| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A kinetic model for whey protein denaturation at different moisture contents and temperatures
|
Atuonwu, James C.
|
|
2017
|
75 |
C |
p. 41-50
10 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2017
|
75 |
C |
p. I-
1 p.
|
artikel
|
| 3 |
Characterisation of in vitro gastrointestinal digests from low fat caprine kefir enriched with inulin
|
Simsek, Sebnem
|
|
2017
|
75 |
C |
p. 68-74
7 p.
|
artikel
|
| 4 |
Chemical composition, protein fraction and fatty acid profile of donkey milk during lactation
|
Massouras, Theofilos
|
|
2017
|
75 |
C |
p. 83-90
8 p.
|
artikel
|
| 5 |
Comparison between novel and standard methods for analysis of free fatty acids in milk – Including relation to rancid flavour
|
Wiking, L.
|
|
2017
|
75 |
C |
p. 22-29
8 p.
|
artikel
|
| 6 |
Determination of menaquinone production by Lactococcus spp. and propionibacteria in cheese
|
Chollet, Magali
|
|
2017
|
75 |
C |
p. 1-9
9 p.
|
artikel
|
| 7 |
Editorial Board
|
|
|
2017
|
75 |
C |
p. IFC-
1 p.
|
artikel
|
| 8 |
Effect of coagulant type and level on the properties of half-salt, half-fat Cheddar cheese made with or without adjunct starter: Improving texture and functionality
|
McCarthy, Catherine M.
|
|
2017
|
75 |
C |
p. 30-40
11 p.
|
artikel
|
| 9 |
Effect of high isostatic pressure on the peptidase activity and viability of Pseudomonas fragi isolated from a dairy processing plant
|
Pinto Júnior, Wilson R.
|
|
2017
|
75 |
C |
p. 51-55
5 p.
|
artikel
|
| 10 |
Effect of micellar structure of casein and its modification on plasmin-induced hydrolysis
|
Bhatt, H.
|
|
2017
|
75 |
C |
p. 75-82
8 p.
|
artikel
|
| 11 |
Evaluation of the antihypertensive angiotensin-converting enzyme inhibitory (ACE-I) activity and other probiotic properties of lactic acid bacteria isolated from traditional Greek dairy products
|
Georgalaki, Marina
|
|
2017
|
75 |
C |
p. 10-21
12 p.
|
artikel
|
| 12 |
Flavour profiling by gas chromatography–mass spectrometry and sensory analysis of yoghurt derived from ultrasonicated and homogenised milk
|
Sfakianakis, P.
|
|
2017
|
75 |
C |
p. 120-128
9 p.
|
artikel
|
| 13 |
Influence of chemical and biochemical characteristics on the texture of Appenzeller® cheese
|
Guggisberg, Dominik
|
|
2017
|
75 |
C |
p. 111-119
9 p.
|
artikel
|
| 14 |
Raw galacto-oligosaccharide purification by consecutive lactose hydrolysis and selective bioconversion
|
Santibáñez, Luciana
|
|
2017
|
75 |
C |
p. 91-100
10 p.
|
artikel
|
| 15 |
Reduction of 25% salt in Prato cheese does not affect proteolysis and sensory acceptance
|
Baptista, Débora Parra
|
|
2017
|
75 |
C |
p. 101-110
10 p.
|
artikel
|
| 16 |
Storage stability and age gelation of reconstituted ultra-high temperature skim milk
|
Anema, Skelte G.
|
|
2017
|
75 |
C |
p. 56-67
12 p.
|
artikel
|
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