| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aims & Scope / Editorial Board
|
|
|
2006
|
|
3 |
p. CO2-
1 p.
|
artikel
|
| 2 |
An improved procedure for the preliminary fractionation of milk proteins
|
Igarashi, Yasuo
|
|
1995
|
|
3 |
p. 305-310
6 p.
|
artikel
|
| 3 |
Antibacterial activity of lactoferricin, lysozyme and EDTA against Salmonella enteritidis
|
Facon, Michel J.
|
|
1996
|
|
3 |
p. 303-313
11 p.
|
artikel
|
| 4 |
Antihypertensive opioid-like milk peptide α-lactorphin: lack of effect on behavioural tests in mice
|
Ijäs, Hanna
|
|
2004
|
|
3 |
p. 201-205
5 p.
|
artikel
|
| 5 |
Antimicrobial effect of donkeys’ milk digested in vitro with human gastrointestinal enzymes
|
Tidona, Flavio
|
|
2011
|
|
3 |
p. 158-165
8 p.
|
artikel
|
| 6 |
An X-Glu based agar medium for the selective enumeration of Lactobacillus acidophilus in yogurt-related milk products
|
Kneifel, W.
|
|
1993
|
|
3 |
p. 277-291
15 p.
|
artikel
|
| 7 |
Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening
|
Hannon, J.A.
|
|
2005
|
|
3 |
p. 263-273
11 p.
|
artikel
|
| 8 |
Application of wild starter cultures for flavour development in pilot plant cheese making
|
H.E. Ayad, Eman
|
|
2000
|
|
3 |
p. 169-179
11 p.
|
artikel
|
| 9 |
Assessment of Trentingrana cheese ageing by proton transfer reaction-mass spectrometry and chemometrics
|
Aprea, Eugenio
|
|
2007
|
|
3 |
p. 226-234
9 p.
|
artikel
|
| 10 |
A survey of the composition and proteolytic indices of commercial enzyme-modified Cheddar cheese
|
Kilcawley, K.N
|
|
2000
|
|
3 |
p. 181-190
10 p.
|
artikel
|
| 11 |
A transcriptome analysis of Kluyveromyces lactis growing in cheese whey
|
Becerra, M.
|
|
2006
|
|
3 |
p. 207-214
8 p.
|
artikel
|
| 12 |
Autolysis of two strains of Lactococcus lactis during cheese ripening
|
Chapot-Chartier, M.-P.
|
|
1994
|
|
3 |
p. 251-269
19 p.
|
artikel
|
| 13 |
Batchwise fermentation with Ca-alginate immobilized multistarter cells for kefir production
|
Gobbetti, M.
|
|
1994
|
|
3 |
p. 237-249
13 p.
|
artikel
|
| 14 |
Benzoic acid as a natural compound in cultured dairy products and cheese
|
Sieber, R
|
|
1995
|
|
3 |
p. 227-246
20 p.
|
artikel
|
| 15 |
Bioavailability of the antihypertensive peptide LHLPLP: Transepithelial flux of HLPLP
|
Quirós, Ana
|
|
2008
|
|
3 |
p. 279-286
8 p.
|
artikel
|
| 16 |
Biofilm formation on stainless steel by Staphylococcus epidermidis in milk and influence of glucose and sodium chloride on the development of ica-mediated biofilms
|
Michu, Elleni
|
|
2011
|
|
3 |
p. 179-184
6 p.
|
artikel
|
| 17 |
Calendar
|
|
|
2010
|
|
3 |
p. I-II
nvt p.
|
artikel
|
| 18 |
Calendar
|
|
|
2001
|
|
3 |
p. 181-182
2 p.
|
artikel
|
| 19 |
Calendar
|
|
|
2005
|
|
3 |
p. I-II
nvt p.
|
artikel
|
| 20 |
Calendar
|
|
|
2004
|
|
3 |
p. I-III
nvt p.
|
artikel
|
| 21 |
Calendar
|
|
|
2009
|
|
3 |
p. I-II
nvt p.
|
artikel
|
| 22 |
Calendar
|
|
|
2007
|
|
3 |
p. I-II
nvt p.
|
artikel
|
| 23 |
Calendar
|
|
|
2008
|
|
3 |
p. I-II
nvt p.
|
artikel
|
| 24 |
Calendar
|
|
|
2006
|
|
3 |
p. I-II
nvt p.
