Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by Crossref.
Tamime, A. Y.
and
Marshall, V. M. E.
1997.
Microbiology and Biochemistry of Cheese and Fermented Milk.
p.
57.
Fessas, Dimitrios
Iametti, Stefania
Schiraldi, Alberto
and
Bonomi, Francesco
2001.
Thermal unfolding of monomeric and dimeric β‐lactoglobulins.
European Journal of Biochemistry,
Vol. 268,
Issue. 20,
p.
5439.
Kücükcetin, A.
Yaygin, H.
Hinrichs, J.
and
Kulozik, U.
2003.
Adaptation of bovine milk towards mares’ milk composition by means of membrane technology for koumiss manufacture.
International Dairy Journal,
Vol. 13,
Issue. 12,
p.
945.
Miranda, Guy
Mahé, Marie‐Françoise
Leroux, Christine
and
Martin, Patrice
2004.
Proteomic tools to characterize the protein fraction of Equidae milk.
PROTEOMICS,
Vol. 4,
Issue. 8,
p.
2496.
Wszolek, M.
Kupiec‐Teahan, B.
Skov Guldager, H.
and
Tamime, A. Y.
2006.
Fermented Milks.
p.
174.
Park, Young W.
Zhang, Heping
Zhang, Bolin
and
Zhang, Liebing
2006.
Handbook of Milk of Non‐Bovine Mammals.
p.
275.
Sheng, Qinghai
and
Fang, Xinping
2009.
Bioactive Components in Milk and Dairy Products.
p.
195.
ZHOU, QI
WANG, JICHENG
GUO, ZHUANG
YAN, LIYA
ZHANG, QING
CHEN, WEI
LIU, XIAO‐MING
and
ZHANG, HE‐PING
2009.
Fermentation characteristics and transit tolerance of Lactobacillus casei Zhang in reconstituted mare milk during storage.
International Journal of Dairy Technology,
Vol. 62,
Issue. 2,
p.
249.
Criscione, Andrea
Cunsolo, Vincenzo
Bordonaro, Salvatore
Guastella, Anna Maria
Saletti, Rosaria
Zuccaro, Antonio
D'Urso, Giuseppe
and
Marletta, Donata
2009.
Donkeys’ milk protein fraction investigated by electrophoretic methods and mass spectrometric analysis.
International Dairy Journal,
Vol. 19,
Issue. 4,
p.
190.
Yuksel, Zerrin
Avci, Elif
and
Erdem, Yasar Kemal
2010.
Characterization of binding interactions between green tea flavanoids and milk proteins.
Food Chemistry,
Vol. 121,
Issue. 2,
p.
450.
Uniacke-Lowe, Therese
Huppertz, Thom
and
Fox, Patrick F.
2010.
Equine milk proteins: Chemistry, structure and nutritional significance.
International Dairy Journal,
Vol. 20,
Issue. 9,
p.
609.
Kim, Sae‐Hun
and
Oh, Sejong
2013.
Milk and Dairy Products in Human Nutrition.
p.
338.
Claeys, W.L.
Verraes, C.
Cardoen, S.
De Block, J.
Huyghebaert, A.
Raes, K.
Dewettinck, K.
and
Herman, L.
2014.
Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits.
Food Control,
Vol. 42,
Issue. ,
p.
188.
Wang, Jicheng
Li, Changkun
Xue, Jiangang
Yang, Jie
Zhang, Qing
Zhang, Heping
and
Chen, Yongfu
2015.
Fermentation characteristics and angiotensin I-converting enzyme–inhibitory activity of Lactobacillus helveticus isolate H9 in cow milk, soy milk, and mare milk.
Journal of Dairy Science,
Vol. 98,
Issue. 6,
p.
3655.
Singh, Pranav K.
and
Shah, Nagendra P.
2017.
Yogurt in Health and Disease Prevention.
p.
87.
Cunsolo, Vincenzo
Saletti, Rosaria
Muccilli, Vera
Gallina, Serafina
Di Francesco, Antonella
and
Foti, Salvatore
2017.
Proteins and bioactive peptides from donkey milk: The molecular basis for its reduced allergenic properties.
Food Research International,
Vol. 99,
Issue. ,
p.
41.
Salimei, Elisabetta
and
Park, Young W.
2017.
Handbook of Milk of Non‐Bovine Mammals.
p.
369.
Papademas, Photis
Neokleous, Ioanna
and
Mousikos, Panayiotis
2023.
Thermal processing of equine milk – A review.
International Dairy Journal,
Vol. 138,
Issue. ,
p.
105541.