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Natural Resources and Small Island Economies: Mauritius and Trinidad and Tobago

The Journal of development studies, 2017-02, Vol.53 (2), p.264-277

Auty, R. M.

2017

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Characterization of a bovine isolate Lactobacillus mucosae DPC 6426 which produces an exopolysaccharide composed predominantly of mannose residues

Journal of applied microbiology, 2014-08, Vol.117 (2), p.509-517

2014

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Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts

International dairy journal, 2010-05, Vol.20 (5), p.314-320

2010

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Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace

Journal of food engineering, 2015-05, Vol.153, p.89-95

2015

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Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems

Food research international, 2019-02, Vol.116, p.1212-1222

2019

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Exploring the Relationship between Prison Social Climate and Reoffending

Justice quarterly, 2020-02, Vol.37 (2), p.358-381

2020

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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

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A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope

Food hydrocolloids, 2020-11, Vol.108, p.105881, Article 105881

2020

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Comparative survival rates of human-derived probiotic Lactobacillus paracasei and L. salivarius strains during heat treatment and spray drying

Applied and environmental microbiology, 2000-06, Vol.66 (6), p.2605-2612

2000

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The political economy of resource-driven growth

European economic review, 2001-05, Vol.45 (4), p.839-846

Auty, Richard M

2001

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Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426

Journal of dairy science, 2015-12, Vol.98 (12), p.8531-8544

2015

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A Systematic Review and Meta-Analysis of Yoga and Mindfulness Meditation in Prison: Effects on Psychological Well-Being and Behavioural Functioning

International journal of offender therapy and comparative criminology, 2017-05, Vol.61 (6), p.689-710

2017

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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

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The lytic transglycosylase, LtgG, controls cell morphology and virulence in Burkholderia pseudomallei

Scientific reports, 2019-07, Vol.9 (1), p.11060-13, Article 11060

2019

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Direct In Situ Viability Assessment of Bacteria in Probiotic Dairy Products Using Viability Staining in Conjunction with Confocal Scanning Laser Microscopy

Applied and Environmental Microbiology, 2001-01, Vol.67 (1), p.420-425

2001

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Survival of entrapped Lactobacillus rhamnosus GG in whey protein micro-beads during simulated ex vivo gastro-intestinal transit

International dairy journal, 2012, Vol.22 (1), p.31-43

2012

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Influence of process temperature and salting methods on starter and NSLAB growth and enzymatic activity during the ripening of cheeses produced with Streptococcus thermophilus and Lactobacillus helveticus

International dairy journal, 2017-06, Vol.69, p.9-18

2017

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Effect of pH and Calcium Concentration on Some Textural and Functional Properties of Mozzarella Cheese

Journal of dairy science, 2002-07, Vol.85 (7), p.1655-1669

2002

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Effects of processing and storage variables on penetration and survival of Escherichia coli O157:H7 in fresh-cut packaged carrots

Food control, 2014-06, Vol.40, p.71-77

2014

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What is a ‘good enough’ prison? An empirical analysis of key thresholds using prison moral quality data 1

European journal of criminology, 2024-09, Vol.21 (5), p.725-753

2024

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Psychoeducational programs for reducing prison violence: A systematic review

Aggression and violent behavior, 2017-03, Vol.33, p.126-143

2017

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Stability to Oxidation of Spray-Dried Fish Oil Powder Microencapsulated Using Milk Ingredients

Journal of food science, 2001-03, Vol.66 (2), p.217-224

2001

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Natural resources, capital accumulation and the resource curse

Ecological economics, 2007-03, Vol.61 (4), p.627-634

Auty, Richard M.

2007

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Generation of Distinct Differentially Culturable Forms of Burkholderia following Starvation at Low Temperature

Microbiology spectrum, 2022-02, Vol.10 (1), p.e0211021

2022

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Application of whey protein micro-bead coatings for enhanced strength and probiotic protection during fruit juice storage and gastric incubation

Journal of microencapsulation, 2012-12, Vol.29 (8), p.713-728

2012

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Natural Resources and Small Island Economies: Mauritius and Trinidad and Tobago

Characterization of a bovine isolate Lactobacillus mucosae DPC 6426 which produces an exopolysaccharide composed predominantly of mannose residues

Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts

Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace

Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems

Exploring the Relationship between Prison Social Climate and Reoffending

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

A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope

Comparative survival rates of human-derived probiotic Lactobacillus paracasei and L. salivarius strains during heat treatment and spray drying

The political economy of resource-driven growth

Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426

A Systematic Review and Meta-Analysis of Yoga and Mindfulness Meditation in Prison: Effects on Psychological Well-Being and Behavioural Functioning

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

The lytic transglycosylase, LtgG, controls cell morphology and virulence in Burkholderia pseudomallei

Direct In Situ Viability Assessment of Bacteria in Probiotic Dairy Products Using Viability Staining in Conjunction with Confocal Scanning Laser Microscopy

Survival of entrapped Lactobacillus rhamnosus GG in whey protein micro-beads during simulated ex vivo gastro-intestinal transit

Influence of process temperature and salting methods on starter and NSLAB growth and enzymatic activity during the ripening of cheeses produced with Streptococcus thermophilus and Lactobacillus helveticus

Effect of pH and Calcium Concentration on Some Textural and Functional Properties of Mozzarella Cheese

Effects of processing and storage variables on penetration and survival of Escherichia coli O157:H7 in fresh-cut packaged carrots

What is a ‘good enough’ prison? An empirical analysis of key thresholds using prison moral quality data 1

Psychoeducational programs for reducing prison violence: A systematic review

Stability to Oxidation of Spray-Dried Fish Oil Powder Microencapsulated Using Milk Ingredients

Natural resources, capital accumulation and the resource curse

Generation of Distinct Differentially Culturable Forms of Burkholderia following Starvation at Low Temperature

Application of whey protein micro-bead coatings for enhanced strength and probiotic protection during fruit juice storage and gastric incubation

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