D. Muir

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The Characterization of Starch and Its Components. Part 6. A Critical Comparison of the Estimation of Amylose‐Content by Colorimetric Determination and Potentiometric Titration of the Iodine‐Complex

C. Greenwood, W. Banks, D. Muir, 1974 .

Sensory properties of cheddar cheese: Effect of starter type and adjunct

E. Hunter, D. Muir, J. Banks, 1996 .

A comparison of the effects of storage of raw milk at 2°C and 6°C on the yield and quality of Cheddar cheese

M. Griffiths, D. Muir, J. Banks, 1988 .

Ripening of Cheddar cheese made from blends of raw and pasteurised milk

P. Fox, P. McSweeney, D. Muir, 2000 .

Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk.

P. Fox, P. McSweeney, D. Muir, 2000 .

Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character

M. Yvon, J. Gripon, D. Muir, 2001 .

Structure and Chemistry of the Starch Granule

W. Banks, D. Muir, 1980 .

Laboratory-made Kishk from wheat, oat and barley : 1. Production and comparison of chemical and nutritional composition of Burghol

D. Muir, M. Khaskheli, A. Tamime, 1997 .

Studies on Starches of High Amylose Content. Part 17. A Review of Current Concepts

C. Greenwood, W. Banks, D. Muir, 1974 .

The Characterization of Starch and its Components. Part 2. The Semi-Micro Estimation of the Starch-Content of Cereal Grains and Related Materials†

C. Greenwood, W. Banks, D. Muir, 1970 .

Studies on the Biosynthesis of Starch Granules. Part 8. A Comparison of the Properties of the Small and the Large Granules in Mature Cereal Starches

C. Greenwood, D. Muir, A. Evers, 1974 .

Studies on the Biosynthesis of Starch Granules. Part 5. Properties of the Starch Components of Normal Barley, and Barley with Sturch of High Amylose‐Content, During Growth

C. Greenwood, W. Banks, D. Muir, 1973 .

Studies on Hydroxyethyl Starch. Part 1. A review of the chemistry of hydroxyethyl starch, with reference to its use as a blood plasma volume expander

C. Greenwood, W. Banks, D. Muir, 1972 .

Effect of Processing Conditions and Raw Materials on the Properties of Kishk 1. Compositional and Microbiological Qualities

D. Muir, M. Khaskheli, A. Tamime, 2000 .

Laboratory-made Kishk from wheat, oat and barley: 2. Compositional quality and sensory properties

D. Muir, M. Khaskheli, A. Tamime, 1997 .

AROMA OF CHEESE. 2. CONTRIBUTION OF AROMA TO THE FLAVOUR OF CHEDDAR CHEESE

J. M. Banks, E. A. Hunter, E. Hunter, 1997 .

Volatile components in steam distillates of Cheddar cheese as indicator indices of cheese maturity, flavour and odour

E. Hunter, W. Christie, D. Muir, 1992 .

Processed cheese analogues incorporating fat-substitutes: 2. Rheology, sensory perception of texture and microstructure

M. Kaláb, M. Shenana, D. Muir, 1999 .

Processed cheese analogues incorporating fat-substitutes. 1. Composition, microbiological quality and flavour changes during storage at 5°C

M. Shenana, D. Muir, A. Tamime, 1999 .

Sensory properties of hard cheese: Identification of key attributes

J. M. Banks, E. A. Hunter, David S. Horne, 1995 .

Sensory properties of low fat cheddar cheese:effect of salt content and adjunct culture

E. Hunter, D. Muir, E.Anthony Hunter, 1993 .

Properties of Kefir made in Scotland and Poland using Bovine, Caprine and Ovine Milk with Different Starter Cultures

D. Muir, A. Tamime, M. Barclay, 2001 .

Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening

P. Fox, P. McSweeney, D. Muir, 1999 .

The manufacture of set-type natural yoghurt containing different oils: 2. Rheological properties and microstructure

M. Kaláb, A. Sword, D. Muir, 1996 .

The microstructure of set-style, natural yogurt made by substituting microparticulate whey protein for milk fat

M. Kaláb, D. Muir, A. Tamime, 1995 .

Sensory properties of cheddar type cheese produced from recombined milk fat and casein fractions of bovine and ovine origin

D. Muir, J. Banks, D. McNulty, 1997 .

Casein and related products.

D. Muir, H. Rollema, 2009 .

Quality Control in Processed Cheese Manufacture

Lloyd Metzger, Klaus Dürrschmid, T. P. Guinee, 2011 .

