Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt von Remeuf, F, Mohammed, S, Sodini, I, Tissier, J.P

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Probiotic cell counts and acidification in fermented milks supplemented with milk protein hydrolysates von Lucas, A, Sodini, I, Monnet, C, Jolivet, P, Corrieu, G

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Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria von Oliveira, M.N, Sodini, I, Remeuf, F, Corrieu, G

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Manufacture of Fermented Lactic Beverages Containing Probiotic Cultures von Oliveira, M.N, Sodini, I, Remeuf, R, Tissier, J.P, Corrieu, G

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Global Stability of an Anthrax Model with Environmental Decontamination and Time Delay von Mushayabasa, Steady

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Dynamic Properties of the Solow Model with Increasing or Decreasing Population and Time-to-Build Technology von Guerrini, Luca, Sodini, Mauro

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Sensory Evaluation of Whey and Sweet Cream Buttermilk von Jinjarak, S, Olabi, A, Jiménez-Flores, R, Sodini, I, Walker, J.H

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Identification of interacting mixed cultures of lactic acid bacteria by their exclusion from a model predicting the acidifying activity of non-interacting mixed cultures von SODINI, I, LATRILLE, E, CORRIEU, G

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Physical properties of yogurt fortified with various commercial whey protein concentrates von Sodini, I, Montella, J, Tong, P.S

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Multiple Attractors and Nonlinear Dynamics in an Overlapping Generations Model with Environment von Naimzada, Ahmad K., Sodini, Mauro

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Effect of Continuous Prefermentation of Milk with an Immobilized Cell Bioreactor on Fermentation Kinetics and Curd Properties von Sodini, I., Lagace, L., Lacroix, C., Corrieu, G.

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Use of an immobilized cell bioreactor for the continuous inoculation of milk in fresh cheese manufacturing von SODINI, I, BOQUIEN, C.-Y, CORRIEU, G, LACROIX, C

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Effect of citrate on growth of Lactococcus lactis subsp. lactis in milk von Haddad, S, Sodini, I, Monnet, C, Latrille, E, Corrieu, G

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Essays in Macroeconomics and Household Finance von Foltyn, Richard

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Process Performance of Continuous Inoculation and Acidification of Milk with Immobilized Lactic Acid Bacteria von Sodini-Gallot, I., Corrieu, G., Boquien, C.Y., Latrille, E., Lacroix, C.

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Physical properties and microstructure of yoghurts supplemented with milk protein hydrolysates von Sodini, I., Lucas, A., Tissier, J.P., Corrieu, Georges

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Effect of citrate on growth of Lactococcus actis subsp. actis in milk von HADDAD, S, SODINI, I, MONNET, C, LATRILLE, E, CORRIEU, G

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Method and apparatus for painting objects von SCUOLA SUPERIORE S.ANNA, CMO DI SODINI DINO & C. S.N.C

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Immobilized cell technologies for the dairy industry: Immobilized cell technology in food processing von CHAMPAGNE, C. P, LACROIX, C, SODINI-GALLOT, I

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The impact of device type and sizing on phase noise mechanisms von Jerng, A., Sodini, C.G.

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