| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Comparison of different methods for fortifying Cheddar cheese with vitamin D
|
Banville, C
|
|
2000
|
10 |
5-6 |
p. 375-382
8 p.
|
article
|
| 2 |
Contamination routes of Gram-negative spoilage bacteria in the production of pasteurised milk, evaluated by randomly amplified polymorphic DNA (RAPD)
|
Eneroth, Åsa
|
|
2000
|
10 |
5-6 |
p. 325-331
7 p.
|
article
|
| 3 |
Detection of rennet whey solids in UHT milk by capillary electrophoresis
|
Recio, Isidra
|
|
2000
|
10 |
5-6 |
p. 333-338
6 p.
|
article
|
| 4 |
Determination of lysinoalanine in foods containing milk protein by high-performance chromatography after derivatisation with dansyl chloride
|
Faist, Veronika
|
|
2000
|
10 |
5-6 |
p. 339-346
8 p.
|
article
|
| 5 |
Electrical conductivity as a tool for analysing fermentation processes for production of cheese starters
|
Paquet, Julie
|
|
2000
|
10 |
5-6 |
p. 391-399
9 p.
|
article
|
| 6 |
Folate levels in cultures of lactic acid bacteria
|
Lin, M.Y
|
|
2000
|
10 |
5-6 |
p. 409-413
5 p.
|
article
|
| 7 |
In vitro testing of Lactobacillus acidophilus NCFMTM as a possible probiotic for the urogenital tract
|
Reid, Gregor
|
|
2000
|
10 |
5-6 |
p. 415-419
5 p.
|
article
|
| 8 |
Lipolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl
|
Katsiari, M.C
|
|
2000
|
10 |
5-6 |
p. 369-373
5 p.
|
article
|
| 9 |
Mesophilic lactobacilli in Fiore Sardo cheese: PCR-identification and evolution during cheese ripening
|
Mannu, Luisa
|
|
2000
|
10 |
5-6 |
p. 383-389
7 p.
|
article
|
| 10 |
Optimisation of a coupled enzymatic assay of glutathione peroxidase activity in bovine milk and whey
|
Chen, J
|
|
2000
|
10 |
5-6 |
p. 347-351
5 p.
|
article
|
| 11 |
Proteolytic profiles of yogurt and probiotic bacteria
|
Shihata, A
|
|
2000
|
10 |
5-6 |
p. 401-408
8 p.
|
article
|
| 12 |
Rheological properties of high-pressure-treated Gouda cheese
|
Messens, Winy
|
|
2000
|
10 |
5-6 |
p. 359-367
9 p.
|
article
|
| 13 |
Size of native and heated casein micelles, content of protein and minerals in milk from Norwegian Red Cattle—effect of milk protein polymorphism and different feeding regimes
|
Devold, Tove Gulbrandsen
|
|
2000
|
10 |
5-6 |
p. 313-323
11 p.
|
article
|
| 14 |
Water vapor permeability, mechanical, and structural properties of edible β-casein films
|
Mauer, L.J
|
|
2000
|
10 |
5-6 |
p. 353-358
6 p.
|
article
|
Journal description