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Number of items: 3.
Article
- Price, E. J., Linforth, R., Dodd, C., Phillips, C. A., Hewson, L., Hort, J. and Gkatzionis, K. (2014) Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models. Food Chemistry. 145, pp. 464-472. 0308-8146.
Conference or Workshop Item
- Gkatzionis, K., Vanichpun, A., Woolford, J., Linforth, R., Dodd, C. and Phillips, C. A. (2011) The properties of secondary yeast flora in Stilton blue cheese. Other presented to: Society for Applied Microbiology (SfAM) Summer Conference, Dublin, Ireland, 04 July 2011. (Unpublished)
- Wel, S.-H., Gkatzionis, K., Linforth, R., Phillips, C. A. and Dodd, C. (2011) Impact of yeasts on Penicillium roqueforti aroma production in a model blue cheese fermentation system. Other presented to: Society for Applied Microbiology (SfAM) Summer Conference, Dublin, Ireland, 04 July 2011. (Unpublished)