51 results
Contributors
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- Essentials of Pediatric Anesthesiology
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- 05 November 2014
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- 16 October 2014, pp ix-xii
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Comparison of the level of residual coagulant activity in different cheese varieties
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- Journal of Dairy Research / Volume 76 / Issue 3 / August 2009
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- 18 May 2009, pp. 290-293
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- August 2009
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Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses
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- Journal of Dairy Research / Volume 74 / Issue 4 / November 2007
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- 26 October 2007, pp. 468-477
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- November 2007
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Influence of ethanol on the rennet-induced coagulation of milk
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- Journal of Dairy Research / Volume 73 / Issue 3 / August 2006
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- 30 March 2006, pp. 312-317
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- August 2006
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Effects of high pressure on some constituents and properties of buffalo milk
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- Journal of Dairy Research / Volume 72 / Issue 2 / May 2005
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- 23 March 2005, pp. 226-233
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- May 2005
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Potential applications of high pressure homogenisation in processing of liquid milk
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- Journal of Dairy Research / Volume 72 / Issue 1 / February 2005
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- 14 January 2005, pp. 25-33
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- February 2005
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Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure
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- Journal of Dairy Research / Volume 71 / Issue 4 / November 2004
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- 15 November 2004, pp. 496-499
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- November 2004
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High pressure-induced denaturation of α-lactalbumin and β-lactoglobulin in bovine milk and whey: a possible mechanism
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- Journal of Dairy Research / Volume 71 / Issue 4 / November 2004
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- 15 November 2004, pp. 489-495
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- November 2004
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High pressure treatment of bovine milk: effects on casein micelles and whey proteins
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- Journal of Dairy Research / Volume 71 / Issue 1 / February 2004
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- 08 March 2004, pp. 97-106
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- February 2004
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Effect of β-lactoglobulin and precipitation of calcium phosphate on the thermal coagulation of milk
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- Journal of Dairy Research / Volume 68 / Issue 1 / February 2001
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- 20 March 2001, pp. 81-94
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- February 2001
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Effects of phenolic compounds on the heat stability of milk and concentrated milk
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- Journal of Dairy Research / Volume 66 / Issue 3 / August 1999
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- 01 August 1999, pp. 399-407
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- August 1999
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Isolation and identification of further peptides in the diafiltration retentate of the water-soluble fraction of Cheddar cheese
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- Journal of Dairy Research / Volume 64 / Issue 3 / August 1997
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- 01 August 1997, pp. 433-443
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- August 1997
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Water-soluble peptides in Cheddar cheese: isolation and identification of peptides in the diafiltration retentate of the water-soluble fraction
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- Journal of Dairy Research / Volume 62 / Issue 4 / November 1995
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- 01 June 2009, pp. 629-640
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- November 1995
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Partial identification of peptides from the water-insoluble fraction of Cheddar cheese
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- Journal of Dairy Research / Volume 61 / Issue 4 / November 1994
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- 01 June 2009, pp. 587-590
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- November 1994
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Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening
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- Journal of Dairy Research / Volume 61 / Issue 2 / May 1994
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- 01 June 2009, pp. 249-262
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- May 1994
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Proteolytic specificity of chymosin on bovine αs1,-casein
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- Journal of Dairy Research / Volume 60 / Issue 3 / August 1993
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- 01 June 2009, pp. 401-412
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- August 1993
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Contribution of plasmin to Cheddar cheese ripening: effect of added plasmin
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- Journal of Dairy Research / Volume 59 / Issue 2 / May 1992
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- 01 June 2009, pp. 209-216
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- May 1992
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Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening
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- Journal of Dairy Research / Volume 59 / Issue 2 / May 1992
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- 01 June 2009, pp. 217-224
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- May 1992
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Observations on plasmin activity in cheese
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- Journal of Dairy Research / Volume 57 / Issue 3 / August 1990
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- 01 June 2009, pp. 413-418
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- August 1990
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A scheme for the partial fractionation of cheese peptides
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- Journal of Dairy Research / Volume 57 / Issue 1 / February 1990
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- 01 June 2009, pp. 135-139
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- February 1990
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