Research Profile

Patrick Fox

Biography

Patrick F. Fox, BSc, PhD, DSc, C.Chem, FRSC, FICI

Food Chemistry Department, University College, Cork, Ireland.


Academic qualifications

1955‑1959:          Dairy Science Faculty, University College, Cork.  BSc (Dairying).

1959‑1964:          Department of Food Science, Cornell University, Ithaca, NY, USA. PhD  

1964‑1965:          Department of Biochemistry, Michigan State University.  Post‑Doctoral Research Fellow.

1965‑1966:          Department of Food Science & Technology, University of California, Davis.  Post‑Doctoral Research Fellow.

1993:                   DSc based on published research, National University of Ireland


Invited Lectures:        United Kingdom, France, Germany, Denmark, Sweden, Norway, Netherlands, Luxembourg, Yugoslavia, Poland, Egypt, USSR, USA, Spain, New Zealand, Australia, Iceland, Czechoslovakia, Finland, South Africa, Canada, Belgium, Portugal, Japan, China, Argentina, Mexico, Greece, Brasil, Italy, Turkey, Korea


Research Interests:

Dairy Chemistry

Chemistry and biochemistry of cheese manufacture and ripening.

Heat-induced changes in milk.

Fractionation and characterisation of milk proteins.

Significance of enzymes (indigenous, endogenous, exogenous) in the dairy industry.


Research and Technical Publications:

Research Publications  and Technical Reviews; author or co‑author of about 520 original research papers and reviews.

Most Highly Cited researcher in Agricultural Sciences.

Referee and Book Reviewer for ~ 25 International Scientific Journals


Author of the following Textbooks:

Dairy Chemistry and Biochemistry (1998, Chapman & Hall; revised 2014, Springer)

Fundamentals of Cheese Science (2000, Aspen; revised 2015, Springer)


Editor of 34 Textbooks published between 1982 and 2014, by Elsevier Science Publishers, Chapman &  Hall, Aspen Publishers, Kluwer Academic/Plenum Publishers, Academic Press

Founding Editor (1991) and Editor of the International Dairy Journal (Vols 1-6, 1991-1996), Elsevier Science Publishers


Editorial Board of the following Books and Journals

  • Trends in Food Science and Technology

  • Journal of Dairy Science

  • Food Chemistry

  • Journal of Food Biochemistry

  • Le Lait

  • Italian Journal of Food Science

  • A Colour Guide to Cheese and Fermented Milks, R.K. Robinson, ed., Chapman & Hall, London (1995)

  • Academic Press, Food Science & Technology Series

 

Citations:  Highly cited; most highly cited author in Agricultural Sciences

Google Scholar: 23,747 total citations; 8,651 since 2009

Postgraduate Students:  I have supervised 97 postgraduate students (38 PhD and 59 MSc) and have co-supervised a further 15 postgraduate students.  I have hosted 28 post-doctoral fellows and sabbatical personnel.

Thirty of my postgraduate students or post-doctoral fellows have pursued academic careers at Universities or Research Institutes in Ireland, USA, Australia, New Zealand, Italy, Spain, the Netherlands, Denmark, Greece, etc.

Research Grants

 ProjectFunding
Body
Start DateEnd DateAward
[VARIOUS - CONSULTANCY] {FOX PROF. P. NIndustry01-JAN-9001-JAN-14€33,166.00

Publications

Books

 YearPublication
(2004)Cheese: Chemistry, Physics and Microbiology. Volume 1. General Aspects.
Fox, P.F., P.L.H. McSweeney, T.M. Cogan and T.P. Guinee; (2004) Cheese: Chemistry, Physics and Microbiology. Volume 1. General Aspects. : Elsevier Publishers. [Details]
(2004)Cheese: Chemistry, Physics and Microbiology. Volume 1. General Aspects.
Fox, P.F., P.L.H. McSweeney, T.M. Cogan and T.P. Guinee; (2004) Cheese: Chemistry, Physics and Microbiology. Volume 1. General Aspects. : Elsevier Publishers. [Details]
(2004)Cheese: Chemistry, Physics and Microbiology. Volume 2. Major Cheese Groups.
Fox, P.F., P.L.H. McSweeney, T.M. Cogan and T.P. Guinee; (2004) Cheese: Chemistry, Physics and Microbiology. Volume 2. Major Cheese Groups. : Elsevier Publishers. [Details]
(2004)Cheese: Chemistry, Physics and Microbiology. Volume 2. Major Cheese Groups.
Fox, P.F., P.L.H. McSweeney, T.M. Cogan and T.P. Guinee; (2004) Cheese: Chemistry, Physics and Microbiology. Volume 2. Major Cheese Groups. : Elsevier Publishers. [Details]
(2006)Advanced Dairy Chemistry-2. Lipids, 3rd. Edition.
Fox, P.F. and P.L.H. McSweeney; (2006) Advanced Dairy Chemistry-2. Lipids, 3rd. Edition. : Springer Publishers. [Details]
(2006)Advanced Dairy Chemistry-2. Lipids, 3rd. Edition.
Fox, P.F. and P.L.H. McSweeney; (2006) Advanced Dairy Chemistry-2. Lipids, 3rd. Edition. : Springer Publishers. [Details]
(2015)Dairy Chemistry and Biochemistry.
Fox, P.F., McSweeney, P.L.H., Uniacke, T., O'Mahony, J.A. (2015) Dairy Chemistry and Biochemistry. New York: Springer. [Details]
(1998)Dairy Chemistry and Biochemistry.
Fox, P.F. and P.L.H. McSweeney; (1998) Dairy Chemistry and Biochemistry. : Blackie Academic and Professional Publishers. [Details]
(2003)Advanced Dairy Chemistry-I. Proteins, 3rd. Edition.
Fox, P.F. and P.L.H. McSweeney ; (2003) Advanced Dairy Chemistry-I. Proteins, 3rd. Edition. New York: Kluwer Academic/Plenum Publishers. [Details]
(2003)Advanced Dairy Chemistry-I. Proteins.
Fox, P.F. and P.L.H. McSweeney; (2003) Advanced Dairy Chemistry-I. Proteins. : Kluwer Publishers. [Details]
(2000)Fundamentals of Cheese Science.
Fox, P.F., T.P. Guinee, T.M. Cogan and P.L.H. McSweeney; (2000) Fundamentals of Cheese Science. : Aspen Publishers. [Details]
(2009)Advanced Dairy Chemistry, Vol. 3, Lactose, Salts, Water and Minor Constituents.
McSweeney, P.L.H. and Fox, P.F. (2009) Advanced Dairy Chemistry, Vol. 3, Lactose, Salts, Water and Minor Constituents. New York: Springer. [Details]
(2013)Advanced Dairy Chemistry, 1A, Proteins: Basic Aspects.
McSweeney, P.L.H. and Fox, P.F. (2013) Advanced Dairy Chemistry, 1A, Proteins: Basic Aspects. New York: Springer. [Details]

