| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varieties - ACE ACE - Activité inhibitrice et peptides inhibiteurs de l’ACE dans différentes sortes de fromage
|
Sieber, Robert
|
|
2009
|
|
1 |
p. 47-73
|
artikel
|
| 2 |
Acknowledgements to reviewers
|
|
|
2013
|
|
1 |
p. 1-3
|
artikel
|
| 3 |
A comparative study of the composition of triacylglycerol molecular species in equine and human milks
|
Haddad, Imen
|
|
2011
|
|
1 |
p. 37-56
|
artikel
|
| 4 |
AFM study of casein micelles cross-linked by genipin: effects of acid pH and citrate
|
Silva, N. Nogueira
|
|
2014
|
|
1 |
p. 75-86
|
artikel
|
| 5 |
A new liquid chromatography method for the simultaneous and sensitive quantification of lactose and lactulose in milk - 种新的液相色谱法同时检测乳中乳糖和乳酮糖
|
Schuster-Wolff-Bühring, Regina
|
|
2010
|
|
1 |
p. 27-37
|
artikel
|
| 6 |
A review of the biology of calcium phosphate sequestration with special reference to milk
|
Lenton, Samuel
|
|
2014
|
|
1 |
p. 3-14
|
artikel
|
| 7 |
A simple and rapid method for the disruption of Staphylococcus aureus, optimized for quantitative reverse transcriptase applications: Application for the examination of Camembert cheese - Camembert Staphylococcus aureus - Mise au point d’une méthode rapide et simple de lyse de Staphylococcus aureus, optimisée pour une analyse par RT-PCR en temps réel: Application à l’examen de camembert
|
Ablain, Wilfried
|
|
2009
|
|
1 |
p. 69-81
|
artikel
|
| 8 |
Calcium induced skim-milk gelation during heating as affected by pH
|
Koutina, Glykeria
|
|
2015
|
|
1 |
p. 79-93
|
artikel
|
| 9 |
Changes in the physico-chemical properties of casein micelles in the presence of sodium chloride in untreated and concentrated milk protein
|
Zhao, Zhengtao
|
|
2014
|
|
1 |
p. 87-99
|
artikel
|
| 10 |
Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review
|
Neelima,
|
|
2013
|
|
1 |
p. 21-43
|
artikel
|
| 11 |
Classification of artisanal Andalusian cheeses on physicochemical parameters applying multivariate statistical techniques
|
Haba Ruiz, María Auxiliadora de la
|
|
2015
|
|
1 |
p. 95-106
|
artikel
|
| 12 |
Comparison of hydrophobic and hydrophilic encapsulation using liposomes prepared from milk fat globule-derived phospholipids and soya phospholipids - Comparaison de l’encapsulation de composés hydrophobes et hydrophiles dans des liposomes préparés à partir de phospholipides provenant soit de globules gras de lait, soit de soja
|
Thompson, Abby K.
|
|
2009
|
|
1 |
p. 99-113
|
artikel
|
| 13 |
Comparison of nanofiltration and evaporation technologies on the storage stability of milk protein concentrates
|
Cao, Jialu
|
|
2015
|
|
1 |
p. 107-121
|
artikel
|
| 14 |
Contamination of raw milk with Bacillus cereus from farm to retail in Abidjan, Côte d’Ivoire and possible health implications
|
Yobouet, Bassa Antoine
|
|
2013
|
|
1 |
p. 51-60
|
artikel
|
| 15 |
Dairy processing and cold storage affect the milk coagulation properties in relation to cheese production
|
Maciel, Guilherme de Moura
|
|
2014
|
|
1 |
p. 101-114
|
artikel
|
| 16 |
Dairy propionibacteria as human probiotics: A review of recent evidence - 益生性丙酸菌的研究进展
|
Cousin, Fabien J.
|
|
2010
|
|
1 |
p. 1-26
|
artikel
|
| 17 |
Dairy proteins and soy proteins in infant foods nitrogen-to-protein conversion factors
|
Maubois, J.-L.
|
|
2015
|
|
1 |
p. 15-25
|
artikel
|
| 18 |
Diversity and biofilm-forming capability of bacteria recovered from stainless steel pipes of a milk-processing dairy plant
|
Cherif-Antar, Asma
|
|
2015
|
|
1 |
p. 27-38
|
artikel
|
| 19 |
Diversity and functional properties of Lactobacillus plantarum-group strains isolated from Italian cheese products - 意大利干酪中 Lactobacillus plantarum 菌群的多样性和功能特性
|
Pisano, M. Barbara
|
|
2010
|
|
1 |
p. 65-76
|
artikel
|
| 20 |
Editorial announcement
|
Thierry, Anne
|
|
2010
|
|
1 |
p. 1
|
artikel
|
| 21 |
Editorial Announcement: Electronic submission of papers
|
|
|
2009
|
|
1 |
p. 1
|
artikel
|
| 22 |
Effect of disaccharides on survival during storage of freeze dried probiotics - Effet des disaccharides sur la survie de probiotiques lyophilisés au cours du stockage
|
Miao, Song
|
|
2008
|
|
1 |
p. 19-30
|
artikel
|
| 23 |
Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese - 黄芪胶对全脂和半脂切达干酪流变学和功能特性的影响
|
Cooke, Darren R.
