| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acknowledgement of Reviewers
|
|
|
2007
|
17 |
1 |
p. I-II
nvt p.
|
artikel
|
| 2 |
A comparison of low-intensity ultrasound and oscillating rheology to assess the renneting properties of casein solutions after UHT heat pre-treatment
|
Wang, Qin
|
|
2007
|
17 |
1 |
p. 50-58
9 p.
|
artikel
|
| 3 |
Application of an indirect ELISA and a PCR technique for detection of cows’ milk in sheep's and goats’ milk cheeses
|
López-Calleja, Inés M.
|
|
2007
|
17 |
1 |
p. 87-93
7 p.
|
artikel
|
| 4 |
Calendar
|
|
|
2007
|
17 |
1 |
p. III-IV
nvt p.
|
artikel
|
| 5 |
Densitometric determination of the fat content of milk and milk products
|
Badertscher, René
|
|
2007
|
17 |
1 |
p. 20-23
4 p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
2007
|
17 |
1 |
p. CO2-
1 p.
|
artikel
|
| 7 |
Effect of oil-soluble emulsifiers on solidification of thermally treated creams
|
Mutoh, Taka-Aki
|
|
2007
|
17 |
1 |
p. 24-28
5 p.
|
artikel
|
| 8 |
HPLC of proteose peptones for evaluating ageing of packaged pasteurized milk
|
De Noni, I.
|
|
2007
|
17 |
1 |
p. 12-19
8 p.
|
artikel
|
| 9 |
Identification of bioactive peptides after digestion of human milk and infant formula with pepsin and pancreatin
|
Hernández-Ledesma, Blanca
|
|
2007
|
17 |
1 |
p. 42-49
8 p.
|
artikel
|
| 10 |
Identification of novel antihypertensive peptides in milk fermented with Enterococcus faecalis
|
Quirós, Ana
|
|
2007
|
17 |
1 |
p. 33-41
9 p.
|
artikel
|
| 11 |
Improvement of enzymatic cross-linking of casein micelles with transglutaminase by glutathione addition
|
Bönisch, Martin P.
|
|
2007
|
17 |
1 |
p. 3-11
9 p.
|
artikel
|
| 12 |
Microbial shelf-life of high-pressure-homogenised milk
|
Smiddy, Mary A.
|
|
2007
|
17 |
1 |
p. 29-32
4 p.
|
artikel
|
| 13 |
Microencapsulation of enzymes for potential application in acceleration of cheese ripening
|
Anjani, K.
|
|
2007
|
17 |
1 |
p. 79-86
8 p.
|
artikel
|
| 14 |
[No title]
|
Jelen, P.
|
|
2007
|
17 |
1 |
p. 1-2
2 p.
|
artikel
|
| 15 |
Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp.
|
Ong, L.
|
|
2007
|
17 |
1 |
p. 67-78
12 p.
|
artikel
|
| 16 |
The formation mechanism of lactones in Gouda cheese
|
Alewijn, M.
|
|
2007
|
17 |
1 |
p. 59-66
8 p.
|
artikel
|
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