| Year | Publication |
|---|
| (2014) | 'Milk: An Overview'
O'Mahony, J.A. and Fox, P.F. (2014) 'Milk: An Overview' In: Milk Proteins: From Expression to Food. London: Academic Press. [Details] |
| (2013) | 'Milk Proteins: Introduction and Historical Aspects'
O’Mahony, J.A. and Fox, P.F. (2013) 'Milk Proteins: Introduction and Historical Aspects' In: Advanced Dairy Chemistry, 4th edn. New York: Springer. [Details] |
| (2006) | 'Biochemistry of milk constituents'
Fox, P.F. and Kelly, A.L.; (2006) 'Biochemistry of milk constituents' In: Food Biochemistry and Food Processing. Iowa: Iowa State Press. [Details] |
| (2006) | 'Biochemistry of milk processing'
Kelly, A.L. and Fox, P.F.; (2006) 'Biochemistry of milk processing' In: Food Biochemistry and Food Processing. Iowa: Iowa State Press. [Details] |
| (2004) | 'The caseins. In Proteins in Food Processing'
Fox, P.F. and Kelly, A.L.; (2004) 'The caseins. In Proteins in Food Processing' In: R. Yada (eds). New York. New York: Woodhead Publishing. [Details] |
| (2004) | 'Proteolysis in cheese during ripening'
Upadhyay, V.K., McSweeney, P.L.H., Magboul, A.A.A., Fox, P.F.; (2004) 'Proteolysis in cheese during ripening' In: In Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects, 3rd edition. [Details] |
| (2004) | 'Cheese: an overview'
Fox, P.F. and P.L.H. McSweeney; (2004) 'Cheese: an overview' In: Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects, 3rd edition. [Details] |
| (2004) | 'The caseins'
Fox, P.F. and kelly,A.l.; (2004) 'The caseins' In: Proteins in Food Processing. [Details] |
| (2003) | 'Manufacture of hard and semi-hard varieties of cheese'
Fox, P.F. and P.L.H. McSweeney; (2003) 'Manufacture of hard and semi-hard varieties of cheese' In: Encyclopedia of Food Science and Nutrition, 2nd edition. [Details] |
| (2003) | 'Manufacture and properties of milk powders'
Kelly, A.L., O¿Connell, J.E. and Fox, P.F.; (2003) 'Manufacture and properties of milk powders' In: Advanced Dairy Chemistry I (Proteins)(2nd Edition). New York: Kluwer Academic-Plenum Publishers. [Details] |
| (1997) | 'Rennets: their role in milk coagulation and cheese ripening'
Fox, P.F. and P.L.H. McSweeney ; (1997) 'Rennets: their role in milk coagulation and cheese ripening' In: Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk. London: Blackie Academic and Professional. [Details] |
| (1995) | 'Methods for assessing proteolysis in cheese during ripening'
Fox, P.F., P.L.H. McSweeney and T.K. Singh; (1995) 'Methods for assessing proteolysis in cheese during ripening' In: In Chemistry of Structure/Function Relationships in Cheese. [Details] |
| (1995) | 'Biogenesis of flavour compounds in cheese'
Fox, P.F., T.K. Singh and P.L.H. McSweeney; (1995) 'Biogenesis of flavour compounds in cheese' In: In Chemistry of Structure/Function Relationships in Cheese. [Details] |
| (1994) | 'Proteolysis in cheese during ripening'
Fox, P.F., T.K. Singh and P.L.H. McSweeney; (1994) 'Proteolysis in cheese during ripening' In: Biochemistry of Milk Products. [Details] |
| (1993) | 'In Cheese, Physics, Chemistry and Microbiology, 2nd. Ed., Vol. 1'
Fox, P.F., J. Law, P.L.H. McSweeney and J. Wallace (1993).; (1993) 'In Cheese, Physics, Chemistry and Microbiology, 2nd. Ed., Vol. 1' In: Biochemistry of cheese ripening. [Details] |
| (1993) | 'Cheese: Methods of Chemical Analysis [B3313]'
McSweeney, P. L. H.; Fox, P. F.; (1993) 'Cheese: Methods of Chemical Analysis [B3313]' In: Cheese: Chemistry, Physics and Microbiology. [Details] |
