| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Aminopeptidase Activities of Starter and Non-Starter Lactic Acid Bacteria under Simulated Cheddar Cheese Ripening Conditions
|
Laan, Harry
|
|
1998
|
8 |
4 |
p. 267-274
8 p.
|
article
|
| 2 |
Aminopeptidase and Dipeptidyl Peptidase Activity of Lactobacillus spp. and Non-starter Lactic Acid Bacteria (NSLAB) isolated from Cheddar Cheese
|
Williams, Alan G.
|
|
1998
|
8 |
4 |
p. 255-266
12 p.
|
article
|
| 3 |
Angiotensin I Converting Enzyme Inhibitory Peptides Derived from Bovine Milk Proteins
|
Pihlanto-Leppälä, Anne
|
|
1998
|
8 |
4 |
p. 325-331
7 p.
|
article
|
| 4 |
Component Distribution and Interactions in Powdered Infant Formula
|
Guo, M.R.
|
|
1998
|
8 |
4 |
p. 333-339
7 p.
|
article
|
| 5 |
Composition, Gel Properties and Microstructure of Quarg as Affected by Processing Parameters and Milk Quality
|
Kelly, Alan L.
|
|
1998
|
8 |
4 |
p. 295-301
7 p.
|
article
|
| 6 |
Effect of Various Cutting and Stirring Conditions on Curd Particle Size and Losses of Fat to the Whey during Cheddar Cheese Manufacture in Ost Vats
|
Johnston, K.A.
|
|
1998
|
8 |
4 |
p. 281-288
8 p.
|
article
|
| 7 |
Gelation of Hydrolysates of a Whey Protein Isolate Induced by Heat, Protease, Salts and Acid
|
Ju, Z.Y.
|
|
1998
|
8 |
4 |
p. 303-309
7 p.
|
article
|
| 8 |
Kinetics of Denaturation and Aggregation of Whey Proteins in Skim Milk Heated in an Ultra-high Temperature (UHT) Pilot Plant
|
Oldfield, David J.
|
|
1998
|
8 |
4 |
p. 311-318
8 p.
|
article
|
| 9 |
Plasmids with Homology to pFX3 and pCI3340 in Starter Lactococci and Lactobacilli and Electroporation of Selected Strains with these Vectors
|
Cambourn, Wilhelmina M.
|
|
1998
|
8 |
4 |
p. 251-254
4 p.
|
article
|
| 10 |
Rheological Properties and Cutting Time of Rennet Gels. Effect of pH and Enzyme Concentration
|
López, M.B
|
|
1998
|
8 |
4 |
p. 289-293
5 p.
|
article
|
| 11 |
The Association of Lysozyme with Casein
|
Roos, André L.de
|
|
1998
|
8 |
4 |
p. 319-324
6 p.
|
article
|
| 12 |
Thermoinducible Lysis in Lactococcus lactis subsp. cremoris SK110: Implications for Cheese Ripening
|
Meijer, Wilco
|
|
1998
|
8 |
4 |
p. 275-280
6 p.
|
article
|
Journal description