Production of natural fruity flavour in dairy foods von Liu, Shao-Quan, Crow, Vaughan L., Holland, Ross

Volltext

Purification and properties of intracellular esterases from Streptococcus thermophilus von Liu, Shao-Quan, Holland, Ross, Crow, Vaughan L

Volltext

The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar von Crow, Vaughan, Curry, Brian, Hayes, Michelle

Volltext

Technological and flavour potential of cultures isolated from traditional Greek cheeses – A pool of novel species and starters von Asteri, Ioanna-Areti, Robertson, Nicky, Kagkli, Dafni-Maria, Andrewes, Paul, Nychas, George, Coolbear, Tim, Holland, Ross, Crow, Vaughan, Tsakalidou, Effie

Volltext

Developments in cheese microbiology in New Zealand—Use of starter and non-starter lactic acid bacteria and their enzymes in determining flavour von Coolbear, Tim, Crow, Vaughan, Harnett, James, Harvey, Stephanie, Holland, Ross, Martley, Frank

Volltext

Characterization of loosely associated material from the cell surface of Lactococcus lactis subsp. cremoris E8 and its phage-resistant variant strain 398 von Gopal, P.K, Crow, V.L

Volltext

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

Volltext

Developments in cheese microbiology in New Zealand-Use of starter and non-starter lactic acid bacteria and their enzymes in determining flavour: Milestone Achievements in Dairy Sci... von COOLBEAR, Tim, CROW, Vaughan, HARNETT, James, HARVEY, Stephanie, HOLLAND, Ross, MARTLEY, Frank

Volltext

Metabolism of Aspartate by Propionibacterium freudenreichii subsp. shermanii: Effect on Lactate Fermentation von CROW, V. L

Volltext

Synthesis of ethyl butanoate by a commercial lipase in aqueous media under conditions relevant to cheese ripening von Liu, Shao-Quan, Holland, Ross, Crow, Vaughan

Volltext

Utilization of Lactate Isomers by Propionibacterium freudenreichii subsp. shermanii: Regulatory Role for Intracellular Pyruvate von CROW, V. L

Volltext

Parameters affecting the release of cell surface components and lysis of Lactococcus lactis subsp. cremoris von Coolbear, Tim, Holland, Ross, Crow, Vaughan L.

Volltext

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

Volltext

Polysaccharide production by propionibacteria during lactose fermentation von Crow, V.L

Volltext

Citrate cycle intermediates in the metabolism of aspartate and lactate by Propionibacterium freudenreichii subsp. shermanii von Crow, V.L

Volltext

Properties of Alanine Dehydrogenase and Aspartase from Propionibacterium freudenreichii subsp. shermanii von CROW, V. L

Volltext

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

Volltext

The influence of phage-assisted lysis of Lactococcus lactis subsp. lactis ML8 on cheddar cheese ripening von Crow, Vaughan L., Martley, Frank G., Coolbear, Tim, Roundhill, Sally J.

Volltext

The diversity of potential cheese ripening characteristics of lactic acid starter bacteria: 2. The levels and subcellular distributions of peptidase and esterase activities von Crow, Vaughan L., Holland, Ross, Pritchard, Graham G., Coolbear, Tim

Volltext

Cell surface differences of lactococcal strains von Crow, Vaughan L., Gopal, Pramod K., Wicken, Anthony J.

Volltext