2007

Ong, Lydia (2007) Influence of probiotic organisms on proteolytic pattern, release of bioactive compounds and sensory attributes of cheddar cheese. PhD thesis, Victoria University.

Ong, Lydia, Henriksson, A and Shah, Nagendra P (2007) Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp. International Dairy Journal, 17 (8). pp. 937-945. ISSN 0958-6946

Ong, Lydia and Shah, Nagendra P (2007) Release and Identification of Angiotensin Converting Enzyme-Inhibitory Peptides as Influenced by Ripening Temperatures and Probiotic Adjuncts in Cheddar Cheeses. LWT Food Science and Technology, 41 (9). pp. 1555-1566. ISSN 0023-6438

January 2007

Ong, Lydia, Henriksson, A and Shah, Nagendra P (2007) Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp. International Dairy Journal, 17 (1). pp. 67-78. ISSN 0958-6946

2008

Ong, Lydia and Shah, Nagendra P (2008) Influence of Probiotic Lactobacillus acidophilus and L. helveticus on Proteolysis, Organic Acid Profiles, and ACE-Inhibitory Activity of cheddar Cheeses Ripened at 4, 8, and 12 ◦C. Journal of Food Science, 73 (3). M111-M120. ISSN 0022-1147

June 2009

Ong, Lydia and Shah, Nagendra P (2009) Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar Cheeses. Journal of Food Science, 74 (5). S182-S191. ISSN 0022-1147

September 2009

Ong, Lydia and Shah, Nagendra P (2009) Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles. LWT - Food Science and Technology, 42 (7). pp. 1260-1268. ISSN 0023-6438

1 February 2016

Chandrapala, Janage, Ong, Lydia, Zisu, B, Gras, SL, Ashokkumar, Muthupandian and Kentish, SE (2016) The effect of sonication and high pressure homogenisation on the properties of pure cream. Innovative Food Science and Emerging Technologies, 33. 298 - 307. ISSN 1466-8564