comparison of methods used to extract bacterial DNA from raw milk and raw milk cheese von Quigley, L, O’Sullivan, O, Beresford, T.P, Paul Ross, R, Fitzgerald, G.F, Cotter, P.D

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Profunda femoris pseudoaneurysm rupture post dynamic hip screw fixation after physiotherapy von Hamdulay, K A, Beresford, T P

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Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese von Costa, N.E., Hannon, J.A., Guinee, T.P., Auty, M.A.E., McSweeney, P.L.H., Beresford, T.P.

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Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus von Hannon, J.A., Kilcawley, K.N., Wilkinson, M.G., Delahunty, C.M., Beresford, T.P.

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Use of autolytic starter systems to accelerate the ripening of Cheddar cheese von Hannon, J.A., Wilkinson, M.G., Delahunty, C.M., Wallace, J.M., Morrissey, P.A., Beresford, T.P.

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Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks von Hickey, D.K., Kilcawley, K.N., Beresford, T.P., Wilkinson, M.G.

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Invited Review: Advances in Starter Cultures and Cultured Foods von Cogan, T.M, Beresford, T.P, Steele, J, Broadbent, J, Shah, N.P, Ustunol, Z

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The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese von Hickey, D.K., Kilcawley, K.N., Beresford, T.P., Sheehan, E.M., Wilkinson, M.G.

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Production of Ingredient-Type Cheddar Cheese with Accelerated Flavor Development by Addition of Enzyme-Modified Cheese Powder von Hannon, J.A., Kilcawley, K.N., Wilkinson, M.G., Delahunty, C.M., Beresford, T.P.

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A Rapid PCR Based Method to Distinguish between Lactococcus and Enterococcus von Deasy, B.M., Rea, M.C., Fitzgerald, G.F., Cogan, T.M., Beresford, T.P.

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Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening von Hannon, J.A., Wilkinson, M.G., Delahunty, C.M., Wallace, J.M., Morrissey, P.A., Beresford, T.P.

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Genetic Diversity in the Lactose Operons of Lactobacillus helveticus Strains and Its Relationship to the Role of These Strains as Commercial Starter Cultures von Callanan, M. J, Beresford, T. P, Ross, R. P

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Use of Hydrostatic Pressure for Inactivation of Microbial Contaminants in Cheese von O'Reilly, C E, O'Connor, P M, Kelly, A L, Beresford, T P, Murphy, P M

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Corynebacterium mooreparkense sp. nov. and Corynebacterium casei sp. nov., isolated from the surface of a smear-ripened cheese von Brennan, NM, Brown, R, Goodfellow, M, Ward, AC, Beresford, TP, Simpson, PJ, Fox, PF, Cogan, TM

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Insertion sequence elements as mediators of strain diversity in Lactobacillus helveticus von Callanan, M.J., Ross, R.P., Beresford, T.P.

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Sequencing and analysis of the prolate-headed lactococcal bacteriophage c2 genome and identification of the structural genes von Lubbers, M.W. (New Zealand Dairy Research Institute, Palmerston North, New Zealand.), Waterfield, N.R, Beresford, T.P.J, Le Page, R.W.F, Jarvis, A.W

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Comparison of different bacterial culture systems for the production of reduced-fat Cheddar cheese von Fenelon, M A, Beresford, T P, Guinee, T P

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Recent advances in cheese microbiology von Beresford, Tom P, Fitzsimons, Nora A, Brennan, Noelle L, Cogan, Tim M

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Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis von Costa, N.E., O’Callaghan, D.J., Mateo, M.J., Chaurin, V., Castillo, M., Hannon, J.A., McSweeney, P.L.H., Beresford, T.P.

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Microbacterium gubbeenense sp. nov., from the surface of a smear-ripened cheese von Brennan, NM, Brown, R, Goodfellow, M, Ward, AC, Beresford, TP, Vancanneyt, M, Cogan, TM, Fox, PF

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