| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
An extraordinary dairy phage and its properties: Occurrence, growth, inactivation, survival
|
Atamer, Zeynep
|
|
|
129 |
C |
p.
|
article
|
| 2 |
Authentication of β-casein milk phenotypes using FTIR spectroscopy
|
Daniloski, Davor
|
|
|
129 |
C |
p.
|
article
|
| 3 |
Bioconversion of electro-activated lactose, whey and whey permeate to produce single cell protein, ethanol, aroma volatiles, organic acids and fat by Kluyveromyces marxianus
|
Karim, Ahasanul
|
|
|
129 |
C |
p.
|
article
|
| 4 |
Biodiversity, antibiotic resistance and virulence traits of Enterococcus species in artisanal dairy products
|
Amidi-Fazli, Neda
|
|
|
129 |
C |
p.
|
article
|
| 5 |
Biofunctional, structural, and tribological attributes of GABA-enriched probiotic yoghurts containing Lacticaseibacillus paracasei alone or in combination with prebiotics
|
Garavand, Farhad
|
|
|
129 |
C |
p.
|
article
|
| 6 |
Cadaverine, putrescine, and histamine formation of Morganella morganii in raclette-type cheese
|
Ryser, Lorenz Timo
|
|
|
129 |
C |
p.
|
article
|
| 7 |
Content and evolution of Maillard reaction products in commercial brown fermented milk during storage
|
Li, Hongbo
|
|
|
129 |
C |
p.
|
article
|
| 8 |
Determination of bacterial community structure of Turkish kefir beverages via metagenomic approach
|
Yegin, Zeynep
|
|
|
129 |
C |
p.
|
article
|
| 9 |
Editorial Board
|
|
|
|
129 |
C |
p.
|
article
|
| 10 |
Effect of cheese composition and cheese-making conditions on salt and moisture transfer during brining
|
Giroux, Hélène J.
|
|
|
129 |
C |
p.
|
article
|
| 11 |
Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom
|
Xia, Xiaofeng
|
|
|
129 |
C |
p.
|
article
|
| 12 |
Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran
|
Kocabaş, Handan
|
|
|
129 |
C |
p.
|
article
|
| 13 |
Effect of sugar reduction and addition of corn fibre and polydextrose on pore size and syneresis of yoghurt
|
Gomes, Elisângela Ramieres
|
|
|
129 |
C |
p.
|
article
|
| 14 |
Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella
|
To, Chak Ming
|
|
|
129 |
C |
p.
|
article
|
| 15 |
Enhancement of alkaline protease production of Bacillus strains isolated from dairy sludge under cold, salt and ultrasound stress
|
Sedaghat, Sepideh
|
|
|
129 |
C |
p.
|
article
|
| 16 |
Fatty acid profile and thermal characteristics of ovine and bovine milk and their mixtures
|
Brożek, Oskar Michał
|
|
|
129 |
C |
p.
|
article
|
| 17 |
Formation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese
|
Senoussi, Asma
|
|
|
129 |
C |
p.
|
article
|
| 18 |
Identifying glycation hot-spots in bovine milk proteins during production and storage of skim milk powder
|
Gazi, Inge
|
|
|
129 |
C |
p.
|
article
|
| 19 |
Improved stability of vitamin D3 encapsulated in whey protein isolate microgels
|
Lee, Jenna
|
|
|
129 |
C |
p.
|
article
|
| 20 |
Intra-species variation in fatty acid profile and nutritional indices of cattle (Bos indicus), buffalo (Bubalus bubalis) and goat (Capra hircus) ghee deciphered using GC-FID and FT-IR spectroscopy
|
Kumar, Sachin
|
|
|
129 |
C |
p.
|
article
|
| 21 |
Layering of proteins in stored UHT milk samples
|
Anema, Skelte G.
|
|
|
129 |
C |
p.
|
article
|
| 22 |
Production and characterisation of goat milk powder made from sonicated whole milk concentrates
|
Sert, Durmuş
|
|
|
129 |
C |
p.
|
article
|
| 23 |
Suitability of a novel camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese manufacture
|
Li, Bozhao
|
|
|
129 |
C |
p.
|
article
|
| 24 |
Survival and thermal resistance of Listeria monocytogenes in dry and hydrated nonfat dry milk and whole milk powder during extended storage
|
Yang, Yaeseol
|
|
|
129 |
C |
p.
|
article
|
| 25 |
Technological challenges in production of camel milk cheese and ways to overcome them – A review
|
Baig, Davuddin
|
|
|
129 |
C |
p.
|
article
|
| 26 |
Texture and microstructure of heat and acid induced gels from buffalo and cow milk: Effect of thermal treatment and fat content of milk
|
Laursen, Anne K.
|
|
|
129 |
C |
p.
|
article
|
| 27 |
The effect of different lyophilisation pressures on the microbiological stability, physicochemical, microstructural, and sensorial properties of yoghurt powders
|
Öztürk, Hale İnci
|
|
|
129 |
C |
p.
|
article
|
| 28 |
Thermal processing of buffalo milk – A review
|
Mejares, Carolyn T.
|
|
|
129 |
C |
p.
|
article
|
| 29 |
Understanding the effect of homogenisation pressure on emulsion and foam properties of aerosol whipping cream
|
Blankart, Max
|
|
|
129 |
C |
p.
|
article
|
Journal description