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Comparison of soil sampling devices used for sampling submerged soils

Communications in soil science and plant analysis, 1995-09, Vol.26 (15/16), p.2621-2627

1995

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Chemical partitioning of cadmium, copper, nickel and zinc in soils and sediments containing high levels of heavy metals [Soil pollution]

Journal of environmental quality, 1984-07, Vol.13 (3), p.372-376

1984

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Effects of foliar fertilization of Texas Southern High Plains cotton: leaf phosphorus, potassium, zinc, iron, manganese, boron, calcium, and yield distribution

Journal of plant nutrition, 1999, Vol.22 (6), p.863-875

1999

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Chemical partitioning of cadmium, copper, nickel and zinc in soils and sediments containing high levels of heavy meatals

Journal of environmental quality, 1984, Vol.13 (3), p.372-376

1984

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Students' Learning Difficulties in Geography and Teachers' Interventions: Teaching Cases from K-12 Classrooms

Journal of geography (Houston), 1996-05, Vol.95 (3), p.118-125

1996

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Effects of foliar fertilization of Texas Southern High Plains cotton: leaf nitrogen and growth parameters

Journal of production agriculture, 1998-01, Vol.11 (1), p.80-84

1998

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The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese

Food research international, 2018-01, Vol.103, p.468-477

2018

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Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese

Food microbiology, 2018-02, Vol.69, p.219-231

2018

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Effects of variation in cheese composition and maturation on water activity in Cheddar cheese during ripening

International dairy journal, 2013-05, Vol.30 (1), p.53-58

2013

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Influence of buttermilk powder or buttermilk addition on phospholipid content, chemical and bio-chemical composition and bacterial viability in Cheddar style-cheese

Food research international, 2017-12, Vol.102, p.748-758

2017

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The influence of cheese manufacture parameters on cheese microstructure, microbial localisation and their interactions during ripening: A review

Trends in food science & technology, 2015-02, Vol.41 (2), p.135-148

2015

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Corrigendum to “Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese” [Food Microbiol. 69 (2018) 219-231]

Food microbiology, 2018-12, Vol.76, p.575-575

2018

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Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks

Journal of dairy science, 2007-01, Vol.90 (1), p.47-56

2007

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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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Genetic parameters for EUROP carcass traits within different groups of cattle in Ireland

Journal of animal science, 2007-02, Vol.85 (2), p.314

2007

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The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese

International dairy journal, 2006-06, Vol.16 (6), p.679-690

2006

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A review of inpatient urology consultations in an Irish tertiary referral centre

The surgeon (Edinburgh), 2013-12, Vol.11 (6), p.300-303

2013

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Is mechanical bowel preparation necessary in patients undergoing cystectomy and urinary diversion?

BJU international, 2002-06, Vol.89 (9), p.879-881

2002

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Heterogeneity of Genetic Parameters for Calving Difficulty in Holstein Heifers in Ireland

Journal of dairy science, 2007-08, Vol.90 (8), p.3900-3908

2007

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Starter strain related effects on the biochemical and sensory properties of Cheddar cheese

Journal of dairy research, 2007-02, Vol.74 (1), p.9-17

2007

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Starter Bacteria Are the Prime Agents of Lipolysis in Cheddar Cheese

Journal of agricultural and food chemistry, 2006-10, Vol.54 (21), p.8229-8235

2006

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Estimation of accuracy and bias in genetic evaluations with genetic groups using sampling

Journal of animal science, 2008-05, Vol.86 (5), p.1047

2008

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Ontogenetic changes in enzyme activities associated with energy production in the spiny lobster, Jasus edwardsii

Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 2001-10, Vol.130 (3), p.339-347

2001

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Do amphipods have the same concentration-response to contaminated sediment in situ as in vitro?

Environmental toxicology and chemistry, 1999-05, Vol.18 (5), p.1026-1037

1999

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Thermal constraints on glycolytic metabolism in the New Zealand abalone, Haliotis iris: the role of tauropine dehydrogenase

New Zealand journal of marine and freshwater research, 2003-12, Vol.37 (4), p.723-731

2003

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Comparison of soil sampling devices used for sampling submerged soils

Chemical partitioning of cadmium, copper, nickel and zinc in soils and sediments containing high levels of heavy metals [Soil pollution]

Effects of foliar fertilization of Texas Southern High Plains cotton: leaf phosphorus, potassium, zinc, iron, manganese, boron, calcium, and yield distribution

Chemical partitioning of cadmium, copper, nickel and zinc in soils and sediments containing high levels of heavy meatals

Students' Learning Difficulties in Geography and Teachers' Interventions: Teaching Cases from K-12 Classrooms

Effects of foliar fertilization of Texas Southern High Plains cotton: leaf nitrogen and growth parameters

The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese

Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese

Effects of variation in cheese composition and maturation on water activity in Cheddar cheese during ripening

Influence of buttermilk powder or buttermilk addition on phospholipid content, chemical and bio-chemical composition and bacterial viability in Cheddar style-cheese

The influence of cheese manufacture parameters on cheese microstructure, microbial localisation and their interactions during ripening: A review

Corrigendum to “Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese” [Food Microbiol. 69 (2018) 219-231]

Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks

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

Genetic parameters for EUROP carcass traits within different groups of cattle in Ireland

The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese

A review of inpatient urology consultations in an Irish tertiary referral centre

Is mechanical bowel preparation necessary in patients undergoing cystectomy and urinary diversion?

Heterogeneity of Genetic Parameters for Calving Difficulty in Holstein Heifers in Ireland

Starter strain related effects on the biochemical and sensory properties of Cheddar cheese

Starter Bacteria Are the Prime Agents of Lipolysis in Cheddar Cheese

Estimation of accuracy and bias in genetic evaluations with genetic groups using sampling

Ontogenetic changes in enzyme activities associated with energy production in the spiny lobster, Jasus edwardsii

Do amphipods have the same concentration-response to contaminated sediment in situ as in vitro?

Thermal constraints on glycolytic metabolism in the New Zealand abalone, Haliotis iris: the role of tauropine dehydrogenase

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