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Influence of β-casein genotype on physicochemical properties and functionality of bovine milk

Journal of dairy science, 2023-12, Vol.106 (12), p.8357-8367

2023

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Factors affecting the creaming of human milk

International dairy journal, 2020-09, Vol.108, p.104726, Article 104726

2020

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Objective assessment of cheddar cheese quality

International dairy journal, 1996-11, Vol.6 (11), p.1135-1147

1996

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The Contribution of Lactococcal Starter Proteinases to Proteolysis in Cheddar Cheese

Journal of dairy science, 1993-09, Vol.76 (9), p.2455-2467

1993

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Equid Milk: Chemistry, Biochemistry and Processing

Food Biochemistry and Food Processing, 2012, p.491-530

2012

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Studies on Equine Milk and Comparative Studies on Bovine Milk Systems

Uniacke-Lowe, T

2011

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Comparison of ethanol and trichloracetic acid fractionation for measurement of proteolysis in Emmental cheese

International dairy journal, 1996-11, Vol.6 (11), p.1069-1077

1996

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Physical Chemistry of Milk Fat Globules

Advanced Dairy Chemistry, Volume 2, 2020, p.133-167

2020

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Effect of Protein Genotypes on Physicochemical Properties and Protein Functionality of Bovine Milk: A Review

Foods, 2021-10, Vol.10 (10), p.2409

2021

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Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk

Food chemistry, 2015-02, Vol.168, p.630-638

2015

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Bioactivity Screening and Genomic Analysis Reveals Deep-Sea Fish Microbiome Isolates as Sources of Novel Antimicrobials

Marine drugs, 2023-08, Vol.21 (8), p.444

2023

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Isolation and characterisation of exopolysaccharide-producing Weissella and Lactobacillus and their application as adjunct cultures in Cheddar cheese

International dairy journal, 2014-01, Vol.34 (1), p.125-134

2014

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The Marine Fish Gut Microbiome as a Source of Novel Bacteriocins

Microorganisms (Basel), 2024-07, Vol.12 (7), p.1346

2024

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Application of an Enzymatic Extract from Aspergillus niger as Coagulant for Cheddar Cheese Manufacture

Brazilian Archives of Biology and Technology, 2019-01, Vol.62

2019

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A longitudinal study of fatty acid profiles, macronutrient levels, and plasmin activity in human milk

Frontiers in nutrition (Lausanne), 2023-05, Vol.10, p.1172613-1172613

2023

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Planococcus notacanthi sp. nov., isolated from the skin of a deep-sea snub-nosed spiny eel

International journal of systematic and evolutionary microbiology, 2024-03, Vol.74 (3)

2024

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The composition and physico-chemical properties of human milk: A review

Trends in food science & technology, 2021-06, Vol.112, p.608-621

2021

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Influence of β-lactoglobulin and κ-casein genotype on whey protein denaturation in heated bovine milk and rennet whey

International dairy journal, 2025-01, Vol.160, p.106107, Article 106107

2025

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Winogradskyella bathintestinalis sp. nov., isolated from the intestine of the deep-sea loosejaw dragonfish, Malacosteus niger

International journal of systematic and evolutionary microbiology, 2023-10, Vol.73 (10)

2023

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Influence of β-casein genotype on Cheddar cheese making and ripening

International dairy journal, 2024-02, Vol.149, p.105824, Article 105824

2024

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Equine milk proteins: Chemistry, structure and nutritional significance

International dairy journal, 2010-09, Vol.20 (9), p.609-629

2010

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Factors affecting the creaming of raw bovine milk: A comparison of natural and accelerated methods

Food science & technology, 2022-05, Vol.161, p.113288, Article 113288

2022

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Effect of Selenium Nanoparticle Size on IL‑6 Detection Sensitivity in a Lateral Flow Device

ACS omega, 2023-03, Vol.8 (9), p.8407-8414

2023

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Proteomic Comparison of Equine and Bovine Milks on Renneting

Journal of agricultural and food chemistry, 2013-03, Vol.61 (11), p.2839-2850

2013

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Proteomic Comparison of Equine and Bovine Milks on Renneting

Journal of agricultural and food chemistry, 2013-03, Vol.61 (11), p.2839-2850

2013

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Influence of β-casein genotype on physicochemical properties and functionality of bovine milk

Factors affecting the creaming of human milk

Objective assessment of cheddar cheese quality

The Contribution of Lactococcal Starter Proteinases to Proteolysis in Cheddar Cheese

Equid Milk: Chemistry, Biochemistry and Processing

Studies on Equine Milk and Comparative Studies on Bovine Milk Systems

Comparison of ethanol and trichloracetic acid fractionation for measurement of proteolysis in Emmental cheese

Physical Chemistry of Milk Fat Globules

Effect of Protein Genotypes on Physicochemical Properties and Protein Functionality of Bovine Milk: A Review

Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk

Bioactivity Screening and Genomic Analysis Reveals Deep-Sea Fish Microbiome Isolates as Sources of Novel Antimicrobials

Isolation and characterisation of exopolysaccharide-producing Weissella and Lactobacillus and their application as adjunct cultures in Cheddar cheese

The Marine Fish Gut Microbiome as a Source of Novel Bacteriocins

Application of an Enzymatic Extract from Aspergillus niger as Coagulant for Cheddar Cheese Manufacture

A longitudinal study of fatty acid profiles, macronutrient levels, and plasmin activity in human milk

Planococcus notacanthi sp. nov., isolated from the skin of a deep-sea snub-nosed spiny eel

The composition and physico-chemical properties of human milk: A review

Influence of β-lactoglobulin and κ-casein genotype on whey protein denaturation in heated bovine milk and rennet whey

Winogradskyella bathintestinalis sp. nov., isolated from the intestine of the deep-sea loosejaw dragonfish, Malacosteus niger

Influence of β-casein genotype on Cheddar cheese making and ripening

Equine milk proteins: Chemistry, structure and nutritional significance

Factors affecting the creaming of raw bovine milk: A comparison of natural and accelerated methods

Effect of Selenium Nanoparticle Size on IL‑6 Detection Sensitivity in a Lateral Flow Device

Proteomic Comparison of Equine and Bovine Milks on Renneting

Proteomic Comparison of Equine and Bovine Milks on Renneting

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