| no |
title |
author |
magazine |
year |
volume |
issue |
page(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.
|
article
|
| 2 |
Calendar
|
|
|
2003
|
13 |
7 |
p. I-III
nvt p.
|
article
|
| 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.
|
article
|
| 4 |
Editorial Board
|
|
|
2003
|
13 |
7 |
p. IFC-
1 p.
|
article
|
| 5 |
Food protein analysis: quantitative effects on processing
|
Sporns, P.
|
|
2003
|
13 |
7 |
p. 581-
1 p.
|
article
|
| 6 |
Growth phase and growth medium effects on the peptidase activities of Lactobacillus helveticus
|
Kenny, O.
|
|
2003
|
13 |
7 |
p. 509-516
8 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 10 |
Production of volatile aroma compounds by kefir starter cultures
|
Beshkova, D.M.
|
|
2003
|
13 |
7 |
p. 529-535
7 p.
|
article
|
| 11 |
Proliferation and intracellular glutathione in Jurkat T cells with concentrated whey protein products
|
Middleton, N.
|
|
2003
|
13 |
7 |
p. 565-573
9 p.
|
article
|
| 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.
|
article
|
Journal description