The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack by Swapnil S. Patil, Margaret A. Brennan, Susan L. Mason, Charles S. Brennan

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Lactoferrin Isolation and Hydrolysis from Red Deer (<em>Cervus elaphus</em>) Milk and the Antibacterial Activity of Deer Lactoferrin and Its Hydrolysates by Ye Wang, Alaa El-Din A. Bekhit, Susan L. Mason, James D. Morton

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Effect of Non-Dairy Food Matrices on the Survival of Probiotic Bacteria during Storage by Min Min, Craig R. Bunt, Susan L. Mason, Grant N. Bennett, Malik A. Hussain

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Role of calpain system in meat tenderness: A review by Z.F. Bhat, James D. Morton, Susan L. Mason, Alaa El-Din A. Bekhit

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Amino Acid Sequences of Lactoferrin from Red Deer (<i>Cervus elaphus</i>) Milk and Antimicrobial Activity of Its Derived Peptides Lactoferricin and Lactoferrampin by Ye Wang, James D. Morton, Alaa EL-Din A. Bekhit, Alan Carne, Susan L. Mason

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Proteomic Differences between Listeria monocytogenes Isolates from Food and Clinical Environments by Ge Huang, Susan L. Mason, J. Andrew Hudson, Stefan Clerens, Jeffrey E. Plowman, Malik A. Hussain

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The Effect of Astaxanthin-Rich Microalgae “Haematococcus pluvialis” and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies by A. K. M. Mofasser Hossain, Margaret A. Brennan, Susan L. Mason, Xinbo Guo, Xin An Zeng, Charles S. Brennan

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