| Bioactive peptides: Production and functionality | 2006/09/01 | English | 987 |
| Encapsulation for preservation of functionality and targeted delivery of bioactive food components | 2010/04/01 | English | 430 |
| Whey and whey proteins—From ‘gutter-to-gold’ | 2008/07/01 | English | 411 |
| Probiotic potential of Lactobacillus strains isolated from dairy products | 2006/03/01 | English | 402 |
| Antioxidative peptides derived from milk proteins | 2006/11/01 | English | 400 |
| Functional cultures and health benefits | 2007/11/01 | English | 388 |
| Bacteriocins: Biological tools for bio-preservation and shelf-life extension | 2006/09/01 | English | 385 |
| Nutritional and technological aspects of milk fat globule membrane material | 2008/05/01 | English | 357 |
| Lactobacillus plantarum—survival, functional and potential probiotic properties in the human intestinal tract | 2006/09/01 | English | 339 |
| Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt | 2004/06/01 | English | 333 |
| The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria | 2004/08/01 | English | 324 |
| New preservation technologies: Possibilities and limitations | 2004/04/01 | English | 318 |
| Medium-chain triglycerides | 2006/11/01 | English | 298 |
| Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG | 2005/04/01 | English | 274 |
| Caseins as source of bioactive peptides | 2005/01/01 | English | 272 |
| Probiotics—From Metchnikoff to bioactives | 2008/07/01 | English | 270 |
| Physiological, chemical and technological aspects of milk-protein-derived peptides with antihypertensive and ACE-inhibitory activity | 2006/11/01 | English | 258 |
| Esters and their biosynthesis in fermented dairy products: a review | 2004/11/01 | English | 251 |
| Relevant factors for the preparation of freeze-dried lactic acid bacteria | 2004/10/01 | English | 248 |
| Buffering capacity of dairy products | 2005/02/01 | English | 241 |
| Compositional, technological and nutritional aspects of dromedary camel milk | 2010/12/01 | English | 237 |
| The casein micelle: Historical aspects, current concepts and significance | 2008/07/01 | English | 230 |
| Casein-derived bioactive peptides: Biological effects, industrial uses, safety aspects and regulatory status | 2009/11/01 | English | 219 |
| Functional activity of commercial prebiotics | 2007/07/01 | English | 218 |
| Incorporation of bifidobacteria into cheeses: challenges and rewards | 2004/05/01 | English | 215 |
| Plasmin in milk and dairy products: an update | 1996/05/01 | English | 210 |
| Contribution of lactic acid bacteria to flavour compound formation in dairy products | 1995/01/01 | English | 207 |
| Influence of dietary fiber addition on sensory and rheological properties of yogurt | 2004/03/01 | English | 205 |
| Nutrient density and nutritional value of milk and plant-based milk alternatives | 2018/12/01 | English | 204 |
| Lactoferrin research, technology and applications | 2006/11/01 | English | 203 |