| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of volatile organic compounds (VOCs) in yak ghee from different pastoral areas of China based on GC-IMS
|
Jiang, Hanjun
|
|
|
160 |
C |
p.
|
artikel
|
| 2 |
Assessment of the impact of pasteurisation on protein denaturation in sheep sweet whey by asymmetrical flow field-flow fractionation according to sampling period
|
Hennetier, Marie
|
|
|
160 |
C |
p.
|
artikel
|
| 3 |
Astaxanthin and chia oil encapsulated in gel beads: Evaluation of the impact of their addition in a commercial yogurt by a consumer-based sensory analysis
|
Espinaco, Brenda Y.
|
|
|
160 |
C |
p.
|
artikel
|
| 4 |
Buttermilk treatment strategies to obtain MFGM-enriched isolates and comprehensive characterization of their lipid and protein components
|
Señoráns, María
|
|
|
160 |
C |
p.
|
artikel
|
| 5 |
Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese
|
Altay, Ipek
|
|
|
160 |
C |
p.
|
artikel
|
| 6 |
Corrigendum to “A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures” [The International Dairy Journal 141 (June 2023), 105622]
|
Akarca, Gökhan
|
|
|
160 |
C |
p.
|
artikel
|
| 7 |
Detection of antibacterial peptides in artisanal rennet and evaluation of their antibacterial activity
|
Montone, Angela Michela Immacolata
|
|
|
160 |
C |
p.
|
artikel
|
| 8 |
Differences in the growth, acidification, and proteolytic activities of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus in camel and cow milk fermentation
|
Chelladhurai, Kobika
|
|
|
160 |
C |
p.
|
artikel
|
| 9 |
Distribution, activity, and storage of xanthine oxidase in bovine milk fractions
|
Gadegaard, Ida Schnack Eg
|
|
|
160 |
C |
p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
|
160 |
C |
p.
|
artikel
|
| 11 |
Effect of calcium level of fat-free and full-fat cheese curds on the properties of processed cheese prepared therefrom with different calcium sequestering salts
|
Deshwal, Gaurav Kr
|
|
|
160 |
C |
p.
|
artikel
|
| 12 |
Effect of packaging technology on ripening events occurring during storage of portioned PDO Italian semi-hard cheese
|
Renoldi, Niccolò
|
|
|
160 |
C |
p.
|
artikel
|
| 13 |
Effect of protein polymorphisms on milk composition, coagulation properties, and protein profile in dairy sheep
|
Marshall, Ana Carolina
|
|
|
160 |
C |
p.
|
artikel
|
| 14 |
Effects of adding autochthonous Lacticaseibacillus paracasei culture on the characteristics of Minas Frescal goat cheese and its survival under simulated gastrointestinal conditions
|
Barcelos, Samuel Carneiro de
|
|
|
160 |
C |
p.
|
artikel
|
| 15 |
Effects of different processing methods on physicochemical and microbiological properties of kefir ice cream
|
Al, Merve
|
|
|
160 |
C |
p.
|
artikel
|
| 16 |
Effects of heat treatments on the stability, antioxidant activity and volatiles of milk and whey ultrafiltration permeates
|
Lamothe, Sophie
|
|
|
160 |
C |
p.
|
artikel
|
| 17 |
Electro-activation for efficient lactulose production: The impact of operational parameters, electrolyte types, and environmental conditions
|
Dinc, Ozge
|
|
|
160 |
C |
p.
|
artikel
|
| 18 |
Exploration of microRNAs in butter and their potential influence on human health
|
Leroux, Christine
|
|
|
160 |
C |
p.
|
artikel
|
| 19 |
Extracellular vesicles carrying significant amounts of microRNAs are present in goat milk powders
|
Krupova, Zuzana
|
|
|
160 |
C |
p.
|
artikel
|
| 20 |
Improving sensory quality and properties of stirred high-protein yogurts with a rotor/stator device
|
Grendstad, Aase (Åse) Riseng
|
|
|
160 |
C |
p.
|
artikel
|
| 21 |
Influence of different genotype combinations of β-lactoglobulin and β-casein in cow milk on physicochemical and sensory properties of stirred yoghurt
|
Semerci, Emine Şahin
|
|
|
160 |
C |
p.
|
artikel
|
| 22 |
Influence of β-lactoglobulin and κ-casein genotype on whey protein denaturation in heated bovine milk and rennet whey
|
Gai, Nan
|
|
|
160 |
C |
p.
|
artikel
|
| 23 |
In silico and in vitro analysis of dipeptidyl peptidase-IV and angiotensin-converting enzyme inhibitory peptides derived from milk lactoferrin
|
Elisha, Cherise
|
|
|
160 |
C |
p.
|
artikel
|
| 24 |
Lactation stage-specific variations in health and lipid-associated milk fat globule membrane proteins in Holstein Friesian cow and Murrah buffalo
|
Kapoor, Ayushi
|
|
|
160 |
C |
p.
|
artikel
|
| 25 |
Levels of three natural milk antimicrobial proteins during the manufacture of Cheddar cheese
|
Langlois-Deshaies, Rachel
|
|
|
160 |
C |
p.
|
artikel
|
| 26 |
Molecular characterization and virulence potential of Staphylococcus aureus from raw milk artisanal cheeses
|
Pineda, Ana Paulina Arellano
|
|
|
160 |
C |
p.
|
artikel
|
| 27 |
Pheno- and genotypic epidemiological characterization of Staphylococcus aureus isolated from bulk tank milk in Colombia
|
Ágredo-Campos, Ángela Sofía
|
|
|
160 |
C |
p.
|
artikel
|
| 28 |
Physicochemical, textural and organoleptic characteristics of costeño cheese: An autochthonous product of the Colombian Caribbean coast
|
Mendoza-Corvis, Fernando A.
|
|
|
160 |
C |
p.
|
artikel
|
| 29 |
Preheating intensity affects the properties of age gelation formed in direct ultra-high-temperature skim milk
|
Liu, Xiaohan
|
|
|
160 |
C |
p.
|
artikel
|
| 30 |
Process optimization and characteristics of enzymatically cross-linked and ultrafiltrated whey
|
Rosseto, Marieli
|
|
|
160 |
C |
p.
|
artikel
|
| 31 |
Protein fractionation by microfiltration of goat milk: Influence on proteolysis, metabolites and sensory characteristics of cheeses produced throughout lactation
|
Bjørgan, Beate
|
|
|
160 |
C |
p.
|
artikel
|
| 32 |
The effect of variations in cold plasma conditions on the detoxification of Aflatoxin M1 and degradation products
|
Nguyen, Thu
|
|
|
160 |
C |
p.
|
artikel
|
| 33 |
The single-step operation for enzyme-modified cheese production: Influence and importance of process parameters
|
Bolat, Enise Betül
|
|
|
160 |
C |
p.
|
artikel
|
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