Book Chapters

 YearPublication
(2014)'Milk: An Overview'
O'Mahony, J.A. and Fox, P.F. (2014) 'Milk: An Overview' In: Milk Proteins: From Expression to Food. London: Academic Press. [Details]
(2013)'Milk Proteins: Introduction and Historical Aspects'
O’Mahony, J.A. and Fox, P.F. (2013) 'Milk Proteins: Introduction and Historical Aspects' In: Advanced Dairy Chemistry, 4th edn. New York: Springer. [Details]
(2006)'Biochemistry of milk constituents'
Fox, P.F. and Kelly, A.L.; (2006) 'Biochemistry of milk constituents' In: Food Biochemistry and Food Processing. Iowa: Iowa State Press. [Details]
(2006)'Biochemistry of milk processing'
Kelly, A.L. and Fox, P.F.; (2006) 'Biochemistry of milk processing' In: Food Biochemistry and Food Processing. Iowa: Iowa State Press. [Details]
(2004)'The caseins. In Proteins in Food Processing'
Fox, P.F. and Kelly, A.L.; (2004) 'The caseins. In Proteins in Food Processing' In: R. Yada (eds). New York. New York: Woodhead Publishing. [Details]
(2004)'Proteolysis in cheese during ripening'
Upadhyay, V.K., McSweeney, P.L.H., Magboul, A.A.A., Fox, P.F.; (2004) 'Proteolysis in cheese during ripening' In: In Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects, 3rd edition. [Details]
(2004)'Cheese: an overview'
Fox, P.F. and P.L.H. McSweeney; (2004) 'Cheese: an overview' In: Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects, 3rd edition. [Details]
(2004)'The caseins'
Fox, P.F. and kelly,A.l.; (2004) 'The caseins' In: Proteins in Food Processing. [Details]
(2003)'Manufacture of hard and semi-hard varieties of cheese'
Fox, P.F. and P.L.H. McSweeney; (2003) 'Manufacture of hard and semi-hard varieties of cheese' In: Encyclopedia of Food Science and Nutrition, 2nd edition. [Details]
(2003)'Manufacture and properties of milk powders'
Kelly, A.L., O¿Connell, J.E. and Fox, P.F.; (2003) 'Manufacture and properties of milk powders' In: Advanced Dairy Chemistry I (Proteins)(2nd Edition). New York: Kluwer Academic-Plenum Publishers. [Details]
(1997)'Rennets: their role in milk coagulation and cheese ripening'
Fox, P.F. and P.L.H. McSweeney ; (1997) 'Rennets: their role in milk coagulation and cheese ripening' In: Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk. London: Blackie Academic and Professional. [Details]
(1995)'Methods for assessing proteolysis in cheese during ripening'
Fox, P.F., P.L.H. McSweeney and T.K. Singh; (1995) 'Methods for assessing proteolysis in cheese during ripening' In: In Chemistry of Structure/Function Relationships in Cheese. [Details]
(1995)'Biogenesis of flavour compounds in cheese'
Fox, P.F., T.K. Singh and P.L.H. McSweeney; (1995) 'Biogenesis of flavour compounds in cheese' In: In Chemistry of Structure/Function Relationships in Cheese. [Details]
(1994)'Proteolysis in cheese during ripening'
Fox, P.F., T.K. Singh and P.L.H. McSweeney; (1994) 'Proteolysis in cheese during ripening' In: Biochemistry of Milk Products. [Details]
(1993)'In Cheese, Physics, Chemistry and Microbiology, 2nd. Ed., Vol. 1'
Fox, P.F., J. Law, P.L.H. McSweeney and J. Wallace (1993).; (1993) 'In Cheese, Physics, Chemistry and Microbiology, 2nd. Ed., Vol. 1' In: Biochemistry of cheese ripening. [Details]
(1993)'Cheese: Methods of Chemical Analysis [B3313]'
McSweeney, P. L. H.; Fox, P. F.; (1993) 'Cheese: Methods of Chemical Analysis [B3313]' In: Cheese: Chemistry, Physics and Microbiology. [Details]
(1992)'Biological Properties of Milk Proteins'
Fox, P. F.; Flynn, A. (1992) 'Biological Properties of Milk Proteins' In: Advanced Dairy Chemistry. London: Elsevier Science. [Details]
(1992)'Specificity of Proteinases on Caseins and Implications for Cheese Maturation [B3386]'
Olson, N. F.; McSweeney, P. L. H.; Fox, P. F.; Healy, A.; Höjrup, P.; (1992) 'Specificity of Proteinases on Caseins and Implications for Cheese Maturation [B3386]' In: Center for Dairy Research, University of Wisconsin-Madison, Annual Report 1992-1993. [Details]
(1982)'Chemical and enzymatic modification of food proteins'
P.F. Fox, P.A. Morrissey and D.M. Mulvihill ; (1982) 'Chemical and enzymatic modification of food proteins' In: Developments in Food Proteins, I. [Details]
(2013)'Indigenous Milk Enzymes'
O’Mahony, J.A., Fox, P.F. and Kelly, A.L (2013) 'Indigenous Milk Enzymes' In: Advanced Dairy Chemistry, 4thedn. New York: Springer. [Details]
(2014)'Milk: An Overview'
O'Mahony, J.A. and Fox, P.F. (2014) 'Milk: An Overview' In: H. Singh, M. Boland and A. Thompson (eds). Milk Proteins from Expression to Food. San Diego: Academic Press. [Details]
(2013)'Advanced Dairy Chemistry, 1A, Proteins: Basic Aspects'
O'Mahony, J.A. and Fox, P.F. (2013) 'Advanced Dairy Chemistry, 1A, Proteins: Basic Aspects' In: McSweeney and Fox (eds). Milk Proteins: General and Historical Aspects. New York: Springer. [Details]

