| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adhesion of probiotic micro-organisms to intestinal mucus
|
Ouwehand, A.C.
|
|
1999
|
|
9 |
p. 623-630
8 p.
|
artikel
|
| 2 |
A duplex polymerase chain reaction for the quantitative detection of cows’ milk in goats’ milk cheese
|
Mafra, Isabel
|
|
2007
|
|
9 |
p. 1132-1138
7 p.
|
artikel
|
| 3 |
Aeration of low fat dairy emulsions: Effects of saturated–unsaturated triglycerides
|
Bazmi, Ali
|
|
2007
|
|
9 |
p. 1021-1027
7 p.
|
artikel
|
| 4 |
A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese
|
Alewijn, M
|
|
2003
|
|
9 |
p. 733-741
9 p.
|
artikel
|
| 5 |
An international ring trial for the sensory evaluation of raw ewes’ milk cheese texture
|
Bárcenas, Pedro
|
|
2007
|
|
9 |
p. 1139-1147
9 p.
|
artikel
|
| 6 |
Antibacterial and binding characteristics of bovine, ovine and caprine lactoferrins: a comparative study
|
Recio, Isidra
|
|
2000
|
|
9 |
p. 597-605
9 p.
|
artikel
|
| 7 |
Antiulcerative properties of bovine α-lactalbumin
|
Mezzaroba, L.F.H.
|
|
2006
|
|
9 |
p. 1005-1012
8 p.
|
artikel
|
| 8 |
A peptidic fraction from milk fermented with Lactobacillus helveticus protects mice against Salmonella infection
|
Tellez, Angela
|
|
2011
|
|
9 |
p. 607-614
8 p.
|
artikel
|
| 9 |
Applications of exopolysaccharides in the dairy industry
|
Duboc, Philippe
|
|
2001
|
|
9 |
p. 759-768
10 p.
|
artikel
|
| 10 |
A Rapid Fluorimetric Method to Estimate the Heat Treatment of Liquid Milk
|
Birlouez-Aragon, Inés
|
|
1998
|
|
9 |
p. 771-777
7 p.
|
artikel
|
| 11 |
A spray-dried culture for probiotic Cheddar cheese manufacture
|
Gardiner, Gillian E
|
|
2002
|
|
9 |
p. 749-756
8 p.
|
artikel
|
| 12 |
Association of β-Lactoglobulin and β-Lactalbumin with the Casein Micelles in Skim Milk Heated in an Ultra-high Temperature Plant
|
Oldfield, David J.
|
|
1998
|
|
9 |
p. 765-770
6 p.
|
artikel
|
| 13 |
Autolysis of Lactococcus lactis AM2 stimulates the formation of certain aroma compounds from amino acids in a cheese model
|
Bourdat-Deschamps, Marjolaine
|
|
2004
|
|
9 |
p. 791-800
10 p.
|
artikel
|
| 14 |
Bacteriocins: Biological tools for bio-preservation and shelf-life extension
|
Deegan, Lucy H.
|
|
2006
|
|
9 |
p. 1058-1071
14 p.
|
artikel
|
| 15 |
Bacteriophages in milk fermentations: Diversity fluctuations of normal and failed fermentations
|
Kleppen, Hans Petter
|
|
2011
|
|
9 |
p. 592-600
9 p.
|
artikel
|
| 16 |
Bioactive peptides: Production and functionality
|
Korhonen, Hannu
|
|
2006
|
|
9 |
p. 945-960
16 p.
|
artikel
|
| 17 |
Bone Mineral Density of Adolescents as Affected by Calcium Intake through Milk and Milk Products
|
Renner, E.
|
|
1998
|
|
9 |
p. 759-764
6 p.
|
artikel
|
| 18 |
Book review
|
|
|
1998
|
|
9 |
p. 835-
1 p.
|
artikel
|
| 19 |
Book review
|
|
|
1998
|
|
9 |
p. 835-836
2 p.
|
artikel
|
| 20 |
Calendar
|
|
|
2010
|
|
9 |
p. I-II
nvt p.
|
artikel
|
| 21 |
Calendar
|
|
|
2003
|
|
9 |
p. I-II
nvt p.
|
artikel
|
| 22 |
Calendar
|
|
|
2002
|
|
9 |
p. 787-789
3 p.
