nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A chromatographic procedure for semi-quantitative evaluation of caseinphosphopeptides in cheese - Méthode d’évaluation semi-quantitative des caséinophosphopeptides dans le fromage
|
Dupas, Coralie |
|
2009 |
|
6 |
p. 519-529 |
artikel |
2 |
A comprehensive review on the composition and properties of buffalo milk
|
Abd El-Salam, Mohamed H. |
|
2011 |
|
6 |
p. 663-699 |
artikel |
3 |
Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate - 酪蛋白酸钙钠和乳清浓缩蛋白强化酸奶的抗氧化性和血管紧张素转换酶抑制活性
|
Unal, Gülfem |
|
2012 |
|
6 |
p. 627-639 |
artikel |
4 |
A preliminary study on anti-hypoxia activity of yak milk powder in vivo
|
Zhang, Wei |
|
2014 |
|
6 |
p. 633-639 |
artikel |
5 |
A procedure for reproducible measurement of redox potential (Eh) in dairy processes
|
Abraham, Sophie |
|
2013 |
|
6 |
p. 675-690 |
artikel |
6 |
A review of the nutritional and health aspects of goat milk in cases of intestinal resection - Une revue sur les aspects nutritionnels et santé du lait de chèvre dans le cas de résections intestinales
|
López-Aliaga, Inmaculada |
|
2010 |
|
6 |
p. 611-622 |
artikel |
7 |
A sequencing approach targeting the 16S rRNA gene unravels the biofilm composition of spiral-wound membranes used in the dairy industry
|
Chamberland, J. |
|
2016 |
|
6 |
p. 827-843 |
artikel |
8 |
Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture
|
Sahingil, Didem |
|
2014 |
|
6 |
p. 603-623 |
artikel |
9 |
Changes of microbiological and physicochemical properties in Chinese infant formula caused by high heat treatment applied on concentrated milk - 浓缩乳高温处理工艺对中国婴儿配方乳粉微生物和理化特性的影响
|
Liu, Guanchen |
|
2012 |
|
6 |
p. 719-733 |
artikel |
10 |
Characteristics of raw milk produced by free-stall or tie-stall cattle herds in the Parmigiano-Reggiano cheese production area
|
Summer, A. |
|
2014 |
|
6 |
p. 581-590 |
artikel |
11 |
Characterization of bacterial populations from Murciano-Granadina goat colostrum
|
Ruiz, Patricia |
|
2014 |
|
6 |
p. 549-560 |
artikel |
12 |
Characterization of Iraqi sheep milk lysozyme with respect to molecular weight and hydrolytic activity
|
Shakir, Khalida |
|
2013 |
|
6 |
p. 699-705 |
artikel |
13 |
Characterization of probiotic properties of Lactobacillus strains - Caractérisation de propriétés probiotiques de souches de Lactobacillus
|
Millette, Mathieu |
|
2008 |
|
6 |
p. 695-705 |
artikel |
14 |
Characterization of the Norwegian autochthonous cheese Gamalost and its angiotensin I-converting enzyme (ACE) inhibitory activity during ripening
|
Qureshi, Tahir Mahmood |
|
2012 |
|
6 |
p. 613-625 |
artikel |
15 |
Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh) - (Labneh) - Composition chimique et teneurs en minéraux et en cholestérol de fromages frais en saumure et de lait caillé égoutté (Labneh) à teneur normale ou réduite en matière grasse
|
Jaoude, Dayana Abou |
|
2010 |
|
6 |
p. 699-706 |
artikel |
16 |
Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese - 凝乳温度对全脂切达干酪微观结构和组成的影响
|
Ong, Lydia |
|
2011 |
|
6 |
p. 739-758 |
artikel |
17 |
Cow’s milk as a dietary source of equol and phenolic antioxidants: differential distribution in the milk aqueous and lipid fractions
|
Tsen, Shin Yih |
|
2014 |
|
6 |
p. 625-632 |
artikel |
18 |
Current ways to modify the structure of whey proteins for specific functionalities—a review
|
Guyomarc’h, Fanny |
|
2014 |
|
6 |
p. 795-814 |
artikel |
19 |
Determination of 5′-mononucleotides in infant formula by capillary electrophoresis with ultraviolet detection - 紫外检测-毛细管电泳法测定婴儿奶粉中的 5单磷酸核苷酸
|
Ding, Xiaojing |
|
2011 |
|
6 |
p. 759-770 |
artikel |
20 |
Determination of nucleotides in Chinese human milk by high-performance liquid chromatography–tandem mass spectrometry
|
Xiao, Gongnian |
