| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Artisanal and industrial Maroilles cheeses: Are they different? Comparison using sensory, physico-chemical and microbiological approaches
|
Nacef, Menouar
|
|
2019
|
89 |
C |
p. 42-52
|
artikel
|
| 2 |
Binding of α-lactalbumin to oleic acid monolayer and its relevance to formation of HAMLET-like complexes
|
Dopierała, Katarzyna
|
|
2019
|
89 |
C |
p. 96-104
|
artikel
|
| 3 |
Characterisation of the heterogeneity of ovine deleted variant αS1-casein E by a proteomic approach
|
Garro, Giuseppina
|
|
2019
|
89 |
C |
p. 53-59
|
artikel
|
| 4 |
Donkey and human milk: Insights into their compositional similarities
|
Altomonte, Iolanda
|
|
2019
|
89 |
C |
p. 111-118
|
artikel
|
| 5 |
Editorial Board
|
|
|
2019
|
89 |
C |
p. ii
|
artikel
|
| 6 |
Effect of selected prebiotics on the growth of lactic acid bacteria and physicochemical properties of yoghurts
|
Delgado-Fernández, Paloma
|
|
2019
|
89 |
C |
p. 77-85
|
artikel
|
| 7 |
Glutathione biosynthesis is essential for antioxidant and anti-inflammatory effects of Streptococcus thermophilus
|
Wang, Yue
|
|
2019
|
89 |
C |
p. 31-36
|
artikel
|
| 8 |
Lactoferrin as a nutraceutical protein from milk, an overview
|
Iglesias-Figueroa, Blanca F.
|
|
2019
|
89 |
C |
p. 37-41
|
artikel
|
| 9 |
Microbiological and biochemical characteristics of Kashkaval cheese produced using pasteurised or raw milk
|
Pappa, Eleni C.
|
|
2019
|
89 |
C |
p. 60-67
|
artikel
|
| 10 |
Molecular characterisation and typing the methicillin resistance of Staphylococcus spp. isolated from raw milk and cheeses in northwest Spain: A mini survey
|
Alnakip, Mohamed E.
|
|
2019
|
89 |
C |
p. 68-76
|
artikel
|
| 11 |
Protease activity and protein profile in milk from healthy dairy cows and cows with different types of mastitis
|
Caggiano, N.
|
|
2019
|
89 |
C |
p. 1-5
|
artikel
|
| 12 |
Raman spectroscopy based characterization of desi ghee obtained from buffalo and cow milk
|
Ahmad, Naveed
|
|
2019
|
89 |
C |
p. 119-128
|
artikel
|
| 13 |
Starch as a potential fat replacer for application in cheese: Behaviour of different starches in casein/starch mixtures and in the casein matrix
|
Diamantino, Vivian R.
|
|
2019
|
89 |
C |
p. 129-138
|
artikel
|
| 14 |
Structural changes of milk proteins during heating of concentrated skim milk determined using FTIR
|
Markoska, Tatijana
|
|
2019
|
89 |
C |
p. 21-30
|
artikel
|
| 15 |
The effect of NaCl and metabolic profile of propionibacteria on eye formation in experimental Swiss-type cheese
|
Bisig, Walter
|
|
2019
|
89 |
C |
p. 86-95
|
artikel
|
| 16 |
Total antioxidant activity of bovine milk: Phenotypic variation and predictive ability of mid-infrared spectroscopy
|
Niero, Giovanni
|
|
2019
|
89 |
C |
p. 105-110
|
artikel
|
| 17 |
Whey permeate integral valorisation via in situ conversion of lactose into lactulose in an electro-activation reactor modulated by anion and cation exchange membranes
|
Djouab, Amrane
|
|
2019
|
89 |
C |
p. 6-20
|
artikel
|
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