| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Anticlostridial activity of Lactobacillus isolated from semi-hard cheeses
|
Christiansen, P.
|
|
2005
|
15 |
6-9 |
p. 901-909
9 p.
|
artikel
|
| 2 |
Application of encapsulated enzymes to accelerate cheese ripening
|
Kailasapathy, K.
|
|
2005
|
15 |
6-9 |
p. 929-939
11 p.
|
artikel
|
| 3 |
Application of FT-NIR and FT-IR spectroscopy to study the shelf-life of Crescenza cheese
|
Cattaneo, T.M.P.
|
|
2005
|
15 |
6-9 |
p. 693-700
8 p.
|
artikel
|
| 4 |
Application of proteomics to the characterisation of milk and dairy products
|
Manso, M.A.
|
|
2005
|
15 |
6-9 |
p. 845-855
11 p.
|
artikel
|
| 5 |
Aroma development in semi-hard reduced-fat cheese inoculated with Lactobacillus paracasei strains with different aminotransferase profiles
|
Thage, B.V.
|
|
2005
|
15 |
6-9 |
p. 795-805
11 p.
|
artikel
|
| 6 |
Calendar
|
|
|
2005
|
15 |
6-9 |
p. I-II
nvt p.
|
artikel
|
| 7 |
Characterization of “Provola dei Nebrodi”, a typical Sicilian cheese, by volatiles analysis using SPME-GC/MS
|
Ziino, M.
|
|
2005
|
15 |
6-9 |
p. 585-593
9 p.
|
artikel
|
| 8 |
Chemical, microbiological and sensory characterization of Halloumi cheese produced from ovine, caprine and bovine milk
|
Milci, S.
|
|
2005
|
15 |
6-9 |
p. 625-630
6 p.
|
artikel
|
| 9 |
Comparison of purge and trap and solid phase microextraction techniques for studying the volatile aroma compounds of three European PDO hard cheeses
|
Mallia, S.
|
|
2005
|
15 |
6-9 |
p. 741-758
18 p.
|
artikel
|
| 10 |
Cultures for the ripening of smear cheeses
|
Bockelmann, W.
|
|
2005
|
15 |
6-9 |
p. 719-732
14 p.
|
artikel
|
| 11 |
Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses
|
Horne, J.
|
|
2005
|
15 |
6-9 |
p. 605-617
13 p.
|
artikel
|
| 12 |
Economic aspects of cheese making as influenced by whey processing options
|
Peters, R.H.
|
|
2005
|
15 |
6-9 |
p. 537-545
9 p.
|
artikel
|
| 13 |
Effect of combinations of high-pressure treatment and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese
|
Arqués, J.L.
|
|
2005
|
15 |
6-9 |
p. 893-900
8 p.
|
artikel
|
| 14 |
Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino Romano Cheese
|
Addis, M.
|
|
2005
|
15 |
6-9 |
p. 563-569
7 p.
|
artikel
|
| 15 |
Effect of yeast and bacterial adjuncts on the CLA content and flavour of a washed-curd, dry-salted cheese
|
Das, S.
|
|
2005
|
15 |
6-9 |
p. 807-815
9 p.
|
artikel
|
| 16 |
Electronic nose: New tool in modelling the ripening of Danish blue cheese
|
Trihaas, J.
|
|
2005
|
15 |
6-9 |
p. 679-691
13 p.
|
artikel
|
| 17 |
Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification
|
Holland, R.
|
|
2005
|
15 |
6-9 |
p. 711-718
8 p.
|
artikel
|
| 18 |
Exploiting the potential of bacteria in the cheese ecosystem
|
Peláez, C.
|
|
2005
|
15 |
6-9 |
p. 831-844
14 p.
|
artikel
|
| 19 |
Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese
|
Adamberg, K.
|
|
2005
|
15 |
6-9 |
p. 873-882
10 p.
|
artikel
|
| 20 |
Geographic origin of European Emmental cheese: Characterisation and descriptive statistics
|
Pillonel, L.
|
|
2005
|
15 |
6-9 |
p. 547-556
10 p.
|
artikel
|
| 21 |
Geographic origin of European Emmental. Use of discriminant analysis and artificial neural network for classification purposes
|
Pillonel, L.
|
|
2005
|
15 |
6-9 |
p. 557-562
6 p.
|
artikel
|
| 22 |
High-pressure-induced changes in the rennet coagulation properties of bovine milk
|
Zobrist, M.R.
|
|
2005
|
15 |
6-9 |
p. 655-662
8 p.
|
artikel
|
| 23 |
IFC - Aims ; Scope / Editorial Board
|
|
|
2005
|
15 |
6-9 |
p. CO2-
1 p.
