nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripening
|
Sforza, Stefano |
|
2009 |
19 |
10 |
p. 582-587 6 p. |
artikel |
2 |
Bioaccessibility of fatty acids from conjugated linoleic acid-enriched milk and milk emulsions studied in a dynamic in vitro gastrointestinal model
|
Gervais, Rachel |
|
2009 |
19 |
10 |
p. 574-581 8 p. |
artikel |
3 |
Calendar
|
|
|
2009 |
19 |
10 |
p. I-II nvt p. |
artikel |
4 |
Dairy product consumption and the risk of prostate cancer
|
Parodi, Peter W. |
|
2009 |
19 |
10 |
p. 551-565 15 p. |
artikel |
5 |
Editorial Board
|
|
|
2009 |
19 |
10 |
p. IFC- 1 p. |
artikel |
6 |
Effect of composition on moisture sorption of delactosed permeate
|
Liang, Baomin |
|
2009 |
19 |
10 |
p. 630-636 7 p. |
artikel |
7 |
Evaluation of real-time PCR assays for detection and quantification of fraudulent addition of bovine milk to caprine and ovine milk for cheese manufacture
|
Mininni, Alba N. |
|
2009 |
19 |
10 |
p. 617-623 7 p. |
artikel |
8 |
Free fatty acid profile of Parmigiano–Reggiano cheese throughout ripening: Comparison between the inner and outer regions of the wheel
|
Malacarne, M. |
|
2009 |
19 |
10 |
p. 637-641 5 p. |
artikel |
9 |
Negative effect of divalent metal cations on production of gassericin T, a bacteriocin produced by Lactobacillus gasseri, in milk-based media
|
Arakawa, Kensuke |
|
2009 |
19 |
10 |
p. 612-616 5 p. |
artikel |
10 |
Non-destructive determination of components in processed cheese slice wrapped with a polyethylene film using near-infrared spectroscopy and chemometrics
|
Pi, Fuwei |
|
2009 |
19 |
10 |
p. 624-629 6 p. |
artikel |
11 |
Novel casein-derived peptides with antihypertensive activity
|
Contreras, María del Mar |
|
2009 |
19 |
10 |
p. 566-573 8 p. |
artikel |
12 |
Odour-active compound profiles in Cantal-type cheese: Effect of cow diet, milk pasteurization and cheese ripening
|
Cornu, A. |
|
2009 |
19 |
10 |
p. 588-594 7 p. |
artikel |
13 |
Preliminary screening of Bifidobacteria spp. and Pediococcus acidilactici in a Swiss cheese curd slurry model system: Impact on microbial viability and flavor characteristics
|
Montoya, Damian |
|
2009 |
19 |
10 |
p. 605-611 7 p. |
artikel |
14 |
Technological and flavour potential of cultures isolated from traditional Greek cheeses – A pool of novel species and starters
|
Asteri, Ioanna-Areti |
|
2009 |
19 |
10 |
p. 595-604 10 p. |
artikel |