Cogan, T. M.

Recent advances in cheese microbiology

Beresford, T. P., Fitzsimons, N. A., Brennan, N. L., & Cogan, T. M. (2001) · International Dairy Journal

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 823

Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature cheddar cheese

Fitzsimons, N. A., Cogan, T. M., Condon, S., & Beresford, T. (1999) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 186

Co‐metabolism of citrate and glucose by Leuconostoc spp.: effects on growth, substrates and products

Cogan, T. M. (1987) · Journal of Applied Bacteriology

Microbial metabolism and enzyme functionMicrobial Metabolic Engineering and Bioproduction

Cited by 135

Invited review: Advances in starter cultures and cultured foods

Cogan, T. M., Beresford, T. P., Steele, J., Broadbent, J., Shah, N. P., & Ustunol, Z. (2007) · Journal of Dairy Science

Probiotics and Fermented FoodsBacterial Genetics and Biotechnology

Cited by 124

Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese

Fitzsimons, N. A., Cogan, T. M., Condon, S., & Beresford, T. (2001) · Journal of Applied Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 97