| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative study of the anti-listerial activity of smear bacteria
|
Gori, Klaus
|
|
2010
|
|
8 |
p. 555-559
5 p.
|
artikel
|
| 2 |
Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures
|
Gómez-Ruiz, José Ángel
|
|
2002
|
|
8 |
p. 697-706
10 p.
|
artikel
|
| 3 |
Angiotensin I-converting enzyme inhibitory activity in milk fermented by wild-type and peptidase-deletion derivatives of Lactobacillus helveticus CNRZ32
|
Kilpi, E.E.-R.
|
|
2007
|
|
8 |
p. 976-984
9 p.
|
artikel
|
| 4 |
Application of molecular methods for the classification and identification of lactic acid bacteria
|
Schleifer, Karl-Heinz
|
|
1995
|
|
8 |
p. 1081-1094
14 p.
|
artikel
|
| 5 |
Application of oilseed feeding to reduce firmness of hard cheeses produced in the winter feeding period
|
Jaros, D.
|
|
2001
|
|
8 |
p. 611-619
9 p.
|
artikel
|
| 6 |
Applied dairy microbiology
|
Jelen, P
|
|
2000
|
|
8 |
p. 586-
1 p.
|
artikel
|
| 7 |
A Review Paper: Current Knowledge of Ghee and Related Products
|
Sserunjogi, Mohammed L.
|
|
1998
|
|
8 |
p. 677-688
12 p.
|
artikel
|
| 8 |
Aroma characterisation of Gouda-type cheeses
|
Van Leuven, I.
|
|
2008
|
|
8 |
p. 790-800
11 p.
|
artikel
|
| 9 |
Aroma release and chewing activity during eating different model cheeses
|
Tarrega, A.
|
|
2008
|
|
8 |
p. 849-857
9 p.
|
artikel
|
| 10 |
A simple screening method for isovaleric acid production by Propionibacterium freudenreichii in Swiss cheese
|
Thierry, Anne
|
|
2004
|
|
8 |
p. 697-700
4 p.
|
artikel
|
| 11 |
Assessment of novel probiotic Lactobacillus casei strains for the production of functional dairy foods
|
Bertazzoni Minelli, Elisa
|
|
2004
|
|
8 |
p. 723-736
14 p.
|
artikel
|
| 12 |
A study on texture–taste–aroma interactions: Physico-chemical and cognitive mechanisms
|
Tournier, C.
|
|
2009
|
|
8 |
p. 450-458
9 p.
|
artikel
|
| 13 |
A survey of the incidence of E. coli O157 in the UK dairy industry
|
Neaves, P.
|
|
1994
|
|
8 |
p. 679-696
18 p.
|
artikel
|
| 14 |
Bioactive Components in Milk and Dairy Products
|
Jelen, P.
|
|
2010
|
|
8 |
p. 560-
1 p.
|
artikel
|
| 15 |
Biochemical properties of enterococci relevant to their technological performance
|
Sarantinopoulos, Panagiotis
|
|
2001
|
|
8 |
p. 621-647
27 p.
|
artikel
|
| 16 |
Book review
|
|
|
1998
|
|
8 |
p. 739-740
2 p.
|
artikel
|
| 17 |
Book review
|
|
|
1998
|
|
8 |
p. 739-
1 p.
|
artikel
|
| 18 |
Calendar
|
|
|
2010
|
|
8 |
p. I-II
nvt p.
|
artikel
|
| 19 |
Calendar
|
|
|
2003
|
|
8 |
p. I-II
nvt p.
|
artikel
|
| 20 |
Calendar
|
|
|
2001
|
|
8 |
p. 657-658
2 p.
|
artikel
|
| 21 |
Calendar
|
|
|
2006
|
|
8 |
p. I-
1 p.
|
artikel
|
| 22 |
Calendar
|
|
|
2004
|
|
8 |
p. I-III
nvt p.
|
artikel
|
| 23 |
Calendar
|
|
|
2009
|
|
8 |
p. I-II
nvt p.
|
artikel
|
| 24 |
Calendar
|
|
|
2007
|
|
8 |
p. I-II
nvt p.
|
artikel
|
| 25 |
Calendar
|
|
|
2008
|
|
8 |
p. I-II
nvt p.
