Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses von Marchiani, Roberta, Bertolino, Marta, Ghirardello, Daniela, McSweeney, Paul L. H., Zeppa, Giuseppe

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High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses von O'Sullivan, Daniel J, Fallico, Vincenzo, O'Sullivan, Orla, McSweeney, Paul L H, Sheehan, Jeremiah J, Cotter, Paul D, Giblin, Linda

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Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese von Bertuzzi, Andrea S., McSweeney, Paul L.H., Rea, Mary C., Kilcawley, Kieran N.

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Sequencing of the Cheese Microbiome and Its Relevance to Industry von Yeluri Jonnala, Bhagya R, McSweeney, Paul L H, Sheehan, Jeremiah J, Cotter, Paul D

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Temporal and spatial differences in microbial composition during the manufacture of a continental-type cheese von O'Sullivan, Daniel J, Cotter, Paul D, O'Sullivan, Orla, Giblin, Linda, McSweeney, Paul L H, Sheehan, Jeremiah J

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Biochemistry of cheese ripening von McSweeney, Paul L H

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Composition and properties of bovine colostrum: a review von McGrath, Brian A., Fox, Patrick F., McSweeney, Paul L. H., Kelly, Alan L.

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Thermus and the Pink Discoloration Defect in Cheese von Quigley, Lisa, O'Sullivan, Daniel J, Daly, David, O'Sullivan, Orla, Burdikova, Zuzana, Vana, Rostislav, Beresford, Tom P, Ross, R Paul, Fitzgerald, Gerald F, McSweeney, Paul L H, Giblin, Linda, Sheehan, Jeremiah J, Cotter, Paul D

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Fundamentals of Cheese Science von Fox, Patrick F, Guinee, Timothy P, Cogan, Timothy M, McSweeney, Paul L. H

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Letter to the Editor Regarding Equivalent Increases in Circulating GLP-1 Following Jejunal Delivery of Intact and Hydrolysed Casein: Relevance to Satiety Induction following Bariat... von Giblin, Linda, McGrath, Brian A., Murray, Brian A., le Roux, Carel W., Docherty, Neil G., McSweeney, Paul L. H., Kelly, Alan L.

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Manufacture and Incorporation of Liposome-Entrapped Ethylenediaminetetraacetic Acid into Model Miniature Gouda-Type Cheese and Subsequent Effect on Starter Viability, pH, and Moist... von McAuliffe, Lisa N., Kilcawley, Kieran N., Sheehan, Jeremiah J., McSweeney, Paul L.H.

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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.

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Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study von Piraino, Paolo, Zotta, Teresa, Ricciardi, Annamaria, McSweeney, Paul L.H., Parente, Eugenio

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Factors Affecting the Retention of Rennet in Cheese Curd von Bansal, Nidhi, Fox, Patrick F, McSweeney, Paul L. H

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A casein hydrolysate increases GLP-1 secretion and reduces food intake von O'Halloran, Fiona, Bruen, Christine, McGrath, Brian, Schellekens, Harriët, Murray, Brian, Cryan, John F., Kelly, Alan L., McSweeney, Paul L.H., Giblin, Linda

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Proteolysis in Irish farmhouse Camembert cheese during ripening von Mane, Anuya, McSweeney, Paul L. H.

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Proteolysis in Model Sourdough Fermentations von Zotta, Teresa, Piraino, Paolo, Ricciardi, Annamaria, McSweeney, Paul L. H, Parente, Eugenio

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Aggregation of Rennet-Altered Casein Micelles at Low Temperatures von Bansal, Nidhi, Fox, Patrick F, McSweeney, Paul L. H

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Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar ch... von Ibáñez, Rodrigo A., Govindasamy-Lucey, Selvarani, Jaeggi, John J., Johnson, Mark E., McSweeney, Paul L.H., Lucey, John A.

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Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses von Sheehan, Jeremiah J., Wilkinson, Martin G., McSweeney, Paul L.H.

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