| (1992) | 'Biological Properties of Milk Proteins'
Fox, P. F.; Flynn, A. (1992) 'Biological Properties of Milk Proteins' In: Advanced Dairy Chemistry. London: Elsevier Science. [Details] |
| (1992) | 'Specificity of Proteinases on Caseins and Implications for Cheese Maturation [B3386]'
Olson, N. F.; McSweeney, P. L. H.; Fox, P. F.; Healy, A.; Höjrup, P.; (1992) 'Specificity of Proteinases on Caseins and Implications for Cheese Maturation [B3386]' In: Center for Dairy Research, University of Wisconsin-Madison, Annual Report 1992-1993. [Details] |
| (1982) | 'Chemical and enzymatic modification of food proteins'
P.F. Fox, P.A. Morrissey and D.M. Mulvihill ; (1982) 'Chemical and enzymatic modification of food proteins' In: Developments in Food Proteins, I. [Details] |
| (2013) | 'Indigenous Milk Enzymes'
O’Mahony, J.A., Fox, P.F. and Kelly, A.L (2013) 'Indigenous Milk Enzymes' In: Advanced Dairy Chemistry, 4thedn. New York: Springer. [Details] |
| (2014) | 'Milk: An Overview'
O'Mahony, J.A. and Fox, P.F. (2014) 'Milk: An Overview' In: H. Singh, M. Boland and A. Thompson (eds). Milk Proteins from Expression to Food. San Diego: Academic Press. [Details] |
| (2013) | 'Advanced Dairy Chemistry, 1A, Proteins: Basic Aspects'
O'Mahony, J.A. and Fox, P.F. (2013) 'Advanced Dairy Chemistry, 1A, Proteins: Basic Aspects' In: McSweeney and Fox (eds). Milk Proteins: General and Historical Aspects. New York: Springer. [Details] |
| Year | Publication |
|---|
| (2008) | 'Suitability of fermentation-produced camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese'
Bansal, N., M.A. Drake, P. Piraino, M.L. Broe, M. Harboe, P.F. Fox, P.L.H. McSweeney ; (2008) 'Suitability of fermentation-produced camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese'. International Dairy Journal, [Details] |
| (2006) | 'Indigenous enzymes in milk: Historical aspects - Part 2'
Fox, P.F., & Kelly, A.L.; (2006) 'Indigenous enzymes in milk: Historical aspects - Part 2'. International Dairy Journal, 16 :517-532 [Details] |
| (2006) | 'Indigenous proteolytic enzymes milk: a brief overview of the present state of knowledge'
Kelly, A.L., O’Flaherty, F. and Fox, P.F.; (2006) 'Indigenous proteolytic enzymes milk: a brief overview of the present state of knowledge'. International Dairy Journal, 16 (*):563-572 [Details] |
| (2006) | 'Indigenous milk enzymes: a synopsis of research requirements'
Kelly, A.L. and Fox, P.F.; (2006) 'Indigenous milk enzymes: a synopsis of research requirements'. International Dairy Journal, 16 (*):707-715 [Details] |
| (2006) | 'Inhibition of the proteolytic activity of indigenous plasmin or exogenous chymosin and pepsin in bovine milk by blood serum'
Huppertz, T., Uniake, T., Kelly, A.L. and Fox, P.F.; (2006) 'Inhibition of the proteolytic activity of indigenous plasmin or exogenous chymosin and pepsin in bovine milk by blood serum'. International Dairy Journal, 16 (*):691-696 [Details] |
| (2006) | 'High pressure-induced changes in bovine milk proteins: a review'
Huppertz, T., Fox, P.F., De Kruif, K.G. and Kelly, A.L.; (2006) 'High pressure-induced changes in bovine milk proteins: a review'. Biochimica Et Biophysica Acta, 1764 (*):593-598 [Details] |
| (2006) | 'Indigenous enzymes in milk: Historical aspects - Part 1'
Fox, P.F., & Kelly, A.L.; (2006) 'Indigenous enzymes in milk: Historical aspects - Part 1'. International Dairy Journal, 16 :500-516 [Details] |
| (2005) | 'High pressure-induced changes in the rennet coagulation properties of bovine milk'