|
2014 |
|
6 |
p. 591-602 |
artikel |
21 |
Different proteomic profiles of sweet whey and rennet casein obtained after preparation from raw versus heat-treated skimmed milk - Différents profils protéomiques obtenus à partir de lactosérum doux et de caséine présure issus de laits écrémés crus ou traités thermiquement
|
Larsen, Lotte Bach |
|
2010 |
|
6 |
p. 641-656 |
artikel |
22 |
Discriminant milk components of Bactrian camel (Camelus bactrianus), dromedary (Camelus dromedarius) and hybrids - (Camelus bactrianus) (Camelus dromedarius) - Paramètres discriminant le lait de chameau de Bactriane (Camelus bactrianus) du lait de dromadaire (Camelus dromedarius)
|
Faye, Bernard |
|
2008 |
|
6 |
p. 607-617 |
artikel |
23 |
Dissociation and coagulation of caseins and whey proteins in concentrated skim milk heated by direct steam injection
|
Dumpler, Joseph |
|
2016 |
|
6 |
p. 807-826 |
artikel |
24 |
Drying of a single droplet to investigate process–structure–function relationships: a review
|
Sadek, Céline |
|
2014 |
|
6 |
p. 771-794 |
artikel |
25 |
Editorial
|
Thierry, Anne |
|
2017 |
|
6 |
p. 773 |
artikel |
26 |
Effect of dehydration by sun or by oven on volatiles and aroma compounds of Trachanas - Trachanas - Effet de la déshydratation au soleil ou en four sur les volatiles et composés d’arôme de Trachanas
|
Carpino, Stefania |
|
2010 |
|
6 |
p. 715-727 |
artikel |
27 |
Effect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- and α-glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storage - Effet des exopolysaccharides et de l’inuline sur l’activité protéolytique, l’activité inhibitrice de l’enzyme de conversion de l’angiotensine I et de l’αglucosidase, ainsi que sur les propriétés texturales et rhéologiques de yaourt allégé en matière grasse au cours du stockage réfrigéré
|
Ramchandran, Lata |
|
2009 |
|
6 |
p. 583-600 |
artikel |
28 |
Effect of freezing prior to ripening on the peptide profile present in the water-soluble fraction at pH 4.6 of a commercial low-fat soft cheese
|
Meza, Bárbara E. |
|
2013 |
|
6 |
p. 691-698 |
artikel |
29 |
Effect of vegetable coagulant, microbial coagulant and calf rennet on physicochemical, proteolysis, sensory and texture profiles of fresh goats cheese - 凝乳剂对新鲜羊奶干酪性质的影响
|
García, V. |
|
2012 |
|
6 |
p. 691-707 |
artikel |
30 |
Effects of low-pressure homogenisation pre-treatment of cheesemilk on the ripening of Cheddar cheese
|
Deegan, Kevin C. |
|
2013 |
|
6 |
p. 641-655 |
artikel |
31 |
Erratum to: Antioxidant properties of green tea polyphenols encapsulated in caseinate beads
|
Dehkharghanian, Masood |
|
2009 |
|
6 |
p. 627 |
artikel |
32 |
Erratum to: Application of advanced light microscopic techniques to gain deeper insights into cheese matrix physico-chemistry
|
Burdikova, Zuzana |
|
2015 |
|
6 |
p. 921 |
artikel |
33 |
Erratum to: Effects of trace elements and calcium on diabetes and obesity, and their complications: Protective effect of dairy products — A mini review
|
Bouglé, Dominique |
|
2009 |
|
6 |
p. 629 |
artikel |
34 |
Erratum to: Role of somatic cells on dairy processes and products: a review
|
Li, N. |
|
2015 |
|
6 |
p. 919-920 |
artikel |
35 |
Fatty acid composition and nutritional value of fat in three PDO ewe’s milk Portuguese cheeses - PDO - Composition en acides gras et valeur nutritionnelle de la matière grasse de trois fromages portugais avec Dénomination d’Origine Protégée
|
Partidário, Ana M. |
|
2008 |
|
6 |
p. 683-694 |
artikel |
36 |
Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage
|
Bansal, Nidhi |
|
2016 |
|
6 |
p. 861-872 |
artikel |
37 |
Foreword
|
Schuck, Pierre |
|
2016 |
|
6 |
p. 775-776 |
artikel |
38 |
Foreword
|
Léonil, Joelle |
|
2015 |
|
6 |
p. 769-770 |
artikel |
39 |
