| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics
|
Ceruti, Roberto J.
|
|
2014
|
|
2 |
p. 231-243
|
artikel
|
| 2 |
Acid coagulation behavior of homogenized milk: effect of interacting and non-interacting droplets observed by rheology and diffusing wave spectroscopy - 应用流变学和散射波光谱法观察均质乳的酸凝乳特性
|
Titapiccolo, Gisèle Ion
|
|
2011
|
|
2 |
p. 185-201
|
artikel
|
| 3 |
Acid gelation of whey protein microbeads of different sizes
|
Andoyo, Robi
|
|
2015
|
|
2 |
p. 213-225
|
artikel
|
| 4 |
A comparison of the use of thistle (Cynara cardunculus L.) and artichoke (Cynara scolymus L.) aqueous extracts for milk coagulation
|
García, V.
|
|
2014
|
|
2 |
p. 197-208
|
artikel
|
| 5 |
A highly sensitive sandwich ELISA for the determination of glycomacropeptide to detect liquid whey in raw milk
|
Chávez, Norma A.
|
|
2012
|
|
2 |
p. 121-132
|
artikel
|
| 6 |
Analysis of α-lactalbumin, β-lactoglobulin A and B in whey protein powder, colostrum, raw milk, and infant formula by CE and LC - 毛细管电泳及液相色谱法分析乳清蛋白粉、初乳、原料奶及婴儿配方奶粉中α-乳白蛋白、β-乳球蛋白A及B
|
Ding, Xiaojing
|
|
2011
|
|
2 |
p. 213-225
|
artikel
|
| 7 |
An autochthonous Serbian product — Kajmak Characteristics and production procedures - kajmak - Un produit d’origine serbe, le kajmak : caractéristiques et procédés de production
|
Pudja, Predrag
|
|
2008
|
|
2 |
p. 163-172
|
artikel
|
| 8 |
Anti-fatigue effect of yak milk powder in mouse model
|
Zhang, Wei
|
|
2014
|
|
2 |
p. 245-255
|
artikel
|
| 9 |
Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains
|
Santos, Karina Maria Olbrich dos
|
|
2014
|
|
2 |
p. 209-230
|
artikel
|
| 10 |
Assessment of lactic acid bacteria sensitivity to terpenoids with the Biolog methodology
|
Belviso, Simona
|
|
2013
|
|
2 |
p. 195-203
|
artikel
|
| 11 |
Assessment of the antimicrobial wild-type minimum inhibitory concentration distributions of species of the Lactobacillus delbrueckii group - Estimation de la distribution des concentrations minimales inhibitrices d’antibiotiques pour des souches sauvages au sein du groupe Lactobacillus delbrueckii
|
Danielsen, Morten
|
|
2008
|
|
2 |
p. 183-191
|
artikel
|
| 12 |
A survey of soft cheeses in Greek retail outlets highlights a low prevalence of Listeria spp.
|
Angelidis, Apostolos S.
|
|
2011
|
|
2 |
p. 189-201
|
artikel
|
| 13 |
A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes - Composition et flore microbienne de lait de yak frais et fermenté du Tibet à différentes altitudes
|
Wu, Xiao-He
|
|
2009
|
|
2 |
p. 201-209
|
artikel
|
| 14 |
Authentication of dairy products by immunochemical methods: a review
|
Pizzano, Rosa
|
|
2011
|
|
2 |
p. 77-95
|
artikel
|
| 15 |
A validated simple and rapid method for the simultaneous detection of both Cronobacter spp. and Salmonella spp. for infant formula quality control
|
Soler, Marçal
|
|
2011
|
|
2 |
p. 151-166
|
artikel
|
| 16 |
Bioprospecting of strains of Streptococcus thermophilus from Indian fermented milk products for folate production
|
Iyer, Ramya
|
|
2011
|
|
2 |
p. 237-246
|
artikel
|
| 17 |
Characterization of extra-hard cheese produced from donkeys’ and caprine milk mixture
|
Šarić, Ljubiša Ć.
