Heat-induced changes in the sensory properties of milk von Coolbear, Tim, Janin, Nathalie, Traill, Rachel, Shingleton, Rebecca

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Chemical instrumental analysis versus human evaluation to measure sensory properties of dairy products: What is fit for purpose? von Andrewes, Paul, Bullock, Shannon, Turnbull, Robyn, Coolbear, Tim

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Multi-faceted and holistic risk management for business-critical food-safety events causing major disruption to both small and large businesses – An illustrative model von Robertson, Rosalind, Beaven, Anna, Coolbear, Tim, Hill, Jeremy, Kirk, Tim, McCullough, Greg, Piper, Mark, Venter, Pierre

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physiology and biochemistry of the proteolytic system in lactic acid bacteria von Pritchard, G.G, Coolbear, T

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Cloning, characterization, controlled overexpression, and inactivation of the major tributyrin esterase gene of Lactococcus lactis von Fernandez, L, Beerthuyzen, M.M, Brown, J, Siezen, R.J, Coolbear, T, Holland, R, Kuipers, O.P

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Vaughan Crow von Coolbear, Tim, Holland, Ross

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Cloning and Expression of an Oligopeptidase, PepO, with Novel Specificity from Lactobacillus rhamnosus HN001 (DR20) von CHRISTENSSON, Camilla, BRATT, Henrik, COLLINS, Lesley J, COOLBEAR, Tim, HOLLAND, Ross, LUBBERS, Mark W, O'TOOLE, Paul W, REID, Julian R

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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

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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

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The physiology and biochemistry of the proteolytic system in lactic acid bacteria von Pritchard, Graham G., Coolbear, Tim

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Purification and characterization of a thermostable proteinase isolated from Thermus sp. strain Rt41A von PEEK, Keith, DANIEL, Roy M., MONK, Colin, PARKER, Lynne, COOLBEAR, Tim

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Altered specificity of lactococcal proteinase PI (lactocepin I) in humectant systems reflecting the water activity and salt content of cheddar cheese von Reid, J.R, Coolbear, T

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Stability and specificity of the cell wall-associated proteinase from Lactococcus lactis subsp. cremoris H2 released by treatment with lysozyme in the presence of calcium ions von Coolbear, T. (New Zealand Dairy Research Institute, Palmerston North, New Zealand), Reid, J.R, Pritchard, G.G

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International Dairy Journal enters its 20th year amidst dynamic changes in editorial focus von Jelen, Paul, Dejmek, Petr, Everett, David, Kelly, Alan, Roupas, Peter, Smith, David, Wouters, Jan, Coolbear, Tim

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IDJ shares concerns about plagiarism in scientific publications von Jelen, P., Dejmek, P., Everett, David, Kelly, Alan, Roupas, Peter, Smith, David, Wouters, Jan, Coolbear, Tim

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

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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

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Altered specificity of lactococcal proteinase p(i) (lactocepin I) in humectant systems reflecting the water activity and salt content of cheddar cheese von Reid, J R, Coolbear, T

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Altered Specificity of Lactococcal Proteinase P I (Lactocepin I) in Humectant Systems Reflecting the Water Activity and Salt Content of Cheddar Cheese von Reid, Julian R., Coolbear, Tim

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Specificity of Lactococcus lactis subsp.cremoris SK11 Proteinase, Lactocepin III, in Low-Water-Activity, High-Salt-Concentration Humectant Systems and Its Stability Compared with T... von Julian R. Reid, Tim Coolbear

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