Zobrist, M.R., Huppertz, T., Uniake, T., Fox, P.F. and Kelly, A.L.; (2005) 'High pressure-induced changes in the rennet coagulation properties of bovine milk'. International Dairy Journal, 15 (*):655-662 [Details] |
| (2005) | 'Effects of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk'
Huppertz, T., Hinz, K., Zobrist, M.R., Uniacke, T., Kelly, A.L. and Fox, P.F.; (2005) 'Effects of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk'. Innovative Food Science and Emerging Technologies, 6 (*):279-285 [Details] |
| (2005) | 'Potential applications of high pressure homogenisation in processing of liquid milk'
Hayes, M.G., Fox, P.F. and Kelly, A.L.; (2005) 'Potential applications of high pressure homogenisation in processing of liquid milk'. Journal of Dairy Research, 72 (*):25-33 [Details] |
| (2005) | 'Effect of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk'
Huppertz, T., Fox, P. F. and Kelly, A. L.; (2005) 'Effect of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk'. Innovative Food Science and Emerging Technologies, 6 (*):279-285 [Details] |
| (2005) | 'Factors affecting the hydrolytic action of plasmin in milk'
Crudden, A., Fox, P.F., and Kelly, A.L.; (2005) 'Factors affecting the hydrolytic action of plasmin in milk'. International Dairy Journal, 15 (*):305-313 [Details] |
| (2005) | 'Effects of high pressure on some constituents and properties of buffalo milk'
Huppertz, T., Zobrist, M.R., Uniacke, T., Upadhyay, V.K., Fox, P.F., & Kelly, A.L.; (2005) 'Effects of high pressure on some constituents and properties of buffalo milk'. Journal of Dairy Research, 72 (*):226-233 [Details] |
| (2005) | 'Effect of hydrolysis of casein by plasmin on the heat stability of milk'
Crudden, A., Afoufa-Bastien, D., Fox, P.F., Brisson, G. and Kelly, A.L.; (2005) 'Effect of hydrolysis of casein by plasmin on the heat stability of milk'. International Dairy Journal, 15 (*):1017-1025 [Details] |
| (2004) | 'High pressure treatment of bovine milk: effects on casein micelles and whey proteins'
Huppertz, T., Fox, P. F. and Kelly, A. L.; (2004) 'High pressure treatment of bovine milk: effects on casein micelles and whey proteins'. Journal of Dental Research, 71 (*):98-106 [Details] |
| (2004) | 'Heat and ethanol stabilities of high pressure treated bovine milk'
Huppertz, T., Grosman, S., Fox, P. F. and Kelly, A. L.; (2004) 'Heat and ethanol stabilities of high pressure treated bovine milk'. International Dairy Journal, 14 (*):125-133 [Details] |
| (2004) | 'Effect of cycled and repeated high pressure treatment on casein micelles and whey proteins'
Huppertz, T., Fox, P. F. and Kelly, A. L.; (2004) 'Effect of cycled and repeated high pressure treatment on casein micelles and whey proteins'. Milchwissenschaft, 87 (*):123-126 [Details] |
| (2004) | 'Effects of high pressure treatment on the yield of cheese curd from bovine milk'
Huppertz, T., Fox, P. F. and Kelly, A. L.; (2004) 'Effects of high pressure treatment on the yield of cheese curd from bovine milk'. Innovative Food Science and Emerging Technologies, 5 (*):1-8 [Details] |
| (2004) | 'Dissociation of caseins in high pressure-treated bovine milk'
Huppertz, T., Fox, P. F. and Kelly, A.L.; (2004) 'Dissociation of caseins in high pressure-treated bovine milk'. International Dairy Journal, 14 (*):675-680 [Details] |
| (2004) | 'Influence of high pressure treatment on acidification of bovine milk by lactic acid bacteria'