Peer Reviewed Journals

 YearPublication
(2008)'Suitability of fermentation-produced camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese'
Bansal, N., M.A. Drake, P. Piraino, M.L. Broe, M. Harboe, P.F. Fox, P.L.H. McSweeney ; (2008) 'Suitability of fermentation-produced camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese'. International Dairy Journal, [Details]
(2006)'Indigenous enzymes in milk: Historical aspects - Part 2'
Fox, P.F., & Kelly, A.L.; (2006) 'Indigenous enzymes in milk: Historical aspects - Part 2'. International Dairy Journal, 16 :517-532 [Details]
(2006)'Indigenous proteolytic enzymes milk: a brief overview of the present state of knowledge'
Kelly, A.L., O’Flaherty, F. and Fox, P.F.; (2006) 'Indigenous proteolytic enzymes milk: a brief overview of the present state of knowledge'. International Dairy Journal, 16 (*):563-572 [Details]
(2006)'Indigenous milk enzymes: a synopsis of research requirements'
Kelly, A.L. and Fox, P.F.; (2006) 'Indigenous milk enzymes: a synopsis of research requirements'. International Dairy Journal, 16 (*):707-715 [Details]
(2006)'Inhibition of the proteolytic activity of indigenous plasmin or exogenous chymosin and pepsin in bovine milk by blood serum'
Huppertz, T., Uniake, T., Kelly, A.L. and Fox, P.F.; (2006) 'Inhibition of the proteolytic activity of indigenous plasmin or exogenous chymosin and pepsin in bovine milk by blood serum'. International Dairy Journal, 16 (*):691-696 [Details]
(2006)'High pressure-induced changes in bovine milk proteins: a review'
Huppertz, T., Fox, P.F., De Kruif, K.G. and Kelly, A.L.; (2006) 'High pressure-induced changes in bovine milk proteins: a review'. Biochimica Et Biophysica Acta, 1764 (*):593-598 [Details]
(2006)'Indigenous enzymes in milk: Historical aspects - Part 1'
Fox, P.F., & Kelly, A.L.; (2006) 'Indigenous enzymes in milk: Historical aspects - Part 1'. International Dairy Journal, 16 :500-516 [Details]
(2005)'High pressure-induced changes in the rennet coagulation properties of bovine milk'
Zobrist, M.R., Huppertz, T., Uniake, T., Fox, P.F. and Kelly, A.L.; (2005) 'High pressure-induced changes in the rennet coagulation properties of bovine milk'. International Dairy Journal, 15 (*):655-662 [Details]
(2005)'Effects of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk'
Huppertz, T., Hinz, K., Zobrist, M.R., Uniacke, T., Kelly, A.L. and Fox, P.F.; (2005) 'Effects of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk'. Innovative Food Science and Emerging Technologies, 6 (*):279-285 [Details]
(2005)'Potential applications of high pressure homogenisation in processing of liquid milk'
Hayes, M.G., Fox, P.F. and Kelly, A.L.; (2005) 'Potential applications of high pressure homogenisation in processing of liquid milk'. Journal of Dairy Research, 72 (*):25-33 [Details]
(2005)'Effect of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk'
Huppertz, T., Fox, P. F. and Kelly, A. L.; (2005) 'Effect of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk'. Innovative Food Science and Emerging Technologies, 6 (*):279-285 [Details]
(2005)'Factors affecting the hydrolytic action of plasmin in milk'
Crudden, A., Fox, P.F., and Kelly, A.L.; (2005) 'Factors affecting the hydrolytic action of plasmin in milk'. International Dairy Journal, 15 (*):305-313 [Details]
(2005)'Effects of high pressure on some constituents and properties of buffalo milk'
Huppertz, T., Zobrist, M.R., Uniacke, T., Upadhyay, V.K., Fox, P.F., & Kelly, A.L.; (2005) 'Effects of high pressure on some constituents and properties of buffalo milk'. Journal of Dairy Research, 72 (*):226-233 [Details]
(2005)'Effect of hydrolysis of casein by plasmin on the heat stability of milk'
Crudden, A., Afoufa-Bastien, D., Fox, P.F., Brisson, G. and Kelly, A.L.; (2005) 'Effect of hydrolysis of casein by plasmin on the heat stability of milk'. International Dairy Journal, 15 (*):1017-1025 [Details]
(2004)'High pressure treatment of bovine milk: effects on casein micelles and whey proteins'
Huppertz, T., Fox, P. F. and Kelly, A. L.; (2004) 'High pressure treatment of bovine milk: effects on casein micelles and whey proteins'. Journal of Dental Research, 71 (*):98-106 [Details]
(2004)'Heat and ethanol stabilities of high pressure treated bovine milk'
Huppertz, T., Grosman, S., Fox, P. F. and Kelly, A. L.; (2004) 'Heat and ethanol stabilities of high pressure treated bovine milk'. International Dairy Journal, 14 (*):125-133 [Details]
(2004)'Effect of cycled and repeated high pressure treatment on casein micelles and whey proteins'
Huppertz, T., Fox, P. F. and Kelly, A. L.; (2004) 'Effect of cycled and repeated high pressure treatment on casein micelles and whey proteins'. Milchwissenschaft, 87 (*):123-126 [Details]
(2004)'Effects of high pressure treatment on the yield of cheese curd from bovine milk'
Huppertz, T., Fox, P. F. and Kelly, A. L.; (2004) 'Effects of high pressure treatment on the yield of cheese curd from bovine milk'. Innovative Food Science and Emerging Technologies, 5 (*):1-8 [Details]
(2004)'Dissociation of caseins in high pressure-treated bovine milk'
Huppertz, T., Fox, P. F. and Kelly, A.L.; (2004) 'Dissociation of caseins in high pressure-treated bovine milk'. International Dairy Journal, 14 (*):675-680 [Details]
(2004)'Influence of high pressure treatment on acidification of bovine milk by lactic acid bacteria'
Huppertz, T., Fox, P. F. and Kelly, A.L.; (2004) 'Influence of high pressure treatment on acidification of bovine milk by lactic acid bacteria'. Milchwissenschaft, 59 (*):246-249 [Details]
(2004)'Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure'
