Coffey, Aidan

Production, Properties, and Industrial Food Application of Lactic Acid Bacteria-Derived Exopolysaccharides

Zannini, E., Waters, D. M., Coffey, A., & Arendt, E. K. (2016) · Applied Microbiology and Biotechnology

Polysaccharides Composition and ApplicationsProbiotics and Fermented Foods

Cited by 371

Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits

Lynch, K. M., Zannini, E., Coffey, A., & Arendt, E. K. (2018) · Annual Review of Food Science and Technology

Polysaccharides Composition and ApplicationsProbiotics and Fermented Foods

Cited by 289

Influence of In-Situ Synthesized Exopolysaccharides on the Quality of Gluten-Free Sorghum Sourdough Bread

Galle, S., Schwab, C., Dal Bello, F., Coffey, A., Gänzle, M. G., & Arendt, E. K. (2012) · International Journal of Food Microbiology

Polysaccharides Composition and ApplicationsFood composition and properties

Cited by 190

Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage

Zannini, E., Mauch, A., Galle, S., Gänzle, M., Coffey, A., Arendt, E. K., Taylor, J. P., & Waters, D. M. (2013) · Journal of Applied Microbiology

Probiotics and Fermented FoodsPolysaccharides Composition and Applications

Cited by 83

Effect of Genetically Modifying the Lactococcal Proteolytic System on Ripening and Flavor Development in Cheddar Cheese

McGarry, A., Law, J., Coffey, A., Daly, C., Fox, P. F., & Fitzgerald, G. F. (1994) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 41