|
artikel
|
| 25 |
Calendar
|
|
|
2011
|
|
3 |
p. I-II
nvt p.
|
artikel
|
| 26 |
Casein Interactions: Casting Light on the Black Boxes, the Structure in Dairy Products
|
Horne, David S.
|
|
1998
|
|
3 |
p. 171-177
7 p.
|
artikel
|
| 27 |
Changes in the quality of fresh and recombined ultra high temperature treated milk during storage
|
AlKanhal, Hamad A.
|
|
1994
|
|
3 |
p. 221-236
16 p.
|
artikel
|
| 28 |
Changes in the volatile profile of a raw goat milk cheese treated by hydrostatic high pressure at different stages of maturation
|
Delgado, Francisco José
|
|
2011
|
|
3 |
p. 135-141
7 p.
|
artikel
|
| 29 |
Characteristics of carbonated fermented milk and survival of probiotic bacteria
|
Vinderola, C.G
|
|
2000
|
|
3 |
p. 213-220
8 p.
|
artikel
|
| 30 |
Characteristics of the churning process in continuous butter manufacture and modelling using an artificial neural network
|
Funahashi, H.
|
|
2008
|
|
3 |
p. 323-328
6 p.
|
artikel
|
| 31 |
Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing
|
Masoud, Wafa
|
|
2011
|
|
3 |
p. 142-148
7 p.
|
artikel
|
| 32 |
Characterization of bacteriocin ST8KF produced by a kefir isolate Lactobacillus plantarum ST8KF
|
Powell, J.E.
|
|
2007
|
|
3 |
p. 190-198
9 p.
|
artikel
|
| 33 |
Characterization of dairy emulsions by forward lobe laser light scattering—Application to milk and cream
|
McCrae, Catharina H.
|
|
1996
|
|
3 |
p. 247-256
10 p.
|
artikel
|
| 34 |
Characterization of galactooligosaccharides produced by β-galactosidase immobilized onto magnetized Dacron
|
Neri, David F.M.
|
|
2011
|
|
3 |
p. 172-178
7 p.
|
artikel
|
| 35 |
Characterization of lactococci other than Lactococcus lactis for possible use as starter cultures
|
Holler, Barbara J.
|
|
1995
|
|
3 |
p. 275-289
15 p.
|
artikel
|
| 36 |
Cheese Technology
|
Wolfschoon, A.
|
|
2010
|
|
3 |
p. 222-
1 p.
|
artikel
|
| 37 |
Chromatographic separation of the proteins of mouse milk
|
Stevenson, Elizabeth M.
|
|
1994
|
|
3 |
p. 205-220
16 p.
|
artikel
|
| 38 |
Comparison of milk and ethanol/water mixtures with respect to monostyrene migration from a polystyrene packaging material
|
O'Neill, Edward T.
|
|
1994
|
|
3 |
p. 271-283
13 p.
|
artikel
|
| 39 |
Conjugated linoleic acid and C18:1 isomers content in milk fat of sheep and their transfer to Pecorino Toscano cheese
|
Buccioni, A.
|
|
2010
|
|
3 |
p. 190-194
5 p.
|
artikel
|
| 40 |
Corrigendum to “Rheological properties and structure of inulin - whey protein gels” [International Dairy Journal 19 (2009) 443–449]
|
Glibowski, Pawel
|
|
2010
|
|
3 |
p. 223-
1 p.
|
artikel
|
| 41 |
Creaminess in relation to consistency and particle size in stirred fat-free yogurt
|
Cayot, Philippe
|
|
2008
|
|
3 |
p. 303-311
9 p.
|
artikel
|
| 42 |
Desalination of acid casein whey by nanofiltration
|
Kelly, James
|
|
1995
|
|
3 |
p. 291-303
13 p.
|
artikel
|
| 43 |
Detection of caprine casein in ovine Halloumi cheese
|
Moatsou, G.
|
|
2004
|
|
3 |
p. 219-226
8 p.
|
artikel
|
| 44 |
Determination of whey protein to total protein ratio in UHT milk using fourth derivative spectroscopy
|
Miralles, Beatriz
|
|
2000
|
|
3 |
p. 191-197
7 p.
|
artikel
|
| 45 |
Development and validation of a multiplex PCR-based DNA microarray hybridisation method for detecting bacterial antibiotic resistance genes in cheese
|
Delgado, Susana
|
|
2011
|
|
3 |
p. 149-157
9 p.
