| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripening
|
Sforza, Stefano
|
|
2009
|
|
10 |
p. 582-587
6 p.
|
artikel
|
| 2 |
Acknowledgement of Reviewers
|
|
|
2010
|
|
10 |
p. I-III
nvt p.
|
artikel
|
| 3 |
A comparison between acidic and basic protein fractions from whey or milk for reduction of bone loss in the ovariectomised rat
|
Kruger, M.C.
|
|
2006
|
|
10 |
p. 1149-1156
8 p.
|
artikel
|
| 4 |
Action of plasmin on equine β-casein
|
Egito, A.S
|
|
2003
|
|
10 |
p. 813-820
8 p.
|
artikel
|
| 5 |
Activation energy measurements in rheological analysis of cheese
|
Tunick, Michael H.
|
|
2010
|
|
10 |
p. 680-685
6 p.
|
artikel
|
| 6 |
Affinity between chymosin and individual caseins at varying pH-values
|
Larsson, Kjell I.
|
|
1997
|
|
10 |
p. 615-618
4 p.
|
artikel
|
| 7 |
A large-scale isolation of native β-lactoglobulin: characterization of physicochemical properties and comparison with other methods
|
Konrad, Gerd
|
|
2000
|
|
10 |
p. 713-721
9 p.
|
artikel
|
| 8 |
An accurate and rapid method for the direct determination of fat in butter, butter-margarine blends and milkfat spreads
|
Evers, Jaap M
|
|
1999
|
|
10 |
p. 675-682
8 p.
|
artikel
|
| 9 |
Analysis by capillary electrophoresis of the proteolytic activity of a Bacillus subtilis neutral protease on bovine caseins
|
Albillos, Silvia M.
|
|
2007
|
|
10 |
p. 1195-1200
6 p.
|
artikel
|
| 10 |
An optical biosensor assay for the determination of folate in milk and nutritional dairy products
|
Indyk, Harvey E.
|
|
2011
|
|
10 |
p. 783-789
7 p.
|
artikel
|
| 11 |
Antigenic response of whey proteins and genetic variants of β-lactoglobulin — the effect of proteolysis and processing
|
Svenning, Cecilie
|
|
2000
|
|
10 |
p. 699-711
13 p.
|
artikel
|
| 12 |
Antimicrobial agent detection in ewes’ milk by the microbial inhibitor test brilliant black reduction test—BRT AiM®
|
Molina, M.P.
|
|
2003
|
|
10 |
p. 821-826
6 p.
|
artikel
|
| 13 |
Application of principal component analysis to the study of microbial populations in refrigerated raw milk from farms
|
Villar, A.
|
|
1996
|
|
10 |
p. 937-945
9 p.
|
artikel
|
| 14 |
Application of ruthenium red and colloidal gold-labeled lectin for the visualization of bacterial exopolysaccharides in Cheddar cheese matrix using transmission electron microscopy
|
Dabour, N.
|
|
2005
|
|
10 |
p. 1044-1055
12 p.
|
artikel
|
| 15 |
Assessment of the rennet coagulation of skim milk: A comparison of methods
|
Klandar, A.H.
|
|
2007
|
|
10 |
p. 1151-1160
10 p.
|
artikel
|
| 16 |
A theoretical and experimental analysis of calcium speciation and precipitation in dairy ultrafiltration permeate
|
Rice, G.
|
|
2010
|
|
10 |
p. 694-706
13 p.
|
artikel
|
| 17 |
Beta-lactoglobulin–polysaccharide complexes as nanovehicles for hydrophobic nutraceuticals in non-fat foods and clear beverages
|
Ron, N.
|
|
2010
|
|
10 |
p. 686-693
8 p.
|
artikel
|
| 18 |
Bioaccessibility of fatty acids from conjugated linoleic acid-enriched milk and milk emulsions studied in a dynamic in vitro gastrointestinal model
|
Gervais, Rachel
|
|
2009
|
|
10 |
p. 574-581
8 p.
|
artikel
|
| 19 |
Biochemical and microbiological characterization of artisanal `Peñamellera' cheese: analysis of its indigenous lactic acid bacteria
|
Estepar, Juncal
|
|
1999
|
|
10 |
p. 737-746
10 p.
|
artikel
|
| 20 |
Biocontrol of Staphylococcus aureus in curd manufacturing processes using bacteriophages
|
García, Pilar
|
|
2007
|
|
10 |
p. 1232-1239
8 p.
