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Results: 1-18 |
Results: 18
Enhancement of amino acid catabolism in Cheddar cheese using alpha-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character
Authors: Banks, JM Yvon, M Gripon, JC de la Fuente, MA Brechany, EY Williams, AG Muir, DD
Citation: Jm. Banks et al., Enhancement of amino acid catabolism in Cheddar cheese using alpha-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character, INT DAIRY J, 11(4-7), 2001, pp. 235-243
Properties of Kefir made in Scotland and Poland using bovine, caprine and ovine milk with different starter cultures
Authors: Wszolek, M Tamime, AY Muir, DD Barclay, MNI
Citation: M. Wszolek et al., Properties of Kefir made in Scotland and Poland using bovine, caprine and ovine milk with different starter cultures, LEBENSM-WIS, 34(4), 2001, pp. 251-261
Thrice-daily milking throughout lactation maintains epithelial integrity and thereby improves milk protein quality
Authors: Sorensen, A Muir, DD Knight, CH
Citation: A. Sorensen et al., Thrice-daily milking throughout lactation maintains epithelial integrity and thereby improves milk protein quality, J DAIRY RES, 68(1), 2001, pp. 15-25
Invention, innovation and exploitation of dairy science
Authors: Muir, DD Teague, CJ
Citation: Dd. Muir et Cj. Teague, Invention, innovation and exploitation of dairy science, INT J DAIRY, 53(4), 2000, pp. 156-162
Lactosylation of milk proteins during the manufacture and storage of skim milk powders
Authors: Guyomarc'h, F Warin, F Muir, DD Leaver, J
Citation: F. Guyomarc'H et al., Lactosylation of milk proteins during the manufacture and storage of skim milk powders, INT DAIRY J, 10(12), 2000, pp. 863-872
Ripening of Cheddar cheese made from blends of raw and pasteurised milk
Authors: Rehman, SU McSweeney, PLH Banks, JM Brechany, EY Muir, DD Fox, PF
Citation: Su. Rehman et al., Ripening of Cheddar cheese made from blends of raw and pasteurised milk, INT DAIRY J, 10(1-2), 2000, pp. 33-44
Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk
Authors: Rehman, SU Banks, JM Brechany, EY Muir, DD McSweeney, PLH Fox, PF
Citation: Su. Rehman et al., Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk, INT DAIRY J, 10(1-2), 2000, pp. 55-65
Effect of processing conditions and raw materials on the properties of Kishk - 1. Compositional and microbiological qualities
Authors: Tamime, AY Muir, DD Khaskheli, M Barclay, MNI
Citation: Ay. Tamime et al., Effect of processing conditions and raw materials on the properties of Kishk - 1. Compositional and microbiological qualities, LEBENSM-WIS, 33(6), 2000, pp. 444-451
Effect of processing conditions and raw materials on the properties of Kishk - 2. Sensory profile and microstructure
Authors: Muir, DD Tamime, AY Khaskheli, M
Citation: Dd. Muir et al., Effect of processing conditions and raw materials on the properties of Kishk - 2. Sensory profile and microstructure, LEBENSM-WIS, 33(6), 2000, pp. 452-461
Comparison of the sensory profiles of kefir, buttermilk and yogurt
Authors: Muir, DD Tamime, AY Wszolek, M
Citation: Dd. Muir et al., Comparison of the sensory profiles of kefir, buttermilk and yogurt, INT J DAIRY, 52(4), 1999, pp. 129-134
Caseins and Caseinates: Structures, Interactions, Networks - Hannah Symposium 1997
Authors: Horne, DS Leaver, J Muir, DD
Citation: Ds. Horne et al., Caseins and Caseinates: Structures, Interactions, Networks - Hannah Symposium 1997, INT DAIRY J, 9(3-6), 1999, pp. 161-161
Genotypic, environmental and processing effects on the sensory character of Rubus and Ribes
Authors: Harrison, RE Brennan, RM Morel, S Hunter, EA Muir, DD
Citation: Re. Harrison et al., Genotypic, environmental and processing effects on the sensory character of Rubus and Ribes, ACTA HORT, (505), 1999, pp. 23-31
Kefir, koumiss and kishk
Authors: Tamine, AY Muir, DD Wszolek, M
Citation: Ay. Tamine et al., Kefir, koumiss and kishk, DAIRY IND, 64(5), 1999, pp. 32-33
Processed cheese analogues incorporating fat-substitutes - 1. Composition,microbiological quality and flavour changes during storage at 5 degrees C
Authors: Muir, DD Tamime, AY Shenana, ME Dawood, AH
Citation: Dd. Muir et al., Processed cheese analogues incorporating fat-substitutes - 1. Composition,microbiological quality and flavour changes during storage at 5 degrees C, FOOD SCIENC, 32(1), 1999, pp. 41-49
Processed cheese analogues incorporating fat-substitutes - 2. Rheology, sensory perception of texture and microstructure
Authors: Tamime, AY Muir, DD Shenana, ME Kalab, M Dawood, AH
Citation: Ay. Tamime et al., Processed cheese analogues incorporating fat-substitutes - 2. Rheology, sensory perception of texture and microstructure, FOOD SCIENC, 32(1), 1999, pp. 50-59
Influence of adjunct cultures of Lactobacillus paracasei ssp paracasei or Lactobacillus plantarum on cheddar cheese ripening
Authors: Lynch, CM Muir, DD Banks, JM McSweeney, PLH Fox, PF
Citation: Cm. Lynch et al., Influence of adjunct cultures of Lactobacillus paracasei ssp paracasei or Lactobacillus plantarum on cheddar cheese ripening, J DAIRY SCI, 82(8), 1999, pp. 1618-1628
Genotype, location, and harvest date effects on the sensory character of fresh and frozen red raspberries
Authors: Morel, S Harrison, RE Muir, DD
Citation: S. Morel et al., Genotype, location, and harvest date effects on the sensory character of fresh and frozen red raspberries, J AM S HORT, 124(1), 1999, pp. 19-23
Genotypic effects on sensory profiles of drinks made from juice of red raspberries (Rubus idaeus L.)
Authors: Harrison, RE Muir, DD Hunter, EA
Citation: Re. Harrison et al., Genotypic effects on sensory profiles of drinks made from juice of red raspberries (Rubus idaeus L.), FOOD RES IN, 31(4), 1998, pp. 303-309
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