| no |
title |
author |
magazine |
year |
volume |
issue |
page(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.
|
article
|
| 2 |
Calendar
|
|
|
2007
|
17 |
8 |
p. I-II
nvt p.
|
article
|
| 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.
|
article
|
| 4 |
Determination of major metal cations in milk by capillary zone electrophoresis
|
Suárez-Luque, Silvia
|
|
2007
|
17 |
8 |
p. 896-901
6 p.
|
article
|
| 5 |
Editorial Board
|
|
|
2007
|
17 |
8 |
p. IFC-
1 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 13 |
Probiotic potential of Lactobacillus delbrueckii strains and their phage resistant mutants
|
Guglielmotti, Daniela M.
|
|
2007
|
17 |
8 |
p. 916-925
10 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 17 |
Stickiness curves of high fat dairy powders using the particle gun
|
Paterson, Anthony H.
|
|
2007
|
17 |
8 |
p. 998-1005
8 p.
|
article
|
| 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.
|
article
|
| 19 |
The kinetics of colour and fluorescence development in concentrated milk systems
|
Rozycki, S.D.
|
|
2007
|
17 |
8 |
p. 907-915
9 p.
|
article
|
Journal description