Catalogo Articoli (Spogli Riviste)

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La ricerca find articoli where authors phrase all words ' Ardo, Y' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 14 riferimenti
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    1. Ardo, Y; Kelly, P
      Special issue - Cheese ripening and technology

      INTERNATIONAL DAIRY JOURNAL
    2. Hansen, BV; Houlberg, U; Ardo, Y
      Transamination of branched-chain amino acids by a cheese related Lactobacillus paracasei strain

      INTERNATIONAL DAIRY JOURNAL
    3. Antonsson, M; Ardo, Y; Molin, G
      A comparison between the microflora of Herrgard cheese from three different dairies

      INTERNATIONAL DAIRY JOURNAL
    4. Sousa, MJ; Ardo, Y; McSweeney, PLH
      Advances in the study of proteolysis during cheese ripening

      INTERNATIONAL DAIRY JOURNAL
    5. Madsen, JS; Ardo, Y
      Exploratory study of proteolysis, rheology and sensory properties of Danbocheese with different fat contents

      INTERNATIONAL DAIRY JOURNAL
    6. Larsen, LB; Wium, H; Benfeldt, C; Heegaard, CW; Ardo, Y; Qvist, KB; Petersen, TE
      Bovine milk procathepsin D: Presence and activity in heated milk and in extracts of rennet-free UF-Feta cheese

      INTERNATIONAL DAIRY JOURNAL
    7. Skeie, S; Ardo, Y
      Influence from raw milk flora on cheese ripening studied by different treatments of milk to model cheese

      LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
    8. Ardo, Y; Lindblad, O; Qvist, KB
      Study of methods to routinely monitor heat load to cheese milk

      INTERNATIONAL DAIRY JOURNAL
    9. Kristiansen, KR; Deding, AS; Jensen, DF; Ardo, Y; Qvist, KB
      Influence of salt content on ripening of semi-hard round-eyed cheese of Danbo-type

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    10. NOEL Y; ARDO Y; POCHET S; HUNTER A; LAVANCHY P; LUGINBUHL W; LEBARS D; POLYCHRONIADOU A; PELLEGRINO L
      CHARACTERIZATION OF PROTECTED DENOMINATION OF ORIGIN CHEESES - RELATIONSHIPS BETWEEN SENSORY TEXTURE AND INSTRUMENTAL DATA

      Le Lait
    11. SKEIE S; NARVHUS JA; ARDO Y; THORVALDSEN K; ABRAHAMSEN RK
      THE EFFECT OF REDUCED SALT CONTENT ON THE FUNCTION OF LIPOSOME-ENCAPSULATED NEUTRASE AND HEAT-TREATED LACTOBACILLI IN RINDLESS LOW-FAT CHEESE

      Le Lait
    12. ARDO Y; GRIPON JC
      COMPARATIVE-STUDY OF PEPTIDOLYSIS IN SOME SEMIHARD ROUND-EYED CHEESE VARIETIES WITH DIFFERENT FAT CONTENTS

      Journal of Dairy Research
    13. SKEIE S; NARVHUS J; ARDO Y; ABRAHAMSEN RK
      INFLUENCE OF LIPOSOME-ENCAPSULATED NEUTRASE AND HEAT-TREATED LACTOBACILLI ON THE QUALITY OF LOW-FAT GOUDA-TYPE CHEESE

      Journal of Dairy Research
    14. ARDO Y; JONSSON L
      CHROMATOGRAPHIC PROFILING OF AMINOPEPTIDOLYTIC ACTIVITIES IN LACTOBACILLI AS A TOOL FOR STRAIN IDENTIFICATION

      Journal of Dairy Research


ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 09/08/20 alle ore 02:20:36