|
artikel
|
| 24 |
Importance of curd-neutralising yeasts on the aromatic potential of Brevibacterium linens during cheese ripening
|
Arfi, K.
|
|
2005
|
15 |
6-9 |
p. 883-891
9 p.
|
artikel
|
| 25 |
Inactivation of bacteriophages by thermal and high-pressure treatment
|
Müller-Merbach, M.
|
|
2005
|
15 |
6-9 |
p. 777-784
8 p.
|
artikel
|
| 26 |
Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties
|
Kulmyrzaev, A.
|
|
2005
|
15 |
6-9 |
p. 669-678
10 p.
|
artikel
|
| 27 |
Mechanisms of incorporation and release of enzymes into cheese during ripening
|
Wilkinson, M.G.
|
|
2005
|
15 |
6-9 |
p. 817-830
14 p.
|
artikel
|
| 28 |
Migration of water-soluble nitrogenous compounds of Feta cheese from the cheese blocks into the brine
|
Michaelidou, A.-M.
|
|
2005
|
15 |
6-9 |
p. 663-668
6 p.
|
artikel
|
| 29 |
Milk species identification in cheese varieties using electrophoretic, chromatographic and PCR techniques
|
Mayer, H.K.
|
|
2005
|
15 |
6-9 |
p. 595-604
10 p.
|
artikel
|
| 30 |
[No title]
|
Holland, Ross
|
|
2005
|
15 |
6-9 |
p. 529-
1 p.
|
artikel
|
| 31 |
Pathways for α -ketoglutarate formation by Lactococcus lactis and their role in amino acid catabolism
|
Tanous, C.
|
|
2005
|
15 |
6-9 |
p. 759-770
12 p.
|
artikel
|
| 32 |
Phenotypic and PCR-based characterization of the microflora in Präst cheese during ripening
|
Østlie, H.M.
|
|
2005
|
15 |
6-9 |
p. 911-920
10 p.
|
artikel
|
| 33 |
Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy
|
Downey, G.
|
|
2005
|
15 |
6-9 |
p. 701-709
9 p.
|
artikel
|
| 34 |
Preliminary observations of flavonoid glycosides from the vegetable coagulant Cynara L. in protected designation of origin cheeses
|
Roseiro, L.B.
|
|
2005
|
15 |
6-9 |
p. 579-584
6 p.
|
artikel
|
| 35 |
Production of biogenic amines during the ripening of Pecorino Abruzzese cheese
|
Martuscelli, M.
|
|
2005
|
15 |
6-9 |
p. 571-578
8 p.
|
artikel
|
| 36 |
Production of fat-derived (flavour) compounds during the ripening of Gouda cheese
|
Alewijn, M.
|
|
2005
|
15 |
6-9 |
p. 733-740
8 p.
|
artikel
|
| 37 |
Proteolysis and the optimal ripening time of Tounj cheese
|
Kalit, S.
|
|
2005
|
15 |
6-9 |
p. 619-624
6 p.
|
artikel
|
| 38 |
Rheological and calcium equilibrium changes during the ripening of Cheddar cheese
|
Lucey, J.A.
|
|
2005
|
15 |
6-9 |
p. 645-653
9 p.
|
artikel
|
| 39 |
Role, mechanisms and control of lactic acid bacteria lysis in cheese
|
Lortal, S.
|
|
2005
|
15 |
6-9 |
p. 857-871
15 p.
|
artikel
|
| 40 |
Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter
|
Goncu, A.
|
|
2005
|
15 |
6-9 |
p. 771-776
6 p.
|
artikel
|
| 41 |
Spray drying in the cheese industry
|
Písecký, J.
|
|
2005
|
15 |
6-9 |
p. 531-536
6 p.
|
artikel
|
| 42 |
Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract
|
Madureira, A.R.
|
|
2005
|
15 |
6-9 |
p. 921-927
7 p.
|
artikel
|
| 43 |
Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter
|
Zisu, B.
|
|
2005
|
15 |
6-9 |
p. 957-972
16 p.
|
artikel
|
| 44 |
The surface microflora dynamics of bacterial smear-ripened Tilsit cheese determined by T-RFLP DNA population fingerprint analysis
|
Rademaker, J.L.W.
|
|
2005
|
15 |
6-9 |
p. 785-794
10 p.
|
artikel
|
| 45 |
Towards the classification of cheese variety and maturity on the basis of statistical analysis of proteolysis data—a review
|
Coker, C.J.
|
|
2005
|
15 |
6-9 |
p. 631-643
13 p.
|
artikel
|
| 46 |
Use of cold ultrafiltered retentates for standardization of milks for pizza cheese: Impact on yield and functionality
|
Govindasamy-Lucey, S.
|
|
2005
|
15 |
6-9 |
p. 941-955
15 p.
|
artikel
|
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