|
artikel
|
| 23 |
Calendar
|
|
|
2001
|
|
9 |
p. 769-770
2 p.
|
artikel
|
| 24 |
Calendar
|
|
|
2008
|
|
9 |
p. I-II
nvt p.
|
artikel
|
| 25 |
Calendar
|
|
|
2004
|
|
9 |
p. I-III
nvt p.
|
artikel
|
| 26 |
Calendar
|
|
|
2009
|
|
9 |
p. I-II
nvt p.
|
artikel
|
| 27 |
Calendar
|
|
|
2007
|
|
9 |
p. I-II
nvt p.
|
artikel
|
| 28 |
Calendar
|
|
|
2006
|
|
9 |
p. I-II
nvt p.
|
artikel
|
| 29 |
Calendar
|
|
|
2011
|
|
9 |
p. I-
1 p.
|
artikel
|
| 30 |
Capillary Electrophoresis of the Whey Protein Fraction of Milk Powders. A Possible Method for Monitoring Storage Conditions
|
De Block, Jan
|
|
1998
|
|
9 |
p. 787-792
6 p.
|
artikel
|
| 31 |
Casein phosphopeptides released by simulated gastrointestinal digestion of infant formulas and their potential role in mineral binding
|
Miquel, Esther
|
|
2006
|
|
9 |
p. 992-1000
9 p.
|
artikel
|
| 32 |
Change of free amino acids in M17 medium after growth of Streptococcus thermophilus and identification of a glutamine transport ATP-binding protein
|
Guimont, Ch
|
|
2002
|
|
9 |
p. 729-736
8 p.
|
artikel
|
| 33 |
Characterisation of different treated whey protein concentrates by means of low-resolution nuclear magnetic resonance
|
Hinrichs, Ruth
|
|
2004
|
|
9 |
p. 817-827
11 p.
|
artikel
|
| 34 |
Characterization of spontaneous phage-resistant variants of Streptococcus thermophilus by randomly amplified polymorphic DNA analysis and identification of phage-resistance mechanisms
|
Binetti, A.G.
|
|
2007
|
|
9 |
p. 1115-1122
8 p.
|
artikel
|
| 35 |
Chemical and microbiological changes in fluid milk as affected by packaging conditions
|
Vassila, Evangelia
|
|
2002
|
|
9 |
p. 715-722
8 p.
|
artikel
|
| 36 |
Chemical composition and nutrient profile of low molecular weight fraction of bovine colostrum
|
Christiansen, Scott
|
|
2010
|
|
9 |
p. 630-636
7 p.
|
artikel
|
| 37 |
Cloning and characterization of debittering peptidases, PepE, PepO, PepO2, PepO3, and PepN, of Lactobacillus helveticus WSU19
|
Soeryapranata, Elly
|
|
2007
|
|
9 |
p. 1096-1106
11 p.
|
artikel
|
| 38 |
Comparison of fractionation techniques to obtain prebiotic galactooligosaccharides
|
Hernández, Oswaldo
|
|
2009
|
|
9 |
p. 531-536
6 p.
|
artikel
|
| 39 |
Composition of ancient Irish bog butter
|
Cronin, T.
|
|
2007
|
|
9 |
p. 1011-1020
10 p.
|
artikel
|
| 40 |
Conditions limiting the influence of thiol–disulphide interchange reactions on the heat-induced aggregation kinetics of β-lactoglobulin
|
Mounsey, John S.
|
|
2007
|
|
9 |
p. 1034-1042
9 p.
|
artikel
|
| 41 |
Consumer reaction to changes in sensory profile of dulce de leche due to lactose hydrolysis
|
Giménez, Ana
|
|
2008
|
|
9 |
p. 951-955
5 p.
|
artikel
|
| 42 |
Contribution of low molecular weight water soluble compounds to the taste of cheeses made of cows', ewes’ and goats’ milk
|
Molina, Elena
|
|
1999
|
|
9 |
p. 613-621
9 p.
|
artikel
|
| 43 |
Critical Contamination Sites in the Production Line of Pasteurised Milk, with Reference to the Psychrotrophic Spoilage Flora
|
Eneroth, Åsa
|
|
1998
|
|
9 |
p. 829-834
6 p.
|
artikel
|
| 44 |
Dairy products and the risk to develop type 2 diabetes or cardiovascular disease
|
Mensink, Ronald P.
