nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese
|
Tavaria, Freni K |
|
2003 |
13 |
7 |
p. 537-545 9 p. |
artikel |
2 |
Calendar
|
|
|
2003 |
13 |
7 |
p. I-III nvt p. |
artikel |
3 |
Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk
|
Silva, Sofia V |
|
2003 |
13 |
7 |
p. 559-564 6 p. |
artikel |
4 |
Editorial Board
|
|
|
2003 |
13 |
7 |
p. IFC- 1 p. |
artikel |
5 |
Food protein analysis: quantitative effects on processing
|
Sporns, P. |
|
2003 |
13 |
7 |
p. 581- 1 p. |
artikel |
6 |
Growth phase and growth medium effects on the peptidase activities of Lactobacillus helveticus
|
Kenny, O. |
|
2003 |
13 |
7 |
p. 509-516 8 p. |
artikel |
7 |
Impurity and cost considerations for nutrient supplementation of whey permeate fermentations to produce lactic acid for biodegradable plastics
|
Fitzpatrick, J.J. |
|
2003 |
13 |
7 |
p. 575-580 6 p. |
artikel |
8 |
Lamb rennet paste in ovine cheese (Idiazabal) manufacture. Proteolysis and relationship between analytical and sensory parameters
|
Bustamante, M.A |
|
2003 |
13 |
7 |
p. 547-557 11 p. |
artikel |
9 |
Modelling of rheological, microbiological and acidification properties of a fermented milk product containing a probiotic strain of Lactobacillus paracasei
|
Kristo, E |
|
2003 |
13 |
7 |
p. 517-528 12 p. |
artikel |
10 |
Production of volatile aroma compounds by kefir starter cultures
|
Beshkova, D.M. |
|
2003 |
13 |
7 |
p. 529-535 7 p. |
artikel |
11 |
Proliferation and intracellular glutathione in Jurkat T cells with concentrated whey protein products
|
Middleton, N. |
|
2003 |
13 |
7 |
p. 565-573 9 p. |
artikel |
12 |
Purification and partial characterisation of X-prolyl dipeptidyl aminopeptidase of Lactobacillus helveticus ITG LH1
|
Degraeve, P |
|
2003 |
13 |
7 |
p. 497-507 11 p. |
artikel |