| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acknowledgement of Reviewers
|
|
|
2014
|
34 |
1 |
p. 174-176
3 p.
|
artikel
|
| 2 |
A combination of microfiltration and high pressure treatment for the elimination of bacteria in bovine colostrum
|
Gosch, T.
|
|
2014
|
34 |
1 |
p. 41-46
6 p.
|
artikel
|
| 3 |
Adaptation of the lactic acid bacterium Carnobacterium maltaromaticum LMA 28 to the mammalian gastrointestinal tract: From survival in mice to interaction with human cells
|
Rahman, Abdur
|
|
2014
|
34 |
1 |
p. 93-99
7 p.
|
artikel
|
| 4 |
Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese
|
Lynch, Kieran M.
|
|
2014
|
34 |
1 |
p. 167-173
7 p.
|
artikel
|
| 5 |
Biofilm − An unrecognised source of spoilage enzymes in dairy products?
|
Teh, Koon Hoong
|
|
2014
|
34 |
1 |
p. 32-40
9 p.
|
artikel
|
| 6 |
Calendar
|
|
|
2014
|
34 |
1 |
p. I-
1 p.
|
artikel
|
| 7 |
Characterisation of a milk-clotting extract from Balanites aegyptiaca fruit pulp
|
Beka, Robert G.
|
|
2014
|
34 |
1 |
p. 25-31
7 p.
|
artikel
|
| 8 |
Cheddar cheese taste can be reconstructed in solution using basic tastes
|
Niimi, Jun
|
|
2014
|
34 |
1 |
p. 116-124
9 p.
|
artikel
|
| 9 |
Chemical characterisation of saccharides in the milk of a reindeer (Rangifer tarandus tarandus)
|
Taufik, E.
|
|
2014
|
34 |
1 |
p. 104-108
5 p.
|
artikel
|
| 10 |
Controlled enterolysin A-mediated lysis and production of angiotensin converting enzyme-inhibitory bovine skim milk hydrolysates by recombinant Lactococcus lactis
|
Gútiez, Loreto
|
|
2014
|
34 |
1 |
p. 100-103
4 p.
|
artikel
|
| 11 |
Determination of iodide in high-dose dairy ingredient premixes by high performance liquid chromatography
|
Woollard, David C.
|
|
2014
|
34 |
1 |
p. 62-64
3 p.
|
artikel
|
| 12 |
Diversity of gram-positive catalase-negative cocci in sheep bulk tank milk by comparative 16S rDNA sequence analysis
|
de Garnica, M.L.
|
|
2014
|
34 |
1 |
p. 142-145
4 p.
|
artikel
|
| 13 |
Editorial Board
|
|
|
2014
|
34 |
1 |
p. IFC-
1 p.
|
artikel
|
| 14 |
Effect of nutrient supplements on growth and viability of Lactobacillus johnsonii NRRL B-2178 in whey
|
Bulatović, Maja Lj.
|
|
2014
|
34 |
1 |
p. 109-115
7 p.
|
artikel
|
| 15 |
Factors influencing casein micelle size in milk of individual cows: Genetic variants and glycosylation of κ-casein
|
Bijl, Etske
|
|
2014
|
34 |
1 |
p. 135-141
7 p.
|
artikel
|
| 16 |
Hydrolysed whey protein reduces muscle damage markers in Brazilian elite soccer players compared with whey protein and maltodextrin. A twelve-week in-championship intervention
|
Lollo, P.C.B.
|
|
2014
|
34 |
1 |
p. 19-24
6 p.
|
artikel
|
| 17 |
Immunomodulatory activities of whey β-lactoglobulin tryptic-digested fractions
|
Rodríguez-Carrio, Javier
|
|
2014
|
34 |
1 |
p. 65-73
9 p.
|
artikel
|
| 18 |
Impact of thermal and biocidal treatments on lactococcal 936-type phages
|
Murphy, James
|
|
2014
|
34 |
1 |
p. 56-61
6 p.
|
artikel
|
| 19 |
In vitro gastrointestinal digestion of bovine αS1- and αS2-casein variants gives rise to different IgE-binding epitopes
|
Lisson, Maria
|
|
2014
|
34 |
1 |
p. 47-55
9 p.
|
artikel
|
| 20 |
Isolation and characterisation of exopolysaccharide-producing Weissella and Lactobacillus and their application as adjunct cultures in Cheddar cheese
|
Lynch, Kieran M.
|
|
2014
|
34 |
1 |
p. 125-134
10 p.
|
artikel
|
| 21 |
Method to assess the carbon footprint at product level in the dairy industry
|
Flysjö, Anna
|
|
2014
|
34 |
1 |
p. 86-92
7 p.
|
artikel
|
| 22 |
Modelling Bacillus cereus adhesion on stainless steel surface as affected by temperature, pH and time
|
Peña, Wilmer Edgard Luera
|
|
2014
|
34 |
1 |
p. 153-158
6 p.
|
artikel
|
| 23 |
Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture
|
Doolan, I.A.
|
|
2014
|
34 |
1 |
p. 159-166
8 p.
|
artikel
|
| 24 |
Pilot-scale production of hydrolysates with altered bio-functionalities based on thermally-denatured whey protein isolate
|
O'Loughlin, I.B.
|
|
2014
|
34 |
1 |
p. 146-152
7 p.
|
artikel
|
| 25 |
Prediction of sensory quality of cheese during ripening from chemical and spectroscopy measurements
|
Kraggerud, Hilde
|
|
2014
|
34 |
1 |
p. 6-18
13 p.
|
artikel
|
| 26 |
Protective effect of whey protein hydrolysates against oxidative stress in d-galactose-induced ageing rats
|
Peng, Xinyan
|
|
2014
|
34 |
1 |
p. 80-85
6 p.
|
artikel
|
| 27 |
Replacement of fat with long-chain inulin in a fresh cheese made from caprine milk
|
Salvatore, Enrico
|
|
2014
|
34 |
1 |
p. 1-5
5 p.
|
artikel
|
| 28 |
The enzymatic production of lactulose via transglycosylation in conventional and non-conventional media
|
Khatami, Seyyedhadi
|
|
2014
|
34 |
1 |
p. 74-79
6 p.
|
artikel
|
Tijdschrift beschrijving