nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Authentication of Greek Protected Designation of Origin cheeses through elemental metabolomics
|
Danezis, G.P. |
|
|
104 |
C |
p. |
artikel |
2 |
Calcium-induced skim milk gels: Impact of holding temperature and ionic strength
|
Lin, L. |
|
|
104 |
C |
p. |
artikel |
3 |
Comparative evaluation of cheese whey microbial composition from four Italian cheese factories by viable counts and 16S rRNA gene amplicon sequencing
|
da Silva Duarte, Vinícius |
|
|
104 |
C |
p. |
artikel |
4 |
Degradation and assembly of β-casein micelles during proteolysis by trypsin
|
Vorob'ev, M.M. |
|
|
104 |
C |
p. |
artikel |
5 |
Determination and characterisation of milk-clotting activity of two Solanum tuberosum aspartic proteases (StAPs)
|
Tito, Florencia Rocío |
|
|
104 |
C |
p. |
artikel |
6 |
Determination of grated hard cheeses adulteration by near infrared spectroscopy (NIR) and multivariate analysis
|
Visconti, Lucas G. |
|
|
104 |
C |
p. |
artikel |
7 |
Editorial Board
|
|
|
|
104 |
C |
p. |
artikel |
8 |
Effect of different heating temperatures on foaming properties of camel milk proteins: A comparison with bovine milk proteins
|
Lajnaf, Roua |
|
|
104 |
C |
p. |
artikel |
9 |
Effect of thermomechanical treatment on the aggregation behaviour and colloidal functionality of β-Lactoglobulin at high concentrations
|
Quevedo, Maria |
|
|
104 |
C |
p. |
artikel |
10 |
Evolution of the bovine milk fatty acid profile – From colostrum to milk five days post parturition
|
O'Callaghan, Tom F. |
|
|
104 |
C |
p. |
artikel |
11 |
Expression of the hybrid bacteriocin Ent35-MccV in Lactococcus lactis and its use for controlling Listeria monocytogenes and Escherichia coli in milk
|
Acuña, Leonardo |
|
|
104 |
C |
p. |
artikel |
12 |
Heat induced gelation of micellar casein with and without whey proteins in the presence of polyphosphate
|
Dominguez, Angella Velazquez |
|
|
104 |
C |
p. |
artikel |
13 |
Influence of sodium hexametaphosphate addition on the functional properties of milk protein concentrate solutions containing transglutaminase cross-linked proteins
|
Power, Orla M. |
|
|
104 |
C |
p. |
artikel |
14 |
Inhibitory effect of milk-derived peptide αS2-casein151-181 against spore-forming bacteria
|
Liu, Yufang |
|
|
104 |
C |
p. |
artikel |
15 |
Molecular characterisation of methicillin-resistant (MRSA) and methicillin-susceptible (MSSA) Staphylococcus aureus isolated from bovine subclinical mastitis and Egyptian raw milk cheese
|
Zayda, Mahmoud Ge. |
|
|
104 |
C |
p. |
artikel |
16 |
Temperature-dependency of unwanted aroma formation in reconstituted whey protein isolate solutions
|
Jansson, Therese |
|
|
104 |
C |
p. |
artikel |
17 |
Texture assessment of set yoghurt using sensory and instrumental methods
|
Skarlatos, Lazaros |
|
|
104 |
C |
p. |
artikel |
18 |
The effects of sequential heat treatment on microbial reduction and spore inactivation during milk processing
|
Li, Fang |
|
|
104 |
C |
p. |
artikel |
19 |
α-Tocopherol and resveratrol in emulsion-filled whey protein gels: Co-encapsulation and in vitro digestion
|
Bao, Huayan |
|
|
104 |
C |
p. |
artikel |
20 |
Ultrasound improves the rheological properties and microstructure of rennet-induced gel from goat milk
|
Ragab, Eman Saad |
|
|
104 |
C |
p. |
artikel |