|
artikel
|
| 46 |
Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy
|
Lopez, Christelle
|
|
2007
|
|
3 |
p. 235-247
13 p.
|
artikel
|
| 47 |
Editorial
|
|
|
1998
|
|
3 |
p. 153-
1 p.
|
artikel
|
| 48 |
Editorial Board
|
|
|
2010
|
|
3 |
p. IFC-
1 p.
|
artikel
|
| 49 |
Editorial Board
|
|
|
2009
|
|
3 |
p. IFC-
1 p.
|
artikel
|
| 50 |
Editorial Board
|
|
|
2008
|
|
3 |
p. IFC-
1 p.
|
artikel
|
| 51 |
Editorial Board
|
|
|
2007
|
|
3 |
p. CO2-
1 p.
|
artikel
|
| 52 |
Editorial Board
|
|
|
2011
|
|
3 |
p. IFC-
1 p.
|
artikel
|
| 53 |
Effect of acidification and neutralization of milk on some physico-chemical properties of casein micelles
|
Lucey, J.A.
|
|
1996
|
|
3 |
p. 257-272
16 p.
|
artikel
|
| 54 |
Effect of calcium on thermolysin hydrolysis of β-casein tryptic peptides
|
Lapointe, Jean-François
|
|
2004
|
|
3 |
p. 185-193
9 p.
|
artikel
|
| 55 |
Effect of chemical phosphorylation on solubility of buffalo milk proteins
|
Nayak, S.K.
|
|
2006
|
|
3 |
p. 268-273
6 p.
|
artikel
|
| 56 |
Effect of high-pressure processing on physico-chemical characteristics of fresh goats’ milk cheese (Mató)
|
Capellas, M
|
|
2001
|
|
3 |
p. 165-173
9 p.
|
artikel
|
| 57 |
Effect of interesterification of milk fat on plasma lipids of miniature pigs
|
Pfeuffer, Maria
|
|
1995
|
|
3 |
p. 265-273
9 p.
|
artikel
|
| 58 |
Effect of milk solids concentration on whey protein denaturation, particle size changes and solubilization of casein in high-pressure-treated skim milk
|
Anema, Skelte G.
|
|
2008
|
|
3 |
p. 228-235
8 p.
|
artikel
|
| 59 |
Effect of processing conditions on the prebiotic activity of commercial prebiotics
|
Huebner, J.
|
|
2008
|
|
3 |
p. 287-293
7 p.
|
artikel
|
| 60 |
Effect of test conditions on instrumental texture parameters of kalakand
|
Patel, A.A.
|
|
1992
|
|
3 |
p. 143-156
14 p.
|
artikel
|
| 61 |
Effect of thermization on the quality of Quarg
|
Zakrzewski, E.
|
|
1991
|
|
3 |
p. 199-208
10 p.
|
artikel
|
| 62 |
Effect of whey protein denaturation on structure of casein micelles and their rennetability after ultra-high temperature processing of milk with or without ultrafiltration
|
McMahon, Donald J.
|
|
1993
|
|
3 |
p. 239-256
18 p.
|
artikel
|
| 63 |
Effects of addition of phenolic compounds on the acid gelation of milk
|
Harbourne, Niamh
|
|
2011
|
|
3 |
p. 185-191
7 p.
|
artikel
|
| 64 |
Effects of bovine and caprine Monterey Jack cheeses fortified with milk calcium on bone mineralization in rats
|
Mora-Gutierrez, A.
|
|
2007
|
|
3 |
p. 255-267
13 p.
|
artikel
|
| 65 |
Effects of overrun on structural and physical characteristics of ice cream
|
Sofjan, Rosalina P.
|
|
2004
|
|
3 |
p. 255-262
8 p.
|
artikel
|
| 66 |
Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends
|
Hogan, Sean A
|
|
2001
|
|
3 |
p. 137-144
8 p.
|
artikel
|
| 67 |
Encyclopedia of Dairy Sciences
|
Zehntner, Ulrich
|
|
2004
|
|
3 |
p. 269-
1 p.
|
artikel
|
| 68 |
Enzyme-linked immunosorbent assay for the detection of bovine rennet whey powder in milk powder and buttermilk powder
|
Bremer, Maria G.E.G.
|
|
2008
|
|
3 |
p. 294-302
9 p.
