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| Unexpected Stability of Bacteroidetes and Firmicutes Communities in Laboratory Biogas Reactors Fed with Different Defined Substrates | | Applied and environmental microbiology AEM. |
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| Changes in textural characteristics of paneer in ready-to-eat canned paneer curry during storage | | Journal of texture studies |
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| 低脂Petit suisse干酪的粘弹性和感官特性 | | Dairy science and technology |
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| Rapid determination of cholesterol in emulsified confectioneries by ultra‐performance liquid chromatography | | European journal of lipid science and technology |
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| Low fat process cheese food containing ultrahigh pressure‐treated whey protein | | Journal of food processing and preservation |
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| Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment | | Food chemistry |
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| Prediction of seasonal variation of butters by computing the fatty acids composition with artificial neural networks | | European journal of lipid science and technology |
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| Effect of heating on the distribution of transforming growth factor-β2 in bovine milk | | Food research international |
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| Studies on utilization of indian cottage cheese whey in wheat bread manufacture | | Journal of food processing and preservation |
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| γ-Glutamyl transferase inactivation in milk and cream: A comparative kinetic study | | Innovative food science and emerging technologies |
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| Minerals and trace elements in Icelandic dairy products and meat | | Journal of food composition and analysis |
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| Transdermal behaviors comparisons among Evodia rutaecarpa extracts with different purity of evodiamine and rutaecarpine and the effect of topical formulation in vivo | | Fitoterapia |
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| Mycobacterium avium subsp. paratuberculosis survival during fermentation of soured milk products detected by culture and quantitative real time PCR methods | | International journal of food microbiology |
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| Physicochemical properties and application of micronized cornstarch in low fat cream | | Journal of food engineering |
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| Qualitative visualization and quantitative analysis of milk flow using electrical resistance tomography | | Journal of food engineering |
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| Microbiological shelf-life studies on commercially manufactured yeast | | Journal of food quality |
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| Flow properties and tube friction factor of milk cream: influence of temperature and fat content | | Journal of food process engineering |
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| Neural methods of calibration of sensors for gas measurements and aroma identification system | | Journal of sensory studies |
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| Pomegranate seed oil as a functional ingredient in beverages | | European journal of lipid science and technology |
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| Inactivation of Listeria innocua in dairy fluids by pulsed electric fields: influence of electric parameters and food composition | | Innovative food science and emerging technologies |
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| Effects of sodium caseinate and whey proteins on whipping properties and texture characteristics of whipped cream | | Journal of food process engineering |
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| Consumer acceptance of cow's milk versus soy beverages: impact of ethnicity, lactose tolerance and sensory preference segmentation | | Journal of sensory studies |
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| Effects of probiotic bacteria and oils on fatty acid profiles of cultured cream | | European journal of lipid science and technology |
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| Flavour development in dairy cream using fish digestive lipases from Chinook salmon (Oncorhynchus tshawytscha) and New Zealand hoki (Macruronus novaezealandiae) | | Food chemistry |
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| Adventitious dairy Leuconostoc strains with interesting technological and biological properties useful for adjunct starters | | Dairy science and technology |
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| Crystallisation and melting properties of dromedary milk fat globules studied by X‐ray diffraction and differential scanning calorimetry. Comparison with anhydrous dromedary milk fat | | European journal of lipid science and technology |
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| Role of Milk Fat Globule Membrane in Autoxidation of Milk Fat | | Journal of food science |
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| Influence of extraction conditions on polyphenols content and cream constituents in black tea extracts | | International journal of food science and technology |
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| The effects of adding water and polyglycerol polyricinoleate on the texture, appearance, and sensory qualities of compound milk chocolate | | European journal of lipid science and technology |
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| Sociodemographic and economic characteristics associated with dairy intake vary across genders | | Journal of human nutrition and dietetics |
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| Improvement of the cooling performance of a food processing stirling cooler | | Journal of food process engineering |
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| Antrodiella chinensis sp. nov., a Chinese representative of the Antrodiella americana complex | | Mycological progress |
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| Semi-quantitative RT-PCR analysis of fat metabolism genes in mammary tissue of lactating and non-lactating water buffalo (Bubalus bubalis) | | Tropical plant biology |
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| 3-Dimensional spatial monitoring of tanks for the milk processing industry using electrical resistance tomography | | Journal of food engineering |
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| A biophysical approach to allocation of life cycle environmental burdens for fluid milk supply chain analysis | | International dairy journal |
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| Isothermal crystallization behaviour of milk fat in bulk and emulsified state | | International dairy journal |
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| Induction of plantaricin MG under co-culture with certain lactic acid bacterial strains and identification of LuxS mediated quorum sensing system in Lactobacillus plantarum KLDS1.0391 | | Food control |
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| Optimisation of cross‐linking β‐cyclodextrin and its recycling efficiency for cholesterol removal in milk and cream | | International journal of food science and technology |
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| Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese | | Food microbiology |
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| Topical anti-inflammatory and analgesic activity of kirenol isolated from Siegesbeckia orientalis | | Journal of ethnopharmacology |
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| Applicability of organic milk indicators to the authentication of processed products | | Food chemistry |
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| Antifungal Activity of Lemon Grass Oil and Lemon Grass Oil Cream | | Phytotherapy research |
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| Aerenchymatous phellem in hypocotyl and roots enables O₂ transport in Melilotus siculus | | The new phytologist |
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| Effects of heat treatment of cream on the physical–chemical properties of model oil-in-buttermilk emulsions | | International dairy journal |
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| Potential use of oxygen electrode for rapid determination of bacterial contamination in foods | | Journal of food safety |
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| Multivariate data analysis for finding the relevant fatty acids contributing to the melting fractions of cream | | Journal of the science of food and agriculture |