Huppertz, T., Fox, P. F. and Kelly, A.L.; (2004) 'Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure'. Journal of Dairy Research, 71 (*):496-499 [Details]
(2004)'Properties of casein micelles in high pressure-treated bovine milk'
Huppertz, T., Fox, P. F. and Kelly, A.L.; (2004) 'Properties of casein micelles in high pressure-treated bovine milk'. Food Chemistry, 87 (*):103-110 [Details]
(2004)'High pressure-induced denaturation of a-lactalbumin and b-lactoglobulin in bovine milk and whey: a possible mechanism'
Huppertz, T., Fox, P. F. and Kelly, A. L.; (2004) 'High pressure-induced denaturation of a-lactalbumin and b-lactoglobulin in bovine milk and whey: a possible mechanism'. Journal of Dairy Research, 71 :489-495 [Details]
(2004)'Plasmin activity and proteolysis in high pressure-treated bovine milk'
Huppertz, T., Fox, P. F. and Kelly, A. L.; (2004) 'Plasmin activity and proteolysis in high pressure-treated bovine milk'. Le Lait, 84 (*):297-304 [Details]
(2003)'Properties of casein micelles reformed from heated mixtures of milk and ethanol. '
O’Connell, J.E. Steinle, S., Reiter, F., Kelly, A.L. and Fox, P.F.; (2003) 'Properties of casein micelles reformed from heated mixtures of milk and ethanol. '. Colloids and Surfaces A: Physicochemical and Engineering, 213 (*):265-272 [Details]
(2003)'High pressure-induced changes in the creaming properties of bovine milk'
Huppertz, T., Fox, P. F. and Kelly, A.L.; (2003) 'High pressure-induced changes in the creaming properties of bovine milk'. Innovative Food Science and Emerging Technologies, 4 (*):349-359 [Details]
(2002)'Effects of high pressure on constituents and properties of milk: a review'
Huppertz, T., Kelly, A.L. and Fox, P.F.; (2002) 'Effects of high pressure on constituents and properties of milk: a review'. International Dairy Journal, 12 (*):561-572 [Details]
(2002)'Effect of transglutaminase on the heat stability of milk: a possible mechanism'
O’Sullivan, M.M., Kelly, A.L. and Fox, P.F.; (2002) 'Effect of transglutaminase on the heat stability of milk: a possible mechanism'. Journal of Dairy Science, 85 (*):1-7 [Details]
(2001)'Ethanol-dependent heat-induced dissociation of casein micelles'
O’Connell, J.E., Kelly, A.L., Fox, P.F. and de Kruif, K.G.; (2001) 'Ethanol-dependent heat-induced dissociation of casein micelles'. Journal of Agricultural and Food Chemistry, 49 (*):4420-4423 [Details]
(2001)'Mechanism for the ethanol-dependent heat-induced dissociation of casein micelles. '
O’Connell, J.E., Kelly, A.L., Fox, P.F. and de Kruif, K.G.; (2001) 'Mechanism for the ethanol-dependent heat-induced dissociation of casein micelles. '. Journal of Agricultural and Food Chemistry, 49 (*):4424-4428 [Details]
(2001)'Influence of transglutaminase on the heat stability of milk'
O’Sullivan, M.M., Lorenzen, P.C., O’Connell, J.E., Kelly, A.L., Schlimme, E. and Fox, P.F.; (2001) 'Influence of transglutaminase on the heat stability of milk'. Journal of Dairy Science, 84 (*):1331-1334 [Details]
(2000)'Alternatives to pilot plant experimentation in cheese ripening studies'
Shakeel-Ur-Rehman, P.F. Fox, P.L.H. McSweeney, S.A. Madkor, N.Y. Farkye ; (2000) 'Alternatives to pilot plant experimentation in cheese ripening studies'. International Journal of Dairy Technology, 54 :121-126 [Details]
(1999)'Heat-induced changes in the nutritional properties of sodium caseinate'
Guo, M.R., Flynn, A. & Fox, P.F.; (1999) 'Heat-induced changes in the nutritional properties of sodium caseinate'. International Dairy Journal, 9 (*):243-247 [Details]
(1999)'Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening'
Barrett, F.M., Kelly, A.L., McSweeney, P.L.H. and Fox, P.F.; (1999) 'Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening'. International Dairy Journal, 9 (*):421-427 [Details]
(1999)'Study of the effects of temperature, pH, NaCl, and a(w) on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology'
Gobbetti, M,Lanciotti, R,De Angelis, M,Corbo, MR,Massini, R,Fox, P; (1999) 'Study of the effects of temperature, pH, NaCl, and a(w) on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology'. Enzyme, 25 :795-809 [Details]
(1998)'Bringing out the textures and flavors'
Fox, P,Noel, Y; (1998) 'Bringing out the textures and flavors'. Biofutur, :20-23 [Details]
(1998)'Analysis of peptidase mutants of Lactococcus lactis MG1363 (pLP712) during growth in milk and manufacture of Cheddar cheese'
Foley, B., Folkertsma, B., Fox, P.F. and Fitzgeald, G.F.; (1998) 'Analysis of peptidase mutants of Lactococcus lactis MG1363 (pLP712) during growth in milk and manufacture of Cheddar cheese'. Irish Journal of Agricultural and Food Research, * (37 (in press)):*-* [Details]
(1997)'Proteolysis in Blue-Veined Cheese: an Intervarietal Study [B3261]'
Zarmpoutis, I. V.; McSweeney, P. L. H.; Fox, P. F.; (1997) 'Proteolysis in Blue-Veined Cheese: an Intervarietal Study [B3261]'. Irish Journal of Agricultural and Food Research, 36 :219-229 [Details]
(1997)'Contribution of Starter Lactococci and Non-Starter Lactobacilli to Proteolysis in Cheddar Cheese With a Controlled Microflora [B3267]'
Lynch, C. M.; McSweeney, P. L. H.; Fox, P. F.; Cogan, T. M.; Drinan, F. D.; (1997) 'Contribution of Starter Lactococci and Non-Starter Lactobacilli to Proteolysis in Cheddar Cheese With a Controlled Microflora [B3267]'. Le Lait, 77 :441-459 [Details]
(1997)'Use of Exogenous Urokinase to Increase Plasmin Activity in Cheese [B3379]'
Barrett, F. M.; McSweeney, P. L. H.; Kelly, A. L.; Fox, P. F.; (1997) 'Use of Exogenous Urokinase to Increase Plasmin Activity in Cheese [B3379]'. Irish Journal of Agricultural and Food Research, 36 :290-* [Details]
