International Dairy Journal

Title Publication Date Language Citations
Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage2007/06/01English198
Leuconostoc, characteristics, use in dairy technology and prospects in functional foods2004/06/01English197
Identification of novel antihypertensive peptides in milk fermented with Enterococcus faecalis2007/01/01English196
Protein and lipid composition of bovine milk-fat-globule membrane2007/04/01English195
Effect of alginate concentrations on survival of microencapsulated Lactobacillus casei NCDC-2982006/10/01English195
Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage1995/01/01English191
Identification of bioactive peptides after digestion of human milk and infant formula with pepsin and pancreatin2007/01/01English189
Bioactivity of β-lactoglobulin and α-lactalbumin—Technological implications for processing2006/11/01English186
Functional properties of whey proteins as affected by dynamic high-pressure treatment2006/04/01English181
Effect of acidification on the activity of probiotics in yoghurt during cold storage2006/10/01English181
Contribution of the indigenous microflora to the maturation of cheddar cheese1993/01/01English180
Novel casein-derived peptides with antihypertensive activity2009/10/01English175
Lactose: Crystallization, hydrolysis and value-added derivatives2008/07/01English175
Gut microbiota: Changes throughout the lifespan from infancy to elderly2010/04/01English175
Mechanisms of cholesterol removal by lactobacilli under conditions that mimic the human gastrointestinal tract2010/03/01English170
Effects of overrun on structural and physical characteristics of ice cream2004/03/01English170
In vitro adherence and other properties of lactobacilli used in probiotic yoghurt-like products2005/12/01English169
Protein interactions in milk protein concentrate powders2006/05/01English169
Use of nisin and other bacteriocins for preservation of dairy products2008/04/01English166
ACE-inhibitory activity of probiotic yoghurt2007/11/01English165
Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid2006/05/01English164
Immunomodulatory peptides obtained by the enzymatic hydrolysis of whey proteins2006/11/01English162
Milk intelligence: Mining milk for bioactive substances associated with human health2011/06/01English158
Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt2005/11/01English156
Yeasts and their possible beneficial and negative effects on the quality of dairy products1996/08/01English156
Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers2004/04/01English152
Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition2009/02/01English150
A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy2004/12/01English148
Health effects and technological features of caseinomacropeptide2006/11/01English146
Lipoprotein lipase and lipolysis in milk2006/06/01English145