|
artikel
|
| 26 |
Calendar
|
|
|
2011
|
|
8 |
p. I-II
nvt p.
|
artikel
|
| 27 |
Calendar for 12/8
|
|
|
2002
|
|
8 |
p. 711-713
3 p.
|
artikel
|
| 28 |
Casein–whey protein interactions in heated milk: the influence of pH
|
Vasbinder, Astrid J
|
|
2003
|
|
8 |
p. 669-677
9 p.
|
artikel
|
| 29 |
Changes in the apparent hydrophobicity of Pseudomonas lipases after heat treatments
|
Konstantinou, P.
|
|
1993
|
|
8 |
p. 747-753
7 p.
|
artikel
|
| 30 |
Characterization and exploitation of conjugation in Lactococcus lactis
|
Gasson, M.J.
|
|
1995
|
|
8 |
p. 757-762
6 p.
|
artikel
|
| 31 |
Characterization of volatile compounds in ultra-high-pressure homogenized milk
|
Pereda, J.
|
|
2008
|
|
8 |
p. 826-834
9 p.
|
artikel
|
| 32 |
Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp.
|
Ong, L.
|
|
2007
|
|
8 |
p. 937-945
9 p.
|
artikel
|
| 33 |
Composition of fatty acids in cow's milk fat produced in the lowlands, mountains and highlands of Switzerland using high-resolution gas chromatography
|
Collomb, Marius
|
|
2002
|
|
8 |
p. 649-659
11 p.
|
artikel
|
| 34 |
Compression resistance, sweetener's diffusion and sweetness of hydrocolloids gels
|
Bayarri, S
|
|
2003
|
|
8 |
p. 643-653
11 p.
|
artikel
|
| 35 |
Computational fluid dynamics prediction and validation of gas circulation in a cheese-ripening room
|
Mirade, Pierre-Sylvain
|
|
2006
|
|
8 |
p. 920-930
11 p.
|
artikel
|
| 36 |
Concentration of dairy flavour compounds using pervaporation
|
Overington, Amy
|
|
2008
|
|
8 |
p. 835-848
14 p.
|
artikel
|
| 37 |
Contents of volume 5
|
|
|
1995
|
|
8 |
p. I-VI
nvt p.
|
artikel
|
| 38 |
Contents of volume 4
|
|
|
1994
|
|
8 |
p. 801-805
5 p.
|
artikel
|
| 39 |
Contents of volume 3
|
|
|
1993
|
|
8 |
p. 763-766
4 p.
|
artikel
|
| 40 |
Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese
|
Tavaria, Freni K.
|
|
2006
|
|
8 |
p. 886-894
9 p.
|
artikel
|
| 41 |
Contribution of lactic acid bacteria to flavour compound formation in dairy products
|
Urbach, G.
|
|
1995
|
|
8 |
p. 877-903
27 p.
|
artikel
|
| 42 |
Correlation between fatty acids in cows’ milk fat produced in the Lowlands, Mountains and Highlands of Switzerland and botanical composition of the fodder
|
Collomb, Marius
|
|
2002
|
|
8 |
p. 661-666
6 p.
|
artikel
|
| 43 |
Cross-linking casein micelles by a microbial transglutaminase conditions for formation of transglutaminase-induced gels
|
Schorsch, C
|
|
2000
|
|
8 |
p. 519-528
10 p.
|
artikel
|
| 44 |
Cross-linking casein micelles by a microbial transglutaminase: influence of cross-links in acid-induced gelation
|
Schorsch, C
|
|
2000
|
|
8 |
p. 529-539
11 p.
|
artikel
|
| 45 |
Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria
|
Vinderola, C.G
|
|
1999
|
|
8 |
p. 497-505
9 p.
|
artikel
|
| 46 |
Current research on the genetics of lactic acid production in lactic acid bacteria
|
Davidson, B.E.
|
|
1995
|
|
8 |
p. 763-784
22 p.
|
artikel
|
| 47 |
Dairy Technology
|
Jelen, P
|
|
2000
|
|
8 |
p. 585-586
2 p.
|
artikel
|
| 48 |
Deconjugation and bile salts hydrolase activity by Bifidobacterium strains with acquired resistance to bile
|
Noriega, Luis
|
|
2006
|
|
8 |
p. 850-855
6 p.
