F. G. Martley - Concepedia

Author

F. G. Martley

Fonterra (New Zealand)

Also Known As

F. G. Martley, F.G. Martley, FRANK G. MARTLEY, Frank G. Martley, Frank Martley, Martley, Frank,

Publications

905

Citations

H-Index

Concepts

All Affiliations

Fonterra (New Zealand)Massey University

About

F. G. Martley is an author at Fonterra (New Zealand) specializing in microbiology, food microbiology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	510
2	Public Health	3	3	321
3	Engineering	1	1	60
4	Humanities	1	1	60
5	Medicine	1	1	60

F. G. Martley

Publications

897

Citations

H-Index

Page 1

	Year	Citations
The role of autolysis of lactic acid bacteria in the ripening of cheese Vaughan L. Crow, Tim Coolbear, Pramod K. Gopal, International Dairy Journal Food FermentationFood SpoilageLactic Acid BacteriaFood MicrobiologyMicrobiology	1995	213
Interactions between non-starter microorganisms during cheese manufacture and repening F. G. Martley, Vaughan L. Crow International Dairy Journal Microbial ContaminationCheese ManufactureFood MicrobiologyMicrobiologyFood Safety	1993	184
Starters as finishers: Starter properties relevant to cheese ripening Vaughan L. Crow, Tim Coolbear, Ross Holland, International Dairy Journal Food StructureStarter PropertiesFood ProductionFood TechnologyFood Safety	1993	110
An Improved Agar Medium for the Detection of Proteolytic Organisms in Total Bacterial Counts F. G. Martley, S. R. Jayashankar, R. C. Lawrence Journal of Applied Bacteriology Pathogen DetectionFood AnalysisBacteriologyTotal Bacterial CountsBioanalysis	1970	83
The influence of phage-assisted lysis of Lactococcus lactis subsp. lactis ML8 on cheddar cheese ripening Vaughan L. Crow, F. G. Martley, Tim Coolbear, International Dairy Journal Lactococcus Lactis SubspLactis Ml8Lactic Acid BacteriaBiotechnologyFood Microbiology	1995	79
Open texture in cheese: the contributions of gas production by microorganisms and cheese manufacturing practices F. G. Martley, Vaughan L. Crow Journal of Dairy Research Microbial InactivationBiomanufacturingHumanitiesFood FermentationCheese Manufacturing Practices	1996	60
<b><i>Streptococcus thermophilus</i></b> in Cheddar cheese – production and fate of galactose Valérie Michel, F. G. Martley Journal of Dairy Research	2001	43
Galactose Fermentation and Classification of Thermophilic Lactobacilli Keith W. Turner, F. G. Martley Applied and Environmental Microbiology	1983	39
Typing of Coagulase-Positive Staphylococci by Proteolytic Activity on Buffered Caseinate-Agar, with Special Reference to Bacteriophage Nontypable Strains F. G. Martley, Audrey W. Jarvis, D. F. Bacon, Infection and Immunity	1970	36
Developments in cheese microbiology in New Zealand—Use of starter and non-starter lactic acid bacteria and their enzymes in determining flavour Tim Coolbear, Vaughan L. Crow, James Harnett, International Dairy Journal Food FermentationMicrobial ContaminationFoodborne PathogensLactic Acid BacteriaNew Zealand—use	2008	25

Page 1