Beresford TP - Search Results

1

Microbacterium gubbeenense sp. nov., from the surface of a smear-ripened cheese.

Brennan NM, Brown R, Goodfellow M, Ward AC, Beresford TP, Vancanneyt M, Cogan TM, Fox PF. Brennan NM, et al. Among authors: beresford tp. Int J Syst Evol Microbiol. 2001 Nov;51(Pt 6):1969-1976. doi: 10.1099/00207713-51-6-1969. Int J Syst Evol Microbiol. 2001. PMID: 11760936

2

Biodiversity of the bacterial flora on the surface of a smear cheese.

Brennan NM, Ward AC, Beresford TP, Fox PF, Goodfellow M, Cogan TM. Brennan NM, et al. Among authors: beresford tp. Appl Environ Microbiol. 2002 Feb;68(2):820-30. doi: 10.1128/AEM.68.2.820-830.2002. Appl Environ Microbiol. 2002. PMID: 11823224 Free PMC article.

3

Corynebacterium mooreparkense sp. nov. and Corynebacterium casei sp. nov., isolated from the surface of a smear-ripened cheese.

Brennan NM, Brown R, Goodfellow M, Ward AC, Beresford TP, Simpson PJ, Fox PF, Cogan TM. Brennan NM, et al. Among authors: beresford tp. Int J Syst Evol Microbiol. 2001 May;51(Pt 3):843-852. doi: 10.1099/00207713-51-3-843. Int J Syst Evol Microbiol. 2001. PMID: 11411705

4

A rapid PCR based method to distinguish between Lactococcus and Enterococcus.

Deasy BM, Rea MC, Fitzgerald GF, Cogan TM, Beresford TP. Deasy BM, et al. Among authors: beresford tp. Syst Appl Microbiol. 2000 Dec;23(4):510-22. doi: 10.1016/S0723-2020(00)80025-9. Syst Appl Microbiol. 2000. PMID: 11249021

5

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

Fitzsimons NA, Cogan TM, Condon S, Beresford T. Fitzsimons NA, et al. Appl Environ Microbiol. 1999 Aug;65(8):3418-26. doi: 10.1128/AEM.65.8.3418-3426.1999. Appl Environ Microbiol. 1999. PMID: 10427029 Free PMC article.

6

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

Fitzsimons NA, Cogan TM, Condon S, Beresford T. Fitzsimons NA, et al. J Appl Microbiol. 2001 Apr;90(4):600-8. doi: 10.1046/j.1365-2672.2001.01285.x. J Appl Microbiol. 2001. PMID: 11309072 Free article.

7

Invited review: Advances in starter cultures and cultured foods.

Cogan TM, Beresford TP, Steele J, Broadbent J, Shah NP, Ustunol Z. Cogan TM, et al. Among authors: beresford tp. J Dairy Sci. 2007 Sep;90(9):4005-21. doi: 10.3168/jds.2006-765. J Dairy Sci. 2007. PMID: 17699017 Free article. Review.

8

A comparison of methods used to extract bacterial DNA from raw milk and raw milk cheese.

Quigley L, O'Sullivan O, Beresford TP, Paul Ross R, Fitzgerald GF, Cotter PD. Quigley L, et al. Among authors: beresford tp. J Appl Microbiol. 2012 Jul;113(1):96-105. doi: 10.1111/j.1365-2672.2012.05294.x. Epub 2012 Apr 24. J Appl Microbiol. 2012. PMID: 22452460 Free article.

9

Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese.

Quigley L, O'Sullivan O, Beresford TP, Ross RP, Fitzgerald GF, Cotter PD. Quigley L, et al. Among authors: beresford tp. Int J Food Microbiol. 2011 Nov 1;150(2-3):81-94. doi: 10.1016/j.ijfoodmicro.2011.08.001. Epub 2011 Aug 8. Int J Food Microbiol. 2011. PMID: 21868118 Review.

10

Use of hydrostatic pressure for inactivation of microbial contaminants in cheese.

O'Reilly CE, O'Connor PM, Kelly AL, Beresford TP, Murphy PM. O'Reilly CE, et al. Among authors: beresford tp. Appl Environ Microbiol. 2000 Nov;66(11):4890-6. doi: 10.1128/AEM.66.11.4890-4896.2000. Appl Environ Microbiol. 2000. PMID: 11055940 Free PMC article.

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