Esters and their biosynthesis in fermented dairy products: a review von Liu, S.-Q., Holland, R., Crow, V.L.

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Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification von Holland, R., Liu, S.-Q., Crow, V.L., Delabre, M.-L., Lubbers, M., Bennett, M., Norris, G.

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Effect of yeast and bacterial adjuncts on the CLA content and flavour of a washed-curd, dry-salted cheese von Das, S., Holland, R., Crow, V.L., Bennett, R.J., Manderson, G.J.

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The role of autolysis of lactic acid bacteria in the ripening of cheese von Crow, V.L., Coolbear, T., Gopal, P.K., Martley, F.G., McKay, L.L., Riepe, H.

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The potential of dairy lactic acid bacteria to metabolise amino acids via non-transaminating reactions and endogenous transamination von Liu, S.-Q, Holland, R, Crow, V.L

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Ester synthesis in an aqueous environment by Streptococcus thermophilus and other dairy lactic acid bacteria von LIU, S.-Q, HOLLAND, R, CROW, V. L

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Serine metabolism in Lactobacillus plantarum von Liu, S.-Q., Holland, R., McJarrow, P., Crow, V.L.

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Interactions between non-starter microorganisms during cheese manufacture and ripening von Martley, F.G, Crow, V.L

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Interactions between non-starter microorganisms during cheese manufacture and repening von Martley, F.G., Crow, V.L.

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Characterisation of esterases of Streptococcus thermophilus ST1 and Lactococcus lactis subsp. cremoris B1079 as alcohol acyltransferases von Liu, S.-Q, Baker, K, Bennett, M, Holland, R, Norris, G, Crow, V.L

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Regulation of product formation during glucose or lactose limitation in nongrowing cells of Streptococcus lactis [Milk starters] von FORDYCE, A. M, CROW, V. L, THOMAS, T. D

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Selection of galactose-fermenting Streptococcus thermophilus in lactose-limited chemostat cultures [Commercial milk fermentations] von THOMAS, T. D, CROW, V. L

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Ethyl Butanoate Formation by Dairy Lactic Acid Bacteria von Liu, S.-Q, Holland, R, Crow, V.L

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Exchanging lactocepin plasmids in lactococcal starters to study bitterness development in Gouda cheese: a preliminary investigation von Pillidge, C.J, Crow, V.L, Coolbear, T, Reid, J.R

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Separation and properties of NAD+- and NADP+-dependent glyceraldehyde-3-phosphate dehydrogenases from Streptococcus mutans von Crow, V L, Wittenberger, C L

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Starters as finishers: Starter properties relevant to cheese ripening von Crow, Vaughan L., Coolbear, Tim, Holland, Ross, Pritchard, Graham G., Martley, Frank G.

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Influence of reduced water activity on lactose metabolism by Lactococcus lactis subsp. cremoris at different pH values von Liu, S.O. (New Zealand Dairy Research Institute, Palmerston North, New Zealand.), Asmundson, R.V, Gopal, P.K, Holland, R, Crow, V.L

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The Major Lactococcal Cell Wall Autolysin AcmA Does Not Determine the Rate of Autolysis of Lactococcus lactis subsp. cremoris 2250 in Cheddar Cheese von Pillidge, Christopher J., Govindasamy-Lucey, Selvarani, Gopal, Pramod K., Crow, Vaughan L.

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Properties of 2,3-butanediol dehydrogenases from Lactococcus lactis subsp. lactis in relation to citrate fermentation von CROW, V. L

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Comparison of subcellular fractionation methods for lactococcus lactis subsp. lactis and L. lactis subsp. cremoris von Crow, Vaughan L., Holland, Ross, Coolbear, Tim

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