no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
1 |
Antioxidant activity of Maillard reaction products from a Yak casein-glucose model system
|
Wang, Haixia |
|
2019 |
91 |
C |
p. 55-63 |
article |
2 |
Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking
|
Gomes, Sandra |
|
2019 |
91 |
C |
p. 178-184 |
article |
3 |
Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 2. Large amplitude oscillatory shear behavior
|
Anvari, Mohammad |
|
2019 |
91 |
C |
p. 137-146 |
article |
4 |
Dairy food intake, diet patterns, and health: Findings from the Maine-Syracuse Longitudinal Study
|
Crichton, Georgina E. |
|
2019 |
91 |
C |
p. 64-70 |
article |
5 |
Determination of nitrofurazone in fluid milk and dairy powders. Part 2: A full international collaborative study
|
Bendall, Justin G. |
|
2019 |
91 |
C |
p. 193-199 |
article |
6 |
Determination of nitrofurazone in fluid milk and dairy powders. Part 1: An international pilot study
|
Bendall, Justin G. |
|
2019 |
91 |
C |
p. 185-192 |
article |
7 |
Editorial Board
|
|
|
2019 |
91 |
C |
p. ii |
article |
8 |
Effect of partial replacement of sodium chloride with potassium chloride on the characteristics of Minas Padrão cheese
|
Golin Bueno Costa, Renata |
|
2019 |
91 |
C |
p. 48-54 |
article |
9 |
Effect of the use of carbon dioxide on Prato cheese making
|
Cesar Jacinto de Paula, Junio |
|
2019 |
91 |
C |
p. 172-177 |
article |
10 |
Fatty acid, volatile and sensory profiles of milk and cheese from goats raised on native semiarid pasture or in confinement
|
Sant’Ana, Amanda M.S. |
|
2019 |
91 |
C |
p. 147-154 |
article |
11 |
Heat stability of whey protein ingredients based on state diagrams
|
Triani, Rini |
|
2019 |
91 |
C |
p. 25-35 |
article |
12 |
Immunomodulatory activity of 5 kDa permeate fractions of casein hydrolysates generated using a range of enzymes in Jurkat T cells and RAW264.7 macrophages
|
O'Sullivan, Siobhan M. |
|
2019 |
91 |
C |
p. 9-17 |
article |
13 |
Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions
|
Hebishy, Essam |
|
2019 |
91 |
C |
p. 71-81 |
article |
14 |
Integration of high and low field 1H NMR to analyse the effects of bovine dietary regime on milk metabolomics and protein-bound moisture characterisation of the resulting mozzarella cheeses during ripening
|
Boiani, Mattia |
|
2019 |
91 |
C |
p. 155-164 |
article |
15 |
Microbiological safety of UHT milk treated at 120 °C for 2 s, as estimated from the distribution of high-heat-resistant Bacillus cereus in dairy environments
|
Ohkubo, Yoshiaki |
|
2019 |
91 |
C |
p. 36-40 |
article |
16 |
Molecular characterisation and biofilm production in Staphylococcusaureus isolates from the dairy production chain in Northern Italy
|
Filipello, V. |
|
2019 |
91 |
C |
p. 110-118 |
article |
17 |
Novel isolates of Streptococcus thermophilus bacteriophages from group 5093 identified with an improved multiplex PCR typing method
|
Szymczak, Paula |
|
2019 |
91 |
C |
p. 18-24 |
article |
18 |
Positively charged peptides from casein hydrolysate show strong inhibitory effects on LDL oxidation and cellular lipid accumulation in Raw264.7 cells
|
Pan, Mengshi |
|
2019 |
91 |
C |
p. 119-128 |
article |
19 |
Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre
|
Chiba, Akira |
|
2019 |
91 |
C |
p. 129-136 |
article |
20 |
Rapid detection of Salmonella in milk by biofunctionalised magnetic nanoparticle cluster sensor based on nuclear magnetic resonance
|
Zou, Dengchao |
|
2019 |
91 |
C |
p. 82-88 |
article |
21 |
The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage
|
Abdel-Hamid, Mahmoud |
|
2019 |
91 |
C |
p. 1-8 |
article |
22 |
The effect of convective heating and microwave heating on antioxidant enzymes in pooled mature human milk
|
Martysiak-Żurowska, Dorota |
|
2019 |
91 |
C |
p. 41-47 |
article |
23 |
Thermal denaturation of bovine β-lactoglobulin in different protein mixtures in relation to antigenicity
|
Bogahawaththa, Dimuthu |
|
2019 |
91 |
C |
p. 89-97 |
article |
24 |
Understanding glycation kinetics of individual peptides in protein hydrolysates
|
Deng, Yuxi |
|
2019 |
91 |
C |
p. 98-109 |
article |
25 |
Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes
|
Khetra, Yogesh |
|
2019 |
91 |
C |
p. 165-171 |
article |