C. N. Lane

发表

Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening

P. Fox, C. N. Lane, 1996 .

Effect of compositional and environmental factors on the growth of indigenous non-starter lactic acid bacteria in Cheddar cheese

P. Fox, P. McSweeney, B. Folkertsma, 1997 .

Detection of caseinophosphopeptides in the distal ileostomy fluid of human subjects

J. Wal, S. Fairweather-Tait, H. Bernard, 2003, British Journal of Nutrition.

Nutraceutical and functional food ingredients for food and pharmaceutical applications

J. Wal, S. Fairweather-Tait, H. Bernard, 2001, British Journal of Nutrition.

Role of starter enzymes during ripening of Cheddar cheese made from pasteurized milk under controlled microbiological conditions

P. Fox, C. N. Lane, 1997 .

A rheological study of acid-set "simulated yogurt milk" gels prepared from heat- or pressure-treated milk proteins

Brendan T. O’Kennedy, Richard J. FitzGerald, B. O'kennedy, 2001 .

Contribution of coagulant to proteolysis and textural changes in Cheddar cheese during ripening

D. E. Johnston, P. Fox, P. McSweeney, 1997 .

Effect of prematuration conditions on the proteolytic and rheological properties of cheesemilk

P. McSweeney, M. Sousa, C. N. Lane, 2001 .

The individual or combined action of chymosin and plasmin on sodium caseinate or β-casein in solution: effect of NaCl and pH

P. Fox, C. N. Lane, 1999 .