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| The impact of Ca²⁺ combination with organic acids on green tea infusions | | Food chemistry |
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| Thermal resistance of bacteriophages attacking flavour-producing dairy Leuconostoc starter cultures | | International dairy journal |
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| Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity | | Lebensmittel-Wissenschaft |
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| Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits | | World journal of microbiology and biotechnology |
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| Preparation of novel apigenin-enriched, liposomal and non-liposomal, antiinflammatory topical formulations as substitutes for corticosteroid therapy | | Phytotherapy research |
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| Effect of added milk and cream on the physicochemical, rheological and volatile compounds of Greek whey cheeses | | Small ruminant research |
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| A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks | | Journal of food engineering |
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| Distribution and isolation of milk fat globule membrane proteins during dairy processing as revealed by proteomic analysis | | International dairy journal |
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| Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream | | Food chemistry |
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| High resolution TaqMan real-time PCR approach to detect hazelnut DNA encoding for ITS rDNA in foods | | Food chemistry |
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| Encapsulation of coenzyme Q₁₀ in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing | | Food chemistry |
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| In vivo digestion of bovine milk fat globules: Effect of processing and interfacial structural changes. II. Upper digestive tract digestion | | Food chemistry |
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| In vivo digestion of bovine milk fat globules: Effect of processing and interfacial structural changes. I. Gastric digestion | | Food chemistry |
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| Tentative application of Stirling cooler technology in butter churning process | | European food research and technology |
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| Two new Fomitopsis species from southern China based on morphological and molecular characters | | Mycological progress |
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| Microstructure and Material Properties of Milk Fat Systems During Temperature Fluctuations | | Food biophysics |
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| Element fractionation analysis for infant formula and food additives by inductively coupled plasma optical emission spectrometry | | International journal of food science and technology |
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| Heat resistance of coliform species isolated from cooked ham, snail flesh, and 'bouchées à la reine' | | Letters in applied microbiology |
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| Phospho- and sphingolipid distribution during processing of milk, butter and whey | | International journal of food science and technology |
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| Do you like the sight or the feel of milk in coffee? Ecology and effortful attention in differential acuity and preference for sensed effects of milk substitute in vended coffee | | Appetite |
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| Processing of extended shelf life milk using microfiltration | | International journal of dairy technology |
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| HPLC-UV Method for Nicotine, Strychnine, and Aconitine in Dairy Products | | Journal of agricultural and food chemistry |
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| Particle image velocimetry applied to suspensions of millimetric-size particles using a vane-in-a-large-baffled-cup rheometer | | Journal of food engineering |
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| Influence of tempering on the mechanical properties of whipped dairy creams | | International dairy journal |
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| Goat and sheep milk products other than cheeses and yoghurt | | Small ruminant research |
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| Effect of cream homogenization on textural characteristics of low-fat Iranian White cheese | | International dairy journal |
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| Influence of enzymatic cross-linking on milk fat globules and emulsifying properties of milk proteins | | International dairy journal |
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| Development of an on-line optical method for assessment of the bubble size and morphology in aerated food products | | Food chemistry |
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| Effect of oil-soluble emulsifiers on solidification of thermally treated creams | | International dairy journal |
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| Food poisoning potential of Bacillus cereus strains from Norwegian dairies | | International journal of food microbiology |
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| Effect of proteose-peptone addition on some physico-chemical characteristics of recombined dairy creams | | International dairy journal |
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| Stickiness curves of high fat dairy powders using the particle gun | | International dairy journal |
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| Effect of Dietary Cholesterol and Fat on Cell Cholesterol Transfer to Postprandial Plasma in Hyperlipidemic Men | | Lipids |
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| Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes | | International dairy journal |
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| Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. II. Milk as a dispersing medium | | Journal of food engineering |
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| Sensory-Directed Identification of Creaminess-Enhancing Volatiles and Semivolatiles in Full-Fat Cream | | Journal of agricultural and food chemistry |
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| Characteristics of the churning process in continuous butter manufacture and modelling using an artificial neural network | | International dairy journal |
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| Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid | | Food hydrocolloids |
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| Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content | | Food chemistry |
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| Influence of trehalose addition and storage conditions on the quality of strawberry cream filling | | Journal of food engineering |
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| Storage stability of an egg yolk cream formulation: texture and microbiological assessment | | Journal of the science of food and agriculture |
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| Dairy maturation of milk used in the manufacture of Parmigiano-Reggiano cheese: effects on physico-chemical characteristics, rennet-coagulation aptitude and rheological properties | | Journal of dairy research |
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| Bioavailability of Pelargonidin-3-O-glucoside and Its Metabolites in Humans Following the Ingestion of Strawberries with and without Cream | | Journal of agricultural and food chemistry |
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| Effect of formulation on the emulsion and whipping properties of recombined dairy cream | | International dairy journal |
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| Whipped cream-like textured systems based on acidified caseinate-stabilized oil-in-water emulsions | | International dairy journal |
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| Rapid determination of the fat content in packaged dairy products by unilateral NMR | | Journal of the science of food and agriculture |
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| Butter making from caprine creams: Effect of washing treatment on phospholipids and milk fat globule membrane proteins distribution | | Journal of dairy research |
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| Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition | | International dairy journal |
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| Demulsification of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean flakes | | Bioresource technology |
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