Search Results - Doolan, Imelda A.

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  1. 1
    Comparison of the effects of various attenuation methods on cell permeability and accessibility of intracellular enzymes in Lactococcus lactis strains

    Comparison of the effects of various attenuation methods on cell permeability and accessibility of intracellular enzymes in Lactococcus lactis strains by Doolan, Imelda A., Wilkinson, Martin G.

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  2. 2
    Utilisation of a cell-free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in Cheddar cheese

    Utilisation of a cell-free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in Cheddar cheese by Yarlagadda, Anil B, Wilkinson, Martin G, Ryan, Siobhan P, Doolan, Imelda A, O'sullivan, Maurice G, Kilcawley, Kieran N

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    Utilisation of a cell‐free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in C heddar cheese

    Utilisation of a cell‐free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in C heddar cheese by Yarlagadda, Anil B, Wilkinson, Martin G, Ryan, Siobhan P, Doolan, Imelda A, O'sullivan, Maurice G, Kilcawley, Kieran N

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  4. 4
    Matching starter phenotype to functionality for low salt Cheddar cheese production based on viability, permeability, autolysis, enzyme accessibility and release in model systems

    Matching starter phenotype to functionality for low salt Cheddar cheese production based on viability, permeability, autolysis, enzyme accessibility and release in model systems by Yanachkina, Palina, Doolan, Imelda, LaPointe, Gisele, Wilkinson, Martin G.

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