Irish kefir‐like grains: their structure, microbial composition and fermentation kineticsMary C. Rea, T. M. Cogan, W. J. Reville et al.|Journal of Applied Bacteriology|1996Cited by 105
Stability of the Biodiversity of the Surface Consortia of Gubbeen, a Red-Smear CheeseMary C. Rea, T. M. Cogan, N.M. Brennan et al.|Journal of Dairy Science|2007Cited by 95
Development of enterococci and production of tyramine during the manufacture and ripening of Cheddar cheeseMary C. Rea, T. M. Cogan, Charles M. A. P. Franz et al.|T-Stór (Teagasc)|2004Cited by 17