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Implementing a Learning Network – a case study in dairy manufacturing

Volume: 65 No: 1

Authors: I.N. Haynes, D.W. Eddy, P.H. Ford and A.M. Astin

$15
 
Alternative cheesemaking methods with raw ewes’ milk – microbiological, chemical, textural and sensory characteristics

Volume: 65 No: 1

Authors: Patricia J.M. Reis, Freni K. Tavaria and F. Xavier Malcata

$15
 
The effect of interaction on the functional properties of dairy powder solutions

Volume: 65 No: 1

Authors: Mustafa Tahsin Yilmaz, Durmus Sert and Mustafa Karakaya

$15
 
Low-cholesterol milk production using cholesterol oxidase from Nocardia erythropolis

Volume: 65 No: 1

Authors: S. Serajzadeh and I. Alemzadeh

$15
 
Antioxidant status and odour profile in milk from silage or lucerne-fed cows

Volume: 65 No: 1

Authors: L. Rosetti, L. Langman, G.M. Grigioni, A. Biolatto, A.M. Sancho, E. Comeron and A.M. Descalzo

$15
 
The effect of Magnesium on the multiplication of Streptococcus Cremoris Bacteriophage ØNZ104MG

Volume: 41 No: 1

Authors: D.W. Eddy, R.R. Hull and M.R. Graham

$15
 
Chemical composition of home-made goats’ milk cake

Volume: 64 No: 2

Authors: Heping Zhang, Sumangala Gokavi, Helen Walsh, Young W. Park and Ming R. Guo

$15
 
Whey beverage with açai pulp as a food carrier of probiotic bacteria

Volume: 64 No: 2

Authors: S. S. Zoellner, A. G. Cruz, J.A.F. Faria, H.M.A.Bolini, M. R.L. Moura, L. M.J. Carvalho, A. S. Sant´ana

$15
 
Prebiotic and rheological effects of Jerusalem artichoke inulin in low-fat yogurt

Volume: 64 No: 2

Authors: G.D. Kusuma, T. Paseephol and F. Sherkat

$15
 
Motives and mechanisms behind food protection

Volume: 64 No: 2

Authors: Douglas W. Eddy

$15
 
The effect of microbial transglutaminase on microbiological, chemical, textural and sensory properties of yogurt

Volume: 64 No: 2

Authors: Alper Kürsat Demirkaya and Ziya Gökalp Ceylan

$15
 
Composition and functionality of commercial whey protein concentrates available on the Australian market

Volume: 64 No: 2

Authors: Muditha Dissnayake and Todor Vasiljevic

$15
 
Automatic determination of the softening point of milk fat, milk fat fractions and butter

Volume: 33 No: 4

Authors: R.E. Timms

$15
 
Protective interactions of dairy peptides with fibril structures and relevance to Alzheimer's Disease

Volume: 64 No: 1

Authors: Louise Bennett, Roderick Williams, Heath Ecroyd, Yanqin Liu, Sunanda Sudharmarajan and John A. Carver

$15
 
Protein- lactose matrix effects on fat encapsulation during the overall spray-drying process of dairy powders

Volume: 64 No: 1

Authors: M.L. Vignolles, C. Lopez, M.N. Madec, J.J. Ehrhardt, S. Méjean, P. Schuck and R. Jeantet

$15
 
Resistant starch opposes colonic DNA damage induced by dairy and non-dairy dietary protein

Volume: 64 No: 1

Authors: Michael A. Conlon, David L. Topping, Shusuke Toden and Anthony R. Bird

$15
 
Structure design for healthy food

Volume: 64 No: 1

Authors: L. Lundin and M. Golding

$15
 
The two-faced nature of milk casein proteins: amyloid fibril formation and chaperone-like activity

Volume: 64 No: 1

Authors: David C. Thorn, Heath Ecroyd and John A. Carver

$15
 
Weight loss using meal replacements high in glycomacropeptide-enriched whey powder

Volume: 64 No: 1

Authors: J.B. Keogh and P.M. Clifton

$15
 
Dairy peptides in effective blood glucose management

Volume: 64 No: 1

Authors: Douwina Bosscher, Philip Rijken, Bart F. Geerts, Marloes G.J. van Dongen, Marieke L. de Kam,

$15
 

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