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                             46 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Anticlostridial activity of Lactobacillus isolated from semi-hard cheeses Christiansen, P.
 2005
 6-9 p. 901-909
9 p.
 artikel
2 Application of encapsulated enzymes to accelerate cheese ripening Kailasapathy, K.
 2005
 6-9 p. 929-939
11 p.
 artikel
3 Application of FT-NIR and FT-IR spectroscopy to study the shelf-life of Crescenza cheese Cattaneo, T.M.P.
 2005
 6-9 p. 693-700
8 p.
 artikel
4 Application of proteomics to the characterisation of milk and dairy products Manso, M.A.
 2005
 6-9 p. 845-855
11 p.
 artikel
5 Aroma development in semi-hard reduced-fat cheese inoculated with Lactobacillus paracasei strains with different aminotransferase profiles Thage, B.V.
 2005
 6-9 p. 795-805
11 p.
 artikel
6 Calendar 2005
 6-9 p. I-II
nvt p.
 artikel
7 Characterization of “Provola dei Nebrodi”, a typical Sicilian cheese, by volatiles analysis using SPME-GC/MS Ziino, M.
 2005
 6-9 p. 585-593
9 p.
 artikel
8 Chemical, microbiological and sensory characterization of Halloumi cheese produced from ovine, caprine and bovine milk Milci, S.
 2005
 6-9 p. 625-630
6 p.
 artikel
9 Comparison of purge and trap and solid phase microextraction techniques for studying the volatile aroma compounds of three European PDO hard cheeses Mallia, S.
 2005
 6-9 p. 741-758
18 p.
 artikel
10 Cultures for the ripening of smear cheeses Bockelmann, W.
 2005
 6-9 p. 719-732
14 p.
 artikel
11 Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses Horne, J.
 2005
 6-9 p. 605-617
13 p.
 artikel
12 Economic aspects of cheese making as influenced by whey processing options Peters, R.H.
 2005
 6-9 p. 537-545
9 p.
 artikel
13 Effect of combinations of high-pressure treatment and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese Arqués, J.L.
 2005
 6-9 p. 893-900
8 p.
 artikel
14 Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino Romano Cheese Addis, M.
 2005
 6-9 p. 563-569
7 p.
 artikel
15 Effect of yeast and bacterial adjuncts on the CLA content and flavour of a washed-curd, dry-salted cheese Das, S.
 2005
 6-9 p. 807-815
9 p.
 artikel
16 Electronic nose: New tool in modelling the ripening of Danish blue cheese Trihaas, J.
 2005
 6-9 p. 679-691
13 p.
 artikel
17 Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification Holland, R.
 2005
 6-9 p. 711-718
8 p.
 artikel
18 Exploiting the potential of bacteria in the cheese ecosystem Peláez, C.
 2005
 6-9 p. 831-844
14 p.
 artikel
19 Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese Adamberg, K.
 2005
 6-9 p. 873-882
10 p.
 artikel
20 Geographic origin of European Emmental cheese: Characterisation and descriptive statistics Pillonel, L.
 2005
 6-9 p. 547-556
10 p.
 artikel
21 Geographic origin of European Emmental. Use of discriminant analysis and artificial neural network for classification purposes Pillonel, L.
 2005
 6-9 p. 557-562
6 p.
 artikel
22 High-pressure-induced changes in the rennet coagulation properties of bovine milk Zobrist, M.R.
 2005
 6-9 p. 655-662
8 p.
 artikel
23 IFC - Aims ; Scope / Editorial Board 2005
 6-9 p. CO2-
1 p.
 artikel
24 Importance of curd-neutralising yeasts on the aromatic potential of Brevibacterium linens during cheese ripening Arfi, K.
 2005
 6-9 p. 883-891
9 p.
 artikel
25 Inactivation of bacteriophages by thermal and high-pressure treatment Müller-Merbach, M.
 2005
 6-9 p. 777-784
8 p.
 artikel
26 Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties Kulmyrzaev, A.
 2005
 6-9 p. 669-678
10 p.
 artikel
27 Mechanisms of incorporation and release of enzymes into cheese during ripening Wilkinson, M.G.
 2005
 6-9 p. 817-830
14 p.
 artikel
28 Migration of water-soluble nitrogenous compounds of Feta cheese from the cheese blocks into the brine Michaelidou, A.-M.
 2005
 6-9 p. 663-668
6 p.
 artikel
29 Milk species identification in cheese varieties using electrophoretic, chromatographic and PCR techniques Mayer, H.K.
 2005
 6-9 p. 595-604
10 p.
 artikel
30 [No title] Holland, Ross
 2005
 6-9 p. 529-
1 p.
 artikel
31 Pathways for α -ketoglutarate formation by Lactococcus lactis and their role in amino acid catabolism Tanous, C.
 2005
 6-9 p. 759-770
12 p.
 artikel
32 Phenotypic and PCR-based characterization of the microflora in Präst cheese during ripening Østlie, H.M.
 2005
 6-9 p. 911-920
10 p.
 artikel
33 Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy Downey, G.
 2005
 6-9 p. 701-709
9 p.
 artikel
34 Preliminary observations of flavonoid glycosides from the vegetable coagulant Cynara L. in protected designation of origin cheeses Roseiro, L.B.
 2005
 6-9 p. 579-584
6 p.
 artikel
35 Production of biogenic amines during the ripening of Pecorino Abruzzese cheese Martuscelli, M.
 2005
 6-9 p. 571-578
8 p.
 artikel
36 Production of fat-derived (flavour) compounds during the ripening of Gouda cheese Alewijn, M.
 2005
 6-9 p. 733-740
8 p.
 artikel
37 Proteolysis and the optimal ripening time of Tounj cheese Kalit, S.
 2005
 6-9 p. 619-624
6 p.
 artikel
38 Rheological and calcium equilibrium changes during the ripening of Cheddar cheese Lucey, J.A.
 2005
 6-9 p. 645-653
9 p.
 artikel
39 Role, mechanisms and control of lactic acid bacteria lysis in cheese Lortal, S.
 2005
 6-9 p. 857-871
15 p.
 artikel
40 Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter Goncu, A.
 2005
 6-9 p. 771-776
6 p.
 artikel
41 Spray drying in the cheese industry Písecký, J.
 2005
 6-9 p. 531-536
6 p.
 artikel
42 Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract Madureira, A.R.
 2005
 6-9 p. 921-927
7 p.
 artikel
43 Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter Zisu, B.
 2005
 6-9 p. 957-972
16 p.
 artikel
44 The surface microflora dynamics of bacterial smear-ripened Tilsit cheese determined by T-RFLP DNA population fingerprint analysis Rademaker, J.L.W.
 2005
 6-9 p. 785-794
10 p.
 artikel
45 Towards the classification of cheese variety and maturity on the basis of statistical analysis of proteolysis data—a review Coker, C.J.
 2005
 6-9 p. 631-643
13 p.
 artikel
46 Use of cold ultrafiltered retentates for standardization of milks for pizza cheese: Impact on yield and functionality Govindasamy-Lucey, S.
 2005
 6-9 p. 941-955
15 p.
 artikel
                             46 gevonden resultaten
 
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