yuanchuan/annotated_reference_strings · Datasets at Hugging Face

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crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Bouhallab, S., Leconte, N., Graet, Y. L., & Garem, A.</author> <year>(2002).</year> <title>Heat-induced coagulation of goat milk: modification of the environment of the casein micelles by membrane processes.</title> <container-title>Le Lait,</container-title> <volume>82</volume> <issue>(6),</issue> <page>673–681.</page>
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crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Carvalho, A. S., Silva, J., Ho, P., Teixeira, P., Malcata, F. X., & Gibbs, P.</author> <year>(2003).</year> <title>Protective effect of sorbitol and monosodium glutamate during storage of freeze-dried lactic acid bacteria.</title> <container-title>Le Lait,</container-title> <volume>83</volume> <issue>(3),</issue> <page>203–210.</page>
crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Caussin, F., Famelart, M.-H., Maubois, J.-L., & Bouhallab, S.</author> <year>(2003).</year> <title>Mineral modulation of thermal aggregation and gelation of whey proteins: from ?-lactoglobulin model system to whey protein isolate.</title> <container-title>Le Lait,</container-title> <volume>83</volume> <issue>(5),</issue> <page>353–364.</page>
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crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Champagne, C. P., Soulignac, L., Marcotte, M., & Innocent, J.-P.</author> <year>(2003).</year> <title>Texture et évolution du pH de fromages de type Brie entreposés en atmosphère controlée.</title> <container-title>Le Lait,</container-title> <volume>83</volume> <issue>(2),</issue> <page>145–151.</page>
crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Chevalier, F., Chobert, J.-M., Mollé, D., & Haertlé, T.</author> <year>(2001).</year> <title>Maillard glycation of $\beta$-lactoglobulin with several sugars: comparative study of the properties of the obtained polymers and of the substituted sites.</title> <container-title>Le Lait,</container-title> <volume>81</volume> <issue>(5),</issue> <page>651–666.</page>
crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Coeuret, V., Dubernet, S., Bernardeau, M., Gueguen, M., & Vernoux, J. P.</author> <year>(2003).</year> <title>Article.</title> <container-title>Le Lait,</container-title> <volume>83</volume> <issue>(4),</issue> <page>269–306.</page>
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crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Denis, T. S., Humbert, G., & Gaillard, J.-L.</author> <year>(2001).</year> <title>Heat inactivation of native plasmin, plasminogen and plasminogen activators in bovine milk: a revisited study.</title> <container-title>Le Lait,</container-title> <volume>81</volume> <issue>(6),</issue> <page>715–729.</page>
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crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Georgalaki, M. D., Papdelli, M., Anastasiou, R., Kalantzopoulos, G., & Tsakalidou, E.</author> <year>(2002).</year> <title>Purification and characterization of the X-prolyl-dipeptidyl aminopeptidase (PepX) from Streptococcus macedonicus and cloning of the pepX gene.</title> <container-title>Le Lait,</container-title> <volume>82</volume> <issue>(6),</issue> <page>657–671.</page>
crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Gonzalez, J., Mas, M., Tabla, R., … Cáceres, P.</author> <year>(2003).</year> <title>Autochthonous starter effect on the microbiological, physicochemical and sensorial characteristics of Ibores goats milk cheeses.</title> <container-title>Le Lait,</container-title> <volume>83</volume> <issue>(3),</issue> <page>193–202.</page>
crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Goudjil, H., Torrado, S., Fontecha, J., Martnez-Castro, I., Fraga, M. J., & Juárez, M.</author> <year>(2003).</year> <title>Composition of cholesterol and its precursors in ovine milk.</title> <container-title>Le Lait,</container-title> <volume>83</volume> <issue>(2),</issue> <page>153–160.</page>
crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Guimont, C., Chopard, M.-A., Gaillard, J.-L., & Chamba, J.-F.</author> <year>(2002).</year> <title>Comparative study of the protein composition of three strains of Streptococcus thermophilus grown either in M17 medium or in milk.</title> <container-title>Le Lait,</container-title> <volume>82</volume> <issue>(6),</issue> <page>645–656.</page>
crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Gómez-Ruiz, J. Á., Ballesteros, C., Viñas, M. Á. G., Cabezas, L., & Martnez-Castro, I.</author> <year>(2002).</year> <title>Relationships between volatile compounds and odour in Manchego cheese: comparison between artisanal and industrial cheeses at different ripening times.</title> <container-title>Le Lait,</container-title> <volume>82</volume> <issue>(5),</issue> <page>613–628.</page>
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crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Ilari, J. L.</author> <year>(2002).</year> <title>Article.</title> <container-title>Le Lait,</container-title> <volume>82</volume> <issue>(4),</issue> <page>383–399.</page>
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crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Jha, A., Patel, A. A., & Singh, R. R. B.</author> <year>(2002).</year> <title>Article.</title> <container-title>Le Lait,</container-title> <volume>82</volume> <issue>(4),</issue> <page>501–513.</page>
crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Karoui, R., Laguet, A., & Dufour, �ric.</author> <year>(2003).</year> <title>Fluorescence spectroscopy: A tool for the investigation of cheese melting - Correlation with rheological characteristics.</title> <container-title>Le Lait,</container-title> <volume>83</volume> <issue>(3),</issue> <page>251–264.</page>
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crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Kulmyrzaev, A., & Dufour, �ric.</author> <year>(2002).</year> <title>Determination of lactulose and furosine in milk using front-face fluorescence spectroscopy.</title> <container-title>Le Lait,</container-title> <volume>82</volume> <issue>(6),</issue> <page>725–735.</page>
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crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Lebecque, A., Laguet, A., Devaux, M. F., & Dufour, �ric.</author> <year>(2001).</year> <title>Delineation of the texture of Salers cheese by sensory analysis and physical methods.</title> <container-title>Le Lait,</container-title> <volume>81</volume> <issue>(5),</issue> <page>609–624.</page>
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crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Luzzana, M., Agnellini, D., Cremonesi, P., Caramenti, G., & Vita, S. D.</author> <year>(2003).</year> <title>Milk lactose and lactulose determination by the differential pH technique.</title> <container-title>Le Lait,</container-title> <volume>83</volume> <issue>(5),</issue> <page>409–416.</page>
crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Mas, M., Tabla, R., Moriche, J., … Cáceres, P.</author> <year>(2002).</year> <title>Ibores goats milk cheese: Microbiological and physicochemical changes throughout ripening.</title> <container-title>Le Lait,</container-title> <volume>82</volume> <issue>(5),</issue> <page>579–587.</page>
crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Mercade, M., Duperray, F., & Loubière, P.</author> <year>(2003).</year> <title>Article.</title> <container-title>Le Lait,</container-title> <volume>84</volume> <issue>(1–2),</issue> <page>39–47.</page>
crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Merin, U., Gésan-Guiziou, G., Boyaval, E., & Daufin, G.</author> <year>(2002).</year> <title>Cleaning-in-place in the dairy industry: criteria for reuse of caustic (NaOH) solutions.</title> <container-title>Le Lait,</container-title> <volume>82</volume> <issue>(3),</issue> <page>357–366.</page>
crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Meynier, A., Garillon, A., Lethuaut, L., & Genot, C.</author> <year>(2003).</year> <title>Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream.</title> <container-title>Le Lait,</container-title> <volume>83</volume> <issue>(3),</issue> <page>223–235.</page>
crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Michalski, M.-C., Gassi, J.-Y., Famelart, M.-H., … Briard, V.</author> <year>(2003).</year> <title>The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese.</title> <container-title>Le Lait,</container-title> <volume>83</volume> <issue>(2),</issue> <page>131–143.</page>
crossref	en	article	10.1051	cambridge-university-press-author-date	<author>Michalski, M.-C., Michel, F., & Geneste, C.</author> <year>(2002).</year> <title>Appearance of submicronic particles in the milk fat globule size distribution upon mechanical treatments.</title> <container-title>Le Lait,</container-title> <volume>82</volume> <issue>(2),</issue> <page>193–208.</page>
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