| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Application of selected lactic acid bacteria and coagulant for improving the quality of low-salt Cheddar cheese: Chemical, microbiological and rheological evaluation
|
Møller, Kirsten Kastberg
|
|
2013
|
33 |
2 |
p. 163-174
12 p.
|
article
|
| 2 |
A preliminary study on the effect of Lactobacillus casei expressing cystathionine lyase1/cystathionine lyase2 on Cheddar cheese and the formation of sulphur-containing compounds
|
Bogicevic, Biljana
|
|
2013
|
33 |
2 |
p. 97-103
7 p.
|
article
|
| 3 |
Calendar
|
|
|
2013
|
33 |
2 |
p. I-
1 p.
|
article
|
| 4 |
Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese
|
Ruyssen, T.
|
|
2013
|
33 |
2 |
p. 142-152
11 p.
|
article
|
| 5 |
Dynamics of starter, adjunct non-starter lactic acid bacteria and propionic acid bacteria in low-fat and full-fat Dutch-type cheese
|
Porcellato, Davide
|
|
2013
|
33 |
2 |
p. 104-111
8 p.
|
article
|
| 6 |
Editorial Board
|
|
|
2013
|
33 |
2 |
p. IFC-
1 p.
|
article
|
| 7 |
Improvement of the quality of low-fat cheese using a two-step strategy
|
Skeie, S.
|
|
2013
|
33 |
2 |
p. 153-162
10 p.
|
article
|
| 8 |
Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions
|
Abadía-García, Lucía
|
|
2013
|
33 |
2 |
p. 191-197
7 p.
|
article
|
| 9 |
Occurrence, origin and fate of pyroglutamyl-γ 3-casein in cheese
|
Masotti, Fabio
|
|
2013
|
33 |
2 |
p. 90-96
7 p.
|
article
|
| 10 |
Potential impact on cheese flavour of heterofermentative bacteria from starter cultures
|
Pedersen, T.B.
|
|
2013
|
33 |
2 |
p. 112-119
8 p.
|
article
|
| 11 |
Preface to the ‘2012 International Dairy Federation international symposium on cheese ripening and technology’ special issue
|
Lucey, John A.
|
|
2013
|
33 |
2 |
p. 89-
1 p.
|
article
|
| 12 |
Quantitative structure–activity relationship based screening of bioactive peptides identified in ripened cheese
|
Sagardia, Iban
|
|
2013
|
33 |
2 |
p. 184-190
7 p.
|
article
|
| 13 |
Simultaneous use of transglutaminase and rennet in white-brined cheese production
|
Özer, Barbaros
|
|
2013
|
33 |
2 |
p. 129-134
6 p.
|
article
|
| 14 |
The effect of calcium chloride addition on the microstructure and composition of Cheddar cheese
|
Ong, Lydia
|
|
2013
|
33 |
2 |
p. 135-141
7 p.
|
article
|
| 15 |
The effect of Lactobacillus buchneri and Lactobacillus parabuchneri on the eye formation of semi-hard cheese
|
Fröhlich-Wyder, Marie-Therese
|
|
2013
|
33 |
2 |
p. 120-128
9 p.
|
article
|
| 16 |
The influence of high hydrostatic pressure on regular, reduced, low and no salt added Cheddar cheese
|
Ozturk, Mustafa
|
|
2013
|
33 |
2 |
p. 175-183
9 p.
|
article
|
Journal description