nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Calendar
|
|
|
2015 |
49 |
C |
p. I- 1 p. |
artikel |
2 |
Determination of ganglioside concentrations in breast milk and serum from Malaysian mothers using a high performance liquid chromatography-mass spectrometry-multiple reaction monitoring method
|
Ma, Lin |
|
2015 |
49 |
C |
p. 62-71 10 p. |
artikel |
3 |
Editorial Board
|
|
|
2015 |
49 |
C |
p. IFC- 1 p. |
artikel |
4 |
Fluorescent labelling negatively affects the physiology of Lactococcus lactis
|
Hansen, Gunda |
|
2015 |
49 |
C |
p. 130-138 9 p. |
artikel |
5 |
Generation of the antimicrobial peptide caseicin A from casein by hydrolysis with thermolysin enzymes
|
Guinane, Caitriona M. |
|
2015 |
49 |
C |
p. 1-7 7 p. |
artikel |
6 |
Heat stability of concentrated skim milk as a function of heating time and temperature on a laboratory scale – Improved methodology and kinetic relationship
|
Dumpler, Joseph |
|
2015 |
49 |
C |
p. 111-117 7 p. |
artikel |
7 |
Impact of casein glycomacropeptide on sodium caseinate self-assembly and gelation
|
Morales, R. |
|
2015 |
49 |
C |
p. 30-36 7 p. |
artikel |
8 |
Inhibitory effects of d-tryptophan on biofilm development by the foodborne Cronobacter sakazakii
|
Li, Hui |
|
2015 |
49 |
C |
p. 125-129 5 p. |
artikel |
9 |
Isolation and characterisation of a heat-resistant peptidase from Pseudomonas panacis withstanding general UHT processes
|
Baur, Claudia |
|
2015 |
49 |
C |
p. 46-55 10 p. |
artikel |
10 |
Laccase-catalysed cross-linking of a yoghurt-like model system made from skimmed milk with added food-grade mediators
|
Struch, Marlene |
|
2015 |
49 |
C |
p. 89-94 6 p. |
artikel |
11 |
Probiotic butter: Stability, free fatty acid composition and some quality parameters during refrigerated storage
|
Erkaya, Tuba |
|
2015 |
49 |
C |
p. 102-110 9 p. |
artikel |
12 |
Proteolysis of milk proteins by AprX, an extracellular protease identified in Pseudomonas LBSA1 isolated from bulk raw milk, and implications for the stability of UHT milk
|
Matéos, A. |
|
2015 |
49 |
C |
p. 78-88 11 p. |
artikel |
13 |
Quantification of the proteolytic and lipolytic activity of microorganisms isolated from raw milk
|
Baur, Claudia |
|
2015 |
49 |
C |
p. 23-29 7 p. |
artikel |
14 |
Self-assembly of caseinomacropeptide as a potential key mechanism in the formation of visible storage induced aggregates in acidic whey protein isolate dispersions
|
Villumsen, Nanna Stengaard |
|
2015 |
49 |
C |
p. 8-15 8 p. |
artikel |
15 |
Stable and radiogenic isotopes as indicators of agri-food provenance: Insights from artisanal cheeses from Quebec, Canada
|
Stevenson, Ross |
|
2015 |
49 |
C |
p. 37-45 9 p. |
artikel |
16 |
The effect of dynamic heat treatments of native whey protein concentrate on its dispersion characteristics
|
Laiho, Saara |
|
2015 |
49 |
C |
p. 139-147 9 p. |
artikel |
17 |
The growth potential for dairy probiotics
|
Reid, Gregor |
|
2015 |
49 |
C |
p. 16-22 7 p. |
artikel |
18 |
The influence of serum phase on the whipping time of unhomogenised cream
|
Börjesson, J. |
|
2015 |
49 |
C |
p. 56-61 6 p. |
artikel |
19 |
Thermal denaturation kinetics of whey proteins at high protein concentrations
|
Wolz, Magdalena |
|
2015 |
49 |
C |
p. 95-101 7 p. |
artikel |
20 |
Thermo-physical parameters applied for instrumental profiling and statistical evaluation of German Emmental cheese
|
Hartmann, K.I. |
|
2015 |
49 |
C |
p. 118-124 7 p. |
artikel |
21 |
Volatile organic compounds of a Swiss cheese slurry system with and without added reduced glutathione, compared with commercial Swiss cheese
|
Castada, Hardy Z. |
|
2015 |
49 |
C |
p. 72-77 6 p. |
artikel |