Huppertz, T., Fox, P. F. and Kelly, A.L.; (2004) 'Influence of high pressure treatment on acidification of bovine milk by lactic acid bacteria'. Milchwissenschaft, 59 (*):246-249 [Details] |
| (2004) | 'Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure'
Huppertz, T., Fox, P. F. and Kelly, A.L.; (2004) 'Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure'. Journal of Dairy Research, 71 (*):496-499 [Details] |
| (2004) | 'Properties of casein micelles in high pressure-treated bovine milk'
Huppertz, T., Fox, P. F. and Kelly, A.L.; (2004) 'Properties of casein micelles in high pressure-treated bovine milk'. Food Chemistry, 87 (*):103-110 [Details] |
| (2004) | 'High pressure-induced denaturation of a-lactalbumin and b-lactoglobulin in bovine milk and whey: a possible mechanism'
Huppertz, T., Fox, P. F. and Kelly, A. L.; (2004) 'High pressure-induced denaturation of a-lactalbumin and b-lactoglobulin in bovine milk and whey: a possible mechanism'. Journal of Dairy Research, 71 :489-495 [Details] |
| (2004) | 'Plasmin activity and proteolysis in high pressure-treated bovine milk'
Huppertz, T., Fox, P. F. and Kelly, A. L.; (2004) 'Plasmin activity and proteolysis in high pressure-treated bovine milk'. Le Lait, 84 (*):297-304 [Details] |
| (2003) | 'Properties of casein micelles reformed from heated mixtures of milk and ethanol. '
O’Connell, J.E. Steinle, S., Reiter, F., Kelly, A.L. and Fox, P.F.; (2003) 'Properties of casein micelles reformed from heated mixtures of milk and ethanol. '. Colloids and Surfaces A: Physicochemical and Engineering, 213 (*):265-272 [Details] |
| (2003) | 'High pressure-induced changes in the creaming properties of bovine milk'
Huppertz, T., Fox, P. F. and Kelly, A.L.; (2003) 'High pressure-induced changes in the creaming properties of bovine milk'. Innovative Food Science and Emerging Technologies, 4 (*):349-359 [Details] |
| (2002) | 'Effects of high pressure on constituents and properties of milk: a review'
Huppertz, T., Kelly, A.L. and Fox, P.F.; (2002) 'Effects of high pressure on constituents and properties of milk: a review'. International Dairy Journal, 12 (*):561-572 [Details] |
| (2002) | 'Effect of transglutaminase on the heat stability of milk: a possible mechanism'
O’Sullivan, M.M., Kelly, A.L. and Fox, P.F.; (2002) 'Effect of transglutaminase on the heat stability of milk: a possible mechanism'. Journal of Dairy Science, 85 (*):1-7 [Details] |
| (2001) | 'Ethanol-dependent heat-induced dissociation of casein micelles'
O’Connell, J.E., Kelly, A.L., Fox, P.F. and de Kruif, K.G.; (2001) 'Ethanol-dependent heat-induced dissociation of casein micelles'. Journal of Agricultural and Food Chemistry, 49 (*):4420-4423 [Details] |
| (2001) | 'Mechanism for the ethanol-dependent heat-induced dissociation of casein micelles. '
O’Connell, J.E., Kelly, A.L., Fox, P.F. and de Kruif, K.G.; (2001) 'Mechanism for the ethanol-dependent heat-induced dissociation of casein micelles. '. Journal of Agricultural and Food Chemistry, 49 (*):4424-4428 [Details] |
| (2001) | 'Influence of transglutaminase on the heat stability of milk'
O’Sullivan, M.M., Lorenzen, P.C., O’Connell, J.E., Kelly, A.L., Schlimme, E. and Fox, P.F.; (2001) 'Influence of transglutaminase on the heat stability of milk'. Journal of Dairy Science, 84 (*):1331-1334 [Details] |
| (2000) | 'Alternatives to pilot plant experimentation in cheese ripening studies'
Shakeel-Ur-Rehman, P.F. Fox, P.L.H. McSweeney, S.A. Madkor, N.Y. Farkye ; (2000) 'Alternatives to pilot plant experimentation in cheese ripening studies'. International Journal of Dairy Technology, 54 :121-126 [Details] |
