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Browsing by Author Beresford, Tom

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Issue DateTitleAuthor(s)
5-Mar-2009Comparative genomics of lactic acid bacteria reveals a niche-specific gene setO'Sullivan, Orla; O'Callaghan, John; Sangrador-Vegas, Amaia; McAuliffe, Olivia; Slattery, Lydia; Kaleta, Pawel; Callanan, Michael J.; Fitzgerald, Gerald F; Ross, R Paul; Beresford, Tom
1-Sep-2000High Pressure Processing of Dairy FoodsDonnelly, W.J.; Beresford, Tom; Lane, C.N.; Walsh-O'Grady, D.; O'Connor, P.; Fitzgerald, R.J.; Murphy, P.M.; O'Reilly, C.; Morgan, S.M.; Ross, R.Paul; Kelly, A.
1-Sep-2000Identification of the key compounds responsible for Cheddar cheese flavourBeresford, Tom; Wallace, J.; Aherne, S.; Drinan, F.; Eason, D.; Corcoran, M.; Mulholland, E.; Hannon, J.
1-Sep-1998Influence of Enterococci and Thermophilic Starter Bacteria on Cheddar Cheese FlavourBeresford, Tom; Cogan, T.; Wallace, J.; Drinan, D.; Tobin, S.; Piveteau, P.; Carroll, N.; Deasy, B.
1-Apr-2002Model System for the Production of Enzyme Modified Cheese (EMC) Flavours.Kilcawley, Kieran N; Beresford, Tom; Lee, B.; Wilkinson, M.G.
1-Apr-2002Novel and Speciality Cheeses - Broadening the National Cheese BaseSheehan, Jeremiah J; Wilkinson, M.G.; Beresford, Tom; Meehan, H.; Cowan, Cathal; Delahunty, C.; McSweeney, P.L.H.; Kelly, A.L.
21-Dec-2015The Prevalence and Control of Bacillus and Related Spore-Forming Bacteria in the Dairy IndustryGopal, Nidhi; Hill, Colin; Ross, R. Paul; Beresford, Tom; Fenelon, Mark A.; Cotter, Paul D.
1-May-2001Role of Lactobacilli in Flavour Development of Cheddar Cheese.Beresford, Tom; Cogan, T.M.; Rae, Mary; Drinan, F.; Fitzsimons, N.; Brennan, N.; Kenny, O.; Fox, P.F.
1-Sep-1998Significance of Lactobacilli in Cheddar CheeseCogan, Tim; Beresford, Tom; Drinan, Finbarr; Palles, Tony; Fitzsimons, Nora
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