|
artikel
|
| 21 |
Book review
|
|
|
1999
|
|
10 |
p. 747-
1 p.
|
artikel
|
| 22 |
Bovine lactoferrin pepsin hydrolysate exerts inhibitory effect on angiotensin I-converting enzyme-dependent vasoconstriction
|
Ruiz-Giménez, Pedro
|
|
2007
|
|
10 |
p. 1212-1215
4 p.
|
artikel
|
| 23 |
Calendar
|
|
|
2010
|
|
10 |
p. IV-V
nvt p.
|
artikel
|
| 24 |
Calendar
|
|
|
2002
|
|
10 |
p. 865-867
3 p.
|
artikel
|
| 25 |
Calendar
|
|
|
2001
|
|
10 |
p. 845-847
3 p.
|
artikel
|
| 26 |
Calendar
|
|
|
2000
|
|
10 |
p. 741-742
2 p.
|
artikel
|
| 27 |
Calendar
|
|
|
1997
|
|
10 |
p. III-IV
nvt p.
|
artikel
|
| 28 |
Calendar
|
|
|
2006
|
|
10 |
p. I-II
nvt p.
|
artikel
|
| 29 |
Calendar
|
|
|
2005
|
|
10 |
p. III-IV
nvt p.
|
artikel
|
| 30 |
Calendar
|
|
|
2004
|
|
10 |
p. I-III
nvt p.
|
artikel
|
| 31 |
Calendar
|
|
|
2009
|
|
10 |
p. I-II
nvt p.
|
artikel
|
| 32 |
Calendar
|
|
|
2007
|
|
10 |
p. I-II
nvt p.
|
artikel
|
| 33 |
Calendar
|
|
|
2003
|
|
10 |
p. I-II
nvt p.
|
artikel
|
| 34 |
Calendar
|
|
|
2011
|
|
10 |
p. I-
1 p.
|
artikel
|
| 35 |
Changes in flavour and volatiles of full-fat and reducedfat Cheddar cheeses during maturation
|
Dimos, A.
|
|
1996
|
|
10 |
p. 981-995
15 p.
|
artikel
|
| 36 |
Changes in the microbial flora of Tenerife goats' milk cheese during ripening
|
Zárate, V.
|
|
1997
|
|
10 |
p. 635-641
7 p.
|
artikel
|
| 37 |
Characterisation of esterases of Streptococcus thermophilus ST1 and Lactococcus lactis subsp. cremoris B1079 as alcohol acyltransferases
|
Liu, S.-Q
|
|
2004
|
|
10 |
p. 865-870
6 p.
|
artikel
|
| 38 |
Characterization of Lactobacillus helveticus strains isolated from Bulgarian yoghurt, cheese, plants and human faecal samples by sodium dodecilsulfate polyacrylamide gel electrophoresis of cell-wall proteins, ribotyping and pulsed field gel fingerprinting
|
Dimitrov, Zhechko
|
|
2005
|
|
10 |
p. 998-1005
8 p.
|
artikel
|
| 39 |
Cheese Technology — A Northern European Approach
|
Jelen, P
|
|
2000
|
|
10 |
p. 739-
1 p.
|
artikel
|
| 40 |
Chemical characterisation of European Emmental cheeses by near infrared spectroscopy using chemometric tools
|
Karoui, Romdhane
|
|
2006
|
|
10 |
p. 1211-1217
7 p.
|
artikel
|
| 41 |
Comparison of routine and reference methods for the determination of moisture, solids-not-fat and fat in butter—A pilot collaborative study
|
Evers, Jaap M.
|
|
1997
|
|
10 |
p. 655-658
4 p.
|
artikel
|
| 42 |
Comparison of the concentration-dependent emulsifying properties of protein products containing aggregated and non-aggregated milk protein
|
Euston, Stephen R
|
|
1999
|
|
10 |
p. 693-701
9 p.
|
artikel
|
| 43 |
Contribution of proteolytic activity associated with somatic cells in milk to cheese ripening
|
Marino, R.
|
|
2005
|
|
10 |
p. 1026-1033
8 p.
|
artikel
|
| 44 |
Correlation between κ-casein variants and citrate content in milk quantified by capillary electrophoresis
|
Braunschweig, Martin
|
|
1999
|
|
10 |
p. 709-713
5 p.
|
artikel
|
| 45 |
Dairy product consumption and the risk of prostate cancer
|
Parodi, Peter W.
