V. Marshall

发表

Effects of exopolysaccharide-producing strains of thermophilic lactic acid bacteria on the texture of stirred yoghurt

V. Marshall, H. L. Rawson, 1999 .

Lactic acid bacteria: starters for flavour

V. Marshall, 1987 .

Comparison of the antibacterial activity of the hypothiocyanite anion towards Streptococcus lactis and Escherichia coli.

V. Marshall, B. Reiter, 1980, Journal of general microbiology.

Microbiological and technological aspects of milks fermented by bifidobacteria

V. Marshall, R. Robinson, A. Tamime, 1995, Journal of Dairy Research.

Analysis and production of two exopolysaccharides from Lactococcus lactis subsp. cremoris LC330

V. Marshall, Eoin N. Cowie, R. S. Moreton, 1995, Journal of Dairy Research.

Ability of some strains of lactic acid bacteria to degrade phytic acid

K. Shirai, M. García‐Garibay, V. Marshall, 1994 .

Influence of the lactoperoxidase system on susceptibility of the udder to Streptococcus uberis infection

V. Marshall, A. Bramley, W. M. Cole, 1986, Journal of Dairy Research.

Ability of neonatal human Lactobacillus isolates to remove cholesterol from liquid media

V. Marshall, E. Taylor, 2007 .

Inoculated ecosystems in a milk environment

V. Marshall, 1992 .

Fermentation of specially formulated milk with single strains of bifidobacteria

V. Marshall, L. A. Mabbitt, W. M. Cole, 1982 .

Stimulation of Streptococcus thermophilus growth in mastitic milk

V. Marshall, A. Bramley, 1984, Journal of Dairy Research.

A note on the heterofermentative Lactobacillus isolated from kefir grains.

V. Marshall, J. Farrow, W. M. Cole, 1984, The Journal of applied bacteriology.

Physiology and biochemistry of fermented milks

V. Marshall, A. Tamime, 1997 .

Methods for making kefir and fermented milks based on kefir

V. Marshall, W. M. Cole, 1985, Journal of Dairy Research.

Effect of acidic pH and salt on acid end‐products by Lactobacillus plantarum in aerated, glucose‐limited continuous culture

V. Marshall, M. Bobillo, 1992 .

Effect of salt and culture aeration on lactate and acetate production byLactobacillus plantarum

V. Marshall, M. Bobillo, 1991 .

Effect of sodium chloride on metabolism of two strains of Lactobacillus plantarum isolated from fermenting green olives

V. Marshall, A. Montano, M. Bobillo, 1993 .

Fermented milks and their future trends: I. Microbiological aspects

V. Marshall, V M Marshall, 1987, Journal of Dairy Research.

Microbiology and technology of fermented milks

V. Marshall, A. Tamime, 1997 .

Antibacterial Activity of the Lactoperoxidase System in Milk Against Pseudomonads and Other Gram-Negative Bacteria

V. Marshall, B. Reiter, C. Rosén, 1975, Applied microbiology.

Yogurt production from reconstituted skim milk powders using different polymer and non-polymer forming starter cultures

M. García‐Garibay, V. Marshall, A. Farrés, 1993, Journal of Dairy Research.

The microflora and production of fermented milks

V. Marshall, 1986 .

Effect of ‘ropy’ strains of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus on rheology of stirred yogurt

V. Marshall, H. L. Rawson, Valerie M. Marshall, 1997 .

Lactobacilli isolated from sugary kefir grains capable of polysaccharide production and minicell formation.

B. Brooker, V. Marshall, P. Zanoni, 1990, The Journal of applied bacteriology.

Threonine aldolase and alcohol dehydrogenase activities in Lactobacillus bulgaricus and Lactobacillus acidophilus and their contribution to flavour production in fermented milks

V. Marshall, W. M. Cole, 1983, Journal of Dairy Research.

Yoghurt made from single starter organisms using heat- or enzyme-treated milk or milk to which casein hydrolysate or sodium formate is added

V. Marshall, L. A. Mabbitt, W. M. Cole, 1982, Journal of Dairy Research.

The relevance of exopolysaccharides to the rheological properties in milk fermented with ropy strains of lactic acid bacteria

V. Marshall, A. Laws, Andrew P. Laws, 2001 .

Gut‐derived organisms for milk fermentations

V. Marshall, 2007 .

Influence of the heat treatment of human milk on some of its protective constituents.

