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1
Isolation and identification of high viscosity-producing lactic acid bacteria from a traditional fermented milk in Xinjiang and its role in fermentation process
Isolation and identification of high viscosity-producing lactic acid bacteria from a traditional fermented milk in Xinjiang and its role in fermentation process
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Isolation and identification of high viscosity-producing lactic acid bacteria from a traditional fermented milk in Xinjiang and its role in fermentation process

Li, Wei ; Mutuvulla, Mahinur ; Chen, Xiaohong ; Jiang, Mei ; Dong, Mingsheng

European food research & technology, 2012-09, Vol.235 (3), p.497-505 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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2
Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey
Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey
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Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey

Ilha, Eunice Cassanego ; da Silva, Tiago ; Lorenz, Juliana Goulart ; de Oliveira Rocha, Gabriela ; Sant’Anna, Ernani S

European food research & technology, 2015-05, Vol.240 (5), p.977-984 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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3
Influence of defined milk products on the flavour of white coffee beverages using static headspace gas chromatography-mass spectrometry/olfactometry and sensory analysis
Influence of defined milk products on the flavour of white coffee beverages using static headspace gas chromatography-mass spectrometry/olfactometry and sensory analysis
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Influence of defined milk products on the flavour of white coffee beverages using static headspace gas chromatography-mass spectrometry/olfactometry and sensory analysis

Parat-Wilhelms, M ; Denker, M ; Borcherding, K ; Hoffmann, W ; Luger, A ; Steinhart, H

European food research & technology, 2005-08, Vol.221 (3-4), p.265-273 [Periódico revisado por pares]

Heidelberg: Springer-Verlag

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4
Purification and characterization of Bacillus subtilis milk-clotting enzyme from Tibet Plateau and its potential use in yak dairy industry
Purification and characterization of Bacillus subtilis milk-clotting enzyme from Tibet Plateau and its potential use in yak dairy industry
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Purification and characterization of Bacillus subtilis milk-clotting enzyme from Tibet Plateau and its potential use in yak dairy industry

Li, Yang ; Liang, Shu ; Zhi, Dejuan ; Chen, Peng ; Su, Feng ; Li, Hongyu

European food research & technology, 2012-04, Vol.234 (4), p.733-741 [Periódico revisado por pares]

Heidelberg: Springer

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5
Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties
Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties
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Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties

Beheshtipour, Hannane ; Mortazavian, Amir Mohammad ; Haratian, Parivash ; Darani, Kianoosh Khosravi

European food research & technology, 2012-10, Vol.235 (4), p.719-728 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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6
Empfehlungen zur Förderung von Frauenmilchbanken in Deutschland, Österreich und der Schweiz (D-A-CH-Raum)
Empfehlungen zur Förderung von Frauenmilchbanken in Deutschland, Österreich und der Schweiz (D-A-CH-Raum)
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Empfehlungen zur Förderung von Frauenmilchbanken in Deutschland, Österreich und der Schweiz (D-A-CH-Raum)

Matthäus, V. ; Haiden, N. ; Abou-Dakn, M. ; Berns, M. ; Eglin, K. ; Flemmer, A. ; Gebauer, C. ; Glanzmann, R. ; Graf-Rohrmeister, K. ; Grunert, J. ; Hattinger-Jürgenssen, E. ; Herber-Jonat, S. ; Hofstätter, E. ; Klotz, D. ; Kujawa, M. ; Liegl, Y. ; Malzacher, A. ; Peter, C. ; Radke, M. ; Sams, E. ; Mader, S.

Monatsschrift Kinderheilkunde, 2018-08, Vol.166 (8), p.721-729 [Periódico revisado por pares]

Munich: Springer Medizin

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7
Effect of high pressure and heat treatments on IgA immunoreactivity and lysozyme activity in human milk
Effect of high pressure and heat treatments on IgA immunoreactivity and lysozyme activity in human milk
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Effect of high pressure and heat treatments on IgA immunoreactivity and lysozyme activity in human milk

Mayayo, Cristina ; Montserrat, Mercedes ; Ramos, Sergio J. ; Martínez-Lorenzo, María J. ; Calvo, Miguel ; Sánchez, Lourdes ; Pérez, María D.

European food research & technology, 2016-06, Vol.242 (6), p.891-898 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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8
ACE-inhibitory activity and gamma-aminobutyric acid content of fermented skim milk by Lactobacillus helveticus isolated from Xinjiang koumiss in China
ACE-inhibitory activity and gamma-aminobutyric acid content of fermented skim milk by Lactobacillus helveticus isolated from Xinjiang koumiss in China
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ACE-inhibitory activity and gamma-aminobutyric acid content of fermented skim milk by Lactobacillus helveticus isolated from Xinjiang koumiss in China

Sun, TianSong ; Zhao, ShuPing ; Wang, HaiKuan ; Cai, CiKe ; Chen, YongFu ; Zhang, HePing

European food research & technology, 2009-02, Vol.228 (4), p.607-612 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

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9
PAGIF method to verify animal species in dairy products: improved separation performance, sensitivity and efficiency
PAGIF method to verify animal species in dairy products: improved separation performance, sensitivity and efficiency
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PAGIF method to verify animal species in dairy products: improved separation performance, sensitivity and efficiency

Meister, Astrid ; Janzen, Helena ; Kauer, Tobias ; Schiffer, Bettina ; Schlicht, Claus

Journal für Verbraucherschutz und Lebensmittelsicherheit, 2019-12, Vol.14 (4), p.421-428 [Periódico revisado por pares]

Heidelberg: Springer Nature B.V

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10
Production and characterization of milk-clotting enzyme from Bacillus amyloliquefaciens JNU002 by submerged fermentation
Production and characterization of milk-clotting enzyme from Bacillus amyloliquefaciens JNU002 by submerged fermentation
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Production and characterization of milk-clotting enzyme from Bacillus amyloliquefaciens JNU002 by submerged fermentation

Ding, Zhongyang ; Wang, Wangfei ; Wang, Boda ; Ouyang, Anran ; Xiao, Siwei ; Wang, Yingna ; Liu, Shuangping ; Ding, Mingliang ; Zhang, Liang ; Shi, Guiyang

European food research & technology, 2012-03, Vol.234 (3), p.415-421 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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