| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Calendar
|
|
|
2015
|
49 |
C |
p. I-
1 p.
|
article
|
| 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.
|
article
|
| 3 |
Editorial Board
|
|
|
2015
|
49 |
C |
p. IFC-
1 p.
|
article
|
| 4 |
Fluorescent labelling negatively affects the physiology of Lactococcus lactis
|
Hansen, Gunda
|
|
2015
|
49 |
C |
p. 130-138
9 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 7 |
Impact of casein glycomacropeptide on sodium caseinate self-assembly and gelation
|
Morales, R.
|
|
2015
|
49 |
C |
p. 30-36
7 p.
|
article
|
| 8 |
Inhibitory effects of d-tryptophan on biofilm development by the foodborne Cronobacter sakazakii
|
Li, Hui
|
|
2015
|
49 |
C |
p. 125-129
5 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 13 |
Quantification of the proteolytic and lipolytic activity of microorganisms isolated from raw milk
|
Baur, Claudia
|
|
2015
|
49 |
C |
p. 23-29
7 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 17 |
The growth potential for dairy probiotics
|
Reid, Gregor
|
|
2015
|
49 |
C |
p. 16-22
7 p.
|
article
|
| 18 |
The influence of serum phase on the whipping time of unhomogenised cream
|
Börjesson, J.
|
|
2015
|
49 |
C |
p. 56-61
6 p.
|
article
|
| 19 |
Thermal denaturation kinetics of whey proteins at high protein concentrations
|
Wolz, Magdalena
|
|
2015
|
49 |
C |
p. 95-101
7 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
Journal description