|
|
2006
|
|
9 |
p. 1001-1004
4 p.
|
artikel
|
| 45 |
Determination of bovine lactoferrin concentrations in cheese with specific monoclonal antibodies
|
Dupont, D.
|
|
2006
|
|
9 |
p. 1081-1087
7 p.
|
artikel
|
| 46 |
Determination of free amino acids in infant formulas
|
Zunin, Paola
|
|
1999
|
|
9 |
p. 653-656
4 p.
|
artikel
|
| 47 |
Determination of sodium, potassium, calcium and magnesium content in milk products by flame atomic absorption spectrometry (FAAS): A joint ISO/IDF collaborative study
|
Noël, Laurent
|
|
2008
|
|
9 |
p. 899-904
6 p.
|
artikel
|
| 48 |
Determining the kinetic reaction rate order for the thermal denaturation of β-lactoglobulin using two statistical approaches
|
Jaskulka, F.J.
|
|
2000
|
|
9 |
p. 589-595
7 p.
|
artikel
|
| 49 |
Development of a dairy-based exopolysaccharide bioingredient
|
Saija, Nilesh
|
|
2010
|
|
9 |
p. 603-608
6 p.
|
artikel
|
| 50 |
Dynamic visualization and microstructure of syneresis of cheese curd during mechanical treatment
|
Geng, Xiao Lu
|
|
2011
|
|
9 |
p. 711-717
7 p.
|
artikel
|
| 51 |
Editorial
|
Marshall, V.M.
|
|
2001
|
|
9 |
p. 659-661
3 p.
|
artikel
|
| 52 |
Editorial Board
|
|
|
2010
|
|
9 |
p. IFC-
1 p.
|
artikel
|
| 53 |
Editorial Board
|
|
|
2002
|
|
9 |
p. IFC-
1 p.
|
artikel
|
| 54 |
Editorial Board
|
|
|
2003
|
|
9 |
p. IFC-
1 p.
|
artikel
|
| 55 |
Editorial Board
|
|
|
2006
|
|
9 |
p. CO2-
1 p.
|
artikel
|
| 56 |
Editorial Board
|
|
|
2004
|
|
9 |
p. IFC-
1 p.
|
artikel
|
| 57 |
Editorial Board
|
|
|
2009
|
|
9 |
p. IFC-
1 p.
|
artikel
|
| 58 |
Editorial Board
|
|
|
2007
|
|
9 |
p. IFC-
1 p.
|
artikel
|
| 59 |
Editorial Board
|
|
|
2008
|
|
9 |
p. IFC-
1 p.
|
artikel
|
| 60 |
Editorial Board
|
|
|
2011
|
|
9 |
p. IFC-
1 p.
|
artikel
|
| 61 |
Effect of κ-carrageenan on milk protein polysaccharide mixtures
|
Thaiudom, S.
|
|
2003
|
|
9 |
p. 763-771
9 p.
|
artikel
|
| 62 |
Effect of commercial adjunct cultures on proteolysis in low-fat Kefalograviera-type cheese
|
Michaelidou, A
|
|
2003
|
|
9 |
p. 743-753
11 p.
|
artikel
|
| 63 |
Effect of feeding whey peptide fractions on the immune response in healthy and Escherichia coli infected mice
|
Saint-Sauveur, Diane
|
|
2009
|
|
9 |
p. 537-544
8 p.
|
artikel
|
| 64 |
Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts
|
Tárrega, A.
|
|
2006
|
|
9 |
p. 1104-1112
9 p.
|
artikel
|
| 65 |
Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt
|
Torres, Isabel Celigueta
|
|
2011
|
|
9 |
p. 645-655
11 p.
|
artikel
|
| 66 |
Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses
|
Sheehan, J.J.
|
|
2009
|
|
9 |
p. 498-509
12 p.
|
artikel
|
| 67 |
Effect of sequential ventilation on cheese ripening and energy consumption in pilot ripening rooms
|
Picque, D.
|
|
2009
|
|
9 |
p. 489-497
9 p.
|
artikel
|
| 68 |
Effect of thickeners and sweeteners on the release of blended aroma compounds in fat-free stirred yoghurt during shear conditions
|
Decourcelle, Nicolas
|
|
2004
|
|
9 |
p. 783-789
7 p.
