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Advanced Dairy Chemistry, Volume 2: Lipids

Fourth edition, 2020

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Atomic mechanism of metal crystal nucleus formation in a single-walled carbon nanotube

Nature chemistry, 2020-10, Vol.12 (10), p.921-928

2020

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Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses

Journal of food science and technology, 2016-03, Vol.53 (3), p.1585-1596

2016

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Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Comprehensive reviews in food science and food safety, 2018-03, Vol.17 (2), p.371-390

2018

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Sequencing of the Cheese Microbiome and Its Relevance to Industry

Frontiers in microbiology, 2018-05, Vol.9, p.1020-1020

2018

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An online survey capturing the views of stakeholders on primary school food systems across the four UK nations

BMC public health, 2024-03, Vol.24 (1), p.719-719, Article 719

2024

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Cheese problems solved

McSweeney, P. L. H

1, 2007

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Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)

Food chemistry, 2015-02, Vol.168, p.134-141

2015

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Cheese - Chemistry, Physics & Microbiology (4th Edition)

Fourth edition, 2017

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Biochemistry of cheese ripening

International journal of dairy technology, 2004-05, Vol.57 (2-3), p.127-144

McSweeney, Paul L H

2004

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Comparison of atomic scale dynamics for the middle and late transition metal nanocatalysts

Nature communications, 2018-08, Vol.9 (1), p.3382-10, Article 3382

2018

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High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses

BMC microbiology, 2015-11, Vol.15 (266), p.266-266, Article 266

2015

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Temporal and spatial differences in microbial composition during the manufacture of a continental-type cheese

Applied and Environmental Microbiology, 2015-04, Vol.81 (7), p.2525-2533

2015

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Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents

Fourth edition, 2022

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Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese

mSystems, 2018-01, Vol.3 (1)

2018

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Comparison of bioreactance and echocardiographic non-invasive cardiac output monitoring and myocardial function assessment in primagravida women

British journal of anaesthesia : BJA, 2017-04, Vol.118 (4), p.527-532

2017

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Microbiology, Biochemistry, and Volatile Composition of Tulum Cheese Ripened in Goat's Skin or Plastic Bags

Journal of dairy science, 2007-03, Vol.90 (3), p.1102-1121

2007

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Formation of Nickel Clusters Wrapped in Carbon Cages: Toward New Endohedral Metallofullerene Synthesis

Nano letters, 2017-02, Vol.17 (2), p.1082-1089

2017

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Composition and properties of bovine colostrum: a review

Dairy science & technology, 2016, Vol.96 (2), p.133-158

2016

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Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects

Fourth edition., 2015

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Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese

Journal of dairy science, 2010-08, Vol.93 (8), p.3469-3486

2010

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Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type

Journal of applied microbiology, 2008-09, Vol.105 (3), p.884-892

2008

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Stakeholders’ views of recurrent sore throat, tonsillitis and their management: a qualitative interview study for the NAtional Trial of Tonsillectomy IN Adults (NATTINA Part 1)

Clinical otolaryngology, 2017-04, Vol.42 (2), p.301-306

2017

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Thermus and the Pink Discoloration Defect in Cheese

mSystems, 2016-05, Vol.1 (3)

2016

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Challenges and opportunities of remote public involvement and community engagement during a pandemic: refining the MapMe childhood healthy weight intervention

Perspectives in Public Health, 2022-07, Vol.142 (4), p.224-230

2022

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Advanced Dairy Chemistry, Volume 2: Lipids

Atomic mechanism of metal crystal nucleus formation in a single-walled carbon nanotube

Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Sequencing of the Cheese Microbiome and Its Relevance to Industry

An online survey capturing the views of stakeholders on primary school food systems across the four UK nations

Cheese problems solved

Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)

Cheese - Chemistry, Physics & Microbiology (4th Edition)

Biochemistry of cheese ripening

Comparison of atomic scale dynamics for the middle and late transition metal nanocatalysts

High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses

Temporal and spatial differences in microbial composition during the manufacture of a continental-type cheese

Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents

Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese

Comparison of bioreactance and echocardiographic non-invasive cardiac output monitoring and myocardial function assessment in primagravida women

Microbiology, Biochemistry, and Volatile Composition of Tulum Cheese Ripened in Goat's Skin or Plastic Bags

Formation of Nickel Clusters Wrapped in Carbon Cages: Toward New Endohedral Metallofullerene Synthesis

Composition and properties of bovine colostrum: a review

Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects

Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese

Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type

Stakeholders’ views of recurrent sore throat, tonsillitis and their management: a qualitative interview study for the NAtional Trial of Tonsillectomy IN Adults (NATTINA Part 1)

Thermus and the Pink Discoloration Defect in Cheese

Challenges and opportunities of remote public involvement and community engagement during a pandemic: refining the MapMe childhood healthy weight intervention

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