1. Uptake of branched-chain amino acids by Streptococcus thermophilus;Akpemado;Applied and Environmental Microbiology,1983
2. Application de méthodes d’analyse statistique univariée et multivariée à l’étude parallèle de critères chimiques, biochimiques, rhéologiques, microbiologiques et sensoriels du fromage d’emmental au moment de sa taxation. Partie I;Bosset;Chimia,1992
3. Volatile fatty acid production by the dairy and clinical propionibacteria and related coryneforms;Britz;Phytophylactica,1979
4. The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar;Crow;International Dairy Journal,2001
5. Key odorants in various cheese types as determined by gas chromatography–olfactometry;Curioni;International Dairy Journal,2002