|
|
2009
|
|
10 |
p. 551-565
15 p.
|
artikel
|
| 46 |
Determination of nitrite and nitrate in dairy products by ion exchange LC with spectrophotometric detection
|
Gapper, L.W
|
|
2004
|
|
10 |
p. 881-887
7 p.
|
artikel
|
| 47 |
Determination of protein content of whey powder using electrical conductivity measurement
|
Zhuang, Y.
|
|
1997
|
|
10 |
p. 647-653
7 p.
|
artikel
|
| 48 |
Determination of the percentages of cows', ewes' and goats' milk in cheese by isoelectric focusing and cation-exchange HPLC of γ- and para-κ-caseins
|
Mayer, H.K.
|
|
1997
|
|
10 |
p. 619-628
10 p.
|
artikel
|
| 49 |
Development of a fermented goat's milk containing probiotic bacteria
|
Martı́n-Diana, A.B.
|
|
2003
|
|
10 |
p. 827-833
7 p.
|
artikel
|
| 50 |
Direct measurement of phase transitions in milk fat during cooling of cream—a low-field NMR approach
|
Bertram, Hanne Christine
|
|
2005
|
|
10 |
p. 1056-1063
8 p.
|
artikel
|
| 51 |
Distribution of xanthine oxidase and xanthine dehydrogenase activity in bovine milk: Physiological and technological implications
|
Silanikove, Nissim
|
|
2007
|
|
10 |
p. 1188-1194
7 p.
|
artikel
|
| 52 |
Double use of focused microwave irradiation for accelerated matrix hydrolysis and lipid extraction in milk samples
|
Garcı́a-Ayuso, L.E
|
|
1999
|
|
10 |
p. 667-674
8 p.
|
artikel
|
| 53 |
Editorial Board
|
|
|
2010
|
|
10 |
p. IFC-
1 p.
|
artikel
|
| 54 |
Editorial Board
|
|
|
2002
|
|
10 |
p. IFC-
1 p.
|
artikel
|
| 55 |
Editorial Board
|
|
|
2003
|
|
10 |
p. IFC-
1 p.
|
artikel
|
| 56 |
Editorial Board
|
|
|
2009
|
|
10 |
p. IFC-
1 p.
|
artikel
|
| 57 |
Editorial Board
|
|
|
2007
|
|
10 |
p. IFC-
1 p.
|
artikel
|
| 58 |
Editorial Board
|
|
|
2006
|
|
10 |
p. CO2-
1 p.
|
artikel
|
| 59 |
Editorial Board
|
|
|
2011
|
|
10 |
p. IFC-
1 p.
|
artikel
|
| 60 |
Effect of acidification on the activity of probiotics in yoghurt during cold storage
|
Donkor, O.N.
|
|
2006
|
|
10 |
p. 1181-1189
9 p.
|
artikel
|
| 61 |
Effect of alginate concentrations on survival of microencapsulated Lactobacillus casei NCDC-298
|
Mandal, S.
|
|
2006
|
|
10 |
p. 1190-1195
6 p.
|
artikel
|
| 62 |
Effect of cheese consumption on the accumulation of abdominal adipose and decrease in serum adiponectin levels in rats fed a calorie dense diet
|
Higurashi, Satoshi
|
|
2007
|
|
10 |
p. 1224-1231
8 p.
|
artikel
|
| 63 |
Effect of composition on moisture sorption of delactosed permeate
|
Liang, Baomin
|
|
2009
|
|
10 |
p. 630-636
7 p.
|
artikel
|
| 64 |
Effect of defined-strain surface starters on the ripening of Tilsit cheese
|
Hannon, J.A
|
|
2004
|
|
10 |
p. 871-880
10 p.
|
artikel
|
| 65 |
Effect of different grazing systems on upland pastures compared with hay diet on cheese sensory properties evaluated at different ripening times
|
Coppa, M.
|
|
2011
|
|
10 |
p. 815-822
8 p.
|
artikel
|
| 66 |
Effect of galacto-oligosaccharide supplementation on human faecal microflora and on survival and persistence of Bifidobacterium lactis Bb-12 in the gastrointestinal tract
|
Alander, M.
|
|
2001
|
|
10 |
p. 817-825
9 p.
|
artikel
|
| 67 |
Effect of high hydrostatic pressure on the conformation of β-lactoglobulin A as assessed by proteolytic peptide profiling
|
Knudsen, J.C
|
|
2002
|
|
10 |
p. 791-803
13 p.
