UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

Fermentation (Basel), 2020-03, Vol.6 (1), p.30

2020

Volltextzugriff (PDF)

The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review

Fermentation (Basel), 2022-12, Vol.8 (12), p.679

2022

Volltextzugriff (PDF)

Sustainable Approaches in Whey Cheese Production: A Review

Dairy (Basel), 2023-03, Vol.4 (2), p.249-270

2023

Volltextzugriff (PDF)

Correction: Bintsis, T.; Papademas, P. The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review. Fermentation 2022, 8, 679

Fermentation (Basel), 2024-03, Vol.10 (3), p.171

2024

Volltextzugriff (PDF)

Global Cheesemaking Technology: Cheese Quality and Characteristics

1, 2017

Volltextzugriff (PDF)

Major and trace elements in milk and Halloumi cheese as markers for authentication of goat feeding regimes and geographical origin

International journal of dairy technology, 2015-11, Vol.68 (4), p.573-581

2015

Volltextzugriff (PDF)

Enrichment of Fermented Milk Drinks with Mespilus germanica and Crataegus azarolus Fruit Extracts

Applied sciences, 2023-08, Vol.13 (16), p.9243

2023

Volltextzugriff (PDF)

Non-thermal Processing Technologies for Dairy Products: Their Effect on Safety and Quality Characteristics

Frontiers in sustainable food systems, 2022-05, Vol.6

2022

Volltextzugriff (PDF)

Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?

Animals (Basel), 2021-01, Vol.11 (1), p.42

2021

Volltextzugriff (PDF)

Editorial: Microbial communities in fermented products: current knowledge and future prospects

Frontiers in microbiology, 2024, Vol.15, p.1408480-1408480

2024

Volltextzugriff (PDF)

Cross-European initial survey on the use of mathematical models in food industry

Journal of food engineering, 2019-11, Vol.261, p.109-116

2019

Volltextzugriff (PDF)

Snapshot of Cyprus Raw Goat Milk Bacterial Diversity via 16S rDNA High-Throughput Sequencing; Impact of Cold Storage Conditions

Fermentation (Basel), 2020-12, Vol.6 (4), p.100

2020

Volltextzugriff (PDF)

Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese

Fermentation (Basel), 2020-09, Vol.6 (4), p.95

2020

Volltextzugriff (PDF)

Physico-chemical composition and antimicrobial protein content of early lactation donkey milk

International journal of food studies, 2019-04, Vol.8 (1), p.68-75

2019

Volltextzugriff (PDF)

Donkey milk as a supplement in infant formula: Benefits and technological challenges

Food research international, 2018-07, Vol.109, p.416-425

2018

Volltextzugriff (PDF)

Donkey milk: An overview on functionality, technology, and future prospects

Food Reviews International, 2017-05, Vol.33 (3), p.316-333

2017

Volltextzugriff (PDF)

Correction: Bintsis, T.; Papademas, P. The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review. IFermentation/I 2022, I8/I, 679

Fermentation (Basel), 2024-03, Vol.10 (3)

2024

Volltextzugriff (PDF)

Thermal processing of equine milk – A review

International dairy journal, 2023-03, Vol.138, p.105541, Article 105541

2023

Volltextzugriff (PDF)

Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus

Journal of food quality, 2017-01, Vol.2017 (2017), p.1-6

2017

Volltextzugriff (PDF)

Bioactive properties of fermented donkey milk, before and after in vitro simulated gastrointestinal digestion

Food chemistry, 2018-12, Vol.268, p.476-484

2018

Volltextzugriff (PDF)

Nonthermal turbulent flow ultraviolet‐C (UV‐C) radiation processing for cheese whey‐brines purification

International journal of dairy technology, 2022-08, Vol.75 (3), p.710-716

2022

Volltextzugriff (PDF)

Application of bacteriocin-producing Enterococcus faecium isolated from donkey milk, in the bio-control of Listeria monocytogenes in fresh whey cheese

International dairy journal, 2017-10, Vol.73, p.1-9

2017

Volltextzugriff (PDF)

Food safety management systems (FSMS) in the dairy industry: A review

International journal of dairy technology, 2010-11, Vol.63 (4), p.489-503

2010

Volltextzugriff (PDF)

Raw donkey milk as a source of Enterococcus diversity: Assessment of their technological properties and safety characteristics

Food control, 2017-03, Vol.73, p.81-90

2017

Volltextzugriff (PDF)

Characterizing Halloumi cheese's bacterial communities through metagenomic analysis

Food science & technology, 2020-05, Vol.126, p.109298, Article 109298

2020

Volltextzugriff (PDF)

1 – 25 von 54

Suche als RSS-Feed

Aktive Filter

ThemaFood

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(34)
Mit Volltextzugriff
(53)

Publikationsform

Sprache

Englisch
(54)

Erscheinungsjahr

n.n

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review

Sustainable Approaches in Whey Cheese Production: A Review

Correction: Bintsis, T.; Papademas, P. The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review. Fermentation 2022, 8, 679

Global Cheesemaking Technology: Cheese Quality and Characteristics

Major and trace elements in milk and Halloumi cheese as markers for authentication of goat feeding regimes and geographical origin

Enrichment of Fermented Milk Drinks with Mespilus germanica and Crataegus azarolus Fruit Extracts

Non-thermal Processing Technologies for Dairy Products: Their Effect on Safety and Quality Characteristics

Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?

Editorial: Microbial communities in fermented products: current knowledge and future prospects

Cross-European initial survey on the use of mathematical models in food industry

Snapshot of Cyprus Raw Goat Milk Bacterial Diversity via 16S rDNA High-Throughput Sequencing; Impact of Cold Storage Conditions

Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese

Physico-chemical composition and antimicrobial protein content of early lactation donkey milk

Donkey milk as a supplement in infant formula: Benefits and technological challenges

Donkey milk: An overview on functionality, technology, and future prospects

Correction: Bintsis, T.; Papademas, P. The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review. IFermentation/I 2022, I8/I, 679

Thermal processing of equine milk – A review

Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus

Bioactive properties of fermented donkey milk, before and after in vitro simulated gastrointestinal digestion

Nonthermal turbulent flow ultraviolet‐C (UV‐C) radiation processing for cheese whey‐brines purification

Application of bacteriocin-producing Enterococcus faecium isolated from donkey milk, in the bio-control of Listeria monocytogenes in fresh whey cheese

Food safety management systems (FSMS) in the dairy industry: A review

Raw donkey milk as a source of Enterococcus diversity: Assessment of their technological properties and safety characteristics

Characterizing Halloumi cheese's bacterial communities through metagenomic analysis

Aktive Filter

Suchergebnisse filtern