|
|
2012
|
|
1 |
p. 45-62
|
artikel
|
| 24 |
Effect of high-pressure-treated starter on ripening of Feta cheese
|
Maniou, Dimitra
|
|
2012
|
|
1 |
p. 11-20
|
artikel
|
| 25 |
Effect of microbial transglutaminase crosslinking on the functional properties of yak caseins: a comparison with cow caseins
|
Yang, Min
|
|
2015
|
|
1 |
p. 39-51
|
artikel
|
| 26 |
Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese - Malatya - Effet de la pasteurisation du lait et de la température de chauffage du caillé sur la protéolyse du Malatya, un fromage de type Halloumi
|
Hayaloglu, Ali A.
|
|
2009
|
|
1 |
p. 99-109
|
artikel
|
| 27 |
Effects of cysteine addition and heat treatment during non-fat dry milk processing on the plasmin enzyme system - Effets de l’addition de cystéine et du traitement thermique au cours de la fabrication de poudre de lait écrémé sur le système enzymatique plasmine
|
Durkee, Devon
|
|
2008
|
|
1 |
p. 81-94
|
artikel
|
| 28 |
Electrochemical modification of dairy-based functional peptides by means of cross-flow electro membrane filtration
|
Holder, Aline
|
|
2014
|
|
1 |
p. 47-62
|
artikel
|
| 29 |
Enhancement of protein structure-forming properties in liquid foams by spray drying - Amélioration de propriétés moussantes de protéines par le séchage par atomisation
|
Bernard, Clémence
|
|
2008
|
|
1 |
p. 65-80
|
artikel
|
| 30 |
Erratum to: Impact of ultrasound on dairy spoilage microbes and milk components
|
Cameron, Michelle
|
|
2010
|
|
1 |
p. 119
|
artikel
|
| 31 |
Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review
|
Khoshgozaran, Sadegh
|
|
2011
|
|
1 |
p. 1-24
|
artikel
|
| 32 |
Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hard-cooked cheese model using solid-phase microextraction
|
Peralta, Guillermo Hugo
|
|
2013
|
|
1 |
p. 73-81
|
artikel
|
| 33 |
Extreme frequencies of the αs1-casein “null” variant in milk from Norwegian dairy goats— implications for milk composition, micellar size and renneting properties - 挪威奶山羊乳中αs1-酪蛋白“零” 型变异体呈现高频率 — 影响着乳组成、 胶束大小及凝乳特性
|
Devold, Tove G.
|
|
2010
|
|
1 |
p. 39-51
|
artikel
|
| 34 |
Foreword - Préambule
|
Tong, Phillip
|
|
2008
|
|
1 |
p. 1-3
|
artikel
|
| 35 |
Formation and properties of the whey protein/κ-casein complexes in heated skim milk — A review - /κ- - Formation et propriétés des complexes protéines sériques/caséine κ dans le lait écrémé traité thermiquement. Revue
|
Donato, Laurence
|
|
2009
|
|
1 |
p. 3-29
|
artikel
|
| 36 |
FTMIR-PLS as a promising method for rapid detection of adulteration by waste whey in raw milk
|
Vieira, Simone Melo
|
|
2015
|
|
1 |
p. 123-131
|
artikel
|
| 37 |
High-pressure processing of milk alleviates atopic dermatitis in DNCB-induced Balb/c mice
|
Lee, Jieun
|
|
2015
|
|
1 |
p. 67-78
|
artikel
|
| 38 |
Identification and genetic diversity of Bacillus cereus strains isolated from a pasteurized milk processing line in Algeria - 阿尔及利亚巴氏杀菌乳加工生产线上分离的蜡状芽孢杆菌的分离鉴定与遗传多样性的研究
|
Malek, F.
