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Application of LC-HRMS identified marker peptides in an LC-MS/MS method for detection and quantification of heat-resistant proteolytic activity in raw milk
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- Journal Article
- A1
- open access
The biodiversity of the microbiota producing heat-resistant enzymes responsible for spoilage in processed bovine milk and dairy products
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Identification, enzymatic spoilage characterization and proteolytic activity quantification of Pseudomonas spp. isolated from different foods
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Identification and characterization of a heat-resistant protease from Serratia liquefaciens isolated from Brazilian cold raw milk
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Stabilising frozen dairy mousses by low molecular weight gelatin peptides
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- Conference Paper
- C3
- open access
Use of X-ray tomography in aerated dairy food and cheese research
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Monoglycerides, polyglycerol esters, lecithin, and their mixtures influence the onset of non-isothermal fat crystallization in a concentration dependent manner
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Consumption of raw or heated milk from different species: an evaluation of the nutritional and potential health benefits
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- Journal Article
- A1
- open access
Cyclic lipodepsipeptides produced by Pseudomonas spp. naturally present in raw milk induce inhibitory effects on microbiological inhibitor assays for antibiotic residue screening
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Raw or heated cow milk consumption: review of risks and benefits