|
|
2015
|
|
2 |
p. 227-241
|
artikel
|
| 18 |
Characterization of milk from feeding systems based on herbage or corn silage with or without flaxseed and authentication through fatty acid profile
|
Hurtaud, Catherine
|
|
2013
|
|
2 |
p. 103-123
|
artikel
|
| 19 |
Cheeses of Turkey: 3. Varieties containing herbs or spices - 3: - Fromages de Turquie : 3. Variétés aux herbes et aux épices
|
Hayaloglu, Ali A.
|
|
2008
|
|
2 |
p. 245-256
|
artikel
|
| 20 |
Cheeses of Turkey: 2. Varieties ripened under brine - 2: - Fromages de Turquie : 2. Variétés affinées en saumure
|
Hayaloglu, Ali A.
|
|
2008
|
|
2 |
p. 225-244
|
artikel
|
| 21 |
Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk
|
Rouhi, M.
|
|
2014
|
|
2 |
p. 115-133
|
artikel
|
| 22 |
Comparative evaluation of selected strains of lactobacilli for the development of antioxidant activity in milk - 比较和评价乳杆菌菌株在发酵乳制品中的抗氧化活性
|
Ramesh, V.
|
|
2011
|
|
2 |
p. 179-188
|
artikel
|
| 23 |
Comparison of the milk fatty acid composition from dairy cows fed high-sugar ryegrass, low-sugar ryegrass, or maize
|
Staerfl, Sabrina M.
|
|
2013
|
|
2 |
p. 201-210
|
artikel
|
| 24 |
Composition and properties of bovine colostrum: a review
|
McGrath, Brian A.
|
|
2015
|
|
2 |
p. 133-158
|
artikel
|
| 25 |
Content and distribution of conjugated linoleic acid isomers in bovine milk, cheese and butter from Azores - Teneur et distribution des isomères de l’acide linoléique conjugué (CLA) dans le lait de vache, le fromage et le beurre des Açores
|
Pestana, José M.
|
|
2009
|
|
2 |
p. 193-200
|
artikel
|
| 26 |
Debaryomyces hansenii, Proteus vulgaris, Psychrobacter sp. and Microbacterium foliorum are able to produce biogenic amines
|
Helinck, Sandra
|
|
2013
|
|
2 |
p. 191-200
|
artikel
|
| 27 |
Degradation and biosynthesis of terpenoids by lactic acid bacteria isolated from cheese: first evidence
|
Belviso, Simona
|
|
2011
|
|
2 |
p. 227-236
|
artikel
|
| 28 |
Detection of B κ-casein variant (CSN3*B) in Burlina dairy cattle by PCR-TTGE - PCR-TTGE Burlina (CSN3*B) - Détection par PCR-TTGE d’un variant B de caséine κ (CSN3*B) dans la race de vaches laitières Burlina
|
Pacini, Federico
|
|
2008
|
|
2 |
p. 217-223
|
artikel
|
| 29 |
Does the addition of donkey milk inhibit the replication of pathogen microorganisms in goat milk at refrigerated condition?
|
Fratini, Filippo
|
|
2015
|
|
2 |
p. 243-250
|
artikel
|
| 30 |
Does ultrafiltration have a lasting effect on the physico-chemical properties of the casein micelles?
|
Ferrer, Mary Ann
|
|
2011
|
|
2 |
p. 151-170
|
artikel
|
| 31 |
Dynamic changes of the microbial communities during the preparation of traditional Tibetan Qula cheese
|
Zhang, Bei
|
|
2014
|
|
2 |
p. 167-180
|
artikel
|
| 32 |
Editorial announcement about Chinese translation
|
|
|
2013
|
|
2 |
p. 115
|
artikel
|
| 33 |
Effect of calcium-fortified milk-rich diets (either goat’s or cow’s milk) on copper bioavailability in iron-deficient anemia
|
Díaz-Castro, Javier
|
|
2011
|
|
2 |
p. 203-212
|
artikel
|
| 34 |
Effect of heat treatment, final pH of acidification, and homogenization pressure on the texture properties of cream cheese
|
Coutouly, Aliénor
|
|
2013
|
|
2 |
p. 125-144
|
artikel
|
| 35 |
Effect of inulin incorporated processed cheese spread on lipid profile of blood serum and liver in rats
|
Giri, Apurba
|
|
2014
|
|
2 |
p. 135-149
|
artikel
|
| 36 |
Enhancing the in vitro Fe2+ bio-accessibility using ascorbate and cold-set whey protein gel particles
|
Martin, A. H.
