Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review

Following Pathogen Development and Gene Expression in a Food Ecosystem: the Case of a Staphylococcus aureus Isolate in Cheese

(2014) Isabelle Fleurot et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Growth of adjunct Lactobacillus casei in Cheddar cheese differing in milk fat globule membrane components

(2013) Aleksandra Martinovic et al.   INTERNATIONAL DAIRY JOURNAL

The effect of calcium chloride addition on the microstructure and composition of Cheddar cheese

(2013) Lydia Ong et al.   INTERNATIONAL DAIRY JOURNAL

Analysing cheese microstructure: A review of recent developments

(2013) Mamdouh El-Bakry et al.   JOURNAL OF FOOD ENGINEERING

Nucleic acid-based approaches to investigate microbial-related cheese quality defects

(2013) Daniel J. O'Sullivan et al.   Frontiers in Microbiology

Perspectives on the contribution of lactic acid bacteria to cheese flavor development

(2012) James Steele et al.   CURRENT OPINION IN BIOTECHNOLOGY

Survival of Lactobacillus rhamnosus strains inoculated in cheese matrix during simulated human digestion

(2012) Iole Pitino et al.   FOOD MICROBIOLOGY

The effect of pH at renneting on the microstructure, composition and texture of Cheddar cheese

(2012) Lydia Ong et al.   FOOD RESEARCH INTERNATIONAL

The influence of fat globule membrane material on the microstructure of low-fat Cheddar cheese

(2012) Ehab Ali Romeih et al.   INTERNATIONAL DAIRY JOURNAL

Development of a PCR method for detecting proteolytic psychrotrophic bacteria in raw milk

(2012) Solimar Gonçalves Machado et al.   INTERNATIONAL DAIRY JOURNAL

Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts

(2012) En Yang et al.   AMB Express

A review of the molecular approaches to investigate the diversity and activity of cheese microbiota

(2011) Bassirou Ndoye et al.   Dairy Science & Technology

Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese

(2011) Lydia Ong et al.   Dairy Science & Technology

Recent advances in quantitative PCR (qPCR) applications in food microbiology

(2011) Florence Postollec et al.   FOOD MICROBIOLOGY

Review — Persistence of Listeria monocytogenes in food industry equipment and premises

(2011) Brigitte Carpentier et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Ripening-related changes in Serra da Estrela cheese: A stereological study

(2011) P.J.M. Reis et al.   JOURNAL OF DAIRY SCIENCE

Microstructure of milk gel and cheese curd observed using cryo scanning electron microscopy and confocal microscopy

(2011) Lydia Ong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spatial Distribution of Bacterial Colonies in a Model Cheese

(2010) S. Jeanson et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Probiotic Dairy Products as Functional Foods

(2010) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Determination of the diffusion coefficients of small solutes in cheese: A review

(2010) Juliane Floury et al.   Dairy Science & Technology

Combined microscopic and dynamic rheological methods for studying the structural breakdown properties of whey protein gels and emulsion filled gels

(2010) Aniket R. Abhyankar et al.   FOOD HYDROCOLLOIDS

Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits

(2010) Luca Settanni et al.   FOOD MICROBIOLOGY

The Effect of Milk Processing on the Microstructure of the Milk Fat Globule and Rennet Induced Gel Observed Using Confocal Laser Scanning Microscopy

(2010) L. Ong et al.   JOURNAL OF FOOD SCIENCE

Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria

(2008) Antonio Gálvez et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY