1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979
2. Proteinases in normal bovine milk and their action on caseins;Andrews;Journal of Dairy Research,1983
3. Arendt, E. K., Dal Bello, F., & Ryan, L. A. M. (2009). Increasing the shelf-life of bakery and patisserie products by using the antifungal Lactobacillus amylovorus DSM 19280. European Patent Application EP 2009/056229.
4. Arendt, E. K., Dal Bello, F., & Ryan, L. A. M. (2011). Increasing the shelf-life of bakery and patisserie products by using the antifungal Lactobacillus amylovorus DSM 19280. European Patent Application US 2011/0200569 A1.
5. Biotechnological methods to accelerate cheddar cheese ripening;Azarnia;Critical Reviews in Biotechnology,2006