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γ-Aminobutyric acid production by culturable bacteria from the human intestine

Journal of applied microbiology, 2012-08, Vol.113 (2), p.411-417

2012

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Sugar-coated: exopolysaccharide producing lactic acid bacteria for food and human health applications

Food & function, 2015-03, Vol.6 (3), p.679-693

2015

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Survival of Probiotic Lactobacilli in Acidic Environments Is Enhanced in the Presence of Metabolizable Sugars

Applied and Environmental Microbiology, 2005-06, Vol.71 (6), p.3060-3067

2005

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Evaluation of a cocktail of three bacteriophages for biocontrol of Escherichia coli O157:H7

Applied and Environmental Microbiology, 2004-06, Vol.70 (6), p.3417-3424

2004

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Milk intelligence: Mining milk for bioactive substances associated with human health

International dairy journal, 2011-06, Vol.21 (6), p.377-401

2011

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Health Implications of High Dietary Omega-6 Polyunsaturated Fatty Acids

Journal of nutrition and metabolism, 2012-01, Vol.2012 (2012), p.1-16

2012

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Casein-Derived Antimicrobial Peptides Generated by Lactobacillus acidophilus DPC6026

Applied and Environmental Microbiology, 2006-03, Vol.72 (3), p.2260-2264

2006

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Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection

Food hydrocolloids, 2011-08, Vol.25 (6), p.1604-1617

2011

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comparison of methods used to extract bacterial DNA from raw milk and raw milk cheese

Journal of applied microbiology, 2012-07, Vol.113 (1), p.96-105

2012

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Anhydrobiotics: The challenges of drying probiotic cultures

Food chemistry, 2008-02, Vol.106 (4), p.1406-1416

2008

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The Recombinant Phage Lysin LysK Has a Broad Spectrum of Lytic Activity against Clinically Relevant Staphylococci, Including Methicillin-Resistant Staphylococcus aureus

Journal of Bacteriology, 2005-10, Vol.187 (20), p.7161-7164

2005

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Potential of the Polyvalent Anti-Staphylococcus Bacteriophage K for Control of Antibiotic-Resistant Staphylococci from Hospitals

Applied and Environmental Microbiology, 2005-04, Vol.71 (4), p.1836-1842

2005

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Getting better with bifidobacteria

Journal of applied microbiology, 2005-01, Vol.98 (6), p.1303-1315

2005

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Comparative survival of probiotic lactobacilli spray-dried in the presence of prebiotic substances

Journal of applied microbiology, 2004-01, Vol.96 (5), p.1024-1039

2004

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Modification of the Technical Properties of Lactobacillus johnsonii NCC 533 by Supplementing the Growth Medium with Unsaturated Fatty Acids

Applied and Environmental Microbiology, 2011-10, Vol.77 (19), p.6889-6898

2011

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Improved stress tolerance of GroESL-overproducing Lactococcus lactis and probiotic Lactobacillus paracasei NFBC 338

Applied and Environmental Microbiology, 2004-10, Vol.70 (10), p.5929-5936

2004

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Genome of Staphylococcal Phage K: a New Lineage of Myoviridae Infecting Gram-Positive Bacteria with a Low G+C Content

Journal of Bacteriology, 2004-05, Vol.186 (9), p.2862-2871

2004

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Overcoming the technological hurdles in the development of probiotic foods

Journal of applied microbiology, 2005-01, Vol.98 (6), p.1410-1417

2005

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Casein Fermentate of Lactobacillus animalis DPC6134 Contains a Range of Novel Propeptide Angiotensin-Converting Enzyme Inhibitors

Applied and Environmental Microbiology, 2007-07, Vol.73 (14), p.4658-4667

2007

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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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Rapid Screening Method for Analyzing the Conjugated Linoleic Acid Production Capabilities of Bacterial Cultures

Applied and Environmental Microbiology, 2007-04, Vol.73 (7), p.2333-2337

2007

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Intrinsic tolerance of Bifidobacterium species to heat and oxygen and survival following spray drying and storage

Journal of applied microbiology, 2005-01, Vol.99 (3), p.493-501

2005

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Food and nutrient intake of Irish community-dwelling elderly subjects: Who is at nutritional risk?

The Journal of nutrition, health & aging, 2014, Vol.18 (6), p.561-572

2014

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Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification

Journal of applied microbiology, 2017-05, Vol.122 (5), p.1245-1261

2017

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Food fermentations: role of microorganisms in food production and preservation

International journal of food microbiology, 1999-09, Vol.50 (1), p.131-149

1999

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γ-Aminobutyric acid production by culturable bacteria from the human intestine

Sugar-coated: exopolysaccharide producing lactic acid bacteria for food and human health applications

Survival of Probiotic Lactobacilli in Acidic Environments Is Enhanced in the Presence of Metabolizable Sugars

Evaluation of a cocktail of three bacteriophages for biocontrol of Escherichia coli O157:H7

Milk intelligence: Mining milk for bioactive substances associated with human health

Health Implications of High Dietary Omega-6 Polyunsaturated Fatty Acids

Casein-Derived Antimicrobial Peptides Generated by Lactobacillus acidophilus DPC6026

Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection

comparison of methods used to extract bacterial DNA from raw milk and raw milk cheese

Anhydrobiotics: The challenges of drying probiotic cultures

The Recombinant Phage Lysin LysK Has a Broad Spectrum of Lytic Activity against Clinically Relevant Staphylococci, Including Methicillin-Resistant Staphylococcus aureus

Potential of the Polyvalent Anti-Staphylococcus Bacteriophage K for Control of Antibiotic-Resistant Staphylococci from Hospitals

Getting better with bifidobacteria

Comparative survival of probiotic lactobacilli spray-dried in the presence of prebiotic substances

Modification of the Technical Properties of Lactobacillus johnsonii NCC 533 by Supplementing the Growth Medium with Unsaturated Fatty Acids

Improved stress tolerance of GroESL-overproducing Lactococcus lactis and probiotic Lactobacillus paracasei NFBC 338

Genome of Staphylococcal Phage K: a New Lineage of Myoviridae Infecting Gram-Positive Bacteria with a Low G+C Content

Overcoming the technological hurdles in the development of probiotic foods

Casein Fermentate of Lactobacillus animalis DPC6134 Contains a Range of Novel Propeptide Angiotensin-Converting Enzyme Inhibitors

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

Rapid Screening Method for Analyzing the Conjugated Linoleic Acid Production Capabilities of Bacterial Cultures

Intrinsic tolerance of Bifidobacterium species to heat and oxygen and survival following spray drying and storage

Food and nutrient intake of Irish community-dwelling elderly subjects: Who is at nutritional risk?

Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification

Food fermentations: role of microorganisms in food production and preservation

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