Lipase inhibitory activity assay for fermented milk by Ana María Gil-Rodríguez, Thomas P. Beresford

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Lipase inhibitory activity of skim milk fermented with different strains of lactic acid bacteria by Ana María Gil-Rodríguez, Thomas P. Beresford

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Health Benefits of Lactic Acid Bacteria (LAB) Fermentates by Harsh Mathur, Tom P. Beresford, Paul D. Cotter

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The potential of non-starter lactic acid bacteria from Cheddar cheese to colonise the gut by N. Leeuwendaal, C. Stanton, P.W. O'Toole, T.P. Beresford

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Fermented Foods, Health and the Gut Microbiome by Natasha K. Leeuwendaal, Catherine Stanton, Paul W. O’Toole, Tom P. Beresford

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Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion by N.K. Leeuwendaal, J.J. Hayes, C. Stanton, P.W. O'Toole, T.P. Beresford

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Chlorate Levels in Dairy Products Produced and Consumed in Ireland by Lorna Twomey, Ambrose Furey, Bernadette O’Brien, Tom P. Beresford, Paula Reid, Martin Danaher, Mary Moloney, Moses Madende, David Gleeson

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The prevalence and control of Bacillus and related spore-forming bacteria in the dairy industry by Nidhi eGopal, Colin eHill, Colin eHill, Paul R Ross, Tom P Beresford, Mark A Fenelon, Paul D Cotter, Paul D Cotter

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<italic toggle="yes">Thermus</italic> and the Pink Discoloration Defect in Cheese by Lisa Quigley, Daniel J. O’Sullivan, David Daly, Orla O’Sullivan, Zuzana Burdikova, Rostislav Vana, Tom P. Beresford, R. Paul Ross, Gerald F. Fitzgerald, Paul L. H. McSweeney, Linda Giblin, Jeremiah J. Sheehan, Paul D. Cotter

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