| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product
|
Sarhir, Salwa Tsouli
|
|
|
157 |
C |
p.
|
article
|
| 2 |
Bovine colostrum: Therapeutic potential and clinical evidence
|
Khan, Talha Shireen
|
|
|
157 |
C |
p.
|
article
|
| 3 |
Component partitioning during microfiltration and diafiltration of whey protein concentrate in the production of whey protein isolate
|
Mestawet, Asfaw T.
|
|
|
157 |
C |
p.
|
article
|
| 4 |
Contribution of salting on the safety assurance of artisanal “Bagaces” cheese, a Mesoamerican firm dry-salted unripe cheese
|
Chacón, Lourdes
|
|
|
157 |
C |
p.
|
article
|
| 5 |
Design and process optimisation of double emulsions loaded with casein hydrolysate
|
Salum, Pelin
|
|
|
157 |
C |
p.
|
article
|
| 6 |
Detecting whey adulteration of powdered milk by analysis of volatile emissions using a MOS electronic nose
|
Darvishi, Pouya
|
|
|
157 |
C |
p.
|
article
|
| 7 |
Detection of sheep butter adulteration with cow butter and margarine by employing Raman spectroscopy and multivariate data analysis
|
Forooghi, Elaheh
|
|
|
157 |
C |
p.
|
article
|
| 8 |
Differences in development of volatiles and bitter peptides between pre- and post-hydrolysed lactose-free UHT milk during storage
|
Knudsen, Lotte J.
|
|
|
157 |
C |
p.
|
article
|
| 9 |
Editorial Board
|
|
|
|
157 |
C |
p.
|
article
|
| 10 |
Effect of components and heating on rheological properties of custard
|
Nishida, Ellie-Brianna
|
|
|
157 |
C |
p.
|
article
|
| 11 |
Effect of homogenisation pressure on the physical characteristics of artificial casein micelles
|
Cippollini, Romina
|
|
|
157 |
C |
p.
|
article
|
| 12 |
Effect of thermosonication on the bioactive peptide profile, volatile compounds, and fatty acid profile of Minas Frescal cheese
|
Scudino, Hugo
|
|
|
157 |
C |
p.
|
article
|
| 13 |
Effects of whey proteins and erythritol combination on the physical and quality characteristics of untempered, high-protein white chocolates without the saccharose addition
|
Nastaj, M.
|
|
|
157 |
C |
p.
|
article
|
| 14 |
Food safety challenges in the dairy supply chain in India: Controlling risks and developing a structured surveillance system
|
Banerjee, Kaushik
|
|
|
157 |
C |
p.
|
article
|
| 15 |
From farm to cheeseboard: Harnessing the biopreserving performance and enhancing safety of Lactococcus lactis KJ660075 in goat's milk cheese
|
Remini, Hocine
|
|
|
157 |
C |
p.
|
article
|
| 16 |
Impact of ultraviolet C treatment on sensory characteristics, amino acid profile, riboflavin content and toxicological activity of native whey
|
Schubert, Christina
|
|
|
157 |
C |
p.
|
article
|
| 17 |
Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation
|
Viana, Márcia Gabrielle Silva
|
|
|
157 |
C |
p.
|
article
|
| 18 |
Microparticulated and concentrated whey proteins as structure and flavour enhancers in semi-skim high-protein yoghurts
|
Beret, M. Victoria
|
|
|
157 |
C |
p.
|
article
|
| 19 |
Mozzarella cheese in Italy: Characteristics and occurrence of Listeria monocytogenes and coagulase-positive staphylococci at retail
|
Iulietto, Maria Francesca
|
|
|
157 |
C |
p.
|
article
|
| 20 |
Peptidomics and biological activity analysis of in vitro digested Parmigiano Reggiano cheese at different ripening stages
|
Cattivelli, Alice
|
|
|
157 |
C |
p.
|
article
|
| 21 |
Physicochemical and microbiological characterisation of a typical Italian raw ewe's milk cheese: Pecorino bagnolese
|
Mazzocca, Roberta
|
|
|
157 |
C |
p.
|
article
|
| 22 |
Physicochemical properties and stability of milk permeate as influenced by ultrafiltration processing parameters
|
Tsermoula, Paraskevi
|
|
|
157 |
C |
p.
|
article
|
| 23 |
Simultaneous production of d-allulose and d-tagatose from lactose
|
Moss, Melinda M.
|
|
|
157 |
C |
p.
|
article
|
| 24 |
The effect of chitosan-furcellaran biopolymeric films and coatings incorporated with LL-37 and RW4 bioactive peptides on the microbiological and sensory quality of cheese
|
Pluta-Kubica, Agnieszka
|
|
|
157 |
C |
p.
|
article
|
| 25 |
The influence of the population of psychrotrophs in raw milk on the characteristics of natural yogurt
|
de Souza Correia, Selma
|
|
|
157 |
C |
p.
|
article
|
| 26 |
Thermosonication: A technique to inactivate the plasmin system in milk
|
Gautam, Priyae B.
|
|
|
157 |
C |
p.
|
article
|
| 27 |
The role of microbial coagulants on the physicochemical, proteolysis, microstructure and sensory properties of low-fat Edam cheese manufactured from ultrafiltered buffalo milk
|
El-Aidie, Safaa A.M.
|
|
|
157 |
C |
p.
|
article
|
| 28 |
The use of organic peroxyacids for the inactivation of calcium-mediated biofilm formation by Bacillus licheniformis
|
Liu, Yang
|
|
|
157 |
C |
p.
|
article
|
Journal description