|
artikel
|
| 69 |
Feta and related cheeses
|
Fox, P.F.
|
|
1991
|
|
3 |
p. 209-210
2 p.
|
artikel
|
| 70 |
Formation of amyloid-like fibrils upon limited proteolysis of bovine α-lactalbumin
|
Otte, Jeanette
|
|
2005
|
|
3 |
p. 219-229
11 p.
|
artikel
|
| 71 |
Forthcoming IDF events
|
|
|
1993
|
|
3 |
p. 295-
1 p.
|
artikel
|
| 72 |
Forthcoming IDF events
|
|
|
1991
|
|
3 |
p. 213-214
2 p.
|
artikel
|
| 73 |
Forthcoming IDF events
|
|
|
1992
|
|
3 |
p. 212-
1 p.
|
artikel
|
| 74 |
Forthcoming IDF events
|
|
|
1994
|
|
3 |
p. 289-290
2 p.
|
artikel
|
| 75 |
Gas Chromatography Olfactometry (GC/O) of Dairy Products
|
Friedrich, Jane E.
|
|
1998
|
|
3 |
p. 235-241
7 p.
|
artikel
|
| 76 |
Genetic polymorphism of ovine milk proteins: its influence on technological properties of milk — a review
|
Amigo, Lourdes
|
|
2000
|
|
3 |
p. 135-149
15 p.
|
artikel
|
| 77 |
Genomics and proteomics of deleted ovine CSN1S1∗I
|
Giambra, Isabella Jasmin
|
|
2010
|
|
3 |
p. 195-202
8 p.
|
artikel
|
| 78 |
Handbook of Dairy Foods and Nutrition, 2nd ed.
|
Bishop Mac Donald, H.
|
|
2000
|
|
3 |
p. 221-222
2 p.
|
artikel
|
| 79 |
Heat stability of milk: Aggregation and dissociation of protein at ultra-high temperatures
|
Singh, Harjinder
|
|
1993
|
|
3 |
p. 225-237
13 p.
|
artikel
|
| 80 |
Heat treatment of milk in domestic microwave ovens
|
Sieber, R.
|
|
1996
|
|
3 |
p. 231-246
16 p.
|
artikel
|
| 81 |
High cheese intake and faecal bacterial enzyme activities in the elderly
|
Salminen, Seppo J.
|
|
1995
|
|
3 |
p. 259-264
6 p.
|
artikel
|
| 82 |
Identification of caseinophosphopeptides generated through in vitro gastro-intestinal digestion of Beaufort cheese
|
Adt, Isabelle
|
|
2011
|
|
3 |
p. 129-134
6 p.
|
artikel
|
| 83 |
Identification of lactic acid bacteria using FTIR spectroscopy and cluster analysis
|
Dziuba, Bartłomiej
|
|
2007
|
|
3 |
p. 183-189
7 p.
|
artikel
|
| 84 |
IFC - Aims ; Scope / Editorial Board
|
|
|
2005
|
|
3 |
p. CO2-
1 p.
|
artikel
|
| 85 |
IFC - Aims; Scope / Editorial Board
|
|
|
2004
|
|
3 |
p. IFC-
1 p.
|
artikel
|
| 86 |
Immobilization of β-galactosidase by bioaffinity adsorption on concanavalin A layered calcium alginate–starch hybrid beads for the hydrolysis of lactose from whey/milk
|
Haider, Toshiba
|
|
2009
|
|
3 |
p. 172-177
6 p.
|
artikel
|
| 87 |
Immunomodulating effects of whey proteins and their enzymatic digests
|
Mercier, Amélie
|
|
2004
|
|
3 |
p. 175-183
9 p.
|
artikel
|
| 88 |
Immunomodulating properties of a whey protein isolate, its enzymatic digest and peptide fractions
|
Saint-Sauveur, Diane
|
|
2008
|
|
3 |
p. 260-270
11 p.
|
artikel
|
| 89 |
Impact of mixed-linkage (1→3, 1→4) β-glucans on physical properties of acid-set skim milk gels
|
Lazaridou, A.
|
|
2008
|
|
3 |
p. 312-322
11 p.
|
artikel
|
| 90 |
Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar
|
Chevalier, François
|
|
2001
|
|
3 |
p. 145-152
8 p.
|
artikel
|
| 91 |
Incorporation of microbial transglutaminase into non-fat yogurt production
|
Ozer, Barbaros
|
|
2007
|
|
3 |
p. 199-207
9 p.
