Sensory properties and aromatic composition of baked snacks containing brewer's spent grain von Ktenioudaki, Anastasia, Crofton, Emily, Scannell, Amalia G.M., Hannon, John A., Kilcawley, Kieran N., Gallagher, Eimear

Volltext

Lipolysis during Ripening of Emmental Cheese Considering Organization of Fat and Preferential Localization of Bacteria von Lopez, Christelle, Maillard, Marie-Bernadette, Briard-Bion, Valerie, Camier, Benedicte, Hannon, John A

Volltext

Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk von Alemayehu, Debebe, Hannon, John A., McAuliffe, Olivia, Ross, R. Paul

Volltext

Effect of curd washing on cheese proteolysis, texture, volatile compounds, and sensory grading in full fat Cheddar cheese von Hou, Jia, Hannon, John A., McSweeney, Paul L.H., Beresford, Thomas P., Guinee, Timothy P.

Volltext

Sensory and chemical interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with banana von Traynor, Mark P., Burke, Roisin, O'Sullivan, Maurice G., Hannon, John A., Barry-Ryan, Catherine

Volltext

Effect of monoglyceride self-assembled structure on emulsion properties and subsequent flavor release von Mao, Like, O'Kennedy, Brendan T., Roos, Yrjö H., Hannon, John A., Miao, Song

Volltext

Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese von Hou, Jia, Hannon, John A., McSweeney, Paul L.H., Beresford, Thomas P., Guinee, Timothy P.

Volltext

Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds von Caldeo, Veronica, Hannon, John A, Hickey, Dara-Kate, Waldron, Dave, Wilkinson, Martin G, Beresford, Thomas P, McSweeney, Paul L H

Volltext

Oxidative stability of tuna fat spreads (O/W/O emulsions) using conventional lipid oxidation methods, SPME-GC/MS and sensory analysis von O’Dwyer, Sandra P., O’Beirne, David, Ní Eidhin, Deirdre, Hannon, John A., O’Kennedy, Brendan T.

Volltext

Effect of a bacteriocin‐producing strain of Lactobacillus paracasei on the nonstarter microflora of Cheddar cheese von RISTAGNO, DILETTA, HANNON, JOHN A, BERESFORD, THOMAS P, McSWEENEY, PAUL L H

Volltext

Modifying the effects of cerebral palsy: The Gregg Mozgala story von Chaitow, Leon, ND DO, Rogoff, Tamar, Mozgala, Gregg, Chmelik, Stefan, MSc, Comeaux, Zachary, DO, Hannon, John, DC, Lederman, Eyal, PhD, DO, Myers, Tom, LMT

Volltext

Limited ripening of low-fat UF-cheese due to CaPO4 barrier? von Hannon, John A, Lortal, Sylvie, Tissier, Jean-Pierre, Famelart, Marie-Hélène

Volltext

Effect of galactose metabolising and non-metabolising strains of Streptococcus thermophilus as a starter culture adjunct on the properties of Cheddar cheese made with low or high p... von Hou, Jia, Hannon, John A., McSweeney, Paul L.H., Beresford, Thomas P., Guinee, Timothy P.

Volltext

Limited ripening of low-fat UF-cheese due to CaPO 4 barrier? von Hannon, John A., Lortal, Sylvie, Tissier, Jean-Pierre, Famelart, Marie-Hélène

Volltext

Limited ripening of low-fat UF-cheese due to CaP04 barrier? von HANNON, John A, LORTAL, Sylvie, TISSIER, Jean-Pierre, FAMELART, Marie-Hélène

Volltext

Riddles von Aodhgáin, Hannon, Nellie, Hannon, John

Volltext bestellen

Child Born on a Certain Day von Aodhgáin, Hannon, Nellie, Hannon, John

Volltext bestellen

Games I Play von Cléirigh, A. Ó, Hannon, John

Volltext bestellen

Tales of the Funcheon - The Black Man von Eager, R., Hannon, John, Mullane, Mrs

Volltext bestellen

Food in Olden Times von Eager, R., Hannon, John, Barry, Patrick

Volltext bestellen