| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Characterisation of sugar nucleotides in colostrum of dairy domestic farms animals
|
Mineguchi, Yuri
|
|
|
113 |
C |
p.
|
artikel
|
| 2 |
Colorimetry of dairy products
|
Ponnal, Rehana P.
|
|
|
113 |
C |
p.
|
artikel
|
| 3 |
Comparing cross-cultural differences in perception of drinkable yoghurt by Chinese and New Zealand European consumers
|
Hay, Catriona
|
|
|
113 |
C |
p.
|
artikel
|
| 4 |
Continuous microwave heating to inactivate thermophilic spores in heating-sensitive skim milk concentrate
|
Graf, Britta
|
|
|
113 |
C |
p.
|
artikel
|
| 5 |
Corrigendum to “Quantification of lactose and lactulose in hydrolysed-lactose UHT milk using capillary zone electrophoresis” [International Dairy Journal 106 (2020) 104710]
|
de Oliveira Neves, Leandra N.
|
|
|
113 |
C |
p.
|
artikel
|
| 6 |
Dynamic changes in bacterial microbiota succession and flavour development during milk fermentation of Kazak artisanal cheese
|
Zheng, Xiaochun
|
|
|
113 |
C |
p.
|
artikel
|
| 7 |
Editorial Board
|
|
|
|
113 |
C |
p.
|
artikel
|
| 8 |
Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese
|
Correddu, Fabio
|
|
|
113 |
C |
p.
|
artikel
|
| 9 |
Enzymatically cross-linked skim milk powder: Enhanced rheological and functional properties
|
Romeih, Ehab
|
|
|
113 |
C |
p.
|
artikel
|
| 10 |
Influence of the inoculum level of Lactobacillus parabuchneri in vat milk and of the cheese-making conditions on histamine formation during ripening
|
Wechsler, Daniel
|
|
|
113 |
C |
p.
|
artikel
|
| 11 |
Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions
|
Pluta-Kubica, Agnieszka
|
|
|
113 |
C |
p.
|
artikel
|
| 12 |
Milk protein coagulation under gastric conditions: A review
|
Huppertz, Thom
|
|
|
113 |
C |
p.
|
artikel
|
| 13 |
Occurrence and diversity of thermophilic sporeformers in French dairy powders
|
Delaunay, Louis
|
|
|
113 |
C |
p.
|
artikel
|
| 14 |
Pilot scale processing and characterisation of calcium-reduced micellar casein concentrate powders
|
Schäfer, Johannes
|
|
|
113 |
C |
p.
|
artikel
|
| 15 |
Postprandial blood amino acid concentrations in older adults after consumption of dairy products: The role of the dairy matrix
|
Horstman, Astrid M.H.
|
|
|
113 |
C |
p.
|
artikel
|
| 16 |
Quantification of bovine α-lactalbumin in infant milk formula using LC-MS
|
Kleinnijenhuis, Anne J.
|
|
|
113 |
C |
p.
|
artikel
|
| 17 |
Spontaneous interaction between whey protein isolate proteins and lactoferrin: Effect of heat denaturation
|
Anema, Skelte G.
|
|
|
113 |
C |
p.
|
artikel
|
| 18 |
The bovine colostrum and milk metabolome at the onset of lactation as determined by 1H-NMR
|
O'Callaghan, Tom F.
|
|
|
113 |
C |
p.
|
artikel
|
| 19 |
The effect of a variable initial pH on the structure and rheological properties of whey protein and monosaccharide gelation via the Maillard reaction
|
Wang, Wen-qiong
|
|
|
113 |
C |
p.
|
artikel
|
| 20 |
The effect of high-pressure homogenisation on the size of milk fat globules and MFGM composition in sweet buttermilk and milk
|
Kiełczewska, Katarzyna
|
|
|
113 |
C |
p.
|
artikel
|
| 21 |
The effects of casein and whey proteins on the rheological properties of calcium-induced skim milk gels
|
Lin, L.
|
|
|
113 |
C |
p.
|
artikel
|
| 22 |
The relationship between milk somatic cell count and cheese production, quality and safety: A review
|
Moradi, Mehran
|
|
|
113 |
C |
p.
|
artikel
|
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