SCOPUS 정보 검색 플랫폼

Volumn 13, Issue 1, 2007, Pages 192-196

Effect of microorganisms on free amino acid and free D-amino acid contents of various dairy products

Author keywords

Cheese; D amino acids; Dairy products; Free amino acids; Microorganism number; Milk

Indexed keywords

EID: 38349028939 PISSN: 13307142 EISSN: None Source Type: Journal
DOI: None Document Type: Conference Paper

Times cited : (6)

References (9)

1
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- Boehm, M.F.¹ Bada, J.L.²

2
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- D-amino acids in dairy products: Detection, origin and nutritional aspects. I. Milk, fermented milk, fresh cheese and acid curde cheese
- Brückner, H., Hausch, M. (1990a): D-amino acids in dairy products: Detection, origin and nutritional aspects. I. Milk, fermented milk, fresh cheese and acid curde cheese. Milchwissenschaft, 45:357.
- (1990) Milchwissenschaft , vol.45 , pp. 357
- Brückner, H.¹ Hausch, M.²

3
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- D-amino acids in dairy products: Detection, origin and nutritional aspects. II. Ripened Cheeses
- Brückner, H., Hausch, M. (1990b): D-amino acids in dairy products: Detection, origin and nutritional aspects. II. Ripened Cheeses. Milchwissenschaft, 45:421.
- (1990) Milchwissenschaft , vol.45 , pp. 421
- Brückner, H.¹ Hausch, M.²

4
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- Influence of udder inflammation on the D-amino acid content of milk
- Csapó, J., Martin, T.G., Csapó-Kiss, Zs., Stefler, J., Némethy, S. (1995): Influence of udder inflammation on the D-amino acid content of milk. Journal of Dairy Science, 78:2375-2381.
- (1995) Journal of Dairy Science , vol.78 , pp. 2375-2381
- Csapó, J.¹ Martin, T.G.² Csapó-Kiss, Z.³ Stefler, J.⁴ Némethy, S.⁵

5
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- Kísérletek a masztitiszes tej részarányának meghatározására elegytejekbol
- Csapó, J., Csapó-Kiss, Zs., Máté, J., Juricskay, I. (1986): Kísérletek a masztitiszes tej részarányának meghatározására elegytejekbol. Állattenyésztés és Takarmányozás, 35:337.
- (1986) Állattenyésztés és Takarmányozás , vol.35 , pp. 337
- Csapó, J.¹ Csapó-Kiss, Z.² Máté, J.³ Juricskay, I.⁴

6
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- Digestibility of proteins and racemization of amino acid residues in roasted foods
- Fuse, M., Hayase, F., Kato, H. (1984): Digestibility of proteins and racemization of amino acid residues in roasted foods. J. Jpn. Soc. Nutr. Food Sci., 37:348.
- (1984) J. Jpn. Soc. Nutr. Food Sci , vol.37 , pp. 348
- Fuse, M.¹ Hayase, F.² Kato, H.³

7
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- D-amino acids in milk as related to heat treatments and bacterial activity
- Gandolfi, I., Palla, G., Delprato, L., DeNisco, F., Marchelli, R., Salvadori, C. (1992): D-amino acids in milk as related to heat treatments and bacterial activity. J. Food Sci., 57:377-379.
- (1992) J. Food Sci , vol.57 , pp. 377-379
- Gandolfi, I.¹ Palla, G.² Delprato, L.³ DeNisco, F.⁴ Marchelli, R.⁵ Salvadori, C.⁶

8
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- Dietary D-amino acids
- Man, H., Bada, J.L. (1987): Dietary D-amino acids. Ann. Rev. Nutr., 7:209-225.
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- Man, H.¹ Bada, J.L.²

9
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- Free D-amino acid content of milk from mastitic udder
- Pohn, G., Csapó, J. (2002): Free D-amino acid content of milk from mastitic udder. Acta Agraria Kaposváriensis, 6:149-157.
- (2002) Acta Agraria Kaposváriensis , vol.6 , pp. 149-157
- Pohn, G.¹ Csapó, J.²

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.