| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Calendar
|
|
|
2001
|
11 |
11-12 |
p. 971-972
2 p.
|
artikel
|
| 2 |
Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk
|
Buffa, Martı́n N
|
|
2001
|
11 |
11-12 |
p. 927-934
8 p.
|
artikel
|
| 3 |
Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes’ milk cheeses
|
Larráyoz, Patricia
|
|
2001
|
11 |
11-12 |
p. 911-926
16 p.
|
artikel
|
| 4 |
Cysteine protease activity in bovine milk
|
Magboul, Abdallah A.A.
|
|
2001
|
11 |
11-12 |
p. 865-872
8 p.
|
artikel
|
| 5 |
Direct determination of fat using ISO/CD 17189.2—an international collaborative study of spreadable fats and a meta-analysis
|
Evers, Jaap M
|
|
2001
|
11 |
11-12 |
p. 849-853
5 p.
|
artikel
|
| 6 |
Effect of aeration and dilution rate on nisin Z production during continuous fermentation with free and immobilized Lactococcus lactis UL719 in supplemented whey permeate
|
Desjardins, P.
|
|
2001
|
11 |
11-12 |
p. 943-951
9 p.
|
artikel
|
| 7 |
Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria
|
Oliveira, M.N
|
|
2001
|
11 |
11-12 |
p. 935-942
8 p.
|
artikel
|
| 8 |
Flavour and off-flavour compounds of Swiss Gruyère cheese. Evaluation of potent odorants
|
Rychlik, Michael
|
|
2001
|
11 |
11-12 |
p. 895-901
7 p.
|
artikel
|
| 9 |
Flavour and off-flavour compounds of Swiss Gruyère cheese. Identification of key odorants by quantitative instrumental and sensory studies
|
Rychlik, Michael
|
|
2001
|
11 |
11-12 |
p. 903-910
8 p.
|
artikel
|
| 10 |
Hept-cis-4-enal: analysis and flavour contribution to fresh milk
|
Bendall, Justin G
|
|
2001
|
11 |
11-12 |
p. 855-864
10 p.
|
artikel
|
| 11 |
High nisin-Z production during repeated-cycle batch cultures in supplemented whey permeate using immobilized Lactococcus lactis UL719
|
Bertrand, N.
|
|
2001
|
11 |
11-12 |
p. 953-960
8 p.
|
artikel
|
| 12 |
Rheology, texture and microstructure of whey proteins/low methoxyl pectins mixed gels with added calcium
|
Beaulieu, Martin
|
|
2001
|
11 |
11-12 |
p. 961-967
7 p.
|
artikel
|
| 13 |
Structured and modified lipids.
|
Angers, P.
|
|
2001
|
11 |
11-12 |
p. 969-
1 p.
|
artikel
|
| 14 |
Study of the formation of complexes between DNA and esterified dairy proteins
|
Sitohy, Mahmoud
|
|
2001
|
11 |
11-12 |
p. 873-883
11 p.
|
artikel
|
| 15 |
Susceptibility of equine κ- and β-caseins to hydrolysis by chymosin
|
Egito, A.S.
|
|
2001
|
11 |
11-12 |
p. 885-893
9 p.
|
artikel
|
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