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International Dairy Journal
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Volume 90, Pages 1-118 (March 2019)
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1. Editorial Board
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Tác giả
2. Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria
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Tác giả
A.M.N.L. Abesinghe, N. Islam, J.K. Vidanarachchi, S. Prakash, M.A. Karim.
3. Milk fermented with Lactobacillus casei NCDC19 improves high fat and sucrose diet alters gene expression in obese mice
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Tác giả
S. Jangra, R.K. Sharma, R. Pothuraju, G. Bhakri.
4. Lactococcus lactis phages from the perspective of their diversity, thermal and biocidal resistance
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Tác giả
Faizan A. Sadiq, GuoQing He, Hafiz Arbab Sakandar, YanJun Li, Kai Ou.
5. NMR metabolite profiles of dairy: A review
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Tác giả
Paola Scano, Erica Cusano, Pierluigi Caboni, Roberto Consonni.
6. Sodium reduction in processed cheese spreads and the effect on physicochemical properties
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Tác giả
Revilija Mozuraityte, Ingunn Berget, Martina Mahdalova, Ane Grønsberg, Kirsti Greiff.
7. Multiparametric analysis of cheese using single spectrum of laser-induced breakdown spectroscopy
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Tác giả
Huseyin Ayvaz, Banu Sezer, Muhammed Ali Dogan, Gonca Bilge, Ismail Hakki Boyaci.
8. Influence of the Maillard reaction on the properties of cold-set whey protein and maltodextrin binary gels
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Tác giả
Bahareh Meydani, Amir Vahedifar, Gholamreza Askari, Ashkan Madadlou.
9. Exopolysaccharide produced by Weissella confusa: Chemical characterisation, rheology and bioactivity
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Tác giả
Insaf Samira Benhouna, Arnaud Heumann, Aurélie Rieu, Jean Guzzo, Stephanie Weidmann.
10. Formation of conjugated linoleic acid by a Lactobacillus plantarum strain isolated from an artisanal cheese: Evaluation in miniature cheeses
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Tác giả
Aitana Ares-Yebra, J. Ignacio Garabal, Javier Carballo, Juan A. Centeno.
11. Cheese supplementation with five species of edible seaweeds: Effect on proteolysis, lipolysis and volatile compounds
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Tác giả
Ana del Olmo, Olga López-Pérez, Antonia Picon, Pilar Gaya, Manuel Nuñez.
12. 1H NMR characterisation of the lipid fraction and the metabolite profiles of Fossa (pit) cheese
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Tác giả
Paola Scano, Laura R. Cagliani, Roberto Consonni.
13. A simplified protocol for fatty acid profiling of milk fat without lipid extraction
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Tác giả
Zhiqian Liu, Peter Moate, Simone Rochfort.
14. Non-invasive monitoring of curd syneresis upon renneting of raw and heat-treated cow's and goat's milk
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Tác giả
Elena Curti, Alessandra Pardu, Stefania Del Vigo, Roberta Sanna, Roberto Anedda.
15. Innovative improvement of Shanklish cheese production in Lebanon
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Tác giả
Léa Nehme, Christelle Salameh, Edouard Tabet, Michella Nehme, Chadi Hosri.
16. Effect of different O2/CO2 permeable foils on aging of semi-hard goat cheese
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Tác giả
Lívia Darnay, Ádám Németh, Kálmánné Koncz, Judit Monspart-Sényi, Péter Laczay.