| (1999) | 'Heat-induced changes in the nutritional properties of sodium caseinate'
Guo, M.R., Flynn, A. & Fox, P.F.; (1999) 'Heat-induced changes in the nutritional properties of sodium caseinate'. International Dairy Journal, 9 (*):243-247 [Details] |
| (1999) | 'Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening'
Barrett, F.M., Kelly, A.L., McSweeney, P.L.H. and Fox, P.F.; (1999) 'Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening'. International Dairy Journal, 9 (*):421-427 [Details] |
| (1999) | 'Study of the effects of temperature, pH, NaCl, and a(w) on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology'
Gobbetti, M,Lanciotti, R,De Angelis, M,Corbo, MR,Massini, R,Fox, P; (1999) 'Study of the effects of temperature, pH, NaCl, and a(w) on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology'. Enzyme, 25 :795-809 [Details] |
| (1998) | 'Bringing out the textures and flavors'
Fox, P,Noel, Y; (1998) 'Bringing out the textures and flavors'. Biofutur, :20-23 [Details] |
| (1998) | 'Analysis of peptidase mutants of Lactococcus lactis MG1363 (pLP712) during growth in milk and manufacture of Cheddar cheese'
Foley, B., Folkertsma, B., Fox, P.F. and Fitzgeald, G.F.; (1998) 'Analysis of peptidase mutants of Lactococcus lactis MG1363 (pLP712) during growth in milk and manufacture of Cheddar cheese'. Irish Journal of Agricultural and Food Research, * (37 (in press)):*-* [Details] |
| (1997) | 'Proteolysis in Blue-Veined Cheese: an Intervarietal Study [B3261]'
Zarmpoutis, I. V.; McSweeney, P. L. H.; Fox, P. F.; (1997) 'Proteolysis in Blue-Veined Cheese: an Intervarietal Study [B3261]'. Irish Journal of Agricultural and Food Research, 36 :219-229 [Details] |
| (1997) | 'Contribution of Starter Lactococci and Non-Starter Lactobacilli to Proteolysis in Cheddar Cheese With a Controlled Microflora [B3267]'
Lynch, C. M.; McSweeney, P. L. H.; Fox, P. F.; Cogan, T. M.; Drinan, F. D.; (1997) 'Contribution of Starter Lactococci and Non-Starter Lactobacilli to Proteolysis in Cheddar Cheese With a Controlled Microflora [B3267]'. Le Lait, 77 :441-459 [Details] |
| (1997) | 'Use of Exogenous Urokinase to Increase Plasmin Activity in Cheese [B3379]'
Barrett, F. M.; McSweeney, P. L. H.; Kelly, A. L.; Fox, P. F.; (1997) 'Use of Exogenous Urokinase to Increase Plasmin Activity in Cheese [B3379]'. Irish Journal of Agricultural and Food Research, 36 :290-* [Details] |
| (1997) | 'Chemical Methods for the Characterization of Proteolysis in Cheese During Ripening. [B3251]'
McSweeney, P. L. H.; Fox, P. F.; (1997) 'Chemical Methods for the Characterization of Proteolysis in Cheese During Ripening. [B3251]'. Le Lait, 77 :41-76 [Details] |
| (1997) | '{Lactococcus Lactis} With Modified Preteolytic Properties in Milk Fermentation [B2300]'
van Sinderen, Douwe; Fox, P.; Daly, C.; Fitzgerald, Gerald F.; (1997) '{Lactococcus Lactis} With Modified Preteolytic Properties in Milk Fermentation [B2300]'. The Irish Scientist of The Year, :42-* [Details] |
| (1996) | 'Proteolysis in Chetwynd, an Irish Farmhouse Blue Cheese Variety [B3279]'
Zarmpoutis, I. V.; McSweeney, P. L. H.; Beechinor, J.; Fox, P. F.; (1996) 'Proteolysis in Chetwynd, an Irish Farmhouse Blue Cheese Variety [B3279]'. Irish Journal of Agricultural and Food Research, 35 :25-36 [Details] |
| (1996) | 'Use of Antibiotics to Inhibit Non-Starter Lactic Acid Bacteria in Cheddar Cheese [B3284]'
