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Scanning|July 2, 2010
A new cryo-STEM method for imaging food colloids in the scanning electron microscopeV L Gee, M A Carey, M A E AutyJournal of Dairy Science|August 31, 2002
Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheeseT P Guinee, E P Feeney, M A E Auty, et al.Journal of Food Science|November 24, 2007
The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefromC A Brickley, M A E Auty, P Piraino, et al.Food Research International (Ottawa, Ont.)|February 6, 2019
Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systemsV A Maidannyk, A S L Lim, M A E Auty, et al.Journal of Dairy Science|July 27, 2010
Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheeseN E Costa, J A Hannon, T P Guinee, et al.Journal of Dairy Science|September 28, 2015
Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426P M Ryan, Z Burdíková, T Beresford, et al.Journal of Applied Microbiology|May 17, 2014
Characterization of a bovine isolate Lactobacillus mucosae DPC 6426 which produces an exopolysaccharide composed predominantly of mannose residuesL E E London, N P J Price, P Ryan, et al.Pageof 1