Browse by University of Northampton Authors

Article

1. 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.
2. Phillips, C. A., Gkatzionis, K., Laird, K., Score, J., Kant, A. and Fielder, M. D. (2012) Identification and quantification of the antimicrobial components of a citrus essential oil vapour. Natural Product Communications. 7(1), pp. 103-107. 1555-9475.

Conference or Workshop Item

1. 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 (Unpublished)
2. 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 (Unpublished)
3. Gkatzionis, K., Woolford, J., Laird, K. and Phillips, C. A. (2010) Inhibition of legionellae in water by citrus essential oils and components. Paper presented to: 22nd International Committee on Food Microbiology and Hygiene (ICFMH) Symposium, Food Micro 2010, Copenhagen, Denmark, 30 August - 3 September 2010. (Unpublished)
4. Lard, K., Gkatzionis, K., Kant, A., Fielder, M. D. and Phillips, C. A. (2010) Analysis of the anti-microbial components of Citri-V, an essential oil based vapour. Paper presented to: 110th General Meeting of the American Society for Microbiology, San Diego, USA, 23-27 May 2010. (Unpublished)