| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acknowledgement of Reviewers
|
|
|
2006
|
16 |
2 |
p. 186-187
2 p.
|
artikel
|
| 2 |
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct cultures using a Caciotta cheese model system
|
Di Cagno, Raffaella
|
|
2006
|
16 |
2 |
p. 119-130
12 p.
|
artikel
|
| 3 |
Availability of lactoferrin as a natural solubilizer of iron for food products
|
Uchida, Toshiaki
|
|
2006
|
16 |
2 |
p. 95-101
7 p.
|
artikel
|
| 4 |
Calendar
|
|
|
2006
|
16 |
2 |
p. I-II
nvt p.
|
artikel
|
| 5 |
Direct measurement of the force required to disrupt and remove fouling deposits of whey protein concentrate
|
Liu, W.
|
|
2006
|
16 |
2 |
p. 164-172
9 p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
2006
|
16 |
2 |
p. CO2-
1 p.
|
artikel
|
| 7 |
Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels
|
Castillo, M.
|
|
2006
|
16 |
2 |
p. 153-163
11 p.
|
artikel
|
| 8 |
Effect of temperature and inoculum concentration on prediction of both gelation time and cutting time. Cottage cheese-type gels
|
Castillo, M.
|
|
2006
|
16 |
2 |
p. 147-152
6 p.
|
artikel
|
| 9 |
Flavour release at gas/matrix interfaces of stirred yoghurt models
|
Nongonierma, Alice B.
|
|
2006
|
16 |
2 |
p. 102-110
9 p.
|
artikel
|
| 10 |
Goats’ milk as a natural source of lactose-derived oligosaccharides: Isolation by membrane technology
|
Martinez-Ferez, Antonio
|
|
2006
|
16 |
2 |
p. 173-181
9 p.
|
artikel
|
| 11 |
Mineral and trace element concentrations of dairy products from goats’ milk produced in Tenerife (Canary Islands)
|
García, María Isabel Herrera
|
|
2006
|
16 |
2 |
p. 182-185
4 p.
|
artikel
|
| 12 |
[No title]
|
Jelen, P.
|
|
2006
|
16 |
2 |
p. 93-94
2 p.
|
artikel
|
| 13 |
Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures
|
Folkenberg, Ditte Marie
|
|
2006
|
16 |
2 |
p. 111-118
8 p.
|
artikel
|
| 14 |
The effect of temperature and inoculum concentration on rheological and light scatter properties of milk coagulated by a combination of bacterial fermentation and chymosin. Cottage cheese-type gels
|
Castillo, M.
|
|
2006
|
16 |
2 |
p. 131-146
16 p.
|
artikel
|
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