UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 51

Sortiert nach

Sequence-based GWAS and post-GWAS analyses reveal a key role of SLC37A1, ANKH, and regulatory regions on bovine milk mineral content

Scientific reports, 2021-04, Vol.11 (1), p.7537-7537, Article 7537

2021

Volltextzugriff (PDF)

Sequence-based GWAS, network and pathway analyses reveal genes co-associated with milk cheese-making properties and milk composition in Montbéliarde cows

Genetics selection evolution (Paris), 2019-07, Vol.51 (1), p.34-34, Article 34

2019

Volltextzugriff (PDF)

Raw cow milk bacterial population shifts attributable to refrigeration

Applied and Environmental Microbiology, 2004-09, Vol.70 (9), p.5644-5650

2004

Volltextzugriff (PDF)

Biodiversity of Bacterial Ecosystems in Traditional Egyptian Domiati Cheese

Applied and Environmental Microbiology, 2007-02, Vol.73 (4), p.1248-1255

2007

Volltextzugriff (PDF)

Tool for Quantification of Staphylococcal Enterotoxin Gene Expression in Cheese

Applied and Environmental Microbiology, 2010-03, Vol.76 (5), p.1367-1374

2010

Volltextzugriff (PDF)

Following pathogen development and gene expression in a food ecosystem: the case of a Staphylococcus aureus isolate in cheese

Applied and environmental microbiology, 2014-08, Vol.80 (16), p.5106-5115

2014

Volltextzugriff (PDF)

Identification of the Bacterial Microflora in Dairy Products by Temporal Temperature Gradient Gel Electrophoresis

Applied and Environmental Microbiology, 2002-08, Vol.68 (8), p.3691-3701

2002

Volltextzugriff (PDF)

Milk maturation temperature and time are key technological parameters to limit staphylococcal enterotoxin production during uncooked semi-hard cheese manufacture

Food control, 2016-01, Vol.59, p.118-127

2016

Volltextzugriff (PDF)

Cell growth and resistance of Lactococcus lactis subsp. lactis TOMSC161 following freezing, drying and freeze‐dried storage are differentially affected by fermentation conditions

Journal of applied microbiology, 2014-09, Vol.117 (3), p.729-740

2014

Volltextzugriff (PDF)

Bacterial biodiversity of traditional Zabady fermented milk

International journal of food microbiology, 2008-02, Vol.121 (3), p.295-301

2008

Volltextzugriff (PDF)

Assessment of the dynamics of the physiological states of Lactococcus lactis ssp. cremoris SK11 during growth by flow cytometry

Journal of applied microbiology, 2011-11, Vol.111 (5), p.1205-1211

2011

Volltextzugriff (PDF)

Genetic parameters for cheese-making properties and milk composition predicted from mid-infrared spectra in a large data set of Montbéliarde cows

Journal of dairy science, 2018-11, Vol.101 (11), p.10048-10061

2018

Volltextzugriff (PDF)

The relationships among bovine alpha(S)-casein phosphorylation isoforms suggest different phosphorylation pathways

Journal of dairy science, 2016-10, Vol.99 (10), p.8168-8177

2016

Volltextzugriff (PDF)

Comparison of Bayesian and partial least squares regression methods for mid-infrared prediction of cheese-making properties in Montbéliarde cows

Journal of dairy science, 2019-08, Vol.102 (8), p.6943-6958

2019

Volltextzugriff (PDF)

Genetic and nongenetic factors contributing to differences in αS-casein phosphorylation isoforms and other major milk proteins

Journal of dairy science, 2017-07, Vol.100 (7), p.5564-5577

2017

Volltextzugriff (PDF)

Short communication: Confirmation of candidate causative variants on milk composition and cheesemaking properties in Montbéliarde cows

Journal of dairy science, 2018-11, Vol.101 (11), p.10076-10081

2018

Volltextzugriff (PDF)

In situ gene expression in cheese matrices: Application to a set of enterococcal genes

Journal of microbiological methods, 2008-12, Vol.75 (3), p.485-490

2008

Volltextzugriff (PDF)

Sequence-based GWAS, network and pathway analyses reveal genes co-associated with milk cheese-making properties and milk composition in Montbéliarde cows

Genetics selection evolution (Paris), 2019

2019

Volltextzugriff (PDF)

