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International Dairy Journal
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Volume 91, Pages 1-200 (April 2019)
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1. Editorial Board
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2. The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage
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Tác giả
Mahmoud Abdel-Hamid, Ehab Romeih, Raúl Ricardo Gamba, Emiko Nagai, Toshiki Enomoto.
3. Immunomodulatory activity of 5 kDa permeate fractions of casein hydrolysates generated using a range of enzymes in Jurkat T cells and RAW264.7 macrophages
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Tác giả
Siobhan M. O'Sullivan, Yvonne C. O'Callaghan, Martina B. O'Keeffe, Richard J. FitzGerald, Nora M. O'Brien.
4. Novel isolates of Streptococcus thermophilus bacteriophages from group 5093 identified with an improved multiplex PCR typing method
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Tác giả
Paula Szymczak, Finn Kvist Vogensen, Thomas Janzen.
5. Heat stability of whey protein ingredients based on state diagrams
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Tác giả
Rini Triani, E. Allen Foegeding.
6. Microbiological safety of UHT milk treated at 120 °C for 2 s, as estimated from the distribution of high-heat-resistant Bacillus cereus in dairy environments
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Tác giả
Yoshiaki Ohkubo, Kenji Uchida, Hidemasa Motoshima, Naoya Katano.
7. The effect of convective heating and microwave heating on antioxidant enzymes in pooled mature human milk
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Tác giả
Dorota Martysiak-Żurowska, Małgorzata Puta, Bogumiła Kiełbratowska.
8. Effect of partial replacement of sodium chloride with potassium chloride on the characteristics of Minas Padrão cheese
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Tác giả
Renata Golin Bueno Costa, Aloísio Caiafa Junior, Adriano Gomes da Cruz, Denise Sobral, Vanessa Aglaê Martins Teodoro.
9. Antioxidant activity of Maillard reaction products from a Yak casein-glucose model system
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Tác giả
Haixia Wang, Jitao Yang, Min Yang, Wei Ji.
10. Dairy food intake, diet patterns, and health: Findings from the Maine-Syracuse Longitudinal Study
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Tác giả
Georgina E. Crichton, Olivia E. Bogucki, Merrill F. Elias.
11. Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions
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Tác giả
Essam Hebishy, Yousef Joubran, Eoin Murphy, James A. O'Mahony.
12. Rapid detection of Salmonella in milk by biofunctionalised magnetic nanoparticle cluster sensor based on nuclear magnetic resonance
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Tác giả
Dengchao Zou, Ling Jin, Bin Wu, Liwen Hu, Jinsheng Zhang.
13. Thermal denaturation of bovine β-lactoglobulin in different protein mixtures in relation to antigenicity
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Tác giả
Dimuthu Bogahawaththa, Jayani Chandrapala, Todor Vasiljevic.
14. Understanding glycation kinetics of individual peptides in protein hydrolysates
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Tác giả
Yuxi Deng, Claire I. Butré, Peter A. Wierenga.
15. Molecular characterisation and biofilm production in Staphylococcusaureus isolates from the dairy production chain in Northern Italy
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Tác giả
V. Filipello, P.A. Di Ciccio, A. Colagiorgi, M. Tilola, G. Finazzi.
16. Positively charged peptides from casein hydrolysate show strong inhibitory effects on LDL oxidation and cellular lipid accumulation in Raw264.7 cells
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Tác giả
Mengshi Pan, Yanjiao Huo, Chengtao Wang, Yanchun Zhang, Bo Li.
17. Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre
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Tác giả
Akira Chiba, Mito Kokawa, Mizuki Tsuta, Setsuko Todoriki.
18. Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 2. Large amplitude oscillatory shear behavior
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Tác giả
Mohammad Anvari, Helen S. Joyner (Melito).
19. Fatty acid, volatile and sensory profiles of milk and cheese from goats raised on native semiarid pasture or in confinement
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Tác giả
Amanda M.S. Sant’Ana, Rui J.B. Bessa, Susana P. Alves, Ariosvaldo N. Medeiros, Rita C.R.E. Queiroga.
20. Integration of high and low field 1H NMR to analyse the effects of bovine dietary regime on milk metabolomics and protein-bound moisture characterisation of the resulting mozzarella cheeses during ripening
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Tác giả
Mattia Boiani, Ulrik Sundekilde, Lorraine M. Bateman, Daniel G. McCarthy, Phil M. Kelly.
21. Determination of nitrofurazone in fluid milk and dairy powders. Part 1: An international pilot study
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Tác giả
Justin G. Bendall, Robert A. Crawford, Jaap M. Evers, Betty W. Smythe, Robert Hutchinson.
22. Determination of nitrofurazone in fluid milk and dairy powders. Part 2: A full international collaborative study
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Tác giả
Justin G. Bendall, Robert A. Crawford, Jaap M. Evers, Gordana Aleksic, Robert Hutchinson.
23. Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes
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Tác giả
Yogesh Khetra, Suresh Kumar Kanawjia, Ritika Puri, Rajender Kumar, Ganga Sahay Meena.
24. Effect of the use of carbon dioxide on Prato cheese making
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Tác giả
Junio Cesar Jacinto de Paula, Renata Golin Bueno Costa, Edvaldo da Costa Carvalho, Denise Sobral, Vanessa Aglaê Martins Teodoro.
25. Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking
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Tác giả
Sandra Gomes, Ana Teresa Belo, Nuno Alvarenga, João Dias, António P.L. Martins.
