Article

Oliveira, D. L., Wilbey, R. A., Grandison, A. S. and Roseiro, L. B. (2014) Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresis. Food and Bioprocess Technology, 7 (3). pp. 915-920. ISSN 1935-5130 doi: https://doi.org/10.1007/s11947-013-1153-1

Oliveira, D. L., Wilbey, A., Grandison, A., Duarteb, L. C. and Roseiro, L. B. (2012) Separation of oligosaccharides from caprine milk whey, prior to prebiotic evaluation. International Dairy Journal, 24 (2). pp. 102-106. ISSN 0958-6946

Oliveira, D. L., Costabile, A., Wilbey, R., Grandison, A. S., Duarte, L. C. and Roseiro, L. B. (2012) In vitro evaluation of the fermentation properties and potential prebiotic activity of caprine cheese whey oligosaccharides in batch culture systems. BioFactors, 38 (6). pp. 440-449. ISSN 1872-8081 doi: https://doi.org/10.1002/biof.1043

Habib, R., Wilbey, A. and Grandison, A. (2012) Manipulation of Dhaka cheese curd and effects on cheese quality. International Journal of Dairy Technology, 65 (3). pp. 372-378. ISSN 1364-727X doi: https://doi.org/10.1111/j.1471-0307.2012.00824.x

Habib, R., Wilbey, R. A. and Grandison, A. S. (2012) Pressing technique and its effect on the quality of Dhaka cheese. International Journal of Dairy Technology, 65 (3). pp. 379-386. ISSN 1471-0307 doi: https://doi.org/10.1111/j.1471-0307.2012.00827.x

Ash, A. and Wilbey, A. (2010) The nutritional significance of cheese in the UK diet. International Journal of Dairy Technology, 63 (3). pp. 305-319. ISSN 1471-0307 doi: https://doi.org/10.1111/j.1471-0307.2010.00606.x

Payne, C. and Wilbey, R.A. (2009) Alkaline phosphatase activity in pasteurized milk: a quantitative comparison of Fluorophos and colourimetric procedures. International Journal of Dairy Technology, 62 (3). pp. 308-314. ISSN 1364-727X doi: https://doi.org/10.1111/j.1471-0307.2009.00503.x

Theophilou, P. and Wilbey, R.A. (2007) Effects of fat on the properties of halloumi cheese. International Journal of Dairy Technology, 60 (1). pp. 1-4. ISSN 1364-727X doi: https://doi.org/10.1111/j.1471-0307.2007.00289.x

Al-Otaibi, M.M. and Wilbey, R.A. (2006) Effect of chymosin reduction and salt substitution on the properties of white salted cheese. International Dairy Journal, 16 (8). pp. 903-909. ISSN 0958-6946 doi: https://doi.org/10.1016/j.idairyj.2005.08.006

Al-Otaibi, M.M. and Wilbey, R.A. (2005) Effect of chymosin and salt reduction on the quality of ultrafiltrated white-salted cheese. Journal of Dairy Research, 72 (2). pp. 234-242. ISSN 0022-0299 doi: https://doi.org/10.1017/S0022029905000762

Wilbey, R.A. (2004) Editorial: Professor P.F.Fox. International Journal of Dairy Technology, 57 (2-3). pp. 73-74. ISSN 1364-727X doi: https://doi.org/10.1111/j.1471-0307.2004.00151.x

Al-Otaibi, M.M. and Wilbey, R.A. (2004) Effect of temperature and salt on the maturation of white-salted cheese. International Journal of Dairy Technology, 57 (1). pp. 57-63. ISSN 1364-727X doi: https://doi.org/10.1111/j.1471-0307.2004.00123.x

Roseiro, L.B., Barbosa, M., Ames, J.M. and Wilbey, R.A. (2003) Cheesemaking with vegetable coagulants - the use of Cynara L. for the production of ovine milk cheeses. International Journal of Dairy Technology, 56 (2). pp. 76-85. ISSN 1364-727X doi: https://doi.org/10.1046/j.1471-0307.2003.00080.x

Roseiro, L.B., Garcia-Risco, M., Barbosa, M., Ames, J.M. and Wilbey, R.A. (2003) Evaluation of Serpa cheese proteolysis by nitrogen content and capillary zone electrophoresis. International Journal of Dairy Technology, 56 (2). pp. 99-104. ISSN 1364-727X doi: https://doi.org/10.1046/j.1471-0307.2003.00079.x

Roseiro, L.B., Wilbey, R.A. and Barbosa, M. (2003) Serpa cheese: technological, biochemical and microbiological characterisation of a PDO ewe's milk cheese coagulated with Cynara cardunculus L. Lait, 83 (6). pp. 469-481. ISSN 0023-7302 doi: https://doi.org/10.1051/lait:2003026

Book or Report Section

Wilbey, R.A. (2009) Butter. In: Tamime, A.Y. (ed.) Dairy fats and related products. Wiley Blackwell, Oxford, pp. 86-107. ISBN 9781405150903

Wilbey, R.A. (2003) Homogenization. In: Caballero, B., Trugo, L. and Finglas, P.M. (eds.) Encyclopedia of food sciences and nutrition. Academic Press, London, pp. 3119-3125. ISBN 9780122270550

Wilbey, R.A. (2003) Pasteurization of liquid products. In: Caballero, B., Trugo, L. and Finglas, P.M. (eds.) Encyclopedia of food sciences and nutrition. Academic Press, London, pp. 4386-4395. ISBN 9780122270550

Wilbey, R.A. (2003) Pasteurization principles. In: Caballero, B., Trugo, L. and Finglas, P.M. (eds.) Encyclopedia of food sciences and nutrition. Academic Press, London, pp. 4381-4386. ISBN 9780122270550

Wilbey, R.A., Bell, A.E., Levy, M. and Buxi, P.K. (2003) Texture development in ice cream - effects of adding cocoa solids. In: Tharp, B. (ed.) Ice cream II: proceedings of the second IDF international symposium on ice cream. International Dairy Federation, Brussels, pp. 276-280. ISBN 9789290980384