|
artikel
|
| 92 |
Influence of a w on volatile free fatty acids during storage of cheese bases lipolyzed by kid goat pregastric lipase
|
Kim Ha, J.
|
|
1992
|
|
3 |
p. 179-195
17 p.
|
artikel
|
| 93 |
Influence of dietary fiber addition on sensory and rheological properties of yogurt
|
Staffolo, M.Dello
|
|
2004
|
|
3 |
p. 263-268
6 p.
|
artikel
|
| 94 |
Influence of formulation on the structural networks in ice cream
|
Granger, C.
|
|
2005
|
|
3 |
p. 255-262
8 p.
|
artikel
|
| 95 |
Influence of homogenization efficiency on milk fat content determination by infrared analysis
|
Rémillard, Nathalie
|
|
1993
|
|
3 |
p. 197-208
12 p.
|
artikel
|
| 96 |
Influence of hydrolysis temperature and pH on the selective hydrolysis of whey proteins by trypsin and potential recovery of native alpha-lactalbumin
|
Cheison, Seronei C.
|
|
2011
|
|
3 |
p. 166-171
6 p.
|
artikel
|
| 97 |
Influence of milk proteins on the development of lactose-induced stickiness in dairy powders
|
Hogan, S.A.
|
|
2010
|
|
3 |
p. 212-221
10 p.
|
artikel
|
| 98 |
Influence of some physico-chemical characteristics of commercial rennet caseins on the performance of the casein in Mozzarella cheese analogue manufacture
|
O’Sullivan, Michele M
|
|
2001
|
|
3 |
p. 153-163
11 p.
|
artikel
|
| 99 |
International student exchange
|
Jelenional student exchange, P.
|
|
1996
|
|
3 |
p. 325-
1 p.
|
artikel
|
| 100 |
In vitro and in vivo gastrointestinal survival, antibiotic susceptibility and genetic identification of Propionibacterium freudenreichii ssp. shermanii JS
|
Suomalainen, Tarja
|
|
2008
|
|
3 |
p. 271-278
8 p.
|
artikel
|
| 101 |
In vitro release of α-tocopherol from emulsion-loaded β-lactoglobulin gels
|
Liang, Li
|
|
2010
|
|
3 |
p. 176-181
6 p.
|
artikel
|
| 102 |
Is bovine β-casein G a true genetic variant?
|
Visser, Servaas
|
|
2000
|
|
3 |
p. 133-134
2 p.
|
artikel
|
| 103 |
Isothermal batch crystallization of alpha-lactose: A kinetic model combining mutarotation, nucleation and growth steps
|
Mimouni, A.
|
|
2009
|
|
3 |
p. 129-136
8 p.
|
artikel
|
| 104 |
Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats’ milk
|
Buffa, Martı́ı́n
|
|
2001
|
|
3 |
p. 175-179
5 p.
|
artikel
|
| 105 |
Lowering hydrophobic peptides and increasing free amino acids in cheese made with a Lactococcus lactis strain expressing a mutant oligopeptide binding protein
|
Picon, A.
|
|
2007
|
|
3 |
p. 218-225
8 p.
|
artikel
|
| 106 |
Making More of Milk Sugar by Engineering Lactic Acid Bacteria
|
de Vos, Willem M.
|
|
1998
|
|
3 |
p. 227-233
7 p.
|
artikel
|
| 107 |
Mechanisms of cholesterol removal by lactobacilli under conditions that mimic the human gastrointestinal tract
|
Lye, Huey-Shi
|
|
2010
|
|
3 |
p. 169-175
7 p.
|
artikel
|
| 108 |
Microencapsulation of volatiles by spray-drying in whey protein-based wall systems
|
Rosenberg, M.
|
|
1996
|
|
3 |
p. 273-284
12 p.
|
artikel
|
| 109 |
Microstructure of acid–induced skim milk–locust bean gum–xanthan gels
|
Sanchez, C.
|
|
2000
|
|
3 |
p. 199-212
14 p.
|
artikel
|
| 110 |
Milk Products and Intestinal Health
|
Van der Meer, R.
|
|
1998
|
|
3 |
p. 163-170
8 p.
|
artikel
|
| 111 |
Milk protein-carbohydrate interactions
|
Tziboula, Athina
|
|
1993
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