|
|
2012
|
|
1 |
p. 73-82
|
artikel
|
| 39 |
Impact of protein standardization of milk powder with lactose or permeate on whey protein nitrogen index and heat classification - Impact de la standardisation en protéines de poudre de lait avec du lactose ou du perméat sur l’indice d’azote des protéines solubles et sur sa classification thermique
|
Sikand, Vandna
|
|
2008
|
|
1 |
p. 105-120
|
artikel
|
| 40 |
Impact of the proteolysis due to lactobacilli on the stretchability of Swiss-type cheese - Impact de la protéolyse des lactobacilles thermophiles sur les propriétés filantes de l’emmental
|
Richoux, Romain
|
|
2008
|
|
1 |
p. 31-41
|
artikel
|
| 41 |
Impact of ultrasound on dairy spoilage microbes and milk components - Impact des ultrasons sur les microbes d’altération du lait et sur ses composants
|
Cameron, Michelle
|
|
2009
|
|
1 |
p. 83-98
|
artikel
|
| 42 |
Influence of calf presence during milking on yield, composition, fatty acid profile and lipolytic system of milk in Prim’Holstein and Salers cow breeds - Prim荷斯坦奶牛和Salers 奶牛泌乳期间牛犊的存在对奶的产量、组成、脂肪酸以及脂解作用的影响
|
Cozma, Anamaria
|
|
2012
|
|
1 |
p. 99-113
|
artikel
|
| 43 |
Influence of microbial transglutaminase cross-linking on gelation kinetics and texture of acid gels made from whole goats and cows milk - 微生物转谷氨酰胺酶交联作用对全脂山羊奶和牛奶酸凝胶的凝胶动力学和质地的 影响
|
Ardelean, A. I.
|
|
2012
|
|
1 |
p. 63-71
|
artikel
|
| 44 |
Influence of season and pasture feeding on the content of CLA isomers in milk from three different farming systems in Sicily - 季节和牧草对西西里岛三个不同牧场牛乳中共轭亚油酸(CLA)异构体含量的影响
|
Terra, Stefania La
|
|
2012
|
|
1 |
p. 1-10
|
artikel
|
| 45 |
Influence of surface modification on the composition of a calcium phosphate-rich whey protein deposit in a plate heat exchanger
|
Boxler, C.
|
|
2013
|
|
1 |
p. 17-31
|
artikel
|
| 46 |
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers
|
Rinaldi, Massimiliano
|
|
2013
|
|
1 |
p. 33-49
|
artikel
|
| 47 |
Investigation of surface modification of casein films by rennin enzyme action using micro-beam grazing incidence small angle X-ray scattering - X - Modification de la surface de films de caséine par l’action enzymatique de la chymosine mise en évidence par diffusion aux petits angles en incidence rasante de rayons X de taille micrométrique (μGISAXS).
|
Gebhardt, Ronald
|
|
2009
|
|
1 |
p. 75-86
|
artikel
|
| 48 |
Lipid and volatile fractions of hard and semi-hard farmhouse sheep milk cheeses from Chile
|
Amores, G.
|
|
2013
|
|
1 |
p. 83-98
|
artikel
|
| 49 |
Lower ultrafiltration temperature improves membrane performance and emulsifying properties of milk protein concentrates
|
Luo, X.
|
|
2014
|
|
1 |
p. 15-31
|
artikel
|
| 50 |
Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches
|
Edalatian, Mohammad Reza
|
|
2011
|
|
1 |
p. 75-90
|
artikel
|
| 51 |
Milk protein-iron complexes: Inhibition of lipid oxidation in an emulsion - Complexes protéines laitières-fer: inhibition de l’oxydation des lipides dans une émulsion
|
Sugiarto, Maya
|
|
2009
|
|
1 |
p. 87-98
|
artikel
|
| 52 |
Native, but not thermally denatured lactoferrin solubilizes iron in the presence of bicarbonate ions
|
Ueno, Hiroshi M.
|
|
2011
|
|
1 |
p. 25-35
|
artikel
|
| 53 |
Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses
|
Zabaleta, L.
