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Refinado por: Base de dados/Biblioteca: DOAJ Directory of Open Access Journals remover Nome da Publicação: Journal Of Dairy Science remover
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11
In vivo methods for testing allergenicity show that high hydrostatic pressure hydrolysates of β-lactoglobulin are immunologically inert
In vivo methods for testing allergenicity show that high hydrostatic pressure hydrolysates of β-lactoglobulin are immunologically inert
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In vivo methods for testing allergenicity show that high hydrostatic pressure hydrolysates of β-lactoglobulin are immunologically inert

López-Expósito, I. ; Chicón, R. ; Belloque, J. ; López-Fandiño, R. ; Berin, M.C.

Journal of dairy science, 2012-02, Vol.95 (2), p.541-548 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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12
Spoilage potentials and antimicrobial resistance of Pseudomonas spp. isolated from cheeses
Spoilage potentials and antimicrobial resistance of Pseudomonas spp. isolated from cheeses
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Spoilage potentials and antimicrobial resistance of Pseudomonas spp. isolated from cheeses

Arslan, S. ; Eyi, A. ; Özdemir, F.

Journal of dairy science, 2011-12, Vol.94 (12), p.5851-5856 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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13
Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants
Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants
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Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants

Alves, L.S. ; Merheb-Dini, C. ; Gomes, E. ; da Silva, R. ; Gigante, M.L.

Journal of dairy science, 2013-12, Vol.96 (12), p.7490-7499 [Periódico revisado por pares]

United States: Elsevier Inc

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14
Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese
Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese
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Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese

Calzada, J. ; Del Olmo, A. ; Picon, A. ; Gaya, P. ; Nuñez, M.

Journal of dairy science, 2013-08, Vol.96 (8), p.4816-4829 [Periódico revisado por pares]

United States: Elsevier Inc

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15
Local control of mammary involution: Is stanniocalcin-1 involved?
Local control of mammary involution: Is stanniocalcin-1 involved?
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Local control of mammary involution: Is stanniocalcin-1 involved?

Tremblay, G ; Bernier-Dodier, P ; Delbecchi, L ; Wagner, G.F ; Talbot, B.G ; Lacasse, P

Journal of dairy science, 2009-05, Vol.92 (5), p.1998-2006 [Periódico revisado por pares]

New York, NY: American Dairy Science Association

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16
Purification, characterization, and milk coagulating properties of ginger proteases
Purification, characterization, and milk coagulating properties of ginger proteases
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Purification, characterization, and milk coagulating properties of ginger proteases

Huang, X.W. ; Chen, L.J. ; Luo, Y.B. ; Guo, H.Y. ; Ren, F.Z.

Journal of dairy science, 2011-05, Vol.94 (5), p.2259-2269 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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17
Short communication: Bacteriocin KC24 produced by Lactococcus lactis KC24 from kimchi and its antilisterial effect in UHT milk
Short communication: Bacteriocin KC24 produced by Lactococcus lactis KC24 from kimchi and its antilisterial effect in UHT milk
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Short communication: Bacteriocin KC24 produced by Lactococcus lactis KC24 from kimchi and its antilisterial effect in UHT milk

Han, E.J. ; Lee, N.-K. ; Choi, S.Y. ; Paik, H.-D.

Journal of dairy science, 2013-01, Vol.96 (1), p.101-104 [Periódico revisado por pares]

United States: Elsevier Inc

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18
High Pressure Effects on Proteolytic and Glycolytic Enzymes Involved in Cheese Manufacturing
High Pressure Effects on Proteolytic and Glycolytic Enzymes Involved in Cheese Manufacturing
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High Pressure Effects on Proteolytic and Glycolytic Enzymes Involved in Cheese Manufacturing

Malone, A.S. ; Wick, C. ; Shellhammer, T.H. ; Courtney, P.D.

Journal of dairy science, 2003-04, Vol.86 (4), p.1139-1146 [Periódico revisado por pares]

Savoy, IL: Elsevier Inc

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19
Proteomic and peptidomic study of proteolysis in quarter milk after infusion with lipoteichoic acid from Staphylococcus aureus
Proteomic and peptidomic study of proteolysis in quarter milk after infusion with lipoteichoic acid from Staphylococcus aureus
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Proteomic and peptidomic study of proteolysis in quarter milk after infusion with lipoteichoic acid from Staphylococcus aureus

Larsen, L.B. ; Hinz, K. ; Jørgensen, A.L.W. ; Møller, H.S. ; Wellnitz, O. ; Bruckmaier, R.M. ; Kelly, A.L.

Journal of dairy science, 2010-12, Vol.93 (12), p.5613-5626 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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20
High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese
High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese
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High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese

Calzada, J. ; Del Olmo, A. ; Picon, A. ; Gaya, P. ; Nuñez, M.

Journal of dairy science, 2013-12, Vol.96 (12), p.7500-7510 [Periódico revisado por pares]

United States: Elsevier Inc

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