| no |
title |
author |
magazine |
year |
volume |
issue |
page(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.
|
article
|
| 2 |
Analysis of Lactosylated β-Lactoglobulin by Capillary Electrophoresis
|
Otte, J.
|
|
1998
|
8 |
10-11 |
p. 857-862
6 p.
|
article
|
| 3 |
Assessment of Sensory Properties of Cheese by Near-infrared Spectroscopy
|
Sørensen, Lambert K.
|
|
1998
|
8 |
10-11 |
p. 863-871
9 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 6 |
Heat-induced, pH-Dependent Behaviour of Protein in Caprine Milk
|
Anema, Skelte G.
|
|
1998
|
8 |
10-11 |
p. 917-923
7 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 11 |
Volatile Flavour Production by Penicillium caseifulvum
|
Larsen, Thomas Ostenfeld
|
|
1998
|
8 |
10-11 |
p. 883-887
5 p.
|
article
|
Journal description