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Publisher: Wiley-Blackwell

Volume 65, Number 4, 1 November 2012

Production of conjugated linoleic acid by food‐grade bacteria: A review
pp. 467-481(15)
Authors: ANDRADE, JOSÉ C; ASCENÇÃO, KELLY; GULLÓN, PATRICIA; HENRIQUES, SILVINO M S; PINTO, JORGE M S; ROCHA‐SANTOS, TERESA A P; FREITAS, ANA CRISTINA; GOMES, ANA MARIA

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Naturally occurring variations in milk pH and ionic calcium and their effects on some properties and processing characteristics of milk
pp. 490-497(8)
Authors: NIAN, YINGQUN; CHEN, BI YE; AIKMAN, PATRICIA; GRANDISON, ALISTAIR; LEWIS, MIKE

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Evaluation of trichloromethane formation from chlorine‐based cleaning and disinfection agents in cow’s milk
pp. 498-502(5)
Authors: SIOBHAN, RYAN; DAVID, GLEESON; KIERAN, JORDAN; AMBROSE, FUREY; BERNADETTE, O’ BRIEN

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Partitioning of nitroxynil, oxyclozanide and levamisole residues from milk to cream, skim milk and skim milk powder
pp. 503-506(4)
Authors: POWER, CLARE; SAYERS, RÍONA; O’BRIEN, BERNADETTE; BLOEMHOFF, YRIS; DANAHER, MARTIN; FUREY, AMBROSE; JORDAN, KIERAN

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The concentrations of some hormones and growth factors in bovine and human colostrums: Short communication
pp. 507-510(4)
Authors: AI, ZHAO; YUMEI, ZHANG; TITI, YANG; QINGHAI, SHENG; XIAOHONG, KANG; PEIYU, WANG

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Naturally occurring 137Cs, 90Sr and 226Ra radionuclides in raw milk in the Sibiu province of Romania
pp. 511-515(5)
Authors: MIHAELA, TITA; OTTO, KETNEY; OVIDIU, TITA

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Effect of a bacteriocin‐producing strain of Lactobacillus paracasei on the nonstarter microflora of Cheddar cheese
pp. 523-530(8)
Authors: RISTAGNO, DILETTA; HANNON, JOHN A; BERESFORD, THOMAS P; McSWEENEY, PAUL L H

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Extending the shelf life of fresh ewe’s cheese by modified atmosphere packaging
pp. 548-554(7)
Authors: DEL CARO, ALESSANDRA; SANGUINETTI, ANNA M; FADDA, COSTANTINO; MURITTU, GAVINO; SANTORU, ANGELA; PIGA, ANTONIO

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The influence of probiotic bacteria on the properties of Iranian white cheese
pp. 561-567(7)
Authors: MAHMOUDI, MANDANA; KHOSROWSHAHI ASL, ASGHAR; ZOMORODI, SHAHIN

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Characterisation of a cell‐free supernatant obtained from cultures of Enterococcus faecalis DBFIQ E24 with antagonistic activity against bacteria, yeasts and moulds
pp. 568-577(10)
Authors: DE LAS M CARDOSO, MARÍA; MANZO, RICARDO M; TONARELLI, GEORGINA G; SIMONETTA, ARTURO C

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Comparison of free amino acids and volatile components in three fermented milks
pp. 578-584(7)
Authors: IRIGOYEN, AURORA; ORTIGOSA, MARIA; GARCÍA, SUSANA; IBÁÑEZ, FRANCISCO C; TORRE, PALOMA

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Influence of manufacturing conditions and discrimination of Northern Spanish cheeses using multi‐element analysis
pp. 594-602(9)
Authors: MORENO‐ROJAS, RAFAEL; CÁMARA‐MARTOS, FERNANDO; SÁNCHEZ‐SEGARRA, PEDRO JOSÉ; AMARO‐LÓPEZ, MANUEL ÁNGEL

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Production of conjugated linoleic acid by lactic acid bacteria in milk without any additional substrate
pp. 603-608(6)
Authors: PANDIT, ASHISH; ANAND, SANJEEV; KALSCHEUR, KENNETH; HASSAN, ASHRAF

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Performance and biomass kinetics of activated sludge system treating dairy wastewater
pp. 609-615(7)
Authors: EMERALD, FRANKLIN MAGDALINE ELJEEVA; PRASAD, DATTATREYA S A; RAVINDRA, MENON REKHA; PUSHPADASS, HEARTWIN A

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Food Preservation by Pulsed Electric Fields (2007)
pp. 616-616(1)
Author: Lewis, Mike

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