| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An investigation of the enzymatic cleavage of κ-casein in non-coagulating milk
|
Nilsson, Kajsa
|
|
|
109 |
C |
p.
|
artikel
|
| 2 |
Are stirring and homogenisation processes capable of improving physicochemical and sensory characteristics of stirred yoghurt produced with fresh, refrigerated and frozen/thawed sheep milk?
|
Tribst, Alline Artigiani Lima
|
|
|
109 |
C |
p.
|
artikel
|
| 3 |
Characterisation of physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter produced from thermosonicated cream
|
Sert, Durmuş
|
|
|
109 |
C |
p.
|
artikel
|
| 4 |
Editorial Board
|
|
|
|
109 |
C |
p.
|
artikel
|
| 5 |
Effects of selected mesophilic Lactobacillus strains obtained from camel milk on the volatile and sensory profiles of a model short-ripened pressed cows’ milk cheese
|
Belkheir, Khadidja
|
|
|
109 |
C |
p.
|
artikel
|
| 6 |
Evaluation of photoluminescence from milk with various vitamin B2 concentrations
|
Katsumata, Toru
|
|
|
109 |
C |
p.
|
artikel
|
| 7 |
Fabrication and characterisation of whey protein isolate–propolis–alginate complex particles for stabilising α-tocopherol-contained emulsions
|
Chang, Xuan
|
|
|
109 |
C |
p.
|
artikel
|
| 8 |
Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios
|
Xiong, Xiaoying
|
|
|
109 |
C |
p.
|
artikel
|
| 9 |
How do smoothing conditions and storage time change syneresis, rheological and microstructural properties of nonfat stirred acid milk gel?
|
Guénard-Lampron, Valérie
|
|
|
109 |
C |
p.
|
artikel
|
| 10 |
Hydrodynamic cavitation of raw milk: Effects on microbial inactivation, physical and functional properties
|
Gregersen, Sandra B.
|
|
|
109 |
C |
p.
|
artikel
|
| 11 |
Identification, phylogenetic characterisation and proteolytic activity quantification of high biofilm-forming Pseudomonas fluorescens group bacterial strains isolated from cold raw milk
|
Zarei, Mehdi
|
|
|
109 |
C |
p.
|
artikel
|
| 12 |
Impact of different aqueous phases on casein micelles: Kinetics of physicochemical changes under variation of water hardness and diafiltration conditions
|
Reitmaier, Michael
|
|
|
109 |
C |
p.
|
artikel
|
| 13 |
Impact of herbage proportion, animal breed, lactation stage and season on the fatty acid and protein composition of milk
|
Bär, Cornelia
|
|
|
109 |
C |
p.
|
artikel
|
| 14 |
Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream
|
Adhikari, Bhaskar Mani
|
|
|
109 |
C |
p.
|
artikel
|
| 15 |
Influence of temperature on microbial growth during processing of kochkäse cheese made from raw and pasteurised milk
|
Schlei, Klaus Peter
|
|
|
109 |
C |
p.
|
artikel
|
| 16 |
Lactic acid bacterial diversity in Brie cheese focusing on salt concentration and pH of isolation medium and characterisation of halophilic and alkaliphilic lactic acid bacterial isolates
|
Unno, Ryosuke
|
|
|
109 |
C |
p.
|
artikel
|
| 17 |
Lactoferrin purification and whey protein isolate recovery from cheese whey using chitosan mini-spheres
|
Hirsch, Daniela B.
|
|
|
109 |
C |
p.
|
artikel
|
| 18 |
Mathematical approach to lipid oxidation of goat infant formula powder
|
Lai, P.H.
|
|
|
109 |
C |
p.
|
artikel
|
| 19 |
Modifications induced by controlled storage conditions on whey protein concentrates: Effects on whey protein lactosylation and solubility
|
Gasparini, Alessandra
|
|
|
109 |
C |
p.
|
artikel
|
| 20 |
New spa types, resistance to sanitisers and presence of efflux pump genes in Staphylococcus aureus from milk
|
Kroning, Isabela Schneid
|
|
|
109 |
C |
p.
|
artikel
|
| 21 |
Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption
|
Peralta, Guillermo H.
|
|
|
109 |
C |
p.
|
artikel
|
| 22 |
Prevention of bone loss by using Lactobacillus-fermented milk products in a rat model of glucocorticoid-induced secondary osteoporosis
|
Lee, Chul Sang
|
|
|
109 |
C |
p.
|
artikel
|
| 23 |
Probiotic viability in yoghurt: A review of influential factors
|
Meybodi, Neda Mollakhalili
|
|
|
109 |
C |
p.
|
artikel
|
| 24 |
Quality of donkey mammary secretion during the first ten days of lactation
|
Martini, Mina
|
|
|
109 |
C |
p.
|
artikel
|
| 25 |
Quantitative analysis of fat and protein concentrations of milk based on fibre-optic evaluation of back scattering intensity
|
Katsumata, Toru
|
|
|
109 |
C |
p.
|
artikel
|
| 26 |
Relationship between smoothing temperature, storage time, syneresis and rheological properties of stirred yogurt
|
Guénard-Lampron, Valérie
|
|
|
109 |
C |
p.
|
artikel
|
| 27 |
Review of the prevalence of foodborne pathogens in milk and dairy products in Ethiopia
|
Keba, Abdi
|
|
|
109 |
C |
p.
|
artikel
|
| 28 |
Seasonal changes in fatty acid and conjugated linoleic acid contents of ovine milk and kefalotyri cheese during ripening
|
Govari, Maria
|
|
|
109 |
C |
p.
|
artikel
|
| 29 |
Stability of powdered infant formula during secondary shelf-life and domestic practices
|
Condurso, Concetta
|
|
|
109 |
C |
p.
|
artikel
|
| 30 |
The complex microbiota of artisanal cheeses interferes in the performance of enumeration protocols for lactic acid bacteria and staphylococci
|
Almeida, Thaiza Teixeira de
|
|
|
109 |
C |
p.
|
artikel
|
| 31 |
The good, the bad and the aged: Predicting sensory quality of anhydrous milk fat by PTR/SRI-Tof-MS analysis and data mining
|
Pedrotti, M.
|
|
|
109 |
C |
p.
|
artikel
|
| 32 |
The impact of Chios mastic gum on textural, rheological and melting properties of spread-type processed cheese during storage
|
Salek, Richardos Nikolaos
|
|
|
109 |
C |
p.
|
artikel
|
| 33 |
The role of key process steps on microstructural organisation of fat globules and lipid profiles in UHT milk processed in a pilot plant unit
|
Lu, Jing
|
|
|
109 |
C |
p.
|
artikel
|
| 34 |
Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity
|
Nooshkam, Majid
|
|
|
109 |
C |
p.
|
artikel
|
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