| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Allergenicity of acidic peptides from bovine β-lactoglobulin is reduced by hydrolysis with Bifidobacterium lactis NCC362 enzymes
|
Prioult, Guénolée
|
|
2005
|
15 |
5 |
p. 439-448
10 p.
|
artikel
|
| 2 |
Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavour in Ireland, New Zealand, and the United States of America
|
Drake, M.A.
|
|
2005
|
15 |
5 |
p. 473-483
11 p.
|
artikel
|
| 3 |
Determination of lactoferrin in bovine milk, colostrum and infant formulas by optical biosensor analysis
|
Indyk, Harvey E.
|
|
2005
|
15 |
5 |
p. 429-438
10 p.
|
artikel
|
| 4 |
Development of stickiness in amorphous lactose at constant T−T g levels
|
Paterson, A.H.J.
|
|
2005
|
15 |
5 |
p. 513-519
7 p.
|
artikel
|
| 5 |
Editorial Board
|
|
|
2005
|
15 |
5 |
p. CO2-
1 p.
|
artikel
|
| 6 |
Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture
|
Oldfield, D.J.
|
|
2005
|
15 |
5 |
p. 501-511
11 p.
|
artikel
|
| 7 |
Impact of ropy and capsular exopolysaccharide-producing strains of Lactococcus lactis subsp. cremoris on reduced-fat Cheddar cheese production and whey composition
|
Dabour, N.
|
|
2005
|
15 |
5 |
p. 459-471
13 p.
|
artikel
|
| 8 |
[No title]
|
Jelen, P.
|
|
2005
|
15 |
5 |
p. 527-
1 p.
|
artikel
|
| 9 |
On fat destabilization and composition of the air interface in ice cream containing saturated and unsaturated monoglyceride
|
Zhang, Z.
|
|
2005
|
15 |
5 |
p. 495-500
6 p.
|
artikel
|
| 10 |
Quantitative determination of bovine κ-casein macropeptide in dairy products by Liquid chromatography/Electrospray coupled to mass spectrometry (LC-ESI/MS) and Liquid chromatography/Electrospray coupled to tamdem mass spectrometry (LC-ESI/MS/MS)
|
Mollé, Daniel
|
|
2005
|
15 |
5 |
p. 419-428
10 p.
|
artikel
|
| 11 |
Retinol, α- and γ-tocopherol and carotenoids in natural and vitamin A- and E-fortified dairy products commercialized in Spain
|
Herrero-Barbudo, M.C.
|
|
2005
|
15 |
5 |
p. 521-526
6 p.
|
artikel
|
| 12 |
Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent
|
Lethuaut, Laurent
|
|
2005
|
15 |
5 |
p. 485-493
9 p.
|
artikel
|
| 13 |
The effect of a protective culture and exclusion of nitrate on the survival of enterohemorrhagic E. coli and Listeria in Edam cheese made from Finnish organic milk
|
Luukkonen, Johanna
|
|
2005
|
15 |
5 |
p. 449-457
9 p.
|
artikel
|
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