(1997)'Chemical Methods for the Characterization of Proteolysis in Cheese During Ripening. [B3251]'
McSweeney, P. L. H.; Fox, P. F.; (1997) 'Chemical Methods for the Characterization of Proteolysis in Cheese During Ripening. [B3251]'. Le Lait, 77 :41-76 [Details]
(1997)'{Lactococcus Lactis} With Modified Preteolytic Properties in Milk Fermentation [B2300]'
van Sinderen, Douwe; Fox, P.; Daly, C.; Fitzgerald, Gerald F.; (1997) '{Lactococcus Lactis} With Modified Preteolytic Properties in Milk Fermentation [B2300]'. The Irish Scientist of The Year, :42-* [Details]
(1996)'Proteolysis in Chetwynd, an Irish Farmhouse Blue Cheese Variety [B3279]'
Zarmpoutis, I. V.; McSweeney, P. L. H.; Beechinor, J.; Fox, P. F.; (1996) 'Proteolysis in Chetwynd, an Irish Farmhouse Blue Cheese Variety [B3279]'. Irish Journal of Agricultural and Food Research, 35 :25-36 [Details]
(1996)'Use of Antibiotics to Inhibit Non-Starter Lactic Acid Bacteria in Cheddar Cheese [B3284]'
Walsh, E. M.; McSweeney, P. L. H.; Fox, P. F.; (1996) 'Use of Antibiotics to Inhibit Non-Starter Lactic Acid Bacteria in Cheddar Cheese [B3284]'. International Dairy Journal, 6 :425-431 [Details]
(1996)'Manufacture of Cheddar Cheese Under Controlled Microbiological Conditions With and Without Adjunct Lactobacilli [B3278]'
Lynch, C. M.; McSweeney, P. L. H.; Fox, P. F.; Cogan, T. M.; Drinan, F. D.; (1996) 'Manufacture of Cheddar Cheese Under Controlled Microbiological Conditions With and Without Adjunct Lactobacilli [B3278]'. International Dairy Journal, 6 :851-867 [Details]
(1996)'Cheese: physical chemical and nutritional aspects'
Fox, P.F., O'Connor, T.P., Guinee, T., McSweeney, P. and O'Brien, N.M.; (1996) 'Cheese: physical chemical and nutritional aspects'. Advances In Food and Nutrition Research, 39 (*):163-328 [Details]
(1996)'Cheese: Physical, biochemical and nutritional aspects'
Fox, P.F., O'Connor. T.P., McSweeney, P., Guinee, T. and O'Brien, N.M.; (1996) 'Cheese: Physical, biochemical and nutritional aspects'. Advances In Food and Nutrition Research, 39 (*):163-328 [Details]
(1996)'The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria'
Gobbetti, M,Smacchi, E,Fox, P,Stepaniak, L,Corsetti, A; (1996) 'The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria'. Science, 29 :561-569 [Details]
(1996)'Proteolytic Specificity of Chymosin on Bovine $\alpha$s_1-Casein [B3364]'
McSweeney, P. L. H.; Olson, N. F.; Fox, P. F.; (1996) 'Proteolytic Specificity of Chymosin on Bovine $\alpha$s_1-Casein [B3364]'. Journal of Dairy Science, 75, Suppl. 1 :121-* [Details]
(1995)'Proteolysis of Bovine Caseins by Cathepsin D: Preliminary Observations and Comparison With Chymosin [B3294]'
McSweeney, P. L. H.; Fox, P. F.; Olson, N. F.; (1995) 'Proteolysis of Bovine Caseins by Cathepsin D: Preliminary Observations and Comparison With Chymosin [B3294]'. International Dairy Journal, 5 :321-336 [Details]
(1995)'Contribution of Starter and Non-Starter Lactobacilli to Proteolysis in Cheddar Cheese Made With a Controlled Microflora [B3370]'
Lynch, C. M.; McSweeney, P. L. H.; Fox, P. F.; Cogan, T. M.; Drinan, F.; (1995) 'Contribution of Starter and Non-Starter Lactobacilli to Proteolysis in Cheddar Cheese Made With a Controlled Microflora [B3370]'. Irish Journal of Agricultural and Food Research, 34 :215-* [Details]
(1994)'Proteolysis of Bovine $\alpha$s_2Casein by Chymosin [B3328]'
McSweeney, P. L. H.; Olson, N. F.; Fox, P. F.; Healy, A.; (1994) 'Proteolysis of Bovine $\alpha$s_2Casein by Chymosin [B3328]'. Zeitschrift Fuer Lebensmittel-Untersuchung Und Forschun, 199 :429-432 [Details]
(1994)'Manufacture of Cheddar Cheese Under Controlled Microbiological Conditions, With and Without Adjunct Lactobacilli [B3367]'
Lynch, C. M.; McSweeney, P. L. H.; Fox, P. F.; Cogan, T. M.; Drinan, F.; (1994) 'Manufacture of Cheddar Cheese Under Controlled Microbiological Conditions, With and Without Adjunct Lactobacilli [B3367]'. Irish Journal of Agricultural and Food Research, 33 :198-* [Details]
(1994)'Effect of Genetically Modifying the Lactococcal Proteolytic System on Ripening and Flavor Development in Cheddar Cheese [B2285]'
McGarry, A.; Law, J.; Coffey, A.; Daly, C.; Fox, P.; Fitzgerald, Gerald F.; (1994) 'Effect of Genetically Modifying the Lactococcal Proteolytic System on Ripening and Flavor Development in Cheddar Cheese [B2285]'. Applied and Environmental Microbiology, 60 :4226-4233 [Details]
(1994)'Partial Identification of Peptides From the Water-Insoluble Fraction of Cheddar Cheese [B3329]'
McSweeney, P. L. H.; Pochet, S.; Fox, P. F.; Healy, A.; (1994) 'Partial Identification of Peptides From the Water-Insoluble Fraction of Cheddar Cheese [B3329]'. Journal of Dairy Research, 61 :587-590 [Details]
(1994)'Effect of Adding Antibiotics to Cheddar Cheese Curd on the Growth of Non-Starter Lactic Acid Bacteria [B3369]'
Walsh, E.; McSweeney, P. L. H.; Fox, P. F.; (1994) 'Effect of Adding Antibiotics to Cheddar Cheese Curd on the Growth of Non-Starter Lactic Acid Bacteria [B3369]'. Irish Journal of Agricultural and Food Research, 33 :197-* [Details]
(1994)'A Procedure for the Manufacture of Cheddar Cheese Under Controlled Bacteriological Conditions and Effect of Adjunct Lactobacilli on Cheese Quality [B3325]'
McSweeney, P. L. H.; Walsh, E.; Fox, P. F.; Cogan, T. M.; Drinan, F. D.; Castelo-Gonzalez, M.; (1994) 'A Procedure for the Manufacture of Cheddar Cheese Under Controlled Bacteriological Conditions and Effect of Adjunct Lactobacilli on Cheese Quality [B3325]'. Irish Journal of Agricultural and Food Research, 33 :182-193 [Details]
(1994)'Fractionation and Partial Identification of Peptides From the Water-Insoluble Fraction of Cheddar Cheese [B3368]'
