nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Angiotensin I-converting enzyme inhibitory activity in milk fermented by wild-type and peptidase-deletion derivatives of Lactobacillus helveticus CNRZ32
|
Kilpi, E.E.-R. |
|
2007 |
17 |
8 |
p. 976-984 9 p. |
artikel |
2 |
Calendar
|
|
|
2007 |
17 |
8 |
p. I-II nvt p. |
artikel |
3 |
Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp.
|
Ong, L. |
|
2007 |
17 |
8 |
p. 937-945 9 p. |
artikel |
4 |
Determination of major metal cations in milk by capillary zone electrophoresis
|
Suárez-Luque, Silvia |
|
2007 |
17 |
8 |
p. 896-901 6 p. |
artikel |
5 |
Editorial Board
|
|
|
2007 |
17 |
8 |
p. IFC- 1 p. |
artikel |
6 |
Effect of high-pressure treatment on the electrospray ionization mass spectrometry (ESI-MS) profiles of whey proteins
|
Alvarez, Pedro A. |
|
2007 |
17 |
8 |
p. 881-888 8 p. |
artikel |
7 |
Effect of proteose-peptone addition on some physico-chemical characteristics of recombined dairy creams
|
Vanderghem, C. |
|
2007 |
17 |
8 |
p. 889-895 7 p. |
artikel |
8 |
Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture
|
Abraham, Sophie |
|
2007 |
17 |
8 |
p. 954-960 7 p. |
artikel |
9 |
Improvement of the ammonia measurement using a clarifying reagent and application to evaluate heat damage in commercial milk samples
|
Humbert, Gérard |
|
2007 |
17 |
8 |
p. 902-906 5 p. |
artikel |
10 |
Lytr, a phage-derived amidase is most effective in induced lysis of Lactococcus lactis compared with other lactococcal amidases and glucosaminidases
|
Steen, Anton |
|
2007 |
17 |
8 |
p. 926-936 11 p. |
artikel |
11 |
Model for changes in weight and dry matter during the ripening of a smear soft cheese under controlled temperature and relative humidity
|
Riahi, M.H. |
|
2007 |
17 |
8 |
p. 946-953 8 p. |
artikel |
12 |
Phenotypic and molecular identification of yeast species associated with Spanish blue-veined Cabrales cheese
|
Álvarez-Martín, Pablo |
|
2007 |
17 |
8 |
p. 961-967 7 p. |
artikel |
13 |
Probiotic potential of Lactobacillus delbrueckii strains and their phage resistant mutants
|
Guglielmotti, Daniela M. |
|
2007 |
17 |
8 |
p. 916-925 10 p. |
artikel |
14 |
Production of free fatty acids and conjugated linoleic acid in probiotic dahi containing Lactobacillus acidophilus and Lactobacillus casei during fermentation and storage
|
Yadav, Hariom |
|
2007 |
17 |
8 |
p. 1006-1010 5 p. |
artikel |
15 |
Quantification of the angiotensin-converting enzyme-inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in hard, semi-hard and soft cheeses
|
Bütikofer, Ueli |
|
2007 |
17 |
8 |
p. 968-975 8 p. |
artikel |
16 |
Stability of casein micelle subjected to reversible CO2 acidification: Impact of holding time and chilled storage
|
Raouche, Sana |
|
2007 |
17 |
8 |
p. 873-880 8 p. |
artikel |
17 |
Stickiness curves of high fat dairy powders using the particle gun
|
Paterson, Anthony H. |
|
2007 |
17 |
8 |
p. 998-1005 8 p. |
artikel |
18 |
Texture characteristics and pizza bake properties of low-fat Mozzarella cheese as influenced by pre-acidification with citric acid and use of encapsulated and ropy exopolysaccharide producing cultures
|
Zisu, B. |
|
2007 |
17 |
8 |
p. 985-997 13 p. |
artikel |
19 |
The kinetics of colour and fluorescence development in concentrated milk systems
|
Rozycki, S.D. |
|
2007 |
17 |
8 |
p. 907-915 9 p. |
artikel |