Genotypic characterization of lactic acid bacteria isolated from traditional Pecorino Siciliano cheese - Caractérisation génotypique de bactéries lactiques isolées de fromage traditionnel Pecorino Siciliano
|
Vernile, Anna |
|
2008 |
|
6 |
p. 619-629 |
artikel |
40 |
Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses
|
Alegría, Ángel |
|
2013 |
|
6 |
p. 657-673 |
artikel |
41 |
Important genetic diversity revealed by inter-LTR PCR fingerprinting of Kluyveromyces marxianus and Debaryomyces hansenii strains from French traditional cheeses - LTR-PCR Kluyveromyces marxianusDebaryomyces hansenii - Une diversité génétique importante révélée par les empreintes de PCR inter-LTR de souches de Debaryomyces hansenii et Kluyveromyces marxianus isolées de fromages traditionnels français
|
Sohier, Danièle |
|
2009 |
|
6 |
p. 569-581 |
artikel |
42 |
Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures - CLA - Teneur en acide linoléique conjugué accrue dans des la its biologiques fermentés par des bifidobactéries et des levains à yaourt
|
Florence, Ana Carolina Rodrigues |
|
2009 |
|
6 |
p. 541-553 |
artikel |
43 |
Increasing pasture intakes enhances polyunsaturated fatty acids and lipophilic antioxidants in plasma and milk of dairy cows fed total mix ration - L’augmentation de la teneur en herbe de la ration améliore la teneur en acides gras polyinsaturés et en antioxydants lipophiles dans le plasma et le lait des vaches laitières en ration complète
|
Terra, Stefania La |
|
2010 |
|
6 |
p. 687-698 |
artikel |
44 |
Influence of ageing time on sodium caseinate gelation induced by glucono-δ-lactone at different temperatures - -δ- - Influence de la durée de maturation sur la gélification du caséinate de sodium provoquée par la glucono-delta-lactone à différentes températures
|
Takeuchi, Katiuchia P. |
|
2008 |
|
6 |
p. 667-681 |
artikel |
45 |
Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep’s milk during ripening - 盐水浸渍和真空包装对Mihalic干酪成熟过程中化学、生物化学和微观结构的影响
|
Hayaloglu, A. A. |
|
2012 |
|
6 |
p. 671-689 |
artikel |
46 |
Inhibition of Escherichia coli O157:H7 in commercial and traditional fermented goat milk by activated lactoperoxidase - O157:H7 - Inhibition d’Escherichia coli O157:H7 dans un lait de chèvre à lactoperoxydase activée fermenté par des cultures de souches pures ou indigènes de bactéries lactiques
|
Parry-Hanson, Angela |
|
2009 |
|
6 |
p. 613-625 |
artikel |
47 |
Inhibition of rennet activity in cheese using equine blood serum - Inhibition de l’activité de la présure dans les fromages par le sérum sanguin de cheval
|
Bansal, Nidhi |
|
2010 |
|
6 |
p. 673-685 |
artikel |
48 |
In vivo assessment of the potential protective effect of Lactobacillus casei Shirota against aflatoxin B1 - Lactobacillus casei Shirota B1 - Évaluation in vivo de l’effet protecteur potentiel de la souche Shirota de Lactobacillus casei contre l’aflatoxine B1
|
Hernandez-Mendoza, Adrián |
|
2010 |
|
6 |
p. 729-740 |
artikel |
49 |
Kefir grain tolerance to Escherichia coli contamination—industrial advantages
|
Kolakowski, Piotr |
|
2012 |
|
6 |
p. 709-718 |
artikel |
50 |
Kinetic and thermodynamic parameters of alkaline phosphatase and γ—glutamyl transferase inactivation in bovine milk
|
Stănciuc, Nicoleta |
|
2011 |
|
6 |
p. 701-717 |
artikel |
51 |
Lactococcus lactis strains from raw ewe’s milk samples from the PDO Ossau-Iraty cheese area: levels, genotypic and technological diversity - Ossau-Iraty原产地名号保护干酪生产地区生鲜羊乳中乳酸乳球菌的含量, 基因型和特性
|
Feutry, Fabienne |
|
2012 |
|
6 |
p. 655-670 |
artikel |
52 |
Limited ripening of low-fat UF-cheese due to CaPO4 barrier? - CaPO4 UF - L’affinage limité des fromages maigres produits par UF s’expliquerait-il par la présence d’une barrière de phosphate de calcium?