Strained fermented milks – A review of existing legislative provisions, survey of nutritional labelling of commercial products in selected markets and terminology of products in some selected countries

A. Y. Tamime, Michael Hickey, David D Muir, 2014 .

Sensory properties of Cheddar cheese: changes during maturation

E. Hunter, D. Horne, D. Muir, 1995 .

Sensory properties of cheddar cheese : effect of fat content on maturation

E. Hunter, D. Muir, J. Banks, 1994 .

Studies on the Biosynthesis of Starch Granules. Part 7. Compound Granules in Potato Starch

C. Greenwood, W. Banks, D. Muir, 1973 .

Genotype, Location, and Harvest Date Effects on the Sensory Character of Fresh and Frozen Red Raspberries

R. E. Harrison, E. Hunter, D. Muir, 1999 .

The manufacture of set-type natural yoghurt containing different oils: 1. Compositional quality, microbiological evaluation and sensory properties

M. Kaláb, A. Sword, D. Muir, 1996 .

The effect of substitution of fat by microparticulate whey protein on the quality of set‐type, natural yogurt

A. Sword, D. Muir, A. Tamime, 1994 .

The influence of diet and breed of cow on the efficiency of conversion of milk constituents to curd in cheese manufacture

J. Clapperton, D. Muir, J. Banks, 1986 .

A comparison of the quality of Cheddar cheese produced from seasonal and standardized milk

D. Muir, A. Tamime, J. Banks, 1984 .

Hydroxyethyl Starch as a Cryoprotective Agent for Human Red Blood Cells The Relation Between the Molecular Properties and the Cryoprotective Effect

C. Greenwood, D. Muir, H. W. Whitcher, 1977 .

Heat stability of homogenized milk: role of interfacial protein

A. Law, D. Hirst, D. Muir, 1994, Journal of Dairy Research.

Increasing the yield of cheddar cheese by the acidification of milk containing heat-denatured whey protein

D. Muir, G. Stewart, J. Banks, 1987 .

Effect of incorporation of denatured whey protein on the yield and quality of Cheddar cheese

D. Muir, J. Banks, 1985 .

Stability of alcohol-containing emulsions.

E. Dickinson, W. Banks, D. Muir, 1988 .

A comparison of cheese yield and cheesemaking efficiency using seasonal and standardized milk

D. Muir, A. Tamime, J. Banks, 1984 .

Statistical approaches to minimising experimentation

E. A. Hunter, D. D. Muir, E. Hunter, 1991 .

Sensory evaluation of fermented milks: vocabulary development and the relations between sensory properties and composition and between acceptability and sensory properties

E. Hunter, D. Muir, 1992 .

Dried milk products.

D. Muir, V. Westergaard, M. Skanderby, 2009 .

Rheology and sensory profiling of set‐type fermented milks made with different commercial probiotic and yoghurt starter cultures

D. Muir, A. Tamime, L. L. Torre, 2003 .

Genotypic effects on sensory quality of blackcurrant juice using descriptive sensory profiling

E. Hunter, R. Brennan, D. Muir, 1997 .

Sensory evaluation of Cheddar cheese: Order of tasting and carryover effects

E. Hunter, D. Muir, 1991 .

Studies on the Biosynthesis of Starch Granules. Part 9. The Starch Granules from Wrinkled‐Seeded Peas

C. Greenwood, W. Banks, D. Muir, 1974 .

The Characterization of Starch and Its Components. Part 3. The Technique of Semi‐Micro, Differential, Potentiometric, Iodine Titration, and the Factors Affecting It

C. Greenwood, W. Banks, D. Muir, 1971 .

Pollen Starch from Amylomaize

C. Greenwood, J. Walker, W. Banks, 1971 .

The Characterization of Starch and its Components. Part 5. Observations on the Quantitative Acid Hydrolysis of Starch and Glycogen

C. Greenwood, W. Banks, D. Muir, 1973 .

Studies on Starches of High Amylose-Content. Part 14. The Fractionation of Amylomaize Starch by Aqueous Leaching†

C. Greenwood, W. Banks, D. Muir, 1971 .

Relative effects of cultivar, heat-treatment and sucrose content on the sensory properties of blackcurrant juice

E. Hunter, R. Brennan, D. Muir, 2003 .

Effect of Lysozyme Treatment on Cell Wall Ultrastructure in Sarcina flava

D. Muir, D. Thirkell, M. Hunter, 1973, Journal of bacteriology.

Physicochemical studies on starches

D. Muir, 1973 .

Processe dChees eAnalogue sIncorporating Fat-Substitutes 1 .Composition ,Microbiologica lQualit yand Flavou rChange sDurin gStorag ea t 58C

D. Muir, A. Tamime, H. Dawood, 1998 .

SENSORY PROPERTIES OF FERMENTED MILKS: OBJECTIVE REDUCTION OF AN EXTENSIVE SENSORY VOCABULARY

E. Hunter, D. Muir, 1993 .

Incorporation of the protein from starter growth medium in curd during manufacture of Cheddar cheese

D. Muir, J. Banks, 1985 .

Effect ofLysozyme Treatment on CellWall Ultrastructure inSarcina (lava

D. Muir, D. Thirkell, M. Hunter, 1973 .

Carryover in sensory trials

R. Kempton, D. Muir, S. Ferris, 2003 .