|
artikel
|
| 49 |
Definition of the sensory properties of hard cheese: A collaborative study between Scottish and Norwegian panels
|
Hirst, David
|
|
1994
|
|
8 |
p. 743-761
19 p.
|
artikel
|
| 50 |
Design and implementation of a strategy to reduce bacteriophage infection of dairy starter cultures
|
Batt, Carl A.
|
|
1995
|
|
8 |
p. 949-962
14 p.
|
artikel
|
| 51 |
Detection of genes for enterotoxins (ent) and toxic shock syndrome toxin-1 (tst) in mammary isolates of Staphylococcus aureus by polymerase-chain-reaction
|
Zschöck, M.
|
|
2000
|
|
8 |
p. 569-574
6 p.
|
artikel
|
| 52 |
Determination of lactose and d-galactose using thio-NAD+ instead of NAD+
|
Shapiro, F.
|
|
2002
|
|
8 |
p. 667-669
3 p.
|
artikel
|
| 53 |
Determination of major metal cations in milk by capillary zone electrophoresis
|
Suárez-Luque, Silvia
|
|
2007
|
|
8 |
p. 896-901
6 p.
|
artikel
|
| 54 |
Development of volatile sulfur compounds in heat-shocked and pasteurized milk cheese
|
Burbank, Helen
|
|
2008
|
|
8 |
p. 811-818
8 p.
|
artikel
|
| 55 |
Dissociation of caseins in high pressure-treated bovine milk
|
Huppertz, Thom
|
|
2004
|
|
8 |
p. 675-680
6 p.
|
artikel
|
| 56 |
Dynamic modelling of whey protein–saliva interactions in the mouth and relation to astringency in acidic beverages
|
Andrewes, P.
|
|
2011
|
|
8 |
p. 523-530
8 p.
|
artikel
|
| 57 |
Dynamics of precipitation of casein with carbon dioxide
|
Hofland, G.W.
|
|
2003
|
|
8 |
p. 685-697
13 p.
|
artikel
|
| 58 |
Editorial Board
|
|
|
2010
|
|
8 |
p. IFC-
1 p.
|
artikel
|
| 59 |
Editorial Board
|
|
|
2003
|
|
8 |
p. IFC-
1 p.
|
artikel
|
| 60 |
Editorial Board
|
|
|
2008
|
|
8 |
p. IFC-
1 p.
|
artikel
|
| 61 |
Editorial Board
|
|
|
2006
|
|
8 |
p. CO2-
1 p.
|
artikel
|
| 62 |
Editorial Board
|
|
|
2009
|
|
8 |
p. IFC-
1 p.
|
artikel
|
| 63 |
Editorial Board
|
|
|
2007
|
|
8 |
p. IFC-
1 p.
|
artikel
|
| 64 |
Editorial Board
|
|
|
2011
|
|
8 |
p. IFC-
1 p.
|
artikel
|
| 65 |
Effect of chymosin reduction and salt substitution on the properties of white salted cheese
|
Al-Otaibi, Mutlag M.
|
|
2006
|
|
8 |
p. 903-909
7 p.
|
artikel
|
| 66 |
Effect of dairy farm and milk refrigeration on microbiological and microstructural characteristics of matured Serra da Estrela cheese
|
Tavaria, Freni K.
|
|
2006
|
|
8 |
p. 895-902
8 p.
|
artikel
|
| 67 |
Effect of different wavelength of light on the formation of photo-oxidation in Gouda-like cheese
|
Intawiwat, Natthorn
|
|
2011
|
|
8 |
p. 531-539
9 p.
|
artikel
|
| 68 |
Effect of high-pressure treatment on the electrospray ionization mass spectrometry (ESI-MS) profiles of whey proteins
|
Alvarez, Pedro A.
|
|
2007
|
|
8 |
p. 881-888
8 p.
|
artikel
|
| 69 |
Effect of incorporating lactulose in infant formula on absorption and retention of nitrogen, calcium, phosphorus and iron in rats
|
Nagendra, R.
|
|
1994
|
|
8 |
p. 779-788
10 p.
|
artikel
|
| 70 |
Effect of milk fermentation on riboflavin content and stability
|
Saidi, B.
