Works matching IS 1364727X AND DT 2022 AND VI 75 AND IP 4
Results: 18
Editor's choice article.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 725, doi. 10.1111/1471-0307.12912
- Publication type:
- Article
A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease.
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- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 726, doi. 10.1111/1471-0307.12901
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- Article
Use of biosensor technology in analysing milk and dairy components: A review.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 738, doi. 10.1111/1471-0307.12900
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- Article
Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 761, doi. 10.1111/1471-0307.12898
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- Article
Functional characterisation of buffalo milk protein co‐precipitate.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 892, doi. 10.1111/1471-0307.12899
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- Article
Raman confocal microscopy to assess changes in cheddar cheese during maturation.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 882, doi. 10.1111/1471-0307.12897
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- Publication type:
- Article
Issue Information.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 723, doi. 10.1111/1471-0307.12794
- Publication type:
- Article
Exploring melting behaviours of different cheese products by structural characteristics and rheological properties.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 874, doi. 10.1111/1471-0307.12895
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- Article
Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 831, doi. 10.1111/1471-0307.12894
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- Publication type:
- Article
Improving electrodialysis separation efficiency of minerals from acid whey by nano‐filtration pre‐processing.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 820, doi. 10.1111/1471-0307.12893
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- Article
Detecting cow milk in sheep yoghurt by TaqMan real‐time PCR.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 803, doi. 10.1111/1471-0307.12892
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- Publication type:
- Article
Effect of ionic silver solution on Paneer (Indian cottage cheese) quality and shelf life.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 902, doi. 10.1111/1471-0307.12891
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- Publication type:
- Article
Enzymatic bioactive peptides from sonicated whey proteins of camel milk: Impacts of nanopeptides on structural properties, antioxidant activity and inhibitory activity of alpha‐amylase and ACE.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 791, doi. 10.1111/1471-0307.12890
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- Publication type:
- Article
Specific detection of viable Cronobacter sakazakii in powdered infant formula by phage amplification combined with qPCR (PAA‐qPCR) assay.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 809, doi. 10.1111/1471-0307.12889
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- Publication type:
- Article
The multivariate effect of chemical and oxidative characteristics of Buffalo Mozzarella cheese produced with different contents of frozen curd.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 850, doi. 10.1111/1471-0307.12888
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- Publication type:
- Article
Fat content of cream affects the capacity of butter to hold water.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 842, doi. 10.1111/1471-0307.12887
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- Publication type:
- Article
Concentration and probabilistic health risk of polychlorinated biphenyls in cheese samples collected from Tehran, Iran.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 864, doi. 10.1111/1471-0307.12885
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- Publication type:
- Article
A review of multistage membrane filtration approaches for enhanced efficiency during concentration and fractionation of milk and whey.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 749, doi. 10.1111/1471-0307.12884
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- Publication type:
- Article