| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Accurate quantification of thermophilic spores in dairy powders
|
Dettling, Anna
|
|
2019
|
98 |
C |
p. 64-71
|
article
|
| 2 |
A human milk oligosaccharide, 2′-fucosyllactose, enhances the immunity in mice fed an infant formula milk diet
|
Mao, Xiao
|
|
2019
|
98 |
C |
p. 38-43
|
article
|
| 3 |
Bacterial community succession and metabolite changes during the fermentation of koumiss, a traditional Mongolian fermented beverage
|
Wurihan,
|
|
2019
|
98 |
C |
p. 1-8
|
article
|
| 4 |
Conventional and omics approaches shed light on Halitzia cheese, a long-forgotten white-brined cheese from Cyprus
|
Papademas, Photis
|
|
2019
|
98 |
C |
p. 72-83
|
article
|
| 5 |
Editorial Board
|
|
|
2019
|
98 |
C |
p. ii
|
article
|
| 6 |
Effect of mono or co-culture of EPS-producing Streptococcus thermophilus strains on the formation of acid milk gel and the appearance of texture defects
|
Nguyen, An Thi-Binh
|
|
2019
|
98 |
C |
p. 17-24
|
article
|
| 7 |
Influence of particle size on the physicochemical properties and stickiness of dairy powders
|
O'Donoghue, Laura T.
|
|
2019
|
98 |
C |
p. 54-63
|
article
|
| 8 |
Potential applications of dairy whey for the production of lactic acid bacteria cultures
|
Rama, Gabriela Rabaioli
|
|
2019
|
98 |
C |
p. 25-37
|
article
|
| 9 |
Use of lactobacilli strains with probiotic potential in traditional fermented milk and their impact on quality and safety related to Listeria monocytogenes
|
Papadopoulou, Olga S.
|
|
2019
|
98 |
C |
p. 44-53
|
article
|
| 10 |
Variation in caprine milk composition and coagulation as affected by udder health indicators
|
Stocco, Giorgia
|
|
2019
|
98 |
C |
p. 9-16
|
article
|
Journal description