| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Authentication of Greek Protected Designation of Origin cheeses through elemental metabolomics
|
Danezis, G.P.
|
|
|
104 |
C |
p.
|
article
|
| 2 |
Calcium-induced skim milk gels: Impact of holding temperature and ionic strength
|
Lin, L.
|
|
|
104 |
C |
p.
|
article
|
| 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.
|
article
|
| 4 |
Degradation and assembly of β-casein micelles during proteolysis by trypsin
|
Vorob'ev, M.M.
|
|
|
104 |
C |
p.
|
article
|
| 5 |
Determination and characterisation of milk-clotting activity of two Solanum tuberosum aspartic proteases (StAPs)
|
Tito, Florencia Rocío
|
|
|
104 |
C |
p.
|
article
|
| 6 |
Determination of grated hard cheeses adulteration by near infrared spectroscopy (NIR) and multivariate analysis
|
Visconti, Lucas G.
|
|
|
104 |
C |
p.
|
article
|
| 7 |
Editorial Board
|
|
|
|
104 |
C |
p.
|
article
|
| 8 |
Effect of different heating temperatures on foaming properties of camel milk proteins: A comparison with bovine milk proteins
|
Lajnaf, Roua
|
|
|
104 |
C |
p.
|
article
|
| 9 |
Effect of thermomechanical treatment on the aggregation behaviour and colloidal functionality of β-Lactoglobulin at high concentrations
|
Quevedo, Maria
|
|
|
104 |
C |
p.
|
article
|
| 10 |
Evolution of the bovine milk fatty acid profile – From colostrum to milk five days post parturition
|
O'Callaghan, Tom F.
|
|
|
104 |
C |
p.
|
article
|
| 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.
|
article
|
| 12 |
Heat induced gelation of micellar casein with and without whey proteins in the presence of polyphosphate
|
Dominguez, Angella Velazquez
|
|
|
104 |
C |
p.
|
article
|
| 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.
|
article
|
| 14 |
Inhibitory effect of milk-derived peptide αS2-casein151-181 against spore-forming bacteria
|
Liu, Yufang
|
|
|
104 |
C |
p.
|
article
|
| 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.
|
article
|
| 16 |
Temperature-dependency of unwanted aroma formation in reconstituted whey protein isolate solutions
|
Jansson, Therese
|
|
|
104 |
C |
p.
|
article
|
| 17 |
Texture assessment of set yoghurt using sensory and instrumental methods
|
Skarlatos, Lazaros
|
|
|
104 |
C |
p.
|
article
|
| 18 |
The effects of sequential heat treatment on microbial reduction and spore inactivation during milk processing
|
Li, Fang
|
|
|
104 |
C |
p.
|
article
|
| 19 |
α-Tocopherol and resveratrol in emulsion-filled whey protein gels: Co-encapsulation and in vitro digestion
|
Bao, Huayan
|
|
|
104 |
C |
p.
|
article
|
| 20 |
Ultrasound improves the rheological properties and microstructure of rennet-induced gel from goat milk
|
Ragab, Eman Saad
|
|
|
104 |
C |
p.
|
article
|
Journal description