|
2000
|
|
1-2 |
p. 113-117
5 p.
|
artikel
|
| 41 |
Survival of potentially probiotic enterococci in dairy matrices and in the human gastrointestinal tract
|
Pimentel, Lígia L.
|
|
2012
|
|
1-2 |
p. 53-57
5 p.
|
artikel
|
| 42 |
Tabletability of whey protein isolates
|
Caillard, Romain
|
|
2012
|
|
1-2 |
p. 92-98
7 p.
|
artikel
|
| 43 |
The bone-strengthening activity of milk basic protein is not dependent on lactoferrin
|
Morita, Yoshikazu
|
|
2012
|
|
1-2 |
p. 40-46
7 p.
|
artikel
|
| 44 |
The effect of pH on gel structures produced using protein–polysaccharide phase separation and network inversion
|
Çakır, Esra
|
|
2012
|
|
1-2 |
p. 99-102
4 p.
|
artikel
|
| 45 |
The effect of storage and heat treatment on glutathione peroxidase in bovine milk and whey
|
Lindmark-Månsson, Helena
|
|
2001
|
|
1-2 |
p. 71-81
11 p.
|
artikel
|
| 46 |
Utilisation of galacto-oligosaccharides as selective substrates for growth by lactic acid bacteria including Bifidobacterium lactis DR10 and Lactobacillus rhamnosus DR20
|
Gopal, Pramod K
|
|
2001
|
|
1-2 |
p. 19-25
7 p.
|
artikel
|
| 47 |
Yogurt as probiotic carrier food
|
Lourens-Hattingh, Analie
|
|
2001
|
|
1-2 |
p. 1-17
17 p.
|
artikel
|
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