Microbiology, Biochemistry, and Volatile Composition of Tulum Cheese Ripened in Goat's Skin or Plastic Bags von Hayaloglu, A.A., Cakmakci, S., Brechany, E.Y., Deegan, K.C., McSweeney, P.L.H.

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Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety von Hayaloglu, A.A., Brechany, E.Y., Deegan, K.C., McSweeney, P.L.H.

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Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses von Di Cagno, Raffaella, Banks, Jean, Sheehan, Liz, Fox, Patrick F., Brechany, E.Y., Corsetti, Aldo, Gobbetti, Marco

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Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese von Williams, A.G, Withers, S.E, Brechany, E.Y, Banks, J.M

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Fatty acid composition of some algae from the black sea von Stefanov, K., Konaklieva, M., Brechany, E.Y., Christie, W.W.

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Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk von Rehman, Shakeel-Ur, Banks, J.M, Brechany, E.Y, Muir, D.D, McSweeney, P.L.H, Fox, P.F

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Ripening of Cheddar cheese made from blends of raw and pasteurised milk von Rehman, Shakeel-Ur, McSweeney, P.L.H., Banks, J.M., Brechany, E.Y., Muir, D.D., Fox, P.F.

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Silver ion chromatography and gas chromatography-mass spectrometry in the structural analysis of cyclic monoenoic acids formed in frying oils von Christie, William W., Brechany, Elizabeth Y., Sebedio, Jean Louis, Le Quere, Jean Luc

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Volatile components in steam distillates of Cheddar cheese as indicator indices of cheese maturity, flavour and odour von Banks, J.M., Brechany, E.Y., Christie, W.W., Hunter, E.A., Muir, D.D.

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Characterization of wax esters in the roe oil of amber fish, Seriola aureovittata von Joh, Y.G. (Dong-A University, Korea.), Brechany, E.Y, Christie, W.W

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Silver ion chromatography and gas chromatography-mass spectrometry in the structural analysis of cyclic dienoic acids formed in frying oils von Dobson, G., Christie, W., Brechany, E.Y., Sébédio, Jean-Louis J.-L., Le Quéré, Jean-Luc

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Poster B1 An objective approach to predicting maturity of Cheddar cheese von Banks, J.M., Brechany, E.Y., Christie, W.W., Hunter, E.A., Muir, D.D.

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Mass spectra of the picolinyl ester derivatives of some conjugated diacetylenic fatty acids von Lie Ken Jie, M.S.F., Cheung, Y.K., Chau, S.H., Christie, W.W., Brechany, E.Y.

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