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La ricerca find articoli where soggetti phrase all words 'yoghurt' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 35 riferimenti
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    1. Calvo, C; Salvador, A; Fiszman, SM
      Influence of colour intensity on the perception of colour and sweetness invarious fruit-flavoured yoghurts

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    2. Duboc, P; Mollet, B
      Applications of exopolysaccharides in the dairy industry

      INTERNATIONAL DAIRY JOURNAL
    3. Pelletier, X; Laure-Boussuge, S; Donazzolo, Y
      Hydrogen excretion upon ingestion of dairy products in lactose-intolerant male subjects: importance of the live flora

      EUROPEAN JOURNAL OF CLINICAL NUTRITION
    4. Grunert, KG; Valli, C
      Designer-made meat and dairy products: consumer-led product development

      LIVESTOCK PRODUCTION SCIENCE
    5. Britten, M; Giroux, HJ
      Acid-induced gelation of whey protein polymers: effects of pH and calcium concentration during polymerization

      FOOD HYDROCOLLOIDS
    6. Srivastava, VP; Bu-Abbas, A; Alaa-Basuny; Al-Johar, W; Al-Mufti, S; Siddiqui, MKJ
      Aflatoxin M-1 contamination in commercial samples of milk and dairy products in Kuwait

      FOOD ADDITIVES AND CONTAMINANTS
    7. Elmadfa, I; Heinzle, C; Majchrzak, D; Foissy, H
      Influence of a probiotic yoghurt on the status of vitamins B-1, B-2 and B-6 in the healthy adult human

      ANNALS OF NUTRITION AND METABOLISM
    8. Caggia, C; Restuccia, C; Pulvirenti, A; Giudici, P
      Identification of Pichia anomala isolated from yoghurt by RFLP of the ITS region

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    9. Cappa, F; Cocconcelli, PS
      Identification of fungi from dairy products by means of 18S rRNA analysis

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    10. Kumar, HRH; Monteiro, PV; Bhat, GS; Rao, HGR
      Effects of enzymatic modification of milk proteins on flavour and texturalqualities of set yoghurt

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    11. Petti, S; Tarsitani, G; D'Arca, AS
      A randomized clinical trial of the effect of yoghurt on the human salivarymicroflora

      ARCHIVES OF ORAL BIOLOGY
    12. Lauber, S; Henle, T; Klostermeyer, H
      Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    13. Birollo, GA; Reinheimer, JA; Vinderola, CG
      Viability of lactic acid microflora in different types of yoghurt

      FOOD RESEARCH INTERNATIONAL
    14. Vinderola, CG; Bailo, N; Reinhemier, JA
      Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage

      FOOD RESEARCH INTERNATIONAL
    15. de Ancos, B; Cano, MP; Gomez, R
      Characteristics of stirred low-fat yoghurt as affected by high pressure

      INTERNATIONAL DAIRY JOURNAL
    16. Maisonneuve, S; Ouriet, MF; Duval-Iflah, Y
      Effects of yoghurt intake on plasmid transfer and colonisation with transconjugants in the digestive tract of mice associated with human faecal flora

      FEMS MICROBIOLOGY ECOLOGY
    17. Sultana, K; Godward, G; Reynolds, N; Arumugaswamy, R; Peiris, P; Kailasapathy, K
      Encapsulation of probiotic bacteria with alginate-starch and evaluation ofsurvival in simulated gastrointestinal conditions and in yoghurt

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    18. Guzman-Gonzalez, M; Morais, F; Amigo, L
      Influence of skimmed milk concentrate replacement by dry dairy products ina low-fat set-type yoghurt model system. Use of caseinates, co-precipitateand blended dairy powders

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    19. Perez-Ruiz, T; Martinez-Lozano, C; Tomas, V; Sanz, A; Bravo, E
      Quantitative assay for neohesperidin dihydrochalcone in foodstuffs by capillary electrophoresis

      CHROMATOGRAPHIA
    20. Fiszman, SM; Salvador, A
      Effect of gelatine on the texture of yoghurt and of acid-heat-induced milkgels

      ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
    21. Arguello, A; Gines, R; Lopez, JL
      A note on yoghurt utilisation in artificial rearing of kids

      JOURNAL OF APPLIED ANIMAL RESEARCH
    22. Vinderola, CG; Reinheimer, JA
      Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria

      INTERNATIONAL DAIRY JOURNAL
    23. Jonkman, MJ; Walstra, P; van Boekel, MAJS; Cebula, DJ
      Behaviour of casein micelles at conditions comparable to those in frozen yoghurt

      INTERNATIONAL DAIRY JOURNAL
    24. Fiszman, SM; Lluch, MA; Salvador, A
      Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties

      INTERNATIONAL DAIRY JOURNAL
    25. de Roos, NM; Schouten, G; Katan, MB
      Yoghurt enriched with Lactobacillus acidophilus does not lower blood lipids in healthy men and women with normal to borderline high serum cholesterollevels

      EUROPEAN JOURNAL OF CLINICAL NUTRITION
    26. O'Brien, J
      Sugar profiles of cultured dairy products in the UK

      JOURNAL OF HUMAN NUTRITION AND DIETETICS
    27. Canganella, F; Nespica, ML; Giontella, D; Trovatelli, LD
      Survival of Enterobacter cloacae and Pseudomonas paucimobilis in yoghurts manufactured from cow's milk and soymilk during storage at different temperatures

      MICROBIOLOGICAL RESEARCH
    28. Ibanoglu, E; Ibanoglu, S
      Foaming properties of white wheat flour-yoghurt mixture as affected by fermentation

      JOURNAL OF CEREAL SCIENCE
    29. Hussein, SA; Kebary, KMK
      Improving viability of bifidobacteria by microentrapment and their effect on some pathogenic bacteria in stirred yoghurt

      ACTA ALIMENTARIA
    30. Faergemand, M; Sorensen, MV; Jorgensen, U; Budolfsen, G; Qvist, KB
      Transglutaminase: effect on instrumental and sensory texture of set style yoghurt

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    31. Ozer, BH; Robinson, RK
      The behaviour of starter cultures in concentrated yoghurt (Labneh) produced by different techniques

      FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE
    32. Guzman-Gonzalez, M; Morais, F; Ramos, M; Amigo, L
      Influence of skimmed milk concentrate replacement by dry dairy products ina low fat set-type yoghurt model system. I: Use of whey protein concentrates, milk protein concentrates and skimmed milk powder

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    33. Ramos, L; Eljarrat, E; Hernandez, LM; Rivera, J; Gonzalez, MJ
      Levels of polychlorinated biphenyls, polychlorinated dibenzo-p-dioxins anddibenzofurans in commercial yoghurt samples in Spain - Comparison with different dairy products

      ANALYTICA CHIMICA ACTA
    34. Kar, T; Misra, AK
      Therapeutic properties of whey used as fermented drink

      REVISTA DE MICROBIOLOGIA
    35. Lucey, JA; Tamehana, M; Singh, H; Munro, PA
      A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-delta-lactone

      FOOD RESEARCH INTERNATIONAL


ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 30/10/20 alle ore 07:00:19