| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bacterial metatranscriptome analysis of a probiotic yogurt using an RNA-Seq approach
|
Bisanz, Jordan E.
|
|
2014
|
39 |
2 |
p. 284-292
9 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2014
|
39 |
2 |
p. I-
1 p.
|
artikel
|
| 3 |
Characterisation of a cold-active and salt-tolerant esterase from Lactobacillus plantarum with potential application during cheese ripening
|
Esteban-Torres, María
|
|
2014
|
39 |
2 |
p. 312-315
4 p.
|
artikel
|
| 4 |
Characterization of novel galactosylated chitin-oligosaccharides and chitosan-oligosaccharides
|
Black, Brenna A.
|
|
2014
|
39 |
2 |
p. 330-335
6 p.
|
artikel
|
| 5 |
Chymosin-induced hydrolysis of caseins: Influence of degree of phosphorylation of alpha-s1-casein and genetic variants of beta-casein
|
Bijl, Etske
|
|
2014
|
39 |
2 |
p. 215-221
7 p.
|
artikel
|
| 6 |
Corrigendum to “Cross-linking with microbial transglutaminase: Relationship between polymerisation degree and stiffness of acid casein gels” [Int Dairy J 38 (2014) 174–178]
|
Jaros, Doris
|
|
2014
|
39 |
2 |
p. 345-347
3 p.
|
artikel
|
| 7 |
Corrigendum to “Effects of fermentation by Lactobacillus casei on the antigenicity and allergenicity of four bovine milk proteins” [International Dairy Journal 35 (2014) 75–80]
|
Shi, Jing
|
|
2014
|
39 |
2 |
p. 344-
1 p.
|
artikel
|
| 8 |
Cross-modal interaction between cheese taste and aroma
|
Niimi, Jun
|
|
2014
|
39 |
2 |
p. 222-228
7 p.
|
artikel
|
| 9 |
Editorial Board
|
|
|
2014
|
39 |
2 |
p. IFC-
1 p.
|
artikel
|
| 10 |
Effect of high-pressure-processing on lipolysis and volatile compounds of Brie cheese during ripening and refrigerated storage
|
Calzada, Javier
|
|
2014
|
39 |
2 |
p. 232-239
8 p.
|
artikel
|
| 11 |
Effect of oxytocin on enzyme activities in bovine milk
|
Hameed, Aneela
|
|
2014
|
39 |
2 |
p. 229-231
3 p.
|
artikel
|
| 12 |
Effect of the pH of skim milk at heating on milk concentrate viscosity
|
Anema, Skelte G.
|
|
2014
|
39 |
2 |
p. 336-343
8 p.
|
artikel
|
| 13 |
Efficient preparation of sialyloligosaccharides from bovine colostrum facilitated by an improved thin-layer chromatographic monitoring system
|
Terabayashi, T.
|
|
2014
|
39 |
2 |
p. 240-245
6 p.
|
artikel
|
| 14 |
Enhanced characterisation of milk fat globules by their size, shape and refractive index with scanning flow cytometry
|
Konokhova, Anastasiya I.
|
|
2014
|
39 |
2 |
p. 316-323
8 p.
|
artikel
|
| 15 |
Identification of key odorants of fried cottage cheese and contribution of Galactomyces geotrichum MK017 to the formation of 2-phenylethanol and related rose-like aroma compounds
|
Majcher, Małgorzata A.
|
|
2014
|
39 |
2 |
p. 324-329
6 p.
|
artikel
|
| 16 |
Influence of supersaturation level on the morphology of α-lactose monohydrate crystals
|
Parimaladevi, P.
|
|
2014
|
39 |
2 |
p. 301-311
11 p.
|
artikel
|
| 17 |
Investigation of the persistence of florfenicol residues in bovine milk and fate during processing
|
Power, Clare
|
|
2014
|
39 |
2 |
p. 270-275
6 p.
|
artikel
|
| 18 |
Kinetic parameters for high-pressure-induced denaturation of lactoferrin in human milk
|
Mayayo, C.
|
|
2014
|
39 |
2 |
p. 246-252
7 p.
|
artikel
|
| 19 |
Lactobacillus plantarum extracellular metabolites: In vitro assessment of probiotic effects on normal and cancerogenic human cells
|
Dimitrovski, Darko
|
|
2014
|
39 |
2 |
p. 293-300
8 p.
|
artikel
|
| 20 |
Matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry as a confirmation procedure in internationally recognised standard test methods for Cronobacter sakazakii
|
Lindsay, Denise
|
|
2014
|
39 |
2 |
p. 276-283
8 p.
|
artikel
|
| 21 |
Spatial characterisation of eye-growing kinetics in semi-hard cheeses with propionic acid fermentation
|
Huc, D.
|
|
2014
|
39 |
2 |
p. 259-269
11 p.
|
artikel
|
| 22 |
The fate of Listeria monocytogenes in brine and on Gouda cheese following artificial contamination during brining
|
Wemmenhove, E.
|
|
2014
|
39 |
2 |
p. 253-258
6 p.
|
artikel
|
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