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Browsing by Author Auty, Mark

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Issue DateTitleAuthor(s)
1-May-2001Application of Probiotic Bacteria to Functional FoodsStanton, Catherine; Ross, R.Paul; Fitzgerald, G.; Collins, K.; McBrearty, S.; Gardiner, G.; Desmond, C.; Kelly, J.; Bouchier, P.; Lawless, F.; Auty, Mark; Corcoran, M.; Mullins, C.; Mullholand, E.; Eason, D.
1-Sep-1998Assessment of Food Ingredient Functionality using Laser MicroscopyKeogh, M.K.; Auty, Mark
1-Jan-2001Biochemical and Functional Relationships in Cheese.Guinee, Timothy P.; Fox, P.F.; Fenney, E.P; Mullins, C.; Corcoran, M.; Mulholland, E.; Auty, Mark
19-Aug-2011Cytotoxic Complexes of Sodium Oleate with β-LactoglobulinLiskova, Kamila; Auty, Mark; Chaurin, Valerie; Min, Soyoung; Mok, K. Hun; O'Brien, Nora; Kelly, Alan L.; Brodkorb, Andre
1-May-2001Dairy Ingredients for Chocolate and Confectionery Products.Keogh, M.K.; Twomey, M.; O'Kennedy, Brendan; Auty, Mark; Kennedy, R.; O'Keeffe, J.; Kelleher, C.
1-Aug-2001Dairy Ingredients for the Baking Industry.Keogh, M.K.; Neville, D.; Stanton, Catherine; Auty, Mark; Kennedy, R.; Arendt, E.
1-Feb-1999The Effects of Processing and Ripening on the Quality of Pizza CheeseGuinee, Timothy P.; Mulholland, E.; Mullins, C.; Corcoran, M.O.; Auty, Mark
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