Walsh, E. M.; McSweeney, P. L. H.; Fox, P. F.; (1996) 'Use of Antibiotics to Inhibit Non-Starter Lactic Acid Bacteria in Cheddar Cheese [B3284]'. International Dairy Journal, 6 :425-431 [Details] |
| (1996) | 'Manufacture of Cheddar Cheese Under Controlled Microbiological Conditions With and Without Adjunct Lactobacilli [B3278]'
Lynch, C. M.; McSweeney, P. L. H.; Fox, P. F.; Cogan, T. M.; Drinan, F. D.; (1996) 'Manufacture of Cheddar Cheese Under Controlled Microbiological Conditions With and Without Adjunct Lactobacilli [B3278]'. International Dairy Journal, 6 :851-867 [Details] |
| (1996) | 'Cheese: physical chemical and nutritional aspects'
Fox, P.F., O'Connor, T.P., Guinee, T., McSweeney, P. and O'Brien, N.M.; (1996) 'Cheese: physical chemical and nutritional aspects'. Advances In Food and Nutrition Research, 39 (*):163-328 [Details] |
| (1996) | 'Cheese: Physical, biochemical and nutritional aspects'
Fox, P.F., O'Connor. T.P., McSweeney, P., Guinee, T. and O'Brien, N.M.; (1996) 'Cheese: Physical, biochemical and nutritional aspects'. Advances In Food and Nutrition Research, 39 (*):163-328 [Details] |
| (1996) | 'The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria'
Gobbetti, M,Smacchi, E,Fox, P,Stepaniak, L,Corsetti, A; (1996) 'The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria'. Science, 29 :561-569 [Details] |
| (1996) | 'Proteolytic Specificity of Chymosin on Bovine $\alpha$s_1-Casein [B3364]'
McSweeney, P. L. H.; Olson, N. F.; Fox, P. F.; (1996) 'Proteolytic Specificity of Chymosin on Bovine $\alpha$s_1-Casein [B3364]'. Journal of Dairy Science, 75, Suppl. 1 :121-* [Details] |
| (1995) | 'Proteolysis of Bovine Caseins by Cathepsin D: Preliminary Observations and Comparison With Chymosin [B3294]'
McSweeney, P. L. H.; Fox, P. F.; Olson, N. F.; (1995) 'Proteolysis of Bovine Caseins by Cathepsin D: Preliminary Observations and Comparison With Chymosin [B3294]'. International Dairy Journal, 5 :321-336 [Details] |
| (1995) | 'Contribution of Starter and Non-Starter Lactobacilli to Proteolysis in Cheddar Cheese Made With a Controlled Microflora [B3370]'
Lynch, C. M.; McSweeney, P. L. H.; Fox, P. F.; Cogan, T. M.; Drinan, F.; (1995) 'Contribution of Starter and Non-Starter Lactobacilli to Proteolysis in Cheddar Cheese Made With a Controlled Microflora [B3370]'. Irish Journal of Agricultural and Food Research, 34 :215-* [Details] |
| (1994) | 'Proteolysis of Bovine $\alpha$s_2Casein by Chymosin [B3328]'
McSweeney, P. L. H.; Olson, N. F.; Fox, P. F.; Healy, A.; (1994) 'Proteolysis of Bovine $\alpha$s_2Casein by Chymosin [B3328]'. Zeitschrift Fuer Lebensmittel-Untersuchung Und Forschun, 199 :429-432 [Details] |
| (1994) | 'Manufacture of Cheddar Cheese Under Controlled Microbiological Conditions, With and Without Adjunct Lactobacilli [B3367]'
Lynch, C. M.; McSweeney, P. L. H.; Fox, P. F.; Cogan, T. M.; Drinan, F.; (1994) 'Manufacture of Cheddar Cheese Under Controlled Microbiological Conditions, With and Without Adjunct Lactobacilli [B3367]'. Irish Journal of Agricultural and Food Research, 33 :198-* [Details] |
| (1994) | 'Effect of Genetically Modifying the Lactococcal Proteolytic System on Ripening and Flavor Development in Cheddar Cheese [B2285]'
McGarry, A.; Law, J.; Coffey, A.; Daly, C.; Fox, P.; Fitzgerald, Gerald F.; (1994) 'Effect of Genetically Modifying the Lactococcal Proteolytic System on Ripening and Flavor Development in Cheddar Cheese [B2285]'. Applied and Environmental Microbiology, 60 :4226-4233 [Details] |
| (1994) | 'Partial Identification of Peptides From the Water-Insoluble Fraction of Cheddar Cheese [B3329]'
