| Cheese: Chemistry, physics and microbiology, Volume 1: General aspects PF Fox, PLH McSweeney, TM Cogan, TP Guinee Elsevier, 2004 | 2555* | 2004 |
| Fundamentals of cheese science PF Fox, TP Guinee, TM Cogan, PLH McSweeney Springer US, 2017 | 2405 | 2017 |
| Dairy chemistry and biochemistry PF Fox, PLH Mcsweeney, LH Paul Blackie Academic & Professional 637, F6, 1998 | 2278 | 1998 |
| Advanced dairy chemistry volume 3: lactose, water, salts and vitamins PF Fox Springer Science & Business Media, 2013 | 1154* | 2013 |
| Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. CN Kuchroo, PF Fox | 1063 | 1982 |
| Proteolysis during cheese manufacture and ripening PF Fox Journal of Dairy science 72 (6), 1379-1400, 1989 | 865 | 1989 |
| Encyclopedia of dairy sciences JW Fuquay, PLH McSweeney, PF Fox Academic Press, 2011 | 716* | 2011 |
| Importance of calcium and phosphate in cheese manufacture: A review JA Lucey, PF Fox Journal of dairy science 76 (6), 1714-1724, 1993 | 583 | 1993 |
| Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review JE O’connell, PF Fox International Dairy Journal 11 (3), 103-120, 2001 | 524 | 2001 |
| Proteolysis in cheese during ripening PF Fox, PLH McSweeney Food Reviews International 12 (4), 457-509, 1996 | 515 | 1996 |
| Formation of flavor compounds in cheese PF Fox, JM Wallace Advances in applied microbiology 45, 17-85, 1997 | 503 | 1997 |
| The casein micelle: Historical aspects, current concepts and significance PF Fox, A Brodkorb International dairy journal 18 (7), 677-684, 2008 | 498 | 2008 |
| Composition and properties of bovine colostrum: a review BA McGrath, PF Fox, PLH McSweeney, AL Kelly Dairy Science & Technology 96, 133-158, 2016 | 483 | 2016 |
| Milk proteins: general and historical aspects PF Fox Advanced dairy chemistry—1 Proteins/Springer, 2003 | 450 | 2003 |
| Microbiological, biochemical and technological properties of Turkish White cheese ‘Beyaz Peynir’ AA Hayaloglu, M Guven, PF Fox International Dairy Journal 12 (8), 635-648, 2002 | 422 | 2002 |
| Angiotensin I-Converting-Enzyme-Inhibitory and Antibacterial Peptides from Lactobacillus helveticus PR4 Proteinase-Hydrolyzed Caseins of Milk from Six Species F Minervini, F Algaron, CG Rizzello, PF Fox, V Monnet, M Gobbetti Applied and environmental microbiology 69 (9), 5297-5305, 2003 | 386 | 2003 |
| Contribution of the indigenous microflora to the maturation of Cheddar cheese PLH McSweeney, PF Fox, JA Lucey, KN Jordan, TM Cogan International Dairy Journal 3 (7), 613-634, 1993 | 369 | 1993 |
| Effect of pH and calcium concentration on some textural and functional properties of Mozzarella cheese TP Guinee, EP Feeney, MAE Auty, PF Fox Journal of dairy science 85 (7), 1655-1669, 2002 | 367 | 2002 |
| Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening B Folkertsma, PF Fox Journal of Dairy Research 59 (2), 217-224, 1992 | 361 | 1992 |
| Acceleration of cheese ripening PF Fox, JM Wallace, S Morgan, CM Lynch, EJ Niland, J Tobin Antonie van Leeuwenhoek 70, 271-297, 1996 | 306 | 1996 |