McSweeney, P. L. H.; Pochet, S.; Fox, P. F.; Healy, A.; (1994) 'Fractionation and Partial Identification of Peptides From the Water-Insoluble Fraction of Cheddar Cheese [B3368]'. Journal of Dairy Science, 77 (Suppl. 1) :38-* [Details]
(1994)'Identification of a Novel Cell Wall-Associated Endopeptidase in {Lactococcus Lactis} Subspecies {Cremoris} SK11 [B4290]'
O'Harte, F. P. M.; Fox, P. F.; Doonan, S.; Sheehan, D.; (1994) 'Identification of a Novel Cell Wall-Associated Endopeptidase in {Lactococcus Lactis} Subspecies {Cremoris} SK11 [B4290]'. Biochemical Society Transactions, 22.1 :38S-* [Details]
(1993)'Proteolytic Specificity of Chymosin on Bovine $\alpha$s_1Casein [B3341]'
McSweeney, P. L. H.; Olson, N. F.; Fox, P. F.; Healy, A.; Hojrup, P.; (1993) 'Proteolytic Specificity of Chymosin on Bovine $\alpha$s_1Casein [B3341]'. Journal of Dairy Research, 60 :401--412 [Details]
(1993)'Contribution of the Indigenous Microflora to the Maturation of Cheddar Cheese [B3345]'
McSweeney, P. L. H.; Fox, P. F.; Lucey, J. A.; Jordan, K. N.; Cogan, T. M.; (1993) 'Contribution of the Indigenous Microflora to the Maturation of Cheddar Cheese [B3345]'. International Dairy Journal, 3 :613-634 [Details]
(1993)'Proteolysis of Bovine Caseins by Cathepsin D: Preliminary Observations and Comparison With Chymosin [B3365]'
McSweeney, P. L. H.; Fox, P. F.; Olson, N. F.; (1993) 'Proteolysis of Bovine Caseins by Cathepsin D: Preliminary Observations and Comparison With Chymosin [B3365]'. Irish Journal of Agricultural and Food Research, 32 :214-215 [Details]
(1993)'Proteolytic Specificity of Plasmin on Bovine $\alpha$s_1Casein [B3337]'
McSweeney, P. L. H.; Olson, N. F.; Fox, P. F.; Healy, A.; Hojrup, P.; (1993) 'Proteolytic Specificity of Plasmin on Bovine $\alpha$s_1Casein [B3337]'. Food Biotechnology, 7 :143-158 [Details]
(1993)'The Contribution of Lactococcal Starter Proteinases to Proteolysis in Cheddar Cheese [B2275]'
Law, J.; Uniacke-Lowe, T.; Daly, C.; Fox, P.; Fitzgerald, Gerald F.; (1993) 'The Contribution of Lactococcal Starter Proteinases to Proteolysis in Cheddar Cheese [B2275]'. Journal Dairy Science, 76 :2455-2467 [Details]
(1992)'Proteolysis and Flavour Development in Cheddar Cheese Made With Single Starter Strain L. {Lactis} Subsp. {Lactis} 317 or {L. Lactis} Subsp. {Cremoris} HP [B3349]'
Law, J. M.; Fitzgerald, G. F.; Daly, C.; Fox, P. F.; Farkye, N. Y.; (1992) 'Proteolysis and Flavour Development in Cheddar Cheese Made With Single Starter Strain L. {Lactis} Subsp. {Lactis} 317 or {L. Lactis} Subsp. {Cremoris} HP [B3349]'. Journal Dairy Science, 75 :1173-1185 [Details]
(1992)'Proteolysis and Flavor Development in Cheddar Cheese Made With the Single Starter Strains {Lactococcus Lactis Ssp. Lactis} UC317 or {Lactococcus Lactis Ssp. Cremoris} HP [B2262]'
Law, J.; Fitzgerald, Gerald F.; Daly, C.; Fox, P. F.; Farkye, N. Y.; (1992) 'Proteolysis and Flavor Development in Cheddar Cheese Made With the Single Starter Strains {Lactococcus Lactis Ssp. Lactis} UC317 or {Lactococcus Lactis Ssp. Cremoris} HP [B2262]'. Journal Dairy Science, 75 :1173-1185 [Details]
(1992)'Proteolytic Specificity of Chymosin on Bovine $\alpha$s_1-Casein [B3363]'
McSweeney, P. L. H.; Olson, N. F.; Fox, P. F.; Healy, A.; Höjrup, P.; (1992) 'Proteolytic Specificity of Chymosin on Bovine $\alpha$s_1-Casein [B3363]'. Irish Journal of Agricultural and Food Research, 31 :205-206 [Details]
(1988)'Functionality of proteins in foods'
Fox, P.F., O¿ Neill, E. and Mulvihill, D.M. ; (1988) 'Functionality of proteins in foods'. Irish Chemical News, 34 (42) [Details]
(2005)'A method for the large-scale isolation of β-casein'
Huppertz, T., Hennebel, J.-B., Considine, T., Shakeel-Ur-Rehman, Kelly, A.L. and Fox, P.F.; (2005) 'A method for the large-scale isolation of β-casein'. Food Chemistry, 99 (1):45-50 [Details]
(0)'High pressure-induced changes in ovine milk. 1. Effects on the mineral balance and pH'
Huppertz, T., Kelly, A.L. and Fox, P.F.; (0) 'High pressure-induced changes in ovine milk. 1. Effects on the mineral balance and pH'. Milchwissenschaft, in press (*):*-* [Details]
(0)'Influence of ethanol on the rennet-induced coagulation of milk'
O’Connell, J.E. Saracino, P., Huppertz, T., Uniake, T., de Kruif, C.G., Kelly, A.L., and Fox, P.F.; (0) 'Influence of ethanol on the rennet-induced coagulation of milk'. Journal of Dairy Research, in press (*):*-* [Details]
(2006)'High pressure-induced changes in ovine milk. 2. Effects on the casein micelles and whey proteins'
Huppertz, T., Kelly, A.L. and Fox, P.F.; (2006) 'High pressure-induced changes in ovine milk. 2. Effects on the casein micelles and whey proteins'. Milschwissenschaft, 61 (4):394-397 [Details]
(2009)'Comparison of the level of residual coagulant activity in different cheese varieties'
Nidhi Bansal, Patrick F Fox and Paul L H McSweeney (2009) 'Comparison of the level of residual coagulant activity in different cheese varieties'. Journal of Dairy Research, 76 (3):290-293 [Details]
(2008)'Factors that affect the aggregation of rennet-altered casein micelles at low temperatures'
Bansal, N., P.F. Fox and P.L.H. McSweeney ; (2008) 'Factors that affect the aggregation of rennet-altered casein micelles at low temperatures'. International Journal of Dairy Technology, 61 :56-61 [Details]
(2010)'Inhibition of rennet activity in cheese'
Nidhi BANSAL, Patrick F. FOX, Paul L. H. MCSWEENEY (2010) 'Inhibition of rennet activity in cheese'. Dairy Science and Technology, 90 (6):673-685 [Details]
(2009)'Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese'
Fox, P (2009) 'Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese'. International Dairy Journal, 19 (9):510-517 [Details]

