Editorial.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 3, doi. 10.1111/1471-0307.12845
- Publication type:
- Article
Works matching IS 1364727X AND DT 2022 AND VI 75 AND IP 1
Results: 22
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Application of molecularly imprinted solid‐phase extraction coupled with liquid chromatography method for detection of penicillin G in pasteurised milk samples.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 83, doi. 10.1111/1471-0307.12833
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- Publication type:
- Article
3
Effect of adding salty‐taste enhancers on physicochemical and microstructural characteristics of reduced‐NaCl UF cheese using mixture design methodology.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 214, doi. 10.1111/1471-0307.12832
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- Publication type:
- Article
4
Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 201, doi. 10.1111/1471-0307.12831
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- Publication type:
- Article
5
Microwave heating impacts positively on the physical properties of orange juice‐milk beverage.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 129, doi. 10.1111/1471-0307.12830
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- Publication type:
- Article
6
Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 46, doi. 10.1111/1471-0307.12829
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- Publication type:
- Article
7
Whole‐genome sequencing of extended‐spectrum β‐lactamase (ESBL)‐producing Enterobacteriaceae from retail raw milk.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 77, doi. 10.1111/1471-0307.12828
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- Publication type:
- Article
8
Analysis of the Aflatoxin M1 contamination in traditional and commercial cheeses consumed in Yemen.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 194, doi. 10.1111/1471-0307.12827
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- Publication type:
- Article
9
Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 182, doi. 10.1111/1471-0307.12826
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- Publication type:
- Article
10
Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 59, doi. 10.1111/1471-0307.12821
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- Publication type:
- Article
11
Development of global fatty acid models and possible applications.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 4, doi. 10.1111/1471-0307.12820
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- Publication type:
- Article
12
Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 115, doi. 10.1111/1471-0307.12819
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- Publication type:
- Article
13
Predicting adulteration of grated Parmigiano Reggiano cheese with Ricotta using electrophoresis, multivariate nonlinear regression and computational intelligence methods.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 239, doi. 10.1111/1471-0307.12818
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- Publication type:
- Article
14
Preparation and antibacterial performance of cinnamon essential oil nanoemulsion on milk foodborne pathogens.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 106, doi. 10.1111/1471-0307.12817
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- Publication type:
- Article
15
A review of milk gangliosides: Occurrence, biosynthesis, identification, and nutritional and functional significance.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 21, doi. 10.1111/1471-0307.12816
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- Publication type:
- Article
16
Thinking of an Appellation of Origin? Proving the sensory typicity of traditional fresh Turrialba cheese.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 246, doi. 10.1111/1471-0307.12815
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- Publication type:
- Article
17
Effect of stevia and inulin interactions on fermentation profile and short‐chain fatty acid production of Lactobacillus acidophilus in milk and in vitro systems.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 171, doi. 10.1111/1471-0307.12814
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- Publication type:
- Article
18
Green coffee polyphenols in formulations of functional yoghurt and their quality attributes.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 159, doi. 10.1111/1471-0307.12813
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- Publication type:
- Article
19
Probiotic Ayran development by incorporation of phytosterols and microencapsulated Lactobacillus casei L26 in sodium caseinate–gellan mixture.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 150, doi. 10.1111/1471-0307.12812
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- Publication type:
- Article
20
Discrimination between organic and conventional raw and UHT milk by fatty acid profile in Inner Mongolia,China.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 94, doi. 10.1111/1471-0307.12811
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- Publication type:
- Article
21
The unusual microbiota of the traditional Bulgarian dairy product Krokmach – A pilot metagenomics study.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 139, doi. 10.1111/1471-0307.12809
- Publication type:
- Article
22
Issue Information.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 1, doi. 10.1111/1471-0307.12791
- Publication type:
- Article