Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification von Stefanovic, E., Kilcawley, K.N., Rea, M.C., Fitzgerald, G.F., McAuliffe, O.

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Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese von Bertuzzi, A S, Walsh, A M, Sheehan, J J, Cotter, P D, Crispie, F, McSweeney, P L H, Kilcawley, K N, Rea, M C

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Mechanisms of incorporation and release of enzymes into cheese during ripening von Wilkinson, M.G., Kilcawley, K.N.

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Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source von Garvey, E.C., O'Sullivan, M.G., Kerry, J.P., Kilcawley, K.N.

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Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus von Hannon, J.A., Kilcawley, K.N., Wilkinson, M.G., Delahunty, C.M., Beresford, T.P.

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Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes von Garvey, E.C., O'Sullivan, M.G., Kerry, J.P., Milner, L., Gallagher, E., Kilcawley, K.N.

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Determination of key enzyme activities in commercial peptidase and lipase preparations from microbial or animal sources von Kilcawley, K.N, Wilkinson, M.G, Fox, P.F

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A novel two-stage process for the production of enzyme-modified cheese von Kilcawley, K.N., Wilkinson, M.G., Fox, P.F.

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The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese von Hickey, C.D., O'Sullivan, M.G., Davis, J., Scholz, D., Kilcawley, K.N., Wilkinson, M.G., Sheehan, J.J.

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Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks von Hickey, D.K., Kilcawley, K.N., Beresford, T.P., Wilkinson, M.G.

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Effect of bovine feeding system (pasture or concentrate) on the oxidative and sensory shelf life of whole milk powder von Clarke, H.J., Griffin, C., Hennessy, D., O'Callaghan, T.F., O'Sullivan, M.G., Kerry, J.P., Kilcawley, K.N.

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A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets von Cheng, Z., O'Sullivan, M.G., Kerry, J.P., Drake, M.A., Miao, Song, Kaibo, D., Kilcawley, K.N.

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The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese von Hickey, D.K., Kilcawley, K.N., Beresford, T.P., Sheehan, E.M., Wilkinson, M.G.

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Influence of α-amylase and xylanase on the chemical, physical and volatile compound properties of wheat bread supplemented with wholegrain barley flour von O’Shea, N., Kilcawley, K. N., Gallagher, E.

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Optimisation of HS-SPME Parameters for the Analysis of Volatile Compounds in Baked Confectionery Products von Garvey, E. C., O’Sullivan, M. G., Kerry, J. P., Kilcawley, K. N.

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Production of Ingredient-Type Cheddar Cheese with Accelerated Flavor Development by Addition of Enzyme-Modified Cheese Powder von Hannon, J.A., Kilcawley, K.N., Wilkinson, M.G., Delahunty, C.M., Beresford, T.P.

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Utilisation of microfluidisation to enhance enzymatic and metabolic potential of lactococcal strains as adjuncts in Gouda type cheese von Yarlagadda, A.B., Wilkinson, M.G., O'Sullivan, M.G., Kilcawley, K.N.

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Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening von Kilcawley, K.N., Nongonierma, A.B., Hannon, J.A., Doolan, I.A., Wilkinson, M.G.

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A Survey of Lipolytic and Glycolytic End-Products in Commercial Cheddar Enzyme-Modified Cheese von Kilcawley, K.N., Wilkinson, M.G., Fox, P.F.

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Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture von Doolan, I.A., Nongonierma, A.B., Kilcawley, K.N., Wilkinson, M.G.

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