Fox, Patrick F.

Fundamentals of Cheese Science

Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2017) · Springer eBooks

Advanced Scientific Research MethodsProbiotics and Fermented Foods

Cited by 1,922

Proteolysis During Cheese Manufacture and Ripening

Fox, P. F. (1989) · Journal of Dairy Science

Proteins in Food SystemsMilk Quality and Mastitis in Dairy Cows

Cited by 593

Importance of Calcium and Phosphate in Cheese Manufacture: A Review

Lucey, J. A., & Fox, P. F. (1993) · Journal of Dairy Science

Proteins in Food SystemsFood Nutrient Composition and Product Development

Cited by 454

Proteolysis in cheese during ripening

Fox, P. F., & McSweeney, P. L. H. (1996) · Food Reviews International

Proteins in Food SystemsFood Nutrient Composition and Product Development

Cited by 407

Angiotensin I-Converting-Enzyme-Inhibitory and Antibacterial Peptides from Lactobacillus helveticus PR4 Proteinase-Hydrolyzed Caseins of Milk from Six Species

Minervini, F., Algaron, F., Rizzello, C. G., Fox, P. F., Monnet, V., & Gobbetti, M. (2003) · Applied and Environmental Microbiology

Protein Hydrolysis and Bioactive PeptidesPeptidase Inhibition and Analysis

Cited by 270

Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening

Gobbetti, M., De Angelis, M., Di Cagno, R., Mancini, L., & Fox, P. F. (2015) · Trends in Food Science & Technology

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 217

Chemical methods for the characterization of proteolysis in cheese during ripening

McSweeney, P. L. H., & Fox, P. F. (1997) · Le Lait

Food Nutrient Composition and Product DevelopmentProteins in Food Systems

Cited by 173

Drivers that establish and assembly the lactic acid bacteria biota in cheeses.

Gobbetti, M., Di Cagno, R., Calasso, M., Neviani, E., Fox, P. F., & De Angelis, M. (2018) · Trends in Food Science & Technology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 151

Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening

Lane, C. N., & Fox, P. F. (1996) · International Dairy Journal

Probiotics and Fermented FoodsFood Nutrient Composition and Product Development

Cited by 126

Contribution of plasmin to Cheddar cheese ripening: effect of added plasmin

Farkye, N., & Fox, P. F. (1992) · Journal of Dairy Research

Proteins in Food SystemsMilk Quality and Mastitis in Dairy Cows

Cited by 124

Biochemistry of Cheese Ripening: Proteolysis

Ardö, Y., McSweeney, P. L. H., Magboul, A. A. A., Upadhyay, V. K., & Fox, P. F. (2017) · Cheese

Probiotics and Fermented FoodsProteins in Food Systems

Cited by 121

Isolation and identification of further peptides in the diafiltration retentate of the water-soluble fraction of Cheddar cheese

SINGH, T. K., FOX, P. F., & HEALY, Á. (1997) · Journal of Dairy Research

Protein Hydrolysis and Bioactive PeptidesProteins in Food Systems

Cited by 120

Accelerated ripening of Cheddar cheese at elevated temperatures

Folkertsma, B., Fox, P. F., & McSweeney, P. L. H. (1996) · International Dairy Journal

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 98

The Cheeses of Italy: Science and Technology

Gobbetti, M., Neviani, E., & Fox, P. (2018) · Springer eBooks

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 85

Enzymology of cheese ripening

Fox, P. F., & Law, J. (1991) · Food Biotechnology

Proteins in Food SystemsEnzyme Production and Characterization

Cited by 82

Influence of pH on the rennet coagulation of milk

Shalabi, S. I., & Fox, P. F. (1982) · Journal of Dairy Research

Proteins in Food SystemsMilk Quality and Mastitis in Dairy Cows

Cited by 76

Partial identification of peptides from the water-insoluble fraction of Cheddar cheese

McSweeney, P. L. H., Pochet, S., Fox, P. F., & Healy, A. (1994) · Journal of Dairy Research

Protein Hydrolysis and Bioactive PeptidesProteins in Food Systems

Cited by 72

Factors That Affect the Quality of Cheese

Fox, P. F., Cogan, T. M., & Guinee, T. P. (2017) · Cheese

Food Nutrient Composition and Product DevelopmentAdvanced Scientific Research Methods

Cited by 66

A scheme for the fractionation of cheese nitrogen and identification of principal peptides

Singh, T. K., Fox, P. F., Højrup, P., & Healy, A. (1994) · International Dairy Journal

Protein Hydrolysis and Bioactive PeptidesProteins in Food Systems

Cited by 64

Effect of Compositional and Environmental Factors on the Growth of Indigenous Non-Starter Lactic Acid Bacteria in Cheddar Cheese

Lane, C. N., Fox, P. F., Walsh, E. M., Folkertsma, B., & McSweeney, P. L. H. (1997) · Le Lait

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 59

Response of Lactobacillus helveticus PR4 to Heat Stress during Propagation in Cheese Whey with a Gradient of Decreasing Temperatures

Di Cagno, R., De Angelis, M., Limitone, A., Fox, P. F., & Gobbetti, M. (2006) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsBacterial Genetics and Biotechnology

Cited by 55

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

Methods Used to Study Non-Starter Microorganisms in Cheese: A Review

SHAKEEL‐UR‐REHMAN, FOX, P. F., & McSWEENEY, P. L. H. (2000) · International Journal of Dairy Technology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 32

Specificity of an extracellular proteinase from Brevibacterium linens ATCC 9174 on bovine beta-casein

Rattray, F. P., Fox, P. F., & Healy, A. (1997) · Applied and Environmental Microbiology

Enzyme Production and CharacterizationProtein Hydrolysis and Bioactive Peptides

Cited by 31