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Results 1 to 25 of 9781

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Relationships between saliva and food bolus properties from model dairy productsDRAGO, S. R; PANOUILLE, M; SAINT-EVE, A et al.Food hydrocolloids. 2011, Vol 25, Num 4, pp 659-667, issn 0268-005X, 9 p.Article

Sphingoid bases in dairy productsRIBAR, Slavica; KARMELIC, Ivana; MESARIC, Marko et al.Food research international. 2007, Vol 40, Num 7, pp 848-854, issn 0963-9969, 7 p.Article

ASPECTS OF THE FORMATION OF LYSINOALANINE IN MILK AND MILK PRODUCTSDE KONING RJ; VAN ROOIJEN PJ.1982; J. DAIRY RES.; ISSN 0022-0299; GBR; DA. 1982; VOL. 49; NO 4; PP. 725-736; BIBL. 2 P.Article

Food matrix impact on macronutrients nutritional propertiesTURGEON, Sylvie L; RIOUX, Laurie-Eve.Food hydrocolloids. 2011, Vol 25, Num 8, pp 1915-1924, issn 0268-005X, 10 p.Article

UNTERSUCHUNGEN ZUM NACHWEIS VON HISTAMIN UND TYRAMIN IN MILCHPRODUKTEN = ESSAIS DE MISE EN EVIDENCE DE L'HISTAMINE ET DE LA TYRAMINE DANS LES PRODUITS LAITIERSSUHREN G; HEESCHEN W; TOLLE A et al.1982; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1982; VOL. 37; NO 3; PP. 143-147; ABS. ENG; BIBL. 17 REF.Article

Du neuf pour vos fromagesROUSSELIN-ROUSVOAL, Fanny.Process (Cesson-Sévigné). 2004, Num 1200, pp 32-33, issn 0998-6650, 2 p.Article

Guide pratique d'analyse microbiologique des laits et des produits laitiersBEERENS, H; LUQUET, F. M.1987, 144 p., isbn 2-85206-395-6Book

Lait et ultra-frais: créez la différence !Process (Cesson-Sévigné). 2011, Num 1284, issn 0998-6650, 36-56 [17 p.]Article

Whey texturization: A way forwardONWULATA, Charles; TOMASULA, Peggy.Food technology (Chicago). 2004, Vol 58, Num 7, pp 50-54, issn 0015-6639, 4 p.Article

Yaourts : plein pot sur la santé activeRENARD, Anne-Caroline.Arômes ingrédients additifs. 2004, Num 54, pp 28-31, issn 1260-9978, 4 p.Article

Le yoghourt stimule l'absorption intestinale du calciumJAISSER, F; BOUCHARD, A; BLANCHARD, F et al.LA PRESSE MEDICALE. 1987, Vol 16, Num 34, 1705 p.Serial Issue

Die Entwicklung der Vertriebswege der Molkereiunternehmen bis zum Ende der 80er Jahre = Développement des canaux de distribution des laiteries jusqu'à la fin des années 80 = The development of distribution channels for dairy factories until the end of the eightiesLANDHEER, J. D; NEITZKE, A.Milchwissenschaft. 1984, Vol 39, Num 6, pp 342-345, issn 0026-3788Article

Safety assessment of dairy microorganisms : Geotrichum candidumPOTTIER, Ivannah; GENTE, Stéphanie; VEMOUX, Jean-Paul et al.International journal of food microbiology. 2008, Vol 126, Num 3, pp 327-332, issn 0168-1605, 6 p.Article

Consumer reactions to creaminess and genetic sensitivity to 6-n-propylthiouracil: A multidimensional studyKIRKMEYER, Sarah V; TEPPER, Beverly J.Food quality and preference. 2005, Vol 16, Num 6, pp 545-556, issn 0950-3293, 12 p.Article

Determinants of customer satisfaction on the markets of selected dairy productsNIEZURAWSKI, Lech.Polish journal of food and nutrition sciences. 2006, Vol 15, pp 155-160, issn 1230-0322, 6 p., SUP1Conference Paper

Peptidomics for discovery, bioavailability and monitoring of dairy bioactive peptidesSANCHEZ-RIVERA, Laura; MARTINEZ-MAQUEDA, Daniel; CRUZ-HUERTA, Elvia et al.Food research international. 2014, Vol 63, pp 170-181, issn 0963-9969, 12 p., bConference Paper

Understanding of the influence of composition, structure and texture on salty perception in model dairy productsPANOUILLE, Maud; SAINT-EVE, Anne; DE LOUBENS, Clément et al.Food hydrocolloids. 2011, Vol 25, Num 4, pp 716-723, issn 0268-005X, 8 p.Article

Carotenoids for ruminants : From forages to dairy productsNOZIERE, P; GRAULET, B; LUCAS, A et al.Animal feed science and technology. 2006, Vol 131, Num 3-4, pp 418-450, issn 0377-8401, 33 p.Article

Moisture sorption characteristics of curd (Indian yogurt) powderVARGHESE K, Shiby; RAMACHANDRANNAIR, Sinija V; HARI NIWAS MISHRA et al.International journal of dairy technology. 2009, Vol 62, Num 1, pp 85-92, issn 1364-727X, 8 p.Article

Determination of melamine in milk and dairy products by high performance liquid chromatographyFILAZI, A; SIRELI, U. T; EKICI, H et al.Journal of dairy science. 2012, Vol 95, Num 2, pp 602-608, issn 0022-0302, 7 p.Article

Prevalence of bacteriophages infecting Staphylococcus aureus in dairy samples and their potential as biocontrol agentsGARCIA, P; MADERA, C; MARTINEZ, B et al.Journal of dairy science. 2009, Vol 92, Num 7, pp 3019-3026, issn 0022-0302, 8 p.Article

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time―intensityPINEAU, N; SCHLICH, P; CORDELLE, S et al.Food quality and preference. 2009, Vol 20, Num 6, pp 450-455, issn 0950-3293, 6 p.Article

Safety assessment of dairy microorganisms : The hemiascomycetous yeastsJACQUES, Noémie; CASAREGOLA, Serge.International journal of food microbiology. 2008, Vol 126, Num 3, pp 321-326, issn 0168-1605, 6 p.Article

Contribution to the understanding of consumers' creaminess concept : A sensory and a verbal approachTOURNIER, Carole; MARTIN, Christophe; GUICHARD, Elisabeth et al.International dairy journal. 2007, Vol 17, Num 5, pp 555-564, issn 0958-6946, 10 p.Article

Effect of incorporation of dairy products in chevon nuggetsBAGCHI, Angshuman; CHAKRABORTY, Runu; RAYCHAUDHURI, Utpal et al.International journal of dairy technology. 2007, Vol 60, Num 1, pp 55-57, issn 1364-727X, 3 p.Article

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