J. E. Ford, V. Marshall, B. Reiter, 1977, The Journal of pediatrics.

Starter cultures for milk fermentation and their characteristics

V. Marshall, 1993 .

Use of ultrafiltration and reverse osmosis to improve goats' milk yogurt

V. Marshall, E. El-Bagoury, 1986 .

Nonspecific bactericidal activity of the lactoperoxidases-thiocyanate-hydrogen peroxide system of milk against Escherichia coli and some gram-negative pathogens

V. Marshall, B. Reiter, C. Rosén, 1976, Infection and immunity.

Fermentation of milk by Streptococcus salivarius subspecies salivarius and Streptococcus salivarius subspecies thermophilus and their use to the yoghurt manufacturer

V. Marshall, B. A. Phillips, W. M. Cole, 1985 .

Flavour development in fermented milks.

F. L. Davies, V. Marshall, B. Law, 1984 .

A Note on Screening Hydrogen Peroxide‐producing Lactic Acid Bacteria Using a Non‐toxic Chromogen

V. Marshall, 1979 .

An evaluation of the growth promoting effect of the lactoperoxidase system in newborn calves

Rosemary J. Fulford, V. Marshall, B. Reiter, 1981 .

Polymer production by Lactobacillus delbrueckii ssp. bulgaricus

M. García‐Garibay, V. Marshall, 1991 .

Observations on the structure of kefir grains and the distribution of the microflora

B. Brooker, V. Marshall, W. M. Cole, 1984 .

Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks

L. Vuyst, F. Mozzi, V. Marshall, 2003 .

Structural characterisation of the exopolysaccharide produced by Streptococcus thermophilus EU20.

M. Elvin, V. Marshall, A. Laws, 2001, Carbohydrate research.

Structural characterisation of a highly branched exopolysaccharide produced by Lactobacillus delbrueckii subsp. bulgaricus NCFB2074.

V. Marshall, Yucheng Gu, A. Laws, 2005, Carbohydrate research.

Production of a yogurt-like product from plant foodstuffs and whey. Substrate preparation and fermentation

K. Shirai, M. García‐Garibay, V. Marshall, 1992 .

Production of a Yogurt-like Product from Plant Foodstuffs and Whey. Sensory Evaluation and Physical Attributes

K. Shirai, M. García‐Garibay, V. Marshall, 1992 .

Exopolysaccharide‐producing strains of thermophilic lactic acid bacteria cluster into groups according to their EPS structure

F. Levander, L. De Vuyst, M. Elvin, 2001, Letters in Applied Microbiology.

The antibiotic activity of the lactoperoxidase-thiocyanate-hydrogen peroxide system in the calf abomasum.

V. Marshall, B. Reiter, S. Philips, 1980, Research in veterinary science.

Starter cultures employed in the manufacture of biofermented milks

V. Marshall, A. Tamime, 1997 .

Heterofermentative metabolism of glucose and ribose and utilisation of citrate by the smooth biotype of Lactobacillus amylovorus NCFB 2745

V. Marshall, K. Whitley, 1999, Antonie van Leeuwenhoek.

The physiology and growth of dairy lactic-acid bacteria.

F. L. Davies, V. Marshall, B. Law, 1984 .

Biosynthesis, characterisation, and design of bacterial exopolysaccharides from lactic acid bacteria.

V. Marshall, A. Laws, V. Marshall, 2001, Biotechnology advances.

Influence of water activity on the fermentation of yogurt made with extracellular polysaccharide-producing or non-producing starters

M. García‐Garibay, V. Marshall, A. Farrés, 1997 .

A yoghurt-like product made by fermenting ultrafiltered milk containing elevated whey proteins with Lactobacillus acidophilus

V. Marshall, W. M. Cole, J. Vega, 1982, Journal of Dairy Research.

Influence of mastitis on growth of starter organisms used for the manufacture of fermented milks

V. Marshall, I. Okello-Uma, 1986, Journal of Dairy Research.

Determination of the structure and molecular weights of the exopolysaccharide produced by Lactobacillus acidophilus 5e2 when grown on different carbon feeds.

V. Marshall, A. Laws, Marcus J. Chadha, 2008, Carbohydrate research.