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Molecular characterisation and biofilm production in Staphylococcusaureus isolates from the dairy production chain in Northern Italy
British Library Online Contents | 2019| -
Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes
British Library Online Contents | 2019| -
Thermal denaturation of bovine β-lactoglobulin in different protein mixtures in relation to antigenicity
British Library Online Contents | 2019| -
Understanding glycation kinetics of individual peptides in protein hydrolysates
British Library Online Contents | 2019| -
The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage
British Library Online Contents | 2019| -
Dairy food intake, diet patterns, and health: Findings from the Maine-Syracuse Longitudinal Study
British Library Online Contents | 2019| -
1H NMR characterisation of the lipid fraction and the metabolite profiles of Fossa (pit) cheese
British Library Online Contents | 2019| -
Physicochemical traits and sensory quality of commercial butter produced in the Azores
British Library Online Contents | 2019| -
Development and validation of a front-face fluorescence spectroscopy-based method to determine casein in raw milk
British Library Online Contents | 2019| -
Enzyme inactivation and drying technologies influencing the vasorelaxant activity of a whey protein hydrolysate in semi-pilot scale
British Library Online Contents | 2019| -
Immunomodulatory activity of 5 kDa permeate fractions of casein hydrolysates generated using a range of enzymes in Jurkat T cells and RAW264.7 macrophages
British Library Online Contents | 2019| -
The effect of NaCl and metabolic profile of propionibacteria on eye formation in experimental Swiss-type cheese
British Library Online Contents | 2019| -
Comparison of bovine milk fat and vegetable fat for infant formula: Implications for infant health
British Library Online Contents | 2019| -
Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre
British Library Online Contents | 2019| -
Milk fermented with Lactobacillus casei NCDC19 improves high fat and sucrose diet alters gene expression in obese mice
British Library Online Contents | 2019| -
Starch as a potential fat replacer for application in cheese: Behaviour of different starches in casein/starch mixtures and in the casein matrix
British Library Online Contents | 2019| -
Influence of unit operations on immunoglobulins and thermal stability of colostrum fractions
British Library Online Contents | 2019| -
Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis
British Library Online Contents | 2019|
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