Mary C. Rea

Use of Bacteriocins to Improve Cheese Quality and Safety

Olivia McAuliffe, R. Paul Ross, Deirdre Murray, 1998 .

Using polysaccharides for the enhancement of functionality of foods: A review

Xu Lu, Zebin Guo, Xiuhua Zheng, 2019, Trends in Food Science & Technology.

Gut solutions to a gut problem: bacteriocins, probiotics and bacteriophage for control of Clostridium difficile infection.

Colin Hill, Mary C. Rea, C. Hill, 2013, Journal of medical microbiology.

Commercial Ripening Starter Microorganisms Inoculated into Cheese Milk Do Not Successfully Establish Themselves in the Resident Microbial Ripening Consortia of a South German Red Smear Cheese

Timothy M. Cogan, Siegfried Scherer, Marc Vancanneyt, 2008, Applied and Environmental Microbiology.

Elevated Temperature Ripening of Reduced Fat Cheddar Made with or Without Lacticin 3147-Producing Starter Culture

T. P. Guinee, Colin Hill, Mark A. Fenelon, 1999 .