|
artikel
|
| 69 |
Effect of transglutaminase-treated milk powders on the properties of skim milk yoghurt
|
Guyot, C.
|
|
2011
|
|
9 |
p. 628-635
8 p.
|
artikel
|
| 70 |
Effects of combined microwave and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins
|
Izquierdo, F. Javier
|
|
2008
|
|
9 |
p. 918-922
5 p.
|
artikel
|
| 71 |
Effects of high pressure treatment of mix on ice cream manufacture
|
Huppertz, Thom
|
|
2011
|
|
9 |
p. 718-726
9 p.
|
artikel
|
| 72 |
Effects of lactokinins from fermented acid goat whey on lipid content and adipogenesis of immortalised human adipocytes
|
Hammé, Vanessa
|
|
2010
|
|
9 |
p. 642-645
4 p.
|
artikel
|
| 73 |
Effects of sugar substitution with Stevia, Actilight™ and Stevia combinations or Palatinose™ on rheological and sensory characteristics of low-fat and whole milk set yoghurt
|
Guggisberg, D.
|
|
2011
|
|
9 |
p. 636-644
9 p.
|
artikel
|
| 74 |
Efficacy of four conjugal lactococcal phage resistance plasmids against phage in commercial Lactococcus lactis subsp. cremoris cheese starter strains
|
Pillidge, Christopher J
|
|
2000
|
|
9 |
p. 617-625
9 p.
|
artikel
|
| 75 |
Enzymatic digestion and antioxidant activity of the native and molten globule states of camel α-lactalbumin: Possible significance for use in infant formula
|
Salami, Maryam
|
|
2009
|
|
9 |
p. 518-523
6 p.
|
artikel
|
| 76 |
Equine milk proteins: Chemistry, structure and nutritional significance
|
Uniacke-Lowe, Therese
|
|
2010
|
|
9 |
p. 609-629
21 p.
|
artikel
|
| 77 |
Erratum to “Milk minerals and the metabolic syndrome”
|
Scholz-Ahrens, Katharina E.
|
|
2007
|
|
9 |
p. 1149-
1 p.
|
artikel
|
| 78 |
Factors influencing levels of folate-binding protein in bovine milk
|
Nygren-Babol, Linnéa
|
|
2004
|
|
9 |
p. 761-765
5 p.
|
artikel
|
| 79 |
Flow and creep compliance properties of reduced-fat yoghurts containing protein-based fat replacers
|
Lobato-Calleros, C
|
|
2004
|
|
9 |
p. 777-782
6 p.
|
artikel
|
| 80 |
Food Proteins
|
Jelen, P
|
|
2000
|
|
9 |
p. 669-
1 p.
|
artikel
|
| 81 |
Formation of a Protein Aggregate Layer at a Milk/Acidified Gel Interface
|
Warin , Françoise
|
|
1998
|
|
9 |
p. 801-806
6 p.
|
artikel
|
| 82 |
Fourth NIZO Dairy Conference on Prospects for Health, Well-being and Safety
|
Wouters, Jan T.M.
|
|
2006
|
|
9 |
p. 943-
1 p.
|
artikel
|
| 83 |
Functionality of Bacillus proteinase hydrolysates of sodium caseinate
|
Flanagan, J.
|
|
2002
|
|
9 |
p. 737-748
12 p.
|
artikel
|
| 84 |
Gelation of single heated vs. double heated whey protein isolate
|
Glibowski, P.
|
|
2006
|
|
9 |
p. 1113-1118
6 p.
|
artikel
|
| 85 |
Gelation Properties of Milk Concentrated by Different Techniques
|
Ozer, Barbaros H.
|
|
1998
|
|
9 |
p. 793-799
7 p.
|
artikel
|
| 86 |
Higher somatic cell counts resulted in higher malondialdehyde concentrations in raw cows’ milk
|
Suriyasathaporn, W.
|
|
2006
|
|
9 |
p. 1088-1091
4 p.
|
artikel
|
| 87 |
High pressure can reduce the antigenicity of bovine whey protein hydrolysates
|
Peñas, Elena
|
|
2006
|
|
9 |
p. 969-975
7 p.
|
artikel
|
| 88 |
Homopolysaccharides from lactic acid bacteria
|
Monsan, Pierre
|
|
2001
|
|
9 |
p. 675-685
11 p.