|
|
1993
|
|
8 |
p. 675-684
10 p.
|
artikel
|
| 71 |
Effect of orally administered bovine colostrum on cytokine production in vivo and in vitro in immunosuppressed mice
|
Wan, Zhong-xiao
|
|
2010
|
|
8 |
p. 522-527
6 p.
|
artikel
|
| 72 |
Effect of proteose-peptone addition on some physico-chemical characteristics of recombined dairy creams
|
Vanderghem, C.
|
|
2007
|
|
8 |
p. 889-895
7 p.
|
artikel
|
| 73 |
Effect of standardization of ewes' milk for casein fat ratio on the composition, sensory and rheological properties of Feta cheese
|
Pappas, C.P.
|
|
1994
|
|
8 |
p. 763-778
16 p.
|
artikel
|
| 74 |
Effect of texture and microstructure on flavour retention and release
|
de Roos, Kris B.
|
|
2003
|
|
8 |
p. 593-605
13 p.
|
artikel
|
| 75 |
Effect of time, temperature and extraction method on the trichloroacetic acid-soluble nitrogen of cheese
|
Polychroniadou, Anna
|
|
1999
|
|
8 |
p. 559-568
10 p.
|
artikel
|
| 76 |
Effects of combined high pressure and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins
|
Peñas, Elena
|
|
2006
|
|
8 |
p. 831-839
9 p.
|
artikel
|
| 77 |
Effects of selected properties of ultrafiltered spray-dried milk powders on some properties of chocolate
|
Kieran Keogh, M.
|
|
2003
|
|
8 |
p. 719-726
8 p.
|
artikel
|
| 78 |
Effects of Tea, Coffee and Cocoa Extracts on the Colloidal Stability of Milk and Concentrated Milk
|
O’Connell, J.E.
|
|
1998
|
|
8 |
p. 689-693
5 p.
|
artikel
|
| 79 |
Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture
|
Abraham, Sophie
|
|
2007
|
|
8 |
p. 954-960
7 p.
|
artikel
|
| 80 |
Employment of autochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening
|
Madrau, M.A.
|
|
2006
|
|
8 |
p. 876-885
10 p.
|
artikel
|
| 81 |
Emulsifying Properties of Milk Proteins Cross-linked with Microbial Transglutaminase
|
Færgemand, Merete
|
|
1998
|
|
8 |
p. 715-723
9 p.
|
artikel
|
| 82 |
Enhancement of fat colloidal interactions for the preparation of ice cream high in unsaturated fat
|
Méndez-Velasco, Carlos
|
|
2011
|
|
8 |
p. 540-547
8 p.
|
artikel
|
| 83 |
Enzymatic ability of Lactobacillus casei subsp. casei IFPL731 for flavour development in cheese
|
Martı́nez-Cuesta, M.Carmen
|
|
2001
|
|
8 |
p. 577-585
9 p.
|
artikel
|
| 84 |
Enzymology of lactococci in relation to flavour development from milk proteins
|
Law, B.A.
|
|
1995
|
|
8 |
p. 833-854
22 p.
|
artikel
|
| 85 |
Erratum to: “Milk protein structure—what can it tell the dairy industry?”
|
Sawyer, Lindsay
|
|
2002
|
|
8 |
p. 709-
1 p.
|
artikel
|
| 86 |
Evolution of the volatile components of ewes raw milk Zamorano cheese. Seasonal variation
|
Fernández-Garcı́a, Estrella
|
|
2004
|
|
8 |
p. 701-711
11 p.
|
artikel
|
| 87 |
Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks
|
De Vuyst, L.
|
|
2003
|
|
8 |
p. 707-717
11 p.
|
artikel
|
| 88 |
Explaining the liking for drinking yoghurt: The role of sensory quality, food choice motives, health concern and product information
|
Pohjanheimo, Terhi
|
|
2009
|
|
8 |
p. 459-466
8 p.
|
artikel
|
| 89 |
Factors affecting the antifungal properties of Brevibacterium linens
|
Osman, Magdy M
|
|
2004
|
|
8 |
p. 713-722
10 p.
|
artikel
|
| 90 |
Fermented milk
|
Kroger, Manfred
|
|
2004
|
|
8 |
p. 745-
1 p.
