| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bioaccessibility and bioavailability of cardioprotective peptides from fermented milks with specific strains of Limosilactobacillus fermentum after an ex vivo absorption model
|
Zambrano-Cervantes, Miriam
|
|
|
166 |
C |
p.
|
artikel
|
| 2 |
Characterization of artisanal Bangladeshi Austagram cheese: physicochemical, colour, textural, sensorial, and functional properties
|
Sultana, Tasrova
|
|
|
166 |
C |
p.
|
artikel
|
| 3 |
Cold storage promotes the emergence and proliferation of Janthinobacterium sp. in raw milk biofilms
|
Niboucha, Nissa
|
|
|
166 |
C |
p.
|
artikel
|
| 4 |
Comparative analysis of non-fermented and Saccharomyces boulardii-fermented whey: Peptidomic profiling, in silico bioactive peptide analysis, and in vivo evaluation of serum proteins and immune response
|
Sumny, Eduarda Heck
|
|
|
166 |
C |
p.
|
artikel
|
| 5 |
Comparing composition and structure of cream and skimmed milk produced by membrane filtration and centrifugal separation
|
Dons, Tobias
|
|
|
166 |
C |
p.
|
artikel
|
| 6 |
Corrigendum to “Evaluation of fatty acid profile of colostrum and milk fat of different sow breeds” [International Dairy Journal 126 (2022) 105250]
|
Ren, Cuirong
|
|
|
166 |
C |
p.
|
artikel
|
| 7 |
Corrigendum to “The microbiota of dairy milk” [International Dairy Journal 107 (2020) 104714]
|
Parente, Eugenio
|
|
|
166 |
C |
p.
|
artikel
|
| 8 |
β-cryptoxanthin encapsulated nanoliposome in milk with an approach to enhance vitamin A through fortification
|
Dutta, Debasmita
|
|
|
166 |
C |
p.
|
artikel
|
| 9 |
Editorial Board
|
|
|
|
166 |
C |
p.
|
artikel
|
| 10 |
Effects of ultrasonic treatment on protein in goat milk: Changes in structure and function and enhancement of heat-sterilized protein function
|
Ma, Yutong
|
|
|
166 |
C |
p.
|
artikel
|
| 11 |
Fatty acid-whey protein interactions: A multi-spectroscopic and computational study
|
Janbaz-amirani, Ali
|
|
|
166 |
C |
p.
|
artikel
|
| 12 |
Flavor tuning of semi-hard cheese by targeted formation of γ-glutamyl dipeptides
|
Braitmaier, Sarah Helena
|
|
|
166 |
C |
p.
|
artikel
|
| 13 |
Formulation and production of processed cheese without using emulsifying salts
|
Çekilarız, Berna
|
|
|
166 |
C |
p.
|
artikel
|
| 14 |
How raw milk-based adjunct cultures influence microbial diversity in cheese
|
Dreier, Matthias
|
|
|
166 |
C |
p.
|
artikel
|
| 15 |
Identification and characterization of myogenic regulatory peptides from fermented milk
|
Lu, Yahui
|
|
|
166 |
C |
p.
|
artikel
|
| 16 |
Industrial Gouda cheese production shows batch-to-batch variations when using the same primary starter culture mixture as well as an impact of the brine on cheese quality
|
Decadt, Hannes
|
|
|
166 |
C |
p.
|
artikel
|
| 17 |
MALDI-TOF mass spectrometry analysis of seasonal variations in culturable milk microbiota and physico-chemical properties in Poland: Implications for dairy management and quality control
|
Pałczyńska, Jagoda
|
|
|
166 |
C |
p.
|
artikel
|
| 18 |
Modern advances in cheese making: Biopreservation, functionalization, and reusing agri-food by-products
|
Garofalo, Giuliana
|
|
|
166 |
C |
p.
|
artikel
|
| 19 |
Molecular mechanisms of ameliorating DSS-induced ulcerative colitis mediated by human milk oligosaccharide 2′-fucosyllactose based on RNA-seq analysis
|
Chen, Xianxiang
|
|
|
166 |
C |
p.
|
artikel
|
| 20 |
Natural biopreservatives for dairy products: Microbial and plant-derived solutions and recent advancements
|
Das, Soumyajit
|
|
|
166 |
C |
p.
|
artikel
|
| 21 |
Osmotic and cold stress-induced viable but non-culturable state in Lacticaseibacillus paracasei Zhang: A transcriptome analysis
|
Bao, Qiuhua
|
|
|
166 |
C |
p.
|
artikel
|
| 22 |
Potential influence of the heat stress monitored along the production chain of Grana-type cheese manufacture
|
Tidona, Flavio
|
|
|
166 |
C |
p.
|
artikel
|
| 23 |
Rapid detection of Salmonella in milk by a label-free electrochemical immunosensor based on CoFe-MOFs@MWCNTs modified electrode
|
Li, Huo
|
|
|
166 |
C |
p.
|
artikel
|
| 24 |
Rapid methods for microorganism quantification in human milk: Possibilities and evaluation
|
Mazur, Katarzyna
|
|
|
166 |
C |
p.
|
artikel
|
| 25 |
Recombined milk cheeses: A review
|
Bihola, Ankit
|
|
|
166 |
C |
p.
|
artikel
|
| 26 |
Reducing sodium in Kashar cheese by partial substitution of NaCl with KCl: Proteolysis, texture, meltability and sensory characteristics
|
Yaşar, Kurban
|
|
|
166 |
C |
p.
|
artikel
|
| 27 |
Semicarbazide formation during processing and storage of dairy protein ingredients
|
Huppertz, Thom
|
|
|
166 |
C |
p.
|
artikel
|
| 28 |
Sensory development of whey-based yogurt with Cushuro (Nostoc sphaericum), through novel consumer-based sensory evaluation methods
|
Galarreta-Morales, Claudia
|
|
|
166 |
C |
p.
|
artikel
|
| 29 |
The effect of pasture-fed vs total mixed ration (TMR)-fed cheese on circulating fatty acid concentrations in middle-aged, overweight adults
|
Rooney, Martina
|
|
|
166 |
C |
p.
|
artikel
|
| 30 |
The effect of shear stress on bovine lactoferrin
|
Discepola, Michele
|
|
|
166 |
C |
p.
|
artikel
|
| 31 |
Understanding the effect of structure, composition, and particle size on the oral tribology of solid, semi-solid and liquid dairy foods
|
Ali, Lamis A.
|
|
|
166 |
C |
p.
|
artikel
|
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