|
artikel
|
| 89 |
Identification of antibacterial peptides from ovine α s2-casein
|
López-Expósito, Iván
|
|
2006
|
|
9 |
p. 1072-1080
9 p.
|
artikel
|
| 90 |
Identification of the Principal Water-insoluble Peptides in Cheddar Cheese
|
Mooney, J.S
|
|
1998
|
|
9 |
p. 813-818
6 p.
|
artikel
|
| 91 |
IDF Symposium on Microstructure of Dairy Products, 9–11 June 2010, Tromsø – Norway
|
Dewettinck, Koen
|
|
2011
|
|
9 |
p. 663-
1 p.
|
artikel
|
| 92 |
Improvement of sensory quality of low-fat Kefalograviera-type cheese with commercial adjunct cultures
|
Katsiari, M.C
|
|
2002
|
|
9 |
p. 757-764
8 p.
|
artikel
|
| 93 |
Influence of addition of proteolytic strains of Lactobacillus delbrueckii subsp. bulgaricus to commercial ABT starter cultures on texture of yoghurt, exopolysaccharide production and survival of bacteria
|
Shihata, A
|
|
2002
|
|
9 |
p. 765-772
8 p.
|
artikel
|
| 94 |
Influence of pH and NaCl on rheological properties of rennet-induced casein gels made from UF concentrated skim milk
|
Karlsson, A.O.
|
|
2007
|
|
9 |
p. 1053-1062
10 p.
|
artikel
|
| 95 |
Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses
|
Sheehan, Jeremiah J.
|
|
2008
|
|
9 |
p. 905-917
13 p.
|
artikel
|
| 96 |
Influence of processing conditions on Bifidobacterium animalis subsp. lactis functionality with a special focus on acid tolerance and factors affecting it
|
Mättö, Jaana
|
|
2006
|
|
9 |
p. 1029-1037
9 p.
|
artikel
|
| 97 |
Inherent and process-induced hydrophobicity influences aroma retention in fat-free dairy matrices
|
Heilig, Andrej
|
|
2011
|
|
9 |
p. 696-702
7 p.
|
artikel
|
| 98 |
Inhibitory effect of lactoperoxidase on the secretion of proinflammatory cytokine interleukin-8 in human intestinal epithelial Caco-2 cells
|
Matsushita, Akiko
|
|
2008
|
|
9 |
p. 932-938
7 p.
|
artikel
|
| 99 |
Inulin and oligofructose as functional ingredients to improve bone mineralization
|
Bosscher, D.
|
|
2006
|
|
9 |
p. 1092-1097
6 p.
|
artikel
|
| 100 |
Inulins improve sensoric and textural properties of low-fat yoghurts
|
Kip, P.
|
|
2006
|
|
9 |
p. 1098-1103
6 p.
|
artikel
|
| 101 |
In vitro digestion of bovine and caprine milk by human gastric and duodenal enzymes
|
Almaas, Hilde
|
|
2006
|
|
9 |
p. 961-968
8 p.
|
artikel
|
| 102 |
In vitro studies of adsorption of milk proteins onto tooth enamel
|
Devold, Tove G.
|
|
2006
|
|
9 |
p. 1013-1017
5 p.
|
artikel
|
| 103 |
In vivo sodium release related to salty perception during eating model cheeses of different textures
|
Phan, V.A.
|
|
2008
|
|
9 |
p. 956-963
8 p.
|
artikel
|
| 104 |
Isothermal crystallization behaviour of milk fat in bulk and emulsified state
|
Fredrick, E.
|
|
2011
|
|
9 |
p. 685-695
11 p.
|
artikel
|
| 105 |
Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese
|
Thierry, Anne
|
|
2004
|
|
9 |
p. 801-807
7 p.
|
artikel
|
| 106 |
Lactobacillus plantarum—survival, functional and potential probiotic properties in the human intestinal tract
|
de Vries, Maaike C.
|
|
2006
|
|
9 |
p. 1018-1028
11 p.
|
artikel
|
| 107 |
β-Lactoglobulin genetic variants in Brown Swiss breed and its association with compositional properties and rennet clotting time of milk
|
Celik, Serafettin
|
|
2003
|
|
9 |
p. 727-731
5 p.