|
artikel
|
| 68 |
Effect of hydrolysis of casein by plasmin on the heat stability of milk
|
Crudden, Anthony
|
|
2005
|
|
10 |
p. 1017-1025
9 p.
|
artikel
|
| 69 |
Effect of NaCl on some physico-chemical properties of concentrated bovine milk
|
Huppertz, Thom
|
|
2006
|
|
10 |
p. 1142-1148
7 p.
|
artikel
|
| 70 |
Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes
|
Morin, Pierre
|
|
2007
|
|
10 |
p. 1179-1187
9 p.
|
artikel
|
| 71 |
Effect of pulsed electric field and thermal treatment on the physicochemical properties of lactoferrin with different iron saturation levels
|
Sui, Qian
|
|
2010
|
|
10 |
p. 707-714
8 p.
|
artikel
|
| 72 |
Effect of temperature on growth and metabolism of probiotic bacteria in milk
|
Østlie, Hilde M.
|
|
2005
|
|
10 |
p. 989-997
9 p.
|
artikel
|
| 73 |
Effects of different surface treatments on ripening of Canestrato Pugliese cheese
|
Quinto, M.
|
|
2007
|
|
10 |
p. 1240-1247
8 p.
|
artikel
|
| 74 |
Effects of treatment with nisin on the microbial flora and sensory properties of a Greek soft acid-curd cheese stored aerobically at 4°C
|
Kykkidou, Sonia
|
|
2007
|
|
10 |
p. 1254-1258
5 p.
|
artikel
|
| 75 |
Effects of water and salt level on rheological properties of ayran, a Turkish yoghurt drink
|
Köksoy, Aysel
|
|
2003
|
|
10 |
p. 835-839
5 p.
|
artikel
|
| 76 |
Environmental adaptation of probiotic lactobacilli towards improvement of performance during spray drying
|
Desmond, Colette
|
|
2001
|
|
10 |
p. 801-808
8 p.
|
artikel
|
| 77 |
Evaluation of real-time PCR assays for detection and quantification of fraudulent addition of bovine milk to caprine and ovine milk for cheese manufacture
|
Mininni, Alba N.
|
|
2009
|
|
10 |
p. 617-623
7 p.
|
artikel
|
| 78 |
Extent of hydrolysis effects on casein hydrolysate bioactivity: Evaluation using the human Jurkat T cell line
|
Lahart, Natasha
|
|
2011
|
|
10 |
p. 777-782
6 p.
|
artikel
|
| 79 |
Factors affecting the acid gelation of sodium caseinate
|
O’Kennedy, Brendan T.
|
|
2006
|
|
10 |
p. 1132-1141
10 p.
|
artikel
|
| 80 |
Factors affecting the activity of enzymes involved in peptide and amino acid catabolism in non-starter lactic acid bacteria isolated from Cheddar cheese
|
Williams, A.G
|
|
2002
|
|
10 |
p. 841-852
12 p.
|
artikel
|
| 81 |
Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin
|
Ayad, Eman H.E
|
|
1999
|
|
10 |
p. 725-735
11 p.
|
artikel
|
| 82 |
Food Additives
|
Gallmann, P
|
|
2002
|
|
10 |
p. 863-
1 p.
|
artikel
|
| 83 |
Formation of whey protein/κ-casein complexes in heated milk: Preferential reaction of whey protein with κ-casein in the casein micelles
|
Donato, Laurence
|
|
2007
|
|
10 |
p. 1161-1167
7 p.
|
artikel
|
| 84 |
Forthcoming IDF events
|
|
|
1996
|
|
10 |
p. III-IV
nvt p.
|
artikel
|
| 85 |
Free fatty acid profile of Parmigiano–Reggiano cheese throughout ripening: Comparison between the inner and outer regions of the wheel
|
Malacarne, M.
|
|
2009
|
|
10 |
p. 637-641
5 p.
|
artikel
|
| 86 |
Heat-induced volatiles and odour-active compounds in a model cheese
|
Bertrand, Emmanuel
|
|
2011
|
|
10 |
p. 806-814
9 p.
|
artikel
|
| 87 |
Heat resistance of Lactobacillus paracasei isolated from semi-hard cheese made of pasteurised milk
|
Christiansen, Pia
|
|
2006
|
|
10 |
p. 1196-1204
9 p.