Conference Publications

 YearPublication
(1999)Proceedings of the AIR/COST Action 95 symposium Du Terrior au Gout des Fromages
Fox, P.F., P.L.H. McSweeney and Shakeel-Ur-Rehman ; (1999) Contribution of the microflora of raw milk to the manufacture of Cheddar cheese Proceedings of the AIR/COST Action 95 symposium Du Terrior au Gout des Fromages Besançon, , 27-NOV-97 - 28-NOV-97 , pp.49-68 [Details]
(1997)Proceedings of the 27th Annual Food Science and Technology Research Conference, UCC
Moynihan, P.F., E.M. Walsh, P.F. Fox, P.L.H. McSweeney, D. Harrington and T.M. Cogan ; (1997) Chemical indices of Cheddar cheese ripening Proceedings of the 27th Annual Food Science and Technology Research Conference, UCC ucc, [Details]
(1995)Proceedings of the 4th Cheese Symposium
Fox, P.F. and P.L.H. McSweeney ; (1995) Chemistry, biochemistry and control of cheese flavour Proceedings of the 4th Cheese Symposium Fermoy, Co. Cork, , 13-FEB-95 - 14-FEB-95 [Details]
(1993)Abstracts of papers of the American Chemical Society 206: 25-AGFD, Part 1
Fox, P.F., T.K. Singh and P.L.H. ; (1993) Origins of cheese flavour Abstracts of papers of the American Chemical Society 206: 25-AGFD, Part 1 [Details]
(1994)11th Bienniel Cheese industry Conference
Fox, P.F., P.L.H. McSweeney and T.K. Singh ; (1994) Proteolysis in cheese during ripening 11th Bienniel Cheese industry Conference Logan, UT, [Details]
(1994)Proceedings of the 4th FLAIR SENS Meeting
Fox, P.F. and P.L.H. McSweeney ; (1994) Applications of chromatography in the study of cheese ripening and quality Proceedings of the 4th FLAIR SENS Meeting , pp.25-59 [Details]
(1993)Abstracts of papers of the American Chemical Society 206: 55-AGFD, Part 1
Fox, P.F., P.L.H. McSweeney and T.K. Singh ; (1993) Methodology for assessing proteolysis in cheese during maturation Abstracts of papers of the American Chemical Society 206: 55-AGFD, Part 1 , 22-AUG-93 - 22-AUG-93 [Details]
(1995)Abstracts of papers of the American Chemcial Society 210: 109-AGFD, Part 1
Fox, P.F., T.K. Singh, M. Fernandez and P.L.H. McSweeney ; (1995) Proteolysis in Cheddar cheese during ripening Abstracts of papers of the American Chemcial Society 210: 109-AGFD, Part 1 [Details]

Invited Review Articles

 YearPublication
(1988)Irish Chemical News.
Fox, P.F., O'Neill, E. and Mulvihill, D.M. ; (1988) Irish Chemical News. Invited Review Articles [Details]

Professional Activities

Honours and Awards

 YearTitleAwarding Body
2000ISI Highly Cited Researcher Award Agricultural Science
2002International Dairy Federation Award IDF
1987Miles Marschall Award of the American Dairy Science Association American Dairy Science Association
2007Gold Medal, Society of Dairy Technology Society of Dairy Technology
2000Senior Medal, Agricultural & Food Chemistry Royal Society of Chemistry
1991Medal of Honour University of Helsinki
2011Autography Annual Review of Food Science & Technology
1983Research and Innovation Award (Irish) National Board for Science & Technology (for research associated with the introduction of Romano cheese manufacture to Ireland).

