nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Adding α-Ketoglutarate to Semi-hard Cheese Curd Highly Enhances the Conversion of Amino acids to Aroma Compounds
|
Yvon, M. |
|
1998 |
8 |
10-11 |
p. 889-898 10 p. |
artikel |
2 |
Analysis of Lactosylated β-Lactoglobulin by Capillary Electrophoresis
|
Otte, J. |
|
1998 |
8 |
10-11 |
p. 857-862 6 p. |
artikel |
3 |
Assessment of Sensory Properties of Cheese by Near-infrared Spectroscopy
|
Sørensen, Lambert K. |
|
1998 |
8 |
10-11 |
p. 863-871 9 p. |
artikel |
4 |
A Study on Advanced Maillard Reaction in Heated Casein/Sugar Solutions: Colour Formation
|
Morales, F.J. |
|
1998 |
8 |
10-11 |
p. 907-915 9 p. |
artikel |
5 |
Free Fatty Acids, Triglycerides and Volatile Compounds in Serra da Estrela Cheese—Changes throughout Ripening
|
Partidário, A.M. |
|
1998 |
8 |
10-11 |
p. 873-881 9 p. |
artikel |
6 |
Heat-induced, pH-Dependent Behaviour of Protein in Caprine Milk
|
Anema, Skelte G. |
|
1998 |
8 |
10-11 |
p. 917-923 7 p. |
artikel |
7 |
Some Surface-related Aspects of the Cleaning of New and Reused Stainless-steel Surfaces Fouled by Protein
|
Karlsson, Camilla A.-C. |
|
1998 |
8 |
10-11 |
p. 925-933 9 p. |
artikel |
8 |
Studies on Rheological Properties of Stirred Milk Gels Made from Milk with Defined Genetic Variants of κ-Casein and β-Lactoglobulin
|
Allmere , Toomas |
|
1998 |
8 |
10-11 |
p. 899-905 7 p. |
artikel |
9 |
The Major Lactococcal Cell Wall Autolysin AcmA Does Not Determine the Rate of Autolysis of Lactococcus lactis subsp. cremoris 2250 in Cheddar Cheese
|
Pillidge, Christopher J. |
|
1998 |
8 |
10-11 |
p. 843-850 8 p. |
artikel |
10 |
Thermal Death Kinetics of Spores of Bacillus sporothermodurans Isolated from UHT Milk
|
Huemer, Ingrid A. |
|
1998 |
8 |
10-11 |
p. 851-855 5 p. |
artikel |
11 |
Volatile Flavour Production by Penicillium caseifulvum
|
Larsen, Thomas Ostenfeld |
|
1998 |
8 |
10-11 |
p. 883-887 5 p. |
artikel |