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Journal of Agricultural and Food Chemistry
|
September 18, 2001
Mechanism for the ethanol-dependent heat-induced dissociation of casein micelles
J E O'Connell, A L Kelly, P F Fox, et al.
Applied and Environmental Microbiology
|
December 1, 1994
Effect of genetically modifying the lactococcal proteolytic system on ripening and flavor development in cheddar cheese
A McGarry, J Law, A Coffey, et al.
Journal of Accident & Emergency Medicine
|
March 1, 1995
The Glastonbury Festival 1993: pattern of attendances and admissions to an NHS Trust
S Britten, M S Whiteley, P F Fox, et al.
Applied and Environmental Microbiology
|
September 6, 2003
Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species
F Minervini, F Algaron, C G Rizzello, et al.
Advances in Food and Nutrition Research
|
January 1, 1996
Cheese: physical, biochemical, and nutritional aspects
P F Fox, T P O'Connor, P L McSweeney, et al.
Journal of Dairy Science
|
May 23, 2007
Characterization of Italian cheeses ripened under nonconventional conditions
R Di Cagno, S Buchin, S de Candia, et al.
Journal of Applied Microbiology
|
March 13, 2003
Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses
A Corsetti, M De Angelis, F Dellaglio, et al.
Antonie Van Leeuwenhoek
|
October 1, 1996
Acceleration of cheese ripening
P F Fox, J M Wallace, S Morgan, et al.
Journal of Agricultural and Food Chemistry
|
September 18, 2001
Ethanol-dependent heat-induced dissociation of casein micelles
J E O'Connell, A L Kelly, M A Auty, et al.
Journal of Dairy Science
|
June 22, 2001
Short communication: influence of transglutaminase on the heat stability of milk
M M O'Sullivan, P C Lorenzen, J E O'Connell, et al.
Page
of 8
Search research articles
Search
Showing results (61-70 of 76) with videos related to
Sort By:
Page
of 8
Journal of Agricultural and Food Chemistry
|
September 18, 2001
Mechanism for the ethanol-dependent heat-induced dissociation of casein micelles
J E O'Connell, A L Kelly, P F Fox, et al.
Applied and Environmental Microbiology
|
December 1, 1994
Effect of genetically modifying the lactococcal proteolytic system on ripening and flavor development in cheddar cheese
A McGarry, J Law, A Coffey, et al.
Journal of Accident & Emergency Medicine
|
March 1, 1995
The Glastonbury Festival 1993: pattern of attendances and admissions to an NHS Trust
S Britten, M S Whiteley, P F Fox, et al.
Applied and Environmental Microbiology
|
September 6, 2003
Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species
F Minervini, F Algaron, C G Rizzello, et al.
Advances in Food and Nutrition Research
|
January 1, 1996
Cheese: physical, biochemical, and nutritional aspects
P F Fox, T P O'Connor, P L McSweeney, et al.
Journal of Dairy Science
|
May 23, 2007
Characterization of Italian cheeses ripened under nonconventional conditions
R Di Cagno, S Buchin, S de Candia, et al.
Journal of Applied Microbiology
|
March 13, 2003
Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses
A Corsetti, M De Angelis, F Dellaglio, et al.
Antonie Van Leeuwenhoek
|
October 1, 1996
Acceleration of cheese ripening
P F Fox, J M Wallace, S Morgan, et al.
Journal of Agricultural and Food Chemistry
|
September 18, 2001
Ethanol-dependent heat-induced dissociation of casein micelles
J E O'Connell, A L Kelly, M A Auty, et al.
Journal of Dairy Science
|
June 22, 2001
Short communication: influence of transglutaminase on the heat stability of milk
M M O'Sullivan, P C Lorenzen, J E O'Connell, et al.
Page
of 8