International Dairy Journal

Title Publication Date Language Citations
Equid milk for human consumption2012/06/01English143
Greenhouse gas emissions from milk production and consumption in the United States: A cradle-to-grave life cycle assessment circa 20082013/04/01English143
Dipeptidyl peptidase-IV inhibitory activity of dairy protein hydrolysates2012/08/01English141
Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk2009/01/01English141
Influence of exopolysaccharides on the structure, texture, stability and sensory properties of yoghurt and related products2016/01/01English140
Whey-ing up the options – Yesterday, today and tomorrow2015/09/01English140
Angiotensin converting enzyme-inhibitory activity of peptides isolated from Manchego cheese. Stability under simulated gastrointestinal digestion2004/12/01English139
Bile salt deconjugation ability, bile salt hydrolase activity and cholesterol co-precipitation ability of lactobacilli strains2005/04/01English138
Effect of composition and storage conditions on the flowability of dairy powders2007/04/01English136
Isolation and identification of casein-derived dipeptidyl-peptidase 4 (DPP-4)-inhibitory peptide LPQNIPPL from gouda-type cheese and its effect on plasma glucose in rats2012/01/01English135
The role of autolysis of lactic acid bacteria in the ripening of cheese1995/01/01English135
Effects of exopolysaccharide-producing strains of Streptococcus thermophilus on technological and rheological properties of set-type yoghurt2007/11/01English134
Angiotensin-converting enzyme inhibitory activity of milk protein hydrolysates: Effect of substrate, enzyme and time of hydrolysis2007/05/01English133
Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios2006/01/01English133
Streptococcus thermophilus strains: Multifunctional lactic acid bacteria2010/03/01English132
Dairy protein hydrolysates: Peptides for health benefits2014/10/01English131
Goats’ milk as a natural source of lactose-derived oligosaccharides: Isolation by membrane technology2006/02/01English131
The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 16372013/04/01English130
Characterisation of the microbial population at different stages of Kefir production and Kefir grain mass cultivation2005/04/01English129
Conjugated linoleic acids in milk fat: Variation and physiological effects2006/11/01English129
Proteolytic enzymes of lactic acid bacteria1997/01/01English128
Lactose and lactose derivatives as bioactive ingredients in human nutrition2008/05/01English128
Hydration of casein micelles and caseinates: Implications for casein micelle structure2017/11/01English126
Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effect of fermented milk2010/01/01English125
Bioavailability of the antihypertensive peptide LHLPLP: Transepithelial flux of HLPLP2008/03/01English123
Modifications of milk constituents during processing: A preliminary benchmarking study2006/07/01English123
Technologies with free and immobilised cells for probiotic bifidobacteria production and protection2005/10/01English122
Determining the geographic origin of milk in Australasia using multi-element stable isotope ratio analysis2007/05/01English121
Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification2005/06/01English120
Inulins improve sensoric and textural properties of low-fat yoghurts2006/09/01English120