|
artikel
|
| 108 |
Liquid chromatographic method for the determination of lutein in milk and pediatric formulas
|
Gill, Brendon D.
|
|
2008
|
|
9 |
p. 894-898
5 p.
|
artikel
|
| 109 |
Membrane separations in biotechnology, 2nd edition
|
Ferreira, L
|
|
2002
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Microbial physiology, fermentation kinetics, and process engineering of heteropolysaccharide production by lactic acid bacteria
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Microbial polysaccharides from Gram-negative bacteria
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Microbiological and chemical properties of Norwegian kefir during storage
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Milk fat microencapsulation using whey proteins
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Modulation of casein proteolysis by lactococcal peptidase gene inactivation
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Molecular organization and functionality of exopolysaccharide gene clusters in lactic acid bacteria
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New insights into the citrate metabolism of Enterococcus faecium FAIR-E 198 and its possible impact on the production of fermented dairy products
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De Vuyst, Luc
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2011
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New insights into the exopolysaccharide production of Streptococcus thermophilus
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Novel antibacterial lactoferrin peptides generated by rennet digestion and autofocusing technique
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2010
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6 p.
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Observation of bacterial exopolysaccharide in dairy products using cryo-scanning electron microscopy
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2003
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Occurrence of conjugated linoleic acid in probiotic yoghurts supplemented with fructooligosaccharide
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On how κ-casein affects the interactions between the heat-induced whey protein/κ-casein complexes and the casein micelles during the acid gelation of skim milk
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Morand, Marion
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2011
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9 |
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9 p.
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Optimization of enterocin AS-48 production on a whey-based substrate
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Ovine κ-Casein in Milk from Lacha Spanish Sheep: Heterogeneity and Total Content
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Pancreatin-induced coalescence of oil-in-water emulsions in an in vitro duodenal model
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Sarkar, Anwesha
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2010
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Permeate from cheese whey ultrafiltration is a source of milk oligosaccharides
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Barile, Daniela
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2009
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9 |
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Physical performance of exercising young rats fed hydrolysed whey protein at a sub-optimal level
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Pimenta, Fernanda Motta Veiga
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2006
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9 |
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8 p.
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Predictions of some product parameters based on the processing conditions of ultra-high-temperature milk plants
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Tran, H.
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2008
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9 |
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6 p.
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Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt
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Remeuf, F
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2003
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9 |
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10 p.
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Preparation of angiotensin-I-converting enzyme inhibitory hydrolysates from unsupplemented caprine whey fermentation by various cheese microflora
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Didelot, Sandrine
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2006
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9 |
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Process scale chromatographic isolation, characterization and identification of tryptic bioactive casein phosphopeptides
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Production of angiotensin-I-converting enzyme (ACE) inhibitory activity in milk fermented with probiotic strains: Effects of calcium, pH and peptides on the ACE-inhibitory activity
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Gonzalez-Gonzalez, C.R.
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2011
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9 |
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8 p.
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Production of volatile sulfur compounds in Cheddar cheese slurries
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Dias, Benjamin
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1999
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9 |
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7 p.
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Proteolysis and physicochemical changes in milk on storage as affected by UHT treatment, plasmin activity and KIO3 addition
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Enright, Edmund
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1999
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9 |
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11 p.
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Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl
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Katsiari, M.C
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9 |
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12 p.
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Proteome analysis of the bovine milk fat globule: Enhancement of membrane purification
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9 p.
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Purification and characterization of the 3-phosphoglycerate kinase from the thermophile Lactobacillus delbrueckii subsp. lactis
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Bourniquel, Aude A.
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2002
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9 |
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6 p.
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Rapid purification of nisin Z using specific monoclonal antibody-coated magnetic beads
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Prioult, Guénolée
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7 p.
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Recent developments in the biosynthesis and applications of heteropolysaccharides from lactic acid bacteria
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21 p.
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Relationship between Some Characteristics of WPC Hydrolysates and the Enzyme Complement in Commercially Available Proteinase Preparations
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Rennet-induced aggregation of milk containing homogenized fat globules. Effect of interacting and non-interacting fat globules observed using diffusing wave spectroscopy
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Corredig, M.
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2011
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9 |
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6 p.
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Replacement of fat with functional fibre in imitation cheese
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Noronha, N.
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2007
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10 p.
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Rheology of mozzarella cheese
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Muliawan, Edward B.