McSweeney, P. L. H.; Pochet, S.; Fox, P. F.; Healy, A.; (1994) 'Partial Identification of Peptides From the Water-Insoluble Fraction of Cheddar Cheese [B3329]'. Journal of Dairy Research, 61 :587-590 [Details] |
| (1994) | 'Effect of Adding Antibiotics to Cheddar Cheese Curd on the Growth of Non-Starter Lactic Acid Bacteria [B3369]'
Walsh, E.; McSweeney, P. L. H.; Fox, P. F.; (1994) 'Effect of Adding Antibiotics to Cheddar Cheese Curd on the Growth of Non-Starter Lactic Acid Bacteria [B3369]'. Irish Journal of Agricultural and Food Research, 33 :197-* [Details] |
| (1994) | 'A Procedure for the Manufacture of Cheddar Cheese Under Controlled Bacteriological Conditions and Effect of Adjunct Lactobacilli on Cheese Quality [B3325]'
McSweeney, P. L. H.; Walsh, E.; Fox, P. F.; Cogan, T. M.; Drinan, F. D.; Castelo-Gonzalez, M.; (1994) 'A Procedure for the Manufacture of Cheddar Cheese Under Controlled Bacteriological Conditions and Effect of Adjunct Lactobacilli on Cheese Quality [B3325]'. Irish Journal of Agricultural and Food Research, 33 :182-193 [Details] |
| (1994) | 'Fractionation and Partial Identification of Peptides From the Water-Insoluble Fraction of Cheddar Cheese [B3368]'
McSweeney, P. L. H.; Pochet, S.; Fox, P. F.; Healy, A.; (1994) 'Fractionation and Partial Identification of Peptides From the Water-Insoluble Fraction of Cheddar Cheese [B3368]'. Journal of Dairy Science, 77 (Suppl. 1) :38-* [Details] |
| (1994) | 'Identification of a Novel Cell Wall-Associated Endopeptidase in {Lactococcus Lactis} Subspecies {Cremoris} SK11 [B4290]'
O'Harte, F. P. M.; Fox, P. F.; Doonan, S.; Sheehan, D.; (1994) 'Identification of a Novel Cell Wall-Associated Endopeptidase in {Lactococcus Lactis} Subspecies {Cremoris} SK11 [B4290]'. Biochemical Society Transactions, 22.1 :38S-* [Details] |
| (1993) | 'Proteolytic Specificity of Chymosin on Bovine $\alpha$s_1Casein [B3341]'
McSweeney, P. L. H.; Olson, N. F.; Fox, P. F.; Healy, A.; Hojrup, P.; (1993) 'Proteolytic Specificity of Chymosin on Bovine $\alpha$s_1Casein [B3341]'. Journal of Dairy Research, 60 :401--412 [Details] |
| (1993) | 'Contribution of the Indigenous Microflora to the Maturation of Cheddar Cheese [B3345]'
McSweeney, P. L. H.; Fox, P. F.; Lucey, J. A.; Jordan, K. N.; Cogan, T. M.; (1993) 'Contribution of the Indigenous Microflora to the Maturation of Cheddar Cheese [B3345]'. International Dairy Journal, 3 :613-634 [Details] |
| (1993) | 'Proteolysis of Bovine Caseins by Cathepsin D: Preliminary Observations and Comparison With Chymosin [B3365]'
McSweeney, P. L. H.; Fox, P. F.; Olson, N. F.; (1993) 'Proteolysis of Bovine Caseins by Cathepsin D: Preliminary Observations and Comparison With Chymosin [B3365]'. Irish Journal of Agricultural and Food Research, 32 :214-215 [Details] |
| (1993) | 'Proteolytic Specificity of Plasmin on Bovine $\alpha$s_1Casein [B3337]'
McSweeney, P. L. H.; Olson, N. F.; Fox, P. F.; Healy, A.; Hojrup, P.; (1993) 'Proteolytic Specificity of Plasmin on Bovine $\alpha$s_1Casein [B3337]'. Food Biotechnology, 7 :143-158 [Details] |
| (1993) | 'The Contribution of Lactococcal Starter Proteinases to Proteolysis in Cheddar Cheese [B2275]'
Law, J.; Uniacke-Lowe, T.; Daly, C.; Fox, P.; Fitzgerald, Gerald F.; (1993) 'The Contribution of Lactococcal Starter Proteinases to Proteolysis in Cheddar Cheese [B2275]'. Journal Dairy Science, 76 :2455-2467 [Details] |
| (1992) | 'Proteolysis and Flavour Development in Cheddar Cheese Made With Single Starter Strain L. {Lactis} Subsp. {Lactis} 317 or {L. Lactis} Subsp. {Cremoris} HP [B3349]'
