Dairy Science & Technology

Title Publication Date Language Citations
Preparation and properties of milk proteins-based encapsulated probiotics: a review2015/04/03English62
Structure-activity relationship of a series of antioxidant tripeptides derived from β-Lactoglobulin using QSAR modeling2015/05/07English61
Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects2010/02/0960
Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria2011/08/11English60
Whey proteins and their antimicrobial properties in donkey milk: a brief review2015/07/23English59
Antioxidant activity of camel and bovine milk fermented by lactic acid bacteria isolated from traditional fermented camel milk (Chal)2016/02/01English58
Drying of a single droplet to investigate process–structure–function relationships: a review2014/09/18English58
Tanker milk variability in fatty acids according to farm feeding and husbandry practices in a French semi-mountain area2008/03/0157
Unveiling Staphylococcus aureus enterotoxin production in dairy products: a review of recent advances to face new challenges2011/03/08English55
Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review2008/07/0154
Health-promoting properties of bioactive peptides derived from milk proteins in infant food: a review2013/10/16English54
Physical and rehydration properties of milk protein concentrates: comparison of spray-dried and extrusion-porosified powders2013/01/18English53
Pre-treatment of cheese milk: principles and developments2008/07/0152
Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening2008/07/0152
Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition2014/08/20English51
Impact of the spray drying conditions and residence time distribution on lysine loss in spray dried infant formula2013/02/19English51
Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream2013/03/22English50
A review of the molecular approaches to investigate the diversity and activity of cheese microbiota2011/06/24English50
Effect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- andα-glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storage2009/10/2849
Screening for the potential probiotic yeast strains from raw milk to assimilate cholesterol2010/02/1848
Calcium-binding capacity of organic and inorganic ortho- and polyphosphates2009/03/2447
Milk protein-iron complexes: Inhibition of lipid oxidation in an emulsion2009/12/1747
Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains2014/12/05English46
Effect of digestive enzymes on antimicrobial, radical scavenging and angiotensin I-converting enzyme inhibitory activities of camel colostrum and milk proteins2013/12/20English46
Recent developments in cheese cultures with protective and probiotic functionalities2008/07/0146
Effect of milk solids concentration on the pH, soluble calcium and soluble phosphate levels of milk during heating2009/07/2546
On the trail of milk bioactive peptides in human and animal intestinal tracts during digestion: A review2015/01/28English46
Effect of adding salt during the diafiltration step of milk protein concentrate powder manufacture on mineral and soluble protein composition2013/02/12English46
Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses2008/04/1044
Comparison of hydrophobic and hydrophilic encapsulation using liposomes prepared from milk fat globule-derived phospholipids and soya phospholipids2009/01/0144