Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by Crossref.
Wilson, Michael
Mulvihill, Daniel M.
Donnelly, William J.
and
Gill, Brian P.
1989.
Surface active properties at the air–water interface of β-casein and its fragments derived by plasmin proteolysis.
Journal of Dairy Research,
Vol. 56,
Issue. 3,
p.
487.
Fox, P.F.
1989.
Proteolysis During Cheese Manufacture and Ripening.
Journal of Dairy Science,
Vol. 72,
Issue. 6,
p.
1379.
Fox, P. F.
Lucey, J. A.
and
Cogan, T. M.
1990.
Glycolysis and related reactions during cheese manufacture and ripening.
Critical Reviews in Food Science and Nutrition,
Vol. 29,
Issue. 4,
p.
237.
Igarashi, Yasuo
1990.
Enhancement of proteolysis in bovine skim milk by heat and chemical treatments.
Journal of Dairy Research,
Vol. 57,
Issue. 4,
p.
541.
Madkor, Sabry A.
and
Fox, Patrick F.
1991.
Plasmin activity in buffalo milk.
Food Chemistry,
Vol. 39,
Issue. 2,
p.
139.
Bastian, Eric D.
Brown, Rodney J.
and
Ernstrom, C. Anthon
1991.
Plasmin Activity and Milk Coagulation.
Journal of Dairy Science,
Vol. 74,
Issue. 11,
p.
3677.
Deharveng, Geneviève
and
Nielsen, S. Suzanne
1991.
Partial Purification and Characterization of Native Plasminogen Activators from Bovine Milk.
Journal of Dairy Science,
Vol. 74,
Issue. 7,
p.
2060.
Fox, P.F.
and
Law, J.
1991.
Enzymology of cheese ripening.
Food Biotechnology,
Vol. 5,
Issue. 3,
p.
239.
Rantamäki, Liisa K.
and
Müller, Hans-Peter
1992.
Isolation and characterization of α2-macroglobulin from mastitis milk.
Journal of Dairy Research,
Vol. 59,
Issue. 3,
p.
273.
Farkye, Nana
and
Fox, Patrick F.
1992.
Contribution of plasmin to Cheddar cheese ripening: effect of added plasmin.
Journal of Dairy Research,
Vol. 59,
Issue. 2,
p.
209.
GUINEE, T P
and
WILKINSON, M G
1992.
Rennet coagulation and coagulants in cheese manufacture.
International Journal of Dairy Technology,
Vol. 45,
Issue. 4,
p.
94.
LU, DONGJIN D.
and
NIELSEN, S. SUZANNE
1993.
Heat Inactivation of Native Plasminogen Activators in Bovine Milk.
Journal of Food Science,
Vol. 58,
Issue. 5,
p.
1010.
Fox, P.F.
and
Stepaniak, L.
1993.
Enzymes in cheese technology.
International Dairy Journal,
Vol. 3,
Issue. 4-6,
p.
509.
Mulvihill, Daniel M.
and
McCarthy, Alice
1993.
Relationships between plasmin levels in rennet caseins and proteolytic and rheological changes on storage of cheese analogues made from these caseins.
Journal of Dairy Research,
Vol. 60,
Issue. 3,
p.
431.
Bican, P.
and
Spahni, A.
1993.
Proteolysis in Swiss-type cheeses: a high-performance liquid chromatography study.
International Dairy Journal,
Vol. 3,
Issue. 1,
p.
73.
López-Fandiño, Rosina
Olano, Agustin
Corzo, Nieves
and
Ramos, Mercedes
1993.
Proteolysis during storage of UHT milk: differences between whole and skim milk.
Journal of Dairy Research,
Vol. 60,
Issue. 3,
p.
339.
Lucey, J.A.
and
Fox, P.F.
1993.
Importance of Calcium and Phosphate in Cheese Manufacture: A Review.
Journal of Dairy Science,
Vol. 76,
Issue. 6,
p.
1714.
McSweeney, P. L. H.
Olson, N. F.
Fox, P. F.
Healy, A.
and
H⊘jrup, P.
1993.
Proteolytic specificity of plasmin on bovine αs1‐Casein.
Food Biotechnology,
Vol. 7,
Issue. 2,
p.
143.
Lu, Dongjin D.
and
Suzanne Nielsen, S.
1993.
Isolation and Characterization of Native Bovine Milk Plasminogen Activators.
Journal of Dairy Science,
Vol. 76,
Issue. 11,
p.
3369.
Fox, P. F.
Law, J.
McSweeney, P. L. H.
and
Wallace, J.
1993.
Cheese: Chemistry, Physics and Microbiology.
p.
389.