The casein micelle: Historical aspects, current concepts and significance von Fox, P.F., Brodkorb, A.

Volltext

Indigenous proteolytic enzymes in milk: A brief overview of the present state of knowledge von Kelly, A.L., O’Flaherty, F., Fox, P.F.

Volltext

Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review von O’Connell, J.E., Fox, P.F.

Volltext

Suitability of recombinant camel ( Camelus dromedarius) chymosin as a coagulant for Cheddar cheese von Bansal, N., Drake, M.A., Piraino, P., Broe, M.L., Harboe, M., Fox, P.F., McSweeney, P.L.H.

Volltext

Characterization of Italian Cheeses Ripened Under Nonconventional Conditions von Di Cagno, R., Buchin, S., de Candia, S., De Angelis, M., Fox, P.F., Gobbetti, M.

Volltext

A novel two-stage process for the production of enzyme-modified cheese von Kilcawley, K.N., Wilkinson, M.G., Fox, P.F.

Volltext

Mammals, milk, molecules, and micelles von Fox, P F

Volltext

Importance of Calcium and Phosphate in Cheese Manufacture: A Review von Lucey, J.A., Fox, P.F.

Volltext

Indigenous enzymes in milk: A synopsis of future research requirements von Kelly, A.L., Fox, P.F.

Volltext

Determination of key enzyme activities in commercial peptidase and lipase preparations from microbial or animal sources von Kilcawley, K.N, Wilkinson, M.G, Fox, P.F

Volltext

Isolation and Characterization of a Tributyrin Esterase from Lactobacillus plantarum 2739 von Gobbetti, M., Fox, P.F., Stepaniak, L.

Volltext

Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening von Lynch, C.M., Muir, D.D., Banks, J.M., McSweeney, P.L.H., Fox, P.F.

Volltext

Proteolysis during cheese manufacture and ripening von Fox, P.F. (University of College, Cork, Ireland)

Volltext

Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening von Lane, C.N., Fox, P.F.

Volltext

Effects of different surface treatments on ripening of Canestrato Pugliese cheese von Quinto, M., Spadaccino, G., Rotunno, T., Sinigaglia, M., Ciccarone, C., Fox, P.F.

Volltext

Susceptibility of β-Lactoglobulin and Sodium Caseinate to Proteolysis by Pepsin and Trypsin von Guo, M.R., Fox, P.F., Flynn, A., Kindstedt, P.S.

Volltext

Factors affecting the creaming of human milk von Meng, F., Uniacke-Lowe, T., Lanfranchi, E., Meehan, G., O'Shea, C.A., Fox, P.F., Huppertz, T., Ryan, C.A., Kelly, A.L.

Volltext

A Survey of Lipolytic and Glycolytic End-Products in Commercial Cheddar Enzyme-Modified Cheese von Kilcawley, K.N., Wilkinson, M.G., Fox, P.F.

Volltext

Contribution of the indigenous microflora to the maturation of cheddar cheese von McSweeney, P.L.H., Fox, P.F., Lucey, J.A., Jordan, K.N., Cogan, T.M.

Volltext

Indigenous enzymes in milk: Overview and historical aspects—Part 1 von Fox, P.F., Kelly, A.L.

Volltext