Bacterial composition of Algerian raw camel milks after commercial-like storage, as revealed by TTGE and DGGE

ARPN journal of engineering and applied sciences, 2016, Vol.11 (1), p.309-314

2016

Volltextzugriff (PDF)

Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture

International dairy journal, 2001, Vol.11 (8), p.587-597

2001

Volltextzugriff (PDF)

Protocol for the manufacture of miniature washed-curd cheeses under controlled microbiological conditions

International dairy journal, 2000, Vol.10 (10), p.733-737

2000

Volltextzugriff (PDF)

FROM’MIR : Développer des outils de prédiction et de conseil pour maîtriser la fromageabilité des laits destinés à la fabrication des fromages traditionnels franc-comtois

Innovations Agronomiques, 2020, Vol.79, p.227-244

2020

Volltextzugriff (PDF)

Proteolytic specificity of chymosin on caprine αs1-caseins A and F

Journal of dairy research, 1998-05, Vol.65 (2), p.233-241

1998

Volltextzugriff (PDF)

The influence of starter and adjunct lactobacilli culture on the ripening of washed curd cheeses

Brazilian journal of chemical engineering, 2002-12, Vol.19 (4), p.397-402

2002

Volltextzugriff (PDF)

Comparative study of cadmium transfer in ewe and cow milks during rennet and lactic curds preparation

Archives of environmental contamination and toxicology, 1999-10, Vol.37 (3), p.389-395

1999

Volltextzugriff (PDF)

1 – 25 von 51

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(25)
Mit Volltextzugriff
(51)

Publikationsform

Artikel
(50)
Tagungsberichte
(1)

Sprache

Erscheinungsjahr

n.n

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Sequence-based GWAS and post-GWAS analyses reveal a key role of SLC37A1, ANKH, and regulatory regions on bovine milk mineral content

Sequence-based GWAS, network and pathway analyses reveal genes co-associated with milk cheese-making properties and milk composition in Montbéliarde cows

Raw cow milk bacterial population shifts attributable to refrigeration

Biodiversity of Bacterial Ecosystems in Traditional Egyptian Domiati Cheese

Tool for Quantification of Staphylococcal Enterotoxin Gene Expression in Cheese

Following pathogen development and gene expression in a food ecosystem: the case of a Staphylococcus aureus isolate in cheese

Identification of the Bacterial Microflora in Dairy Products by Temporal Temperature Gradient Gel Electrophoresis

Milk maturation temperature and time are key technological parameters to limit staphylococcal enterotoxin production during uncooked semi-hard cheese manufacture

Cell growth and resistance of Lactococcus lactis subsp. lactis TOMSC161 following freezing, drying and freeze‐dried storage are differentially affected by fermentation conditions

Bacterial biodiversity of traditional Zabady fermented milk

Assessment of the dynamics of the physiological states of Lactococcus lactis ssp. cremoris SK11 during growth by flow cytometry

Genetic parameters for cheese-making properties and milk composition predicted from mid-infrared spectra in a large data set of Montbéliarde cows

The relationships among bovine alpha(S)-casein phosphorylation isoforms suggest different phosphorylation pathways

Comparison of Bayesian and partial least squares regression methods for mid-infrared prediction of cheese-making properties in Montbéliarde cows

Genetic and nongenetic factors contributing to differences in αS-casein phosphorylation isoforms and other major milk proteins

Short communication: Confirmation of candidate causative variants on milk composition and cheesemaking properties in Montbéliarde cows

In situ gene expression in cheese matrices: Application to a set of enterococcal genes

Sequence-based GWAS, network and pathway analyses reveal genes co-associated with milk cheese-making properties and milk composition in Montbéliarde cows

Bacterial composition of Algerian raw camel milks after commercial-like storage, as revealed by TTGE and DGGE

Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture

Protocol for the manufacture of miniature washed-curd cheeses under controlled microbiological conditions

FROM’MIR : Développer des outils de prédiction et de conseil pour maîtriser la fromageabilité des laits destinés à la fabrication des fromages traditionnels franc-comtois

Proteolytic specificity of chymosin on caprine αs1-caseins A and F

The influence of starter and adjunct lactobacilli culture on the ripening of washed curd cheeses

Comparative study of cadmium transfer in ewe and cow milks during rennet and lactic curds preparation

Suchergebnisse filtern