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PROTEOLYSIS AS A FUNCTION OF DISTANCE FROM SURFACE TO CENTRE IN A SMEAR-RIPENED IRISH FARMHOUSE CHEESE

Italian journal of food science, 2020-01, Vol.32 (1), p.133

2020

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Advances in the study of proteolysis during cheese ripening

International dairy journal, 2001-01, Vol.11 (4), p.327-345

2001

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Microbiology, Biochemistry, and Volatile Composition of Tulum Cheese Ripened in Goat's Skin or Plastic Bags

Journal of dairy science, 2007-03, Vol.90 (3), p.1102-1121

2007

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Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese

Journal of dairy science, 2010-08, Vol.93 (8), p.3469-3486

2010

Volltextzugriff (PDF)

Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese

Journal of dairy science, 2005-09, Vol.88 (9), p.3101-3114

2005

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Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom

Journal of food science, 2007-11, Vol.72 (9), p.C483-C490

2007

Volltextzugriff (PDF)

Suitability of recombinant camel ( Camelus dromedarius) chymosin as a coagulant for Cheddar cheese

International dairy journal, 2009-09, Vol.19 (9), p.510-517

2009

Volltextzugriff (PDF)

Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type

Journal of applied microbiology, 2008-09, Vol.105 (3), p.884-892

2008

Volltextzugriff (PDF)

Characterization of proteolysis during the ripening of semi-dry fermented sausages

Meat science, 2002-10, Vol.62 (2), p.205-216

2002

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Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety

Food science & technology, 2008-01, Vol.41 (7), p.1323-1334

2008

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Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis

International dairy journal, 2012, Vol.22 (1), p.48-57

2012

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Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses

International journal of food microbiology, 2007-11, Vol.119 (3), p.182-191

2007

Volltextzugriff (PDF)

Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses

International dairy journal, 2009-09, Vol.19 (9), p.498-509

2009

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Measurement of the Oxidation-Reduction Potential of cheddar Cheese

Journal of food science, 2008-04, Vol.73 (3), p.C198-C203

2008

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Microbiological, biochemical and compositional changes during ripening of São Jorge – a raw milk cheese from the Azores (Portugal)

Food chemistry, 2009, Vol.112 (1), p.131-138

2009

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Contribution of proteolytic activity associated with somatic cells in milk to cheese ripening

International dairy journal, 2005-10, Vol.15 (10), p.1026-1033

2005

Volltextzugriff (PDF)

Advanced Dairy Chemistry

3, 2009

Volltextzugriff (PDF)

Impact of Chymosin- and Plasmin-Mediated Primary Proteolysis on the Growth and Biochemical Activities of Lactobacilli in Miniature Cheddar-Type Cheeses

Journal of dairy science, 2008-09, Vol.91 (9), p.3277-3290

2008

Volltextzugriff (PDF)

survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses

Journal of applied microbiology, 2007-10, Vol.103 (4), p.1128-1139

2007

Volltextzugriff (PDF)

Proteolysis in Danish blue cheese during ripening

International dairy journal, 2019-10, Vol.97, p.191-200

2019

Volltextzugriff (PDF)

Variation in activity and heterogeneity of bovine milk proteases with stage of lactation and somatic cell count

International dairy journal, 2006, Vol.16 (1), p.1-8

2006

Volltextzugriff (PDF)

Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening

Journal of dairy science, 1999-08, Vol.82 (8), p.1618-1628

1999

Volltextzugriff (PDF)

Proteolysis in miniature cheddar-type cheeses manufactured using extracts from the crustacean Munida as coagulant

Journal of biotechnology, 2005-11, Vol.120 (2), p.220-227

2005

Volltextzugriff (PDF)

Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)

Food chemistry, 2015-02, Vol.168, p.134-141

2015

Volltextzugriff (PDF)

Assessing the ability of nisin A and derivatives thereof to inhibit gram-negative bacteria from the genus Thermus

Journal of dairy science, 2021-03, Vol.104 (3), p.2632-2640

2021

Volltextzugriff (PDF)

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PROTEOLYSIS AS A FUNCTION OF DISTANCE FROM SURFACE TO CENTRE IN A SMEAR-RIPENED IRISH FARMHOUSE CHEESE

Advances in the study of proteolysis during cheese ripening

Microbiology, Biochemistry, and Volatile Composition of Tulum Cheese Ripened in Goat's Skin or Plastic Bags

Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese

Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese

Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom

Suitability of recombinant camel ( Camelus dromedarius) chymosin as a coagulant for Cheddar cheese

Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type

Characterization of proteolysis during the ripening of semi-dry fermented sausages

Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety

Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis

Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses

Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses

Measurement of the Oxidation-Reduction Potential of cheddar Cheese

Microbiological, biochemical and compositional changes during ripening of São Jorge – a raw milk cheese from the Azores (Portugal)

Contribution of proteolytic activity associated with somatic cells in milk to cheese ripening

Advanced Dairy Chemistry

Impact of Chymosin- and Plasmin-Mediated Primary Proteolysis on the Growth and Biochemical Activities of Lactobacilli in Miniature Cheddar-Type Cheeses

survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses

Proteolysis in Danish blue cheese during ripening

Variation in activity and heterogeneity of bovine milk proteases with stage of lactation and somatic cell count

Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening

Proteolysis in miniature cheddar-type cheeses manufactured using extracts from the crustacean Munida as coagulant

Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)

Assessing the ability of nisin A and derivatives thereof to inhibit gram-negative bacteria from the genus Thermus

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