Vaughan L. Crow

The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar

Vaughan L. Crow, B. Curry, Michelle Hayes · International Dairy Journal · 2001 · 213 citations

Biology, Food Fermentation, Lactic Acid Bacteria +9

The role of autolysis of lactic acid bacteria in the ripening of cheese

Vaughan L. Crow, Tim Coolbear, Pramod K. Gopal et al. · International Dairy Journal · 1995 · 213 citations

Food Fermentation, Food Spoilage, Lactic Acid Bacteria +4

Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification

Ross Holland, S.-Q. Liu, Vaughan L. Crow et al. · International Dairy Journal · 2005 · 198 citations

Food Chemistry, Engineering, Biochemistry +11

Interactions between non-starter microorganisms during cheese manufacture and repening

F. G. Martley, Vaughan L. Crow · International Dairy Journal · 1993 · 184 citations

Microbial Contamination, Cheese Manufacture, Food Microbiology +2

Arginine metabolism in lactic streptococci

Vaughan L. Crow · Journal of Bacteriology · 1982 · 176 citations · Full text

Medical Microbiology, Biosynthesis, Engineering +15