|
artikel
|
| 88 |
High pressure-induced changes in milk proteins and possible applications in dairy technology
|
López-Fandiño, Rosina
|
|
2006
|
|
10 |
p. 1119-1131
13 p.
|
artikel
|
| 89 |
Hydrolysis of β-casein by the cell-envelope-located PI-type protease of Lactococcus lactis: A modelling approach
|
Muñoz-Tamayo, Rafael
|
|
2011
|
|
10 |
p. 755-762
8 p.
|
artikel
|
| 90 |
IFC - Aims ; Scope / Editorial Board
|
|
|
2005
|
|
10 |
p. CO2-
1 p.
|
artikel
|
| 91 |
IFC - Aims ; Scope/Editorial Board
|
|
|
2004
|
|
10 |
p. IFC-
1 p.
|
artikel
|
| 92 |
Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in nonfat yogurt
|
Michael, Minto
|
|
2010
|
|
10 |
p. 665-672
8 p.
|
artikel
|
| 93 |
Improvement of a method for the measurement of lactoperoxidase activity in milk
|
Blel, Mustapha
|
|
2001
|
|
10 |
p. 795-799
5 p.
|
artikel
|
| 94 |
Influence des interactions entre le lait et le levain lactique sur l'affinage et la qualité du fromage comté
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Bouton, Yvette
|
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1996
|
|
10 |
p. 997-1013
17 p.
|
artikel
|
| 95 |
Influence of a bacteriocin-producing lactic culture on the volatile compounds, odour and aroma of Hispánico cheese
|
Garde, Sonia
|
|
2005
|
|
10 |
p. 1034-1043
10 p.
|
artikel
|
| 96 |
Influence of adsorbed milk protein type and surface concentration on the quiescent and shear stability of butteroil emulsions
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Segall, K.I.
|
|
1999
|
|
10 |
p. 683-691
9 p.
|
artikel
|
| 97 |
Influence of chemical modification of whey protein conformation on hydrolysis with pepsin and trypsin
|
Kananen, A
|
|
2000
|
|
10 |
p. 691-697
7 p.
|
artikel
|
| 98 |
Influence of feed composition on stability of fat globules during pumping of raw milk
|
Wiking, L.
|
|
2003
|
|
10 |
p. 797-803
7 p.
|
artikel
|
| 99 |
Influence of light and temperature on the colour and oxidative stability of processed cheese
|
Kristensen, Dorthe
|
|
2001
|
|
10 |
p. 837-843
7 p.
|
artikel
|
| 100 |
Influence of storage time and color of light on photooxidation in cheese: A study based on sensory analysis and fluorescence spectroscopy
|
Wold, Jens Petter
|
|
2006
|
|
10 |
p. 1218-1226
9 p.
|
artikel
|
| 101 |
Influence of transglutaminase treatment of skim milk on the formation of ε-(γ-glutamyl)lysine and the susceptibility of individual proteins towards crosslinking
|
Sharma, Ranjan
|
|
2001
|
|
10 |
p. 785-793
9 p.
|
artikel
|
| 102 |
Interaction between β-lactoglobulin and lactase and its effect on enzymatic activity
|
Jiménez-Guzmán, Judith
|
|
2006
|
|
10 |
p. 1169-1173
5 p.
|
artikel
|
| 103 |
Interaction of α-lactalbumin with lipids and possible implications for its emulsifying properties – A review
|
Barbana, Chockry
|
|
2011
|
|
10 |
p. 727-741
15 p.
|
artikel
|
| 104 |
Interactive effects of milk basic protein supplements and habitual physical activity on bone health in older women: A 1-year randomized controlled trial
|
Aoyagi, Yukitoshi
|
|
2010
|
|
10 |
p. 724-730
7 p.
|
artikel
|
| 105 |
International Symposium on Probiotics and Prebiotics
|
|
|
1997
|
|
10 |
p. V-
1 p.
|
artikel
|
| 106 |
Intestinal survival and persistence of probiotic Lactobacillus and Bifidobacterium strains administered in triple-strain yoghurt
|
Mättö, Jaana
|
|
2006
|
|
10 |
p. 1174-1180
7 p.
|
artikel
|
| 107 |
Iron metabolism in bifidobacteria
|
Bezkorovainy, Anatoly
|
|
1996
|
|
10 |
p. 905-919
15 p.
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artikel
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| 108 |
Lactobacillus helveticus fermented milk reduces arterial stiffness in hypertensive subjects
|
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