|
Hannon, John A. |
|
2009 |
|
6 |
p. 555-568 |
artikel |
53 |
Modifications of structures and functions of caseins: a scientific and technological challenge
|
Broyard, Camille |
|
2015 |
|
6 |
p. 831-862 |
artikel |
54 |
On the trail of milk bioactive peptides in human and animal intestinal tracts during digestion: A review
|
Boutrou, Rachel |
|
2015 |
|
6 |
p. 815-829 |
artikel |
55 |
Optimized preparation of ACE-inhibitory and antioxidative whey protein hydrolysate using response surface method - 利用响应面法优化乳清蛋白水解物制备血管紧张素转化酶(ACE)抑制剂和抗氧化活性肽
|
Goudarzi, Mostafa |
|
2012 |
|
6 |
p. 641-653 |
artikel |
56 |
Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition
|
Vénica, Claudia Inés |
|
2014 |
|
6 |
p. 561-580 |
artikel |
57 |
Organization of lipids in milks, infant milk formulas and various dairy products: role of technological processes and potential impacts
|
Lopez, Christelle |
|
2015 |
|
6 |
p. 863-893 |
artikel |
58 |
Phenotypic and genotypic characterization of lactobacilli from Churpi cheese - Churpi - Caractérisation phénotypique et génotypique de lactobacilles de fromage Churpi
|
Prashant, |
|
2009 |
|
6 |
p. 531-540 |
artikel |
59 |
Progress in the field of aspartic proteinases in cheese manufacturing: structures, functions, catalytic mechanism, inhibition, and engineering
|
Yegin, Sirma |
|
2013 |
|
6 |
p. 565-594 |
artikel |
60 |
Rapid particle size measurements used as a proxy to control instant whole milk powder dispersibility
|
Boiarkina, I. |
|
2016 |
|
6 |
p. 777-786 |
artikel |
61 |
Rennet coagulation properties of milk in the presence of oil droplets stabilised by a combination of sodium caseinate and whey protein isolate
|
Gaygadzhiev, Zafir |
|
2011 |
|
6 |
p. 719-737 |
artikel |
62 |
Rennet-induced aggregation of homogenized milk: Impact of the presence of fat globules on the structure of casein gels - Agrégation induite par la présure de lait homogénéisé : impact de la présence de globules gras dans la structure des gels de caséine
|
Titapiccolo, Gisèle Ion |
|
2010 |
|
6 |
p. 623-639 |
artikel |
63 |
RETRACTED ARTICLE: Nucleation and growth rates of lactose as affected by ultrasound in aqueous solutions
|
Zamanipoor, Mohammad Hasan |
|
2013 |
|
6 |
p. 595-604 |
artikel |
64 |
Role of somatic cells on dairy processes and products: a review
|
Li, N. |
|
2014 |
|
6 |
p. 517-538 |
artikel |
65 |
Seasonal variation in the fatty acid composition of milk supplied to dairies in the mountain regions of Switzerland - Composition en acides gras du lait de montagne suisse. Variations saisonnières
|
Collomb, Marius |
|
2008 |
|
6 |
p. 631-647 |
artikel |
66 |
Separation of the effects of denaturation and aggregation on whey-casein protein interactions during the manufacture of a model infant formula
|
Joyce, Aoife M. |
|
2016 |
|
6 |
p. 787-806 |
artikel |
67 |
Stabilising effect of α-lactalbumin on concentrated infant milk formula emulsions heat treated pre- or post-homogenisation
|
Buggy, Aoife K. |
|
2016 |
|
6 |
p. 845-859 |
artikel |
68 |
Storage stability of whole milk powder produced from raw milk reverse osmosis retentate
|
Sørensen, Ida |
|
2016 |
|
6 |
p. 873-886 |
artikel |
69 |
Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review
|
Thierry, Anne |
|
2015 |
|
6 |
p. 895-918 |
artikel |
70 |
Sweet whey cheese matrices inoculated with the probiotic strain Lactobacillus paracasei LAFTI® L26 - LAFTI® L26 - Matrices fromagères de lactosérum doux inoculées avec la souche probiotique Lactobacillus paracasei LAFTI® L26
|
Madureira, Ana Raquel |
|
2008 |
|
6 |
p. 649-665 |
artikel |
71 |
Thermal inactivation of Bacillus cereus spores in micellar casein concentrates–effect of protein content and pH development
|
Stoeckel, Marina |
|
2014 |
|
6 |
p. 539-548 |
artikel |
72 |
Tyramine-producing enterococci are equally detected on tyramine production medium, by quantification of tyramine by HPLC, or by tdc gene-targeted PCR - HPLC dc PCR - Les entérocoques producteurs de tyramine sont détectés de façon équivalente sur le milieu « tyramine production medium », par quantification de la tyramine par HPLC, et par PCR ciblant le gène tdc
|
Bhardwaj, Arun |
|
2009 |
|
6 |
p. 601-611 |
artikel |
73 |
Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese
|
Ciocia, Felicia |
|
2013 |
|
6 |
p. 623-640 |
artikel |
74 |
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese
|
Santarelli, Marcela |
|
2013 |
|
6 |
p. 605-621 |
artikel |
75 |
Variability of urea concentration in camel milk in Kazakhstan - Variabilité de la concentration en urée dans le lait de chamelle au Kazakhstan
|
Faye, Bernard |
|
2010 |
|
6 |
p. 707-713 |
artikel |
76 |
Variation in fatty acid composition of milk and cheese from cows grazed on two alpine pastures - Variation de la composition en acides gras dans le fromage et le lait provenant de vaches ayant brouté deux types de pâtures alpines
|
Falchero, Luca |
|
2010 |
|
6 |
p. 657-672 |
artikel |