| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Assessment of microbial population dynamics during yoghurt and hard cheese fermentation and ripening by DNA population fingerprinting
|
Rademaker, J.L.W.
|
|
2006
|
16 |
5 |
p. 457-466
10 p.
|
article
|
| 2 |
Calendar
|
|
|
2006
|
16 |
5 |
p. I-II
nvt p.
|
article
|
| 3 |
Determination of lipase activity in cheese using trivalerin as substrate
|
Svensson, Ingemar
|
|
2006
|
16 |
5 |
p. 423-430
8 p.
|
article
|
| 4 |
Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid
|
Ong, L.
|
|
2006
|
16 |
5 |
p. 446-456
11 p.
|
article
|
| 5 |
Editorial Board
|
|
|
2006
|
16 |
5 |
p. CO2-
1 p.
|
article
|
| 6 |
Immunochromatographic determination of β-lactoglobulin and its antigenic peptides in hypoallergenic formulas
|
Puerta, Angel
|
|
2006
|
16 |
5 |
p. 406-414
9 p.
|
article
|
| 7 |
Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts
|
Verbeken, Dirk
|
|
2006
|
16 |
5 |
p. 482-488
7 p.
|
article
|
| 8 |
Kinetic parameters of Escherichia coli O157:H7 survival during fermentation of milk and refrigeration of home-made yoghurt
|
Bachrouri, M.
|
|
2006
|
16 |
5 |
p. 474-481
8 p.
|
article
|
| 9 |
Manchego cheese texture evaluation by ultrasonics and surface probes
|
Benedito, J.
|
|
2006
|
16 |
5 |
p. 431-438
8 p.
|
article
|
| 10 |
Mapping of ice cream formulation using front-face fluorescence spectroscopy
|
Granger, C.
|
|
2006
|
16 |
5 |
p. 489-496
8 p.
|
article
|
| 11 |
[No title]
|
Jelen, P.
|
|
2006
|
16 |
5 |
p. 497-498
2 p.
|
article
|
| 12 |
Protein interactions in milk protein concentrate powders
|
Havea, Palatasa
|
|
2006
|
16 |
5 |
p. 415-422
8 p.
|
article
|
| 13 |
Rheological behaviour of dairy products as affected by soluble whey protein isolate
|
Patocka, George
|
|
2006
|
16 |
5 |
p. 399-405
7 p.
|
article
|
| 14 |
Selective enumeration of Lactobacillus acidophilus, Bifidobacterium spp., starter lactic acid bacteria and non-starter lactic acid bacteria from Cheddar cheese
|
Darukaradhya, Jyothsna
|
|
2006
|
16 |
5 |
p. 439-445
7 p.
|
article
|
| 15 |
The effect of the glucono-δ-lactone/caseinate ratio on sodium caseinate gelation
|
Braga, A.L.M.
|
|
2006
|
16 |
5 |
p. 389-398
10 p.
|
article
|
| 16 |
The eps locus of Streptococcus thermophilus IP6756 is not involved in exopolysaccharide production
|
Tyvaert, Guillaume
|
|
2006
|
16 |
5 |
p. 467-473
7 p.
|
article
|
Journal description