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INTERNATIONAL DAIRY JOURNAL
Rivista
Codice:
E084742
ISSN:
0958-6946
Dati Generali
Dati Generali
Pubblicazioni (28)
Pulisci
Ordina Pubblicazioni:
ascendente
decrescente
1H NMR characterisation of the lipid fraction and the metabolite profiles of Fossa (pit) cheese
Articolo
A selective medium for isolation and accurate enumeration of Lactobacillus casei-group lactobacilli in probiotic milks and dairy products
Articolo
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit
Articolo
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study
Articolo
An MRI method for monitoring the ripening of Grana Padano cheese
Articolo
Characterisation of the heterogeneity of ovine deleted variant ?S1-casein E by a proteomic approach
Articolo
Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese
Articolo
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis
Articolo
Disruption of the gene encoding glutamate dehydrogenase affects growth, amino acids catabolism and survival of Lactobacillus plantarum UC1001
Articolo
Disruption of the gene encoding glutamate dehydrogenase affects growth, amino acids catabolism and survival of Lactobacillus plantarum UC1001.
Articolo
Effect of milk thermisation and farming system on cheese sensory profile and fatty acid composition
Articolo
Effect of prolonged refrigeration on the protein and microbial profile of human milk
Articolo
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741
Articolo
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese
Articolo
Lactic acid bacteria occuring during manufacture and ripening of Provolone del Monaco cheese: Detection by different analytical approaches.
Articolo
Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening
Articolo
NMR metabolite profiles of dairy: A review
Articolo
Occurrence of genetic polymorphism at the alpha(s1)-casein locus in Mediterranean water buffalo milk
Articolo
Occurrence of quantitative genetic polymorphism at the caprine ?-CN locus, as determined by a proteomic approach
Articolo
Occurrence, origin and fate of pyroglutamyl-gamma3-casein in cheese
Articolo
Official control and self-monitoring: Data agreement report in the integrated food safety system of an Italian dairy chain
Articolo
Peptidomic study on in vitro and in vivo phosphopeptide release during the chewing of gum fortified with a commercial casein hydrolysate
Articolo
Proteomic characterisation and phylogenetic derivation of ovine ?S1-CN B and ?S1-CN G genetic variants
Articolo
Relationship between the enzymatic composition of lamb rennet paste and proteolytic, lipolytic pattern and texture of PDO Fiore Sardo ovine cheese
Articolo
Starter cultures and preservation liquids modulate consumer liking and shelf life of mozzarella cheese
Articolo
Structural determinants of the immunomodulatory properties of the C-terminal region of bovine beta-casein
Articolo
Technological and molecular characterisation of enterococci isolated from north-west Italian dairy products
Articolo
Yield improvement of the Italian fresh Giuncata cheese by laccase-induced protein crosslink
Articolo
No Results Found
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