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| A highly sensitive sandwich ELISA for the determination of glycomacropeptide to detect liquid whey in raw milk | | Dairy science and technology |
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| Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus helveticus | | Bioresource technology |
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| Minerals and trace elements in Icelandic dairy products and meat | | Journal of food composition and analysis |
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| Seasonal variability of cheddar cheese whey powder: a case study | | Journal of food quality |
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| Optimization of ricotta cheese whey (RCW) fermentation by response surface methodology | | Bioresource technology |
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| Solvent extraction of β-galactosidase from kluyveromyces lactis yields a stable and highly active enzyme preparation | | Journal of food biochemistry |
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| The effect of dry matter and salt addition on cheese whey demineralisation | | International dairy journal |
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| Utilization of residues from agro-forest industries in the production of high value bacterial cellulose | | Bioresource technology |
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| Recycling of waste products in the induction of biofilms to remediate the visual impact generated by quartz mining | | Bioresource technology |
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| Production of Lipase from Candida rugosa Using Cheese Whey through Experimental Design and Surface Response Methodology | | Food and bioprocess technology |
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| Sensitization of Listeria innocua to inorganic and organic acids by natural antimicrobials | | Lebensmittel-Wissenschaft |
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| Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review | | Dairy science and technology |
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| Enhanced Production of Iranian Kefir Grain Biomass by Optimization and Empirical Modeling of Fermentation Conditions Using Response Surface Methodology | | Food and bioprocess technology |
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| Mixotrophic cultivation of Chlorella vulgaris using industrial dairy waste as organic carbon source | | Bioresource technology |
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| Synthesis of prebiotic carbohydrates derived from cheese whey permeate by a combined process of isomerisation and transgalactosylation | | Journal of the science of food and agriculture |
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| Activation of transforming growth factor-β2 in bovine milk during indirect heat treatments | | International dairy journal |
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| Efficient lactobionic acid production from whey by Pseudomonas taetrolens under pH-shift conditions | | Bioresource technology |
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| Cell-Free Supernatants Obtained from Fermentation of Cheese Whey Hydrolyzates and Phenylpyruvic Acid by Lactobacillus plantarum as a Source of Antimicrobial Compounds, Bacteriocins, and Natural Aromas | | Applied biochemistry and biotechnology |
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| Metabolic engineering for direct lactose utilization by Saccharomyces cerevisiae | | Biotechnology letters |
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| Behavior and control of Listeria innocua during manufacture and storage of Turkish White Cheese | | European food research and technology |
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| Effect of the sequence of nisin and pulsed electric fields treatments and mechanisms involved in the inactivation of Listeria innocua in whey | | Journal of food engineering |
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| Error correction of confocal microscopy images for in situ food microstructure evaluation | | Journal of food engineering |
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| Production of low antigenic cheese whey protein hydrolysates using mixed proteolytic enzymes | | Journal of the science of food and agriculture |
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| Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese | | International journal of food microbiology |
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| Production and characterization of xantham gum by Xanthomonas campestris using cheese whey as sole carbon source | | Journal of food engineering |
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| Grana Padano cheese whey starters: Microbial composition and strain distribution | | International journal of food microbiology |
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