|
|
2012
|
|
2 |
p. 133-149
|
artikel
|
| 37 |
Evaluation of milk composition and fresh soft cheese from an intensive silvopastoral system in the tropics
|
Mohammed Mohammed, Asmaa Hosny
|
|
2015
|
|
2 |
p. 159-172
|
artikel
|
| 38 |
Eye formation in semi-hard cheese: X-ray computed tomography as a non-invasive tool for assessing the influence of adjunct lactic acid bacteria
|
Guggisberg, Dominik
|
|
2013
|
|
2 |
p. 135-149
|
artikel
|
| 39 |
Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties
|
Schmidt, C.
|
|
2015
|
|
2 |
p. 199-211
|
artikel
|
| 40 |
Freezing stallion semen in INRA96®-based extender improves fertility rates in comparison with INRA82 - INRA96® - La congélation de semence d’étalon dans un milieu à base d’INRA96® améliore le taux de fertilité en comparaison avec le milieu INRA82
|
Pillet, Elodie
|
|
2008
|
|
2 |
p. 257-265
|
artikel
|
| 41 |
Genetic diversity of enterococci from Iranian home-made artisanal dairy products
|
Nejati, Fatemeh
|
|
2014
|
|
2 |
p. 151-165
|
artikel
|
| 42 |
Growth of Lactobacillus reuteri NCIMB 30242 during yogurt fermentation and bile salt hydrolysis activity in the product
|
Champagne, Claude P.
|
|
2015
|
|
2 |
p. 173-184
|
artikel
|
| 43 |
Health-promoting properties of bioactive peptides derived from milk proteins in infant food: a review
|
Raikos, Vassilios
|
|
2013
|
|
2 |
p. 91-101
|
artikel
|
| 44 |
High-level expression and production of human lactoferrin in Pichia pastoris - Haut niveau d’expression et de production de lactoferrine humaine par Pichia pastoris
|
Jiang, Tiemin
|
|
2008
|
|
2 |
p. 173-181
|
artikel
|
| 45 |
How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—a review
|
Morand, Marion
|
|
2011
|
|
2 |
p. 97-126
|
artikel
|
| 46 |
HPTLC-MS analysis of melamine in milk: standardization and validation
|
Rani, Roopa
|
|
2014
|
|
2 |
p. 257-263
|
artikel
|
| 47 |
Identification, typing and investigation of the dairy characteristics of lactic acid bacteria isolated from “Vastedda della valle del Belìce” cheeses
|
Gaglio, Raimondo
|
|
2013
|
|
2 |
p. 157-180
|
artikel
|
| 48 |
Influence of cryogenic cooling of cheese curd on yield and quality of semi-hard cheeses - Influence d’un refroidissement cryogénique du caillé sur les rendements et la qualité de fromages à pâte pressée non cuite
|
Richoux, Romain
|
|
2009
|
|
2 |
p. 177-185
|
artikel
|
| 49 |
Influence of medium-concentration factor microfiltration treatment on the characteristics of low-moisture Mozzarella cheese - Mozzarella - Concentration en caséine micellaire du lait de fabrication par microfiltration et conséquences sur les caractéristiques du fromage Mozzarella
|
Dong, Jing-Ying
|
|
2009
|
|
2 |
p. 139-154
|
artikel
|
| 50 |
Initial studies into the characterisation of ripening stages of Emmental cheeses by mid-infrared spectroscopy - Caractérisation des stades d’affinage de fromages de type Emmental par spectroscopie moyen infrarouge — Étude préliminaire
|
Martín Del Campo, Sandra Teresita
|
|
2009
|
|
2 |
p. 155-167
|
artikel
|
| 51 |
In vitro cholesterol-lowering activity of Lactobacillus plantarum and Lactobacillus paracasei strains isolated from the Italian Castelmagno PDO cheese - Castelmagno - Activité anti-cholestérol de souches laitières de Lactobacillus plantarum et de Lactobacillus paracasei isolées du Castelmagno, un fromage Italien traditionnel
|
Belviso, Simona
|
|
2009
|
|
2 |
p. 169-176
|
artikel
|
| 52 |
Light-induced protein and lipid oxidation in low-fat cheeses: whey proteins as antioxidants
|
Dalsgaard, Trine Kastrup
|
|
2011
|
|
2 |
p. 171-183
|
artikel
|
| 53 |
MilkAMP: a comprehensive database of antimicrobial peptides of dairy origin
|
Théolier, Jérémie
|
|
2013
|
|
2 |
p. 181-193
|
artikel
|
| 54 |
Molecular characterization and antimicrobial susceptibility of Staphylococcus aureus from small-scale dairy systems in the highlands of Central México
|
Salgado-Ruiz, T. B.
