What’s new in vasopressin? von O’Callaghan, D. J. P., Gordon, Anthony C.

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A novel technique for determining glass–rubber transition in dairy powders von Hogan, S.A., Famelart, M.H., O’Callaghan, D.J., Schuck, P.

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Effects of hydrolysis on solid-state relaxation and stickiness behavior of sodium caseinate-lactose powders von Mounsey, J.S., Hogan, S.A., Murray, B.A., O’Callaghan, D.J.

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Effects of Cutting Intensity and Stirring Speed on Syneresis and Curd Losses During Cheese Manufacture von Everard, C.D., O’Callaghan, D.J., Mateo, M.J., O’Donnell, C.P., Castillo, M., Payne, F.A.

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Intermittent systemic exposure to lipopolysaccharide-induced inflammation disrupts hippocampal long-term potentiation and impairs cognition in aging male mice von Engler-Chiurazzi, E.B., Russell, A.E., Povroznik, J.M., McDonald, K.O., Porter, K.N., Wang, D.S., Hammock, J., Billig, B.K., Felton, C.C., Yilmaz, A., Schreurs, B.G., O'Callaghan, J.P., Zwezdaryk, K.J., Simpkins, J.W.

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Effect of Cutting Time, Temperature, and Calcium on Curd Moisture, Whey Fat Losses, and Curd Yield by Response Surface Methodology von Fagan, C.C., Castillo, M., Payne, F.A., O’Donnell, C.P., O’Callaghan, D.J.

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Effects of milk composition, stir-out time, and pressing duration on curd moisture and yield von Everard, C.D., O’Callaghan, D.J., Mateo, M.J., Castillo, M., Payne, F.A., O’Donnell, C.P.

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Preliminary evaluation of endogenous milk fluorophores as tracer molecules for curd syneresis von Fagan, C.C., Ferreira, T.G., Payne, F.A., O’Donnell, C.P., O’Callaghan, D.J., Castillo, M.

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Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation von Fagan, C.C., Leedy, M., Castillo, M., Payne, F.A., O’Donnell, C.P., O’Callaghan, D.J.

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Application of Image Texture Analysis for Online Determination of Curd Moisture and Whey Solids in a Laboratory-Scale Stirred Cheese Vat von Fagan, C.C, Du, C.-J, O'Donnell, C.P, Castillo, M, Everard, C.D, O'Callaghan, D.J, Payne, F.A

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Effect of increasing the protein-to-fat ratio and reducing fat content on the chemical and physical properties of processed cheese product von Guinee, T.P., O’Callaghan, D.J.

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Comparison between red-green-blue imaging and visible-near infrared reflectance as potential process analytical tools for monitoring syneresis von Mateo, M.J., O’Callaghan, D.J., O’Donnell, C.P.

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Evaluating Mid-infrared Spectroscopy as a New Technique for Predicting Sensory Texture Attributes of Processed Cheese von Fagan, C.C., Everard, C., O’Donnell, C.P., Downey, G., Sheehan, E.M., Delahunty, C.M., O’Callaghan, D.J.

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Computer Vision and Color Measurement Techniques for Inline Monitoring of Cheese Curd Syneresis von Everard, C.D., O’Callaghan, D.J., Fagan, C.C., O’Donnell, C.P., Castillo, M., Payne, F.A.

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Validation of a curd-syneresis sensor over a range of milk composition and process parameters von Mateo, M.J., O’Callaghan, D.J., Everard, C.D., Castillo, M., Payne, F.A., O’Donnell, C.P.

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Differentiating sepsis from non-infectious systemic inflammation based on microvesicle-bacteria aggregation von Herrmann, I K, Bertazzo, S, O'Callaghan, D J P, Schlegel, A A, Kallepitis, C, Antcliffe, D B, Gordon, A C, Stevens, M M

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Application of Mid-Infrared Spectroscopy to the Prediction of Maturity and Sensory Texture Attributes of Cheddar Cheese von Fagan, C.C, O'Donnell, C.P, O'Callaghan, D.J, Downey, G, Sheehan, E.M, Delahunty, C.M, Everard, C, Guinee, T.P, Howard, V

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Influence of milk proteins on the development of lactose-induced stickiness in dairy powders von Hogan, S.A., O'Callaghan, D.J.

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Dielectric properties of process cheese from 0.3 to 3 GHz von Everard, C.D., Fagan, C.C., O’Donnell, C.P., O’Callaghan, D.J., Lyng, J.G.

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Moisture sorption and stickiness behaviour of hydrolysed whey protein/lactose powders von Hogan, S. A, O’Callaghan, D. J

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