Professional Associations

 AssociationFunctionFrom / To
Fellow, Royal Institute of Chemistry nominated/
American Dairy Science Association invited/
Society of Dairy Technology, UK invited/
Fellow, Institute of Chemistry of Ireland nominated/

Conference Contributions

 YearPublication
(2006)Invited Presentation at Cheese World,
Kelly, A.L., Fox, P.F. and McSweeney, P.L.H.; (2006) Indigenous milk enzymes in cheese. [Oral Presentation], Invited Presentation at Cheese World, Munich, Germany, , 10-MAY-06 - 12-MAY-06. [Details]
(2005)Trends in High Pressure Protein Science,
Kelly, A.L., Huppertz, T., Fox P.F., Zeece, M. and de Kruif, C.G. ; (2005) Effects of high pressure treatment on dairy proteins and products. [Oral Presentation], Trends in High Pressure Protein Science, Montpellier, France , 01-SEP-05 - 01-SEP-05. [Details]
(2004)Dairy Symposium: Recent Developments in Dairy Science and Technology,
Fox, P.F. and Kelly, A.L.; (2004) Milk proteins: technological aspects. [N/A], Dairy Symposium: Recent Developments in Dairy Science and Technology, Isparta, Turkey, , 24-MAY-04 - 28-MAY-04. [Details]
(2002)Institute of Food Technologists Annual Meeting,
Huppertz, T., Fox, P.F. and Kelly, A.L. (2002); (2002) Structural properties of casein micelles in high pressure-treated milk. [Invited Oral Presentation], Institute of Food Technologists Annual Meeting, Anaheim, California, USA , 15-JUN-02 - 15-JUN-02. [Details]
(2002)High pressure bears fruit,
Grosman, S., Huppertz, T., Fox, P.F. and Kelly, A.L.; (2002) Effects of high pressure on the heat and alcohol stability of milk. [Poster Presentation], High pressure bears fruit, Reading, UK , 24-JAN-02 - 25-JAN-02. [Details]
(2002)Congrilait, International Dairy Congress,
Huppertz, T.H., Fox, P.F. and Kelly, A.L.; (2002) High pressure-induced denaturation of whey proteins in milk. [Poster Presentation], Congrilait, International Dairy Congress, Paris, France , 23-SEP-02 - 27-SEP-02. [Details]
(1992)Proceedings. 3rd Moorepark Cheese Symposium,
McSweeney, P. L. H.; Fox, P. F.; Lucey, J. A.; Jordan, K. N.; Cogan, T. M.; (1992) *. [N/A], Proceedings. 3rd Moorepark Cheese Symposium, Use of Microfiltration to Study the Maturation of Cheddar Cheese [B3318] , 01-JAN-92 - 30-DEC-99. [Details]
(1996)Bulletin 317, International Dairy Federation, Brussels,
McSweeney, P. L. H.; Fox, P. F.; (1996) *. [N/A], Bulletin 317, International Dairy Federation, Brussels, Biochemical Methods for the Characterization of Proteolysis in Cheese During Ripening [B3373] , 01-JAN-96 - 30-DEC-99. [Details]
(1995)Proceedings. 4th Cheese Symposium, Moorepark,
McSweeney, P. L. H.; Lynch, C. M.; Walsh, E. M.; Fox, P. F.; Jordan, K. N.; Cogan, T. M.; Drinan, F. D.; (1995) *. [N/A], Proceedings. 4th Cheese Symposium, Moorepark, Role of Non-Starter Lactic Acid Bacteria in Cheddar Cheese Ripening [B3257] , 01-JAN-95 - 30-DEC-99. [Details]
(1995)Proceedings of the AIR/COST-FLORA Meeting, Reggio-Emilia (June),
Lynch, C. M.; McSweeney, P. L. H.; Fox, P. F.; Cogan, T. M.; Drinan, F. D.; (1995) *. [N/A], Proceedings of the AIR/COST-FLORA Meeting, Reggio-Emilia (June), Contribution of Starter and Non-Starter Lactobacilli to Proteolysis in Cheddar Cheese With a Control , 01-JAN-95 - 30-DEC-99. [Details]
(1994)Proceedings. 24th International Dairy Congress, Melbourne, Brief Communication,
Walsh, E.; McSweeney, P. L. H.; Fox, P. F.; (1994) *. [N/A], Proceedings. 24th International Dairy Congress, Melbourne, Brief Communication, Use of Antibiotics to Inhibit Growth of Non-Starter Lactic Acid Bacteria in Cheddar Cheese [B3322] , 01-JAN-94 - 30-DEC-99. [Details]
(1994)Journal of Dairy Science,
McSweeney, P. L. H.; Walsh, E.; Lynch, C. M.; Fox, P. F.; Cogan, T. M.; (1994) *. [N/A], Journal of Dairy Science, Manufacture of Cheddar Cheese Under Controlled Microbiological Conditions, With and Without Adjunct , 01-JAN-94 - 30-DEC-99. [Details]
(1993)International Circle of Dairy Research Leaders Specialist Meeting, 1993,
McSweeney, P. L. H.; Fox, P. F.; Olson, N. F.; (1993) *. [N/A], International Circle of Dairy Research Leaders Specialist Meeting, 1993, Proteolysis of Bovine Caseins by Cathepsin D: Preliminary Observations and Comparison With Chymosin , 01-JAN-93 - 30-DEC-99. [Details]
(1997)Proceedings. Fifth Cheese Symposium, Moorepark, Co. Cork,
McSweeney, P. L. H.; Fox, P. F.; (1997) *. [N/A], Proceedings. Fifth Cheese Symposium, Moorepark, Co. Cork, Indices of Cheddar Cheese Ripening [B3250] , 01-JAN-97 - 30-DEC-99. [Details]

Education

 YearInstitutionQualificationSubject
1964Department of Food Science, Cornell University, Ithaca, NY, USA PhDDairying
1959UCC BSC (HONS)Dairying

Other Activities

 Description

Research Publications and Technical Reviews; author or co author of about 520 original research papers and reviews. Referee and Book Reviewer for ~ 25 International Scientific Journals Author of: Dairy Chemistry and Biochemistry (1998; revised in 2014) and Fundamentals of Cheese Science (2000; revised in 2015). Editor of: Textbooks - 34; published between 1982 and 2014 by Elsevier Science Publishers, Chapman & Hall, Aspen Publishers, Kluwer Academic/Plenum Publishers, Academic Press Journals: International Dairy Journal (Vols. 1-6, 1991-1996, founding Editor, Elsevier Science Publishers Editorial Board of Books and Journals: Trends in Food Science and Technology Journal of Dairy Science Food Chemistry Le Lait Journal of Food Biochemistry Italian Journal of Food Science A Colour Guide to Cheese and Fermented Milks, R.K. Robinson, ed., Chapman & Hall, London (1995) Academic Press, Food Science & Technology Series

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School of Biological, Earth and Environmental Sciences

An Scoil Eolaíochtaí Bitheolaíocha, Domhaneolaíocha agus Comhshaoil

University College Cork, Distillery Fields, North Mall, Cork, Ireland T23 N73K

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