|
|
2014
|
|
2 |
p. 181-196
|
artikel
|
| 55 |
NMR spectroscopy as a screening tool to validate nutrition labeling of milk, lactose-free milk, and milk substitutes based on soy and grains
|
Monakhova, Yulia B.
|
|
2011
|
|
2 |
p. 109-120
|
artikel
|
| 56 |
Partitioning of calcium in human milk after freezing and thawing - Répartition du calcium dans le lait humain après congélation et décongélation
|
Kent, Jacqueline C.
|
|
2009
|
|
2 |
p. 187-191
|
artikel
|
| 57 |
Physicochemical characteristics of goat’s milk in Austria – seasonal variations and differences between six breeds
|
Mayer, Helmut K.
|
|
2011
|
|
2 |
p. 167-177
|
artikel
|
| 58 |
Potential and restrictions of photocentrifugation for determining the emulsion stability of melted spreadable processed cheese
|
Hoffmann, Wolfgang
|
|
2015
|
|
2 |
p. 251-259
|
artikel
|
| 59 |
Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro”
|
Arcia, Patricia
|
|
2013
|
|
2 |
p. 151-162
|
artikel
|
| 60 |
Strains of Lactococcus lactis with a partial pyrimidine requirement show sensitivity toward aspartic acid - Lactococcus lactis - Des souches de Lactococcus lactis ayant un besoin partiel en pyrimidine sont sensibles à l’acide aspartique
|
Hansen, Steen Wadskov
|
|
2009
|
|
2 |
p. 125-137
|
artikel
|
| 61 |
Tanker milk variability in fatty acids according to farm feeding and husbandry practices in a French semi-mountain area - Variabilité des acides gras de laits de collecte en fonction des pratiques alimentaires et des conduites d’élevage dans une zone française de semi-montagne
|
Ferlay, Anne
|
|
2008
|
|
2 |
p. 193-215
|
artikel
|
| 62 |
The effect of Arg and Gly on the chaperone propensity of bovine milk protein, β-casein, in preventing protein aggregation
|
Ghahghaei, Arezou
|
|
2013
|
|
2 |
p. 177-190
|
artikel
|
| 63 |
Thermal inactivation of Bacillus cereus spores in infant formula under shear conditions
|
Stoeckel, Marina
|
|
2013
|
|
2 |
p. 163-175
|
artikel
|
| 64 |
Tocopherols, fatty acids and cytokines content of holder pasteurised and high-pressure processed human milk
|
Delgado, Francisco J.
|
|
2013
|
|
2 |
p. 145-156
|
artikel
|
| 65 |
Unveiling Staphylococcus aureus enterotoxin production in dairy products: a review of recent advances to face new challenges
|
Cretenet, Marina
|
|
2011
|
|
2 |
p. 127-150
|
artikel
|
| 66 |
Variability of volatile profiles in milk from the PDO Ragusano cheese production zone
|
Rapisarda, Teresa
|
|
2013
|
|
2 |
p. 117-134
|
artikel
|
| 67 |
Whey starter addition during maturation of evening milk: effects on some characteristics of cheese milk and Parmigiano–Reggiano cheese
|
Coloretti, Fabio
|
|
2015
|
|
2 |
p. 185-197
|
artikel
|
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