Law, J. M.; Fitzgerald, G. F.; Daly, C.; Fox, P. F.; Farkye, N. Y.; (1992) 'Proteolysis and Flavour Development in Cheddar Cheese Made With Single Starter Strain L. {Lactis} Subsp. {Lactis} 317 or {L. Lactis} Subsp. {Cremoris} HP [B3349]'. Journal Dairy Science, 75 :1173-1185 [Details] |
| (1992) | 'Proteolysis and Flavor Development in Cheddar Cheese Made With the Single Starter Strains {Lactococcus Lactis Ssp. Lactis} UC317 or {Lactococcus Lactis Ssp. Cremoris} HP [B2262]'
Law, J.; Fitzgerald, Gerald F.; Daly, C.; Fox, P. F.; Farkye, N. Y.; (1992) 'Proteolysis and Flavor Development in Cheddar Cheese Made With the Single Starter Strains {Lactococcus Lactis Ssp. Lactis} UC317 or {Lactococcus Lactis Ssp. Cremoris} HP [B2262]'. Journal Dairy Science, 75 :1173-1185 [Details] |
| (1992) | 'Proteolytic Specificity of Chymosin on Bovine $\alpha$s_1-Casein [B3363]'
McSweeney, P. L. H.; Olson, N. F.; Fox, P. F.; Healy, A.; Höjrup, P.; (1992) 'Proteolytic Specificity of Chymosin on Bovine $\alpha$s_1-Casein [B3363]'. Irish Journal of Agricultural and Food Research, 31 :205-206 [Details] |
| (1988) | 'Functionality of proteins in foods'
Fox, P.F., O¿ Neill, E. and Mulvihill, D.M. ; (1988) 'Functionality of proteins in foods'. Irish Chemical News, 34 (42) [Details] |
| (2005) | 'A method for the large-scale isolation of β-casein'
Huppertz, T., Hennebel, J.-B., Considine, T., Shakeel-Ur-Rehman, Kelly, A.L. and Fox, P.F.; (2005) 'A method for the large-scale isolation of β-casein'. Food Chemistry, 99 (1):45-50 [Details] |
| (0) | 'High pressure-induced changes in ovine milk. 1. Effects on the mineral balance and pH'
Huppertz, T., Kelly, A.L. and Fox, P.F.; (0) 'High pressure-induced changes in ovine milk. 1. Effects on the mineral balance and pH'. Milchwissenschaft, in press (*):*-* [Details] |
| (0) | 'Influence of ethanol on the rennet-induced coagulation of milk'
O’Connell, J.E. Saracino, P., Huppertz, T., Uniake, T., de Kruif, C.G., Kelly, A.L., and Fox, P.F.; (0) 'Influence of ethanol on the rennet-induced coagulation of milk'. Journal of Dairy Research, in press (*):*-* [Details] |
| (2006) | 'High pressure-induced changes in ovine milk. 2. Effects on the casein micelles and whey proteins'
Huppertz, T., Kelly, A.L. and Fox, P.F.; (2006) 'High pressure-induced changes in ovine milk. 2. Effects on the casein micelles and whey proteins'. Milschwissenschaft, 61 (4):394-397 [Details] |
| (2009) | 'Comparison of the level of residual coagulant activity in different cheese varieties'
Nidhi Bansal, Patrick F Fox and Paul L H McSweeney (2009) 'Comparison of the level of residual coagulant activity in different cheese varieties'. Journal of Dairy Research, 76 (3):290-293 [Details] |
| (2008) | 'Factors that affect the aggregation of rennet-altered casein micelles at low temperatures'
Bansal, N., P.F. Fox and P.L.H. McSweeney ; (2008) 'Factors that affect the aggregation of rennet-altered casein micelles at low temperatures'. International Journal of Dairy Technology, 61 :56-61 [Details] |
| (2010) | 'Inhibition of rennet activity in cheese'
Nidhi BANSAL, Patrick F. FOX, Paul L. H. MCSWEENEY (2010) 'Inhibition of rennet activity in cheese'. Dairy Science and Technology, 90 (6):673-685 [Details] |
| (2009) | 'Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese'
Fox, P (2009) 'Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese'. International Dairy Journal, 19 (9):510-517 [Details] |
