| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses
|
Sulejmani, Erhan
|
|
|
111 |
C |
p.
|
artikel
|
| 2 |
Antimicrobial activity of novel Lactococcus lactis strains against Salmonella Typhimurium DT12, Escherichia coli O157:H7 VT− and Klebsiella pneumoniae in raw and pasteurised camel milk
|
Bragason, Esben
|
|
|
111 |
C |
p.
|
artikel
|
| 3 |
Application of the similarity index to evaluate fat composition and structure in infant formulas
|
Kloek, William
|
|
|
111 |
C |
p.
|
artikel
|
| 4 |
Changes in milk metabolome during the lactation of dairy cows based on 1H NMR and UHPLC–QToF/MS
|
Zhu, Dan
|
|
|
111 |
C |
p.
|
artikel
|
| 5 |
Concentration of whey proteins by ultrafiltration: Comparative evaluation of process effectiveness based on physicochemical properties of membranes
|
Damar, Irem
|
|
|
111 |
C |
p.
|
artikel
|
| 6 |
Corrigendum to “Comparison of bovine milk fat and vegetable fat for infant formula: Implications for infant health” [International Dairy Journal 92 (2019) 37–49]
|
Hageman, Jeske H.J.
|
|
|
111 |
C |
p.
|
artikel
|
| 7 |
Detection of undeclared bovine milk in different food matrices by a multi-technique approach
|
Di Febo, Tiziana
|
|
|
111 |
C |
p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
|
111 |
C |
p.
|
artikel
|
| 9 |
Effect of heating milk on whey protein denaturation and cheese-making properties
|
Giroux, Hélène J.
|
|
|
111 |
C |
p.
|
artikel
|
| 10 |
Effects of churning with different concentrations of ozonated water on particle size, texture, oxidation, melting and microbiological characteristics of butter
|
Sert, Durmuş
|
|
|
111 |
C |
p.
|
artikel
|
| 11 |
Equipment contact surfaces as sources of Staphylococcus carrying enterotoxin-encoding genes in goat milk dairy plants
|
De Leon, Candice M.C.G.
|
|
|
111 |
C |
p.
|
artikel
|
| 12 |
Exopolysaccharide related gene bcsG affects biofilm formation of Cronobacter spp.
|
Li, Chunxia
|
|
|
111 |
C |
p.
|
artikel
|
| 13 |
Gelation of whey protein fractal aggregates induced by the interplay between added HCl, CaCl2 and NaCl
|
Kharlamova, Anna
|
|
|
111 |
C |
p.
|
artikel
|
| 14 |
Lactational changes in phospholipid classes and molecular species concentration in human milk
|
Fong, Bert Y.
|
|
|
111 |
C |
p.
|
artikel
|
| 15 |
Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms
|
Tribst, Alline Artigiani Lima
|
|
|
111 |
C |
p.
|
artikel
|
| 16 |
Microbiological, physicochemical, textural characteristics and oxidative stability of butter produced from high-pressure homogenisation treated cream at different pressures
|
Sert, Durmuş
|
|
|
111 |
C |
p.
|
artikel
|
| 17 |
Milk protein oxidation in healthy subjects: A preliminary study
|
Reckman, Gerlof A.R.
|
|
|
111 |
C |
p.
|
artikel
|
| 18 |
Modulatory properties of Lactobacillus paracasei fermented milks on gastric inflammatory conditions
|
Bengoa, Ana A.
|
|
|
111 |
C |
p.
|
artikel
|
| 19 |
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano
|
Martelli, Francesco
|
|
|
111 |
C |
p.
|
artikel
|
| 20 |
The effect of mixing temperature on the flavour expression of processed cream cheese
|
Kohama-Kubouchi, Ai
|
|
|
111 |
C |
p.
|
artikel
|
| 21 |
The effect of non-covalent interactions of xylitol with whey protein and casein on structure and functionality of protein
|
Kong, Fanhua
|
|
|
111 |
C |
p.
|
artikel
|
| 22 |
The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study
|
Salek, Richardos Nikolaos
|
|
|
111 |
C |
p.
|
artikel
|
| 23 |
Variability between farms of New Zealand raw bovine milk flavour: Identification and characterisation of odorous outliers
|
Braggins, Terry
|
|
|
111 |
C |
p.
|
artikel
|
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