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2007
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9 |
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Role of dominant microflora of Picante cheese on proteolysis and lipolysis
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Freitas, A.Cristina
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11 p.
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Salt-induced structural changes in 1-day old Mozzarella cheese and the impact upon free oil formation
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Rowney, Michelle K
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2004
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9 |
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Satiety effects of a dairy beverage fermented with propionic acid bacteria
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Ruijschop, Rianne M.A.J.
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Science and technology of fermented milks
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Selective enumeration and identification of mixed cultures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. paracasei subsp. paracasei and Bifidobacterium lactis in fermented milk
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Tabasco, R.
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2007
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9 |
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8 p.
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Sensitivity of bifidobacteria to oxygen and redox potential in non-fermented pasteurized milk
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11 p.
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Separation, purification and characterisation of extracellular polysaccharides produced by slime-forming Lactococcus lactis ssp. cremoris strains
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Yang, Zhennai
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Sixth NIZO Dairy Conference
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2010
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Structure improvement of milk powder for chocolate processing
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Study of chymosin hydrolysis of casein micelles under ultra high pressure: Effect on re-association upon pressure release
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Heinrich, Martin
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2011
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9 |
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6 p.
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Sugar catabolism and its impact on the biosynthesis and engineering of exopolysaccharide production in lactic acid bacteria
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10 p.
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Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese
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Bansal, N.
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9 |
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8 p.
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Susceptibility of human and probiotic Bifidobacterium spp. to selected antibiotics as determined by the Etest method
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Mättö, Jaana
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2007
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The Curd-forming Properties of Milk as Affected by the Action of Plasmin
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Mara, Orla
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The dynamics of heat gelation of casein glycomacropeptide – β-lactoglobulin mixtures as affected by interactions in the aqueous phase
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2010
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9 |
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The effect of milk protein contents on the rennet coagulation properties of milk from individual dairy cows
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Jõudu, Ivi
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The effect of preheat treatment and other process parameters on the coffee stability of instant whole milk powder
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9 p.
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The effect of sterilisation on amino acid contents in processed cheese
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2004
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9 |
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3 p.
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The effect of ultra high-pressure homogenization (UHPH) on rennet coagulation properties of unheated and heated fresh skimmed milk
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Sandra, S.
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The Health Effects of Cultured Milk Products with Viable and Non-viable Bacteria
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Ouwehand, Arthur C.
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The in vitro inhibition of Gram-negative pathogenic bacteria by bifidobacteria is caused by the production of organic acids
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The milkfat globule membrane—methodologies for measuring milkfat globule (membrane) damage
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2004
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The probiotic Lactobacillus gasseri SBT2055 inhibits enlargement of visceral adipocytes and upregulation of serum soluble adhesion molecule (sICAM-1) in rats
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Kadooka, Yukio
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The protective effect of caseinomacropeptide against dental erosion using hydroxyapatite as a model system
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Setarehnejad, Anita
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The relevance of exopolysaccharides to the rheological properties in milk fermented with ropy strains of lactic acid bacteria
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Laws, Andrew P.
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13 p.
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Thermal stability of plasminogen activators and plasminogen activation in heated milk
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The role of exopolysaccharide produced by Lactococcus lactis subsp. cremoris in structure formation and recovery of acid milk gels
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Kristo, Eleana
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2011
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7 p.
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Tuning the properties of β-lactoglobulin nanofibrils with pH, NaCl and CaCl2
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Use of ultrafiltration and supercritical fluid extraction to obtain a whey buttermilk powder enriched in milk fat globule membrane phospholipids
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Costa, Marcelade Rezende
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Uses of mares’ milk in manufacture of fermented milks
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Cagno, Raffaella Di
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Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations
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Valorization of by-products from ovine cheese manufacture: clarification by thermocalcic precipitation/microfiltration before ultrafiltration
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Pereira, Carlos D
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2002
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Variation in fatty acid composition of ewes' colostrum and mature milk fat
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Variation in fatty acid composition of ewes' milk during continuous transition from dry winter to natural pasture diet
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Viscosity of model yogurt systems enriched with barley β-glucan as influenced by starter cultures
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Whey protein gels for the entrapment of bioactive anthocyanins from bilberry extract
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Yield and functionality of Cheddar cheese as influenced by homogenization of cream
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