|
artikel
|
| 91 |
Fifth NIZO Dairy Conference on prospects for flavour formation and perception
|
Wouters, Jan T.M.
|
|
2008
|
|
8 |
p. 779-
1 p.
|
artikel
|
| 92 |
Food product development
|
Jelen, P
|
|
2002
|
|
8 |
p. 707-
1 p.
|
artikel
|
| 93 |
Forthcoming IDF events
|
|
|
1994
|
|
8 |
p. 799-800
2 p.
|
artikel
|
| 94 |
Forthcoming IDF events
|
|
|
1993
|
|
8 |
p. 760-762
3 p.
|
artikel
|
| 95 |
Free fatty acid content of Manchego-type cheese salted by brine vacuum impregnation
|
Pavia, M
|
|
2000
|
|
8 |
p. 563-568
6 p.
|
artikel
|
| 96 |
Genetic manipulation of the peptidolytic system in lactic acid bacteria
|
Kok, Jan
|
|
1995
|
|
8 |
p. 737-755
19 p.
|
artikel
|
| 97 |
Genetics of intestinal lactobacilli
|
Klaenhammer, Todd R.
|
|
1995
|
|
8 |
p. 1019-1058
40 p.
|
artikel
|
| 98 |
Genomics and high-throughput screening approaches for optimal flavour production in dairy fermentation
|
Pastink, Margreet I.
|
|
2008
|
|
8 |
p. 781-789
9 p.
|
artikel
|
| 99 |
Growth requirements of Lactobacillus johnsonii in skim and UHT milk
|
Elli, Marina
|
|
1999
|
|
8 |
p. 507-513
7 p.
|
artikel
|
| 100 |
Heat-induced interactions of β-lactoglobulin and α-lactalbumin with the casein micelle in pH-adjusted skim milk
|
Oldfield, David J
|
|
2000
|
|
8 |
p. 509-518
10 p.
|
artikel
|
| 101 |
Heat tolerance of dairy lactococcal c2 phages
|
Marvig, C.L.
|
|
2011
|
|
8 |
p. 556-560
5 p.
|
artikel
|
| 102 |
Hexanal and t-2-hexenal form covalent bonds with whey proteins and sodium caseinate in aqueous solution
|
Meynier, Anne
|
|
2004
|
|
8 |
p. 681-690
10 p.
|
artikel
|
| 103 |
Identification of low molar mass peptides released during sterilization of milk
|
Gaucheron, F
|
|
1999
|
|
8 |
p. 515-521
7 p.
|
artikel
|
| 104 |
IFC - Aims; Scope/Editorial Board
|
|
|
2004
|
|
8 |
p. IFC-
1 p.
|
artikel
|
| 105 |
Impact of poly-lactic acid packaging material on semi-hard cheese
|
Kistrup Holm, Vibeke
|
|
2006
|
|
8 |
p. 931-939
9 p.
|
artikel
|
| 106 |
Improvement of the ammonia measurement using a clarifying reagent and application to evaluate heat damage in commercial milk samples
|
Humbert, Gérard
|
|
2007
|
|
8 |
p. 902-906
5 p.
|
artikel
|
| 107 |
Improvement of the Drying Oven Method for the Determination of the Moisture Content of Milk Powder
|
de Knegt, R.J.
|
|
1998
|
|
8 |
p. 733-738
6 p.
|
artikel
|
| 108 |
Indigenous Lactic Acid Bacteria in Idiazábal Ewes’ Milk Cheese
|
Pérez Elortondo, F.J.
|
|
1998
|
|
8 |
p. 725-732
8 p.
|
artikel
|
| 109 |
Influence of κ-Casein Genetic Variant on Rennet Gel Microstructure, Cheddar Cheesemaking Properties and Casein Micelle Size
|
Walsh, Catherine D
|
|
1998
|
|
8 |
p. 707-714
8 p.
|
artikel
|
| 110 |
Influence of genetic variation on the aggregation of heat-denatured β-lactoglobulin
|
Le Bon, Christel
|
|
2002
|
|
8 |
p. 671-678
8 p.
|
artikel
|
| 111 |
Influence of other whey proteins on the heat-induced aggregation of α-lactalbumin
|
Calvo, Marta M.
|
|
1993
|
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8 |
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