|
|
2015
|
|
1 |
p. 53-65
|
artikel
|
| 54 |
Partial characterisation of peptides inhibiting Listeria growth in two Alpine cheeses
|
Nguyen Thi, Phuong
|
|
2013
|
|
1 |
p. 61-72
|
artikel
|
| 55 |
Plant proteases as milk-clotting enzymes in cheesemaking: a review
|
Shah, Manzoor Ahmad
|
|
2013
|
|
1 |
p. 5-16
|
artikel
|
| 56 |
Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clusters
|
Hahn, Christian
|
|
2011
|
|
1 |
p. 91-107
|
artikel
|
| 57 |
Powder agglomeration during the spray-drying process: measurements of air properties - Agglomération de poudres au cours du processus de séchage par pulvérisation : mesure des propriétés de l’air
|
Gianfrancesco, Alessandro
|
|
2008
|
|
1 |
p. 53-64
|
artikel
|
| 58 |
Preface
|
Hemar, Yacine
|
|
2014
|
|
1 |
p. 1-2
|
artikel
|
| 59 |
Processing of Mozzarella cheese wheys and stretchwaters: A preliminary review - Mozzarella - Traitement des lactosérums et des eaux de filage de Mozzarelle — revue préliminaire
|
Gernigon, Gwénolé
|
|
2009
|
|
1 |
p. 27-46
|
artikel
|
| 60 |
Protein composition of yak milk - Composition protéique du lait de yak
|
Li, Haimei
|
|
2009
|
|
1 |
p. 111-117
|
artikel
|
| 61 |
Proteolysis and related enzymatic activities in ten Greek cheese varieties
|
Nega, Agnes
|
|
2011
|
|
1 |
p. 57-73
|
artikel
|
| 62 |
Relative humidity of outlet air: the key parameter to optimize moisture content and water activity of dairy powders - L’humidité relative de l’air de sortie : un paramètre-clé pour optimiser la teneur en eau et l’activité de l’eau des poudres laitières
|
Schuck, Pierre
|
|
2008
|
|
1 |
p. 45-52
|
artikel
|
| 63 |
Residence time distribution: a tool to improve spray-drying control - Distribution des temps de séjour en séchage par pulvérisation de lait écrémé
|
Jeantet, Romain
|
|
2008
|
|
1 |
p. 31-43
|
artikel
|
| 64 |
Role of protein aggregation in heat-induced heat stability during milk powder manufacture - Rôle de l’agrégation des protéines dans la stabilité thermique thermo-induite au cours de la fabrication de poudre de lait
|
Williams, Roderick P. W.
|
|
2008
|
|
1 |
p. 121-147
|
artikel
|
| 65 |
Safranal transference from ewe's milk to cheese and whey and antifungal properties of fortified whey
|
Librán, Celia M.
|
|
2013
|
|
1 |
p. 83-89
|
artikel
|
| 66 |
Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc
|
Abdulghani, Atallah H.
|
|
2014
|
|
1 |
p. 33-46
|
artikel
|
| 67 |
Skim milk powders with enhanced foaming and steam-frothing properties - Poudres de lait écrémé ayant des propriétés moussantes améliorées lors de leur reconstitution à froid et à chaud
|
Augustin, Mary Ann
|
|
2008
|
|
1 |
p. 149-161
|
artikel
|
| 68 |
Split defect and secondary fermentation in Swiss-type cheeses — A review - Swiss - Défaut de lainure et fermentation secondaire des fromages à pâte pressée cuite — une revue
|
Daly, David F. M.
|
|
2009
|
|
1 |
p. 3-26
|
artikel
|
| 69 |
The effect of pH on calcium and phosphorus distribution between micellar and serum phase after enrichment of skim milk with calcium d-lactobionate
|
Koutina, Glykeria
|
|
2014
|
|
1 |
p. 63-74
|
artikel
|
| 70 |
The influence of milk κ-casein and β-lactoglobulin phenotypes on fatty acid composition of milk from Reggiana cows - κ- β- Reggiana - Influence du phénotype de la caséine κ et de la β-lactoglobuline sur la composition en acides gras du lait de vaches Reggiana
|
Melia, Selenia
|
|
2009
|
|
1 |
p. 115-122
|
artikel
|
| 71 |
The milk fat globule membrane as an ingredient: why, how, when? - Application de la membrane du globule gras du lait comme ingrédient : perspectives actuelles et futures
|
Jiménez-Flores, Rafael
|
|
2008
|
|
1 |
p. 5-18
|
artikel
|
| 72 |
Thermal analysis of amorphous lactose and α-lactose monohydrate - α- - Analyse thermique de lactose amorphe et de lactose α monohydrate
|
Listiohadi, Yuan
|
|
2008
|
|
1 |
p. 43-67
|
artikel
|
| 73 |
Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography - Variation des composés volatils dans des concentrés de protéines de lactosérum au cours du stockage suivie par chromatographie en phase gazeuse après microextraction en phase solide
|
Javidipour, Issa
|
|
2008
|
|
1 |
p. 95-104
|
artikel
|
| 74 |
Waste valorization: Recovery of lactose from partially deproteinated whey by using acetone as anti-solvent - 丙酮反溶剂法从部分脱蛋白乳清中回收乳糖
|
Patel, Sanjay R.
|
|
2010
|
|
1 |
p. 53-63
|
artikel
|
| 75 |
Whey proteins and their antimicrobial properties in donkey milk: a brief review
|
Brumini, Diana
|
|
2015
|
|
1 |
p. 1-14
|
artikel
|
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