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Results: 1-25/28
Authors:
Papademas, P
Robinson, RK
Citation: P. Papademas et Rk. Robinson, The sensory characteristics of different types of halloumi cheese as perceived by tasters of different ages, INT J DAIRY, 54(3), 2001, pp. 94-99
Authors:
Lioliou, K
Litopoulou-Tzanetaki, E
Tzanetakis, N
Robinson, RK
Citation: K. Lioliou et al., Changes in the microflora of manouri, a traditional Greek whey cheese, during storage, INT J DAIRY, 54(3), 2001, pp. 100-106
Authors:
Haddadin, MSY
Abu-Reesh, IM
Haddadin, FAS
Robinson, RK
Citation: Msy. Haddadin et al., Utilisation of tomato pomace as a substrate for the production of vitamin B-12 - a preliminary appraisal, BIORES TECH, 78(3), 2001, pp. 225-230
Authors:
Al-Jedah, JH
Robinson, RK
Citation: Jh. Al-jedah et Rk. Robinson, Aspects of the safety of fish caught off the coast of Qatar, FOOD CONTRO, 12(8), 2001, pp. 549-552
Authors:
Al-Jedah, JH
Robinson, RK
Citation: Jh. Al-jedah et Rk. Robinson, Does quantity compromise quality?, DAIRY IND, 66(2), 2001, pp. 34-36
Authors:
Haddadin, MSY
Humeid, MA
Qaroot, FA
Robinson, RK
Citation: Msy. Haddadin et al., Effect of exposure to light on the solanine content of two varieties of potato (Solanum tuberosum) popular in Jordan, FOOD CHEM, 73(2), 2001, pp. 205-208
Authors:
Bintsis, T
Litopoulou-Tzanetaki, E
Davies, R
Robinson, RK
Citation: T. Bintsis et al., Microbiology of brines used to mature feta cheese, INT J DAIRY, 53(3), 2000, pp. 106-112
Authors:
Papademas, P
Robinson, RK
Citation: P. Papademas et Rk. Robinson, A comparison of the chemical, microbiological and sensory characteristics of bovine and ovine Halloumi cheese, INT DAIRY J, 10(11), 2000, pp. 761-768
Authors:
Chumchuere, S
MacDougall, DB
Robinson, RK
Citation: S. Chumchuere et al., Production and properties of a semi-hard cheese made from soya milk, INT J FOOD, 35(6), 2000, pp. 577-581
Authors:
Bintsis, T
Litopoulou-Tzanetaki, E
Davies, R
Robinson, RK
Citation: T. Bintsis et al., The antimicrobial effects of long-wave ultra-violet light and furocoumarins on some micro-organisms that occur in cheese brines, FOOD MICROB, 17(6), 2000, pp. 687-695
Authors:
Al-Jedah, JH
Ali, MZ
Robinson, RK
Citation: Jh. Al-jedah et al., The inhibitory action of spices against pathogens that might be capable ofgrowth in a fish sauce (mehiawah) from the Middle East, INT J F MIC, 57(1-2), 2000, pp. 129-133
Authors:
Anderson, DM
Robinson, RK
White, RAS
Citation: Dm. Anderson et al., Management of inflammatory polyps in 37 cats, VET REC, 147(24), 2000, pp. 684-687
Authors:
Bintsis, T
Litopoulou-Tzanetaki, E
Robinson, RK
Citation: T. Bintsis et al., Existing and potential applications of ultraviolet light in the food industry - a critical review, J SCI FOOD, 80(6), 2000, pp. 637-645
Authors:
Ozer, BH
Stenning, R
Grandison, AS
Robinson, RK
Citation: Bh. Ozer et al., Effect of protein concentration on the properties and structure of concentrated yogurts, INT J DAIRY, 52(4), 1999, pp. 135-138
Authors:
Kecell, T
Robinson, RK
Gordon, MH
Citation: T. Kecell et al., The role of olive oil in the preservation of yogurt cheese (labneh anbaris), INT J DAIRY, 52(2), 1999, pp. 68-72
Authors:
Yamani, MI
Al-Kurdi, LMA
Haddadin, MSY
Robinson, RK
Citation: Mi. Yamani et al., A simple test for the detection of antibiotics and other chemical residuesin ex-farm milk, FOOD CONTRO, 10(1), 1999, pp. 35-39
Authors:
Toufeili, I
Melki, C
Shadarevian, S
Robinson, RK
Citation: I. Toufeili et al., Some nutritional and sensory properties of bulgur and whole wheatmeal kishk (a fermented milk-wheat mixture), FOOD QUAL P, 10(1), 1999, pp. 9-15
Authors:
Kelley, TM
Beyermann, WP
Robinson, RK
Nakotte, H
Canfield, PC
Trouw, F
Citation: Tm. Kelley et al., Nonmagnetic crystal-electric-field ground state in the heavy-fermion compound PrInAg2, PHYSICA B, 261, 1999, pp. 163-165
Authors:
Chumchuere, S
Robinson, RK
Citation: S. Chumchuere et Rk. Robinson, Selection of starter cultures for the fermentation of soya milk, FOOD MICROB, 16(2), 1999, pp. 129-137
Authors:
Lubbadeh, W
Haddadin, MSY
Al-Tamimi, MA
Robinson, RK
Citation: W. Lubbadeh et al., Effect on the cholesterol content of fresh lamb of supplementing the feed of Awassi ewes and lambs with Lactobacillus acidophilus, MEAT SCI, 52(4), 1999, pp. 381-385
Authors:
Ahmed, IA
Robinson, RK
Citation: Ia. Ahmed et Rk. Robinson, The ability of date extracts to support the production of aflatoxins, FOOD CHEM, 66(3), 1999, pp. 307-312
Authors:
Haddadin, MS
Abdulrahim, SM
Al-Khawaldeh, GY
Robinson, RK
Citation: Ms. Haddadin et al., Solid state fermentation of waste pomace from olive processing, J CHEM TECH, 74(7), 1999, pp. 613-618
Authors:
Haddadin, MSY
Lubbadeh, W
Al-Tamimi, MA
Robinson, RK
Citation: Msy. Haddadin et al., A preliminary appraisal of the effect on the cholesterol content of fresh ovine milk of supplementing the feed of Awassi ewes with Lactobacillus acidophilus, MILCHWISSEN, 54(9), 1999, pp. 502-505
Authors:
Ozer, BH
Robinson, RK
Citation: Bh. Ozer et Rk. Robinson, The behaviour of starter cultures in concentrated yoghurt (Labneh) produced by different techniques, FOOD SCIENC, 32(7), 1999, pp. 391-395
Authors:
Al-Jedah, JH
Ali, MZ
Robinson, RK
Citation: Jh. Al-jedah et al., Chemical and microbiological properties of Mehiawah - A popular fish saucein the Gulf, J FD SCI M, 36(6), 1999, pp. 561-564