| no |
title |
author |
magazine |
year |
volume |
issue |
page(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.
|
article
|
| 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.
|
article
|
| 3 |
Calendar
|
|
|
2009
|
19 |
10 |
p. I-II
nvt p.
|
article
|
| 4 |
Dairy product consumption and the risk of prostate cancer
|
Parodi, Peter W.
|
|
2009
|
19 |
10 |
p. 551-565
15 p.
|
article
|
| 5 |
Editorial Board
|
|
|
2009
|
19 |
10 |
p. IFC-
1 p.
|
article
|
| 6 |
Effect of composition on moisture sorption of delactosed permeate
|
Liang, Baomin
|
|
2009
|
19 |
10 |
p. 630-636
7 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 11 |
Novel casein-derived peptides with antihypertensive activity
|
Contreras, María del Mar
|
|
2009
|
19 |
10 |
p. 566-573
8 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
Journal description