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Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source

Food chemistry, 2023-08, Vol.417, p.135860-135860, Article 135860

2023

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The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese

Food research international, 2018-01, Vol.103, p.468-477

2018

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Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification

Journal of applied microbiology, 2017-05, Vol.122 (5), p.1245-1261

2017

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Raman spectroscopy: A rapid method to assess the effects of pasture feeding on the nutritional quality of butter

Journal of dairy science, 2020-10, Vol.103 (10), p.8721-8731

2020

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Effect of bovine feeding system (pasture or concentrate) on the oxidative and sensory shelf life of whole milk powder

Journal of dairy science, 2021-10, Vol.104 (10), p.10654-10668

2021

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Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes

Food chemistry, 2021-04, Vol.342, p.128124-128124, Article 128124

2021

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A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets

Food research international, 2020-12, Vol.138 (Pt A), p.109749-109749, Article 109749

2020

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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

European food research & technology, 2016-09, Vol.242 (9), p.1503-1514

2016

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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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Optimisation of HS-SPME Parameters for the Analysis of Volatile Compounds in Baked Confectionery Products

Food analytical methods, 2020-06, Vol.13 (6), p.1314-1327

2020

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Mechanisms of incorporation and release of enzymes into cheese during ripening

International dairy journal, 2005-06, Vol.15 (6), p.817-830

2005

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Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus

International dairy journal, 2007-04, Vol.17 (4), p.316-327

2007

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A novel two-stage process for the production of enzyme-modified cheese

Food research international, 2006-01, Vol.39 (5), p.619-627

2006

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Determination of key enzyme activities in commercial peptidase and lipase preparations from microbial or animal sources

Enzyme and microbial technology, 2002-08, Vol.31 (3), p.310-320

2002

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Utilisation of microfluidisation to enhance enzymatic and metabolic potential of lactococcal strains as adjuncts in Gouda type cheese

International dairy journal, 2014-10, Vol.38 (2), p.124-132

2014

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Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening

International dairy journal, 2012-09, Vol.26 (1), p.50-57

2012

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Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks

Journal of dairy science, 2007-01, Vol.90 (1), p.47-56

2007

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Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture

International dairy journal, 2014-01, Vol.34 (1), p.159-166

2014

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Irish research response to dairy quality in an era of change

Irish journal of agricultural and food research, 2022-01, Vol.61 (1), p.126-144

2022

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The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese

International dairy journal, 2006-06, Vol.16 (6), p.679-690

2006

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Production of Ingredient-Type Cheddar Cheese with Accelerated Flavor Development by Addition of Enzyme-Modified Cheese Powder

Journal of dairy science, 2006-10, Vol.89 (10), p.3749-3762

2006

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A Survey of Lipolytic and Glycolytic End-Products in Commercial Cheddar Enzyme-Modified Cheese

Journal of dairy science, 2001-01, Vol.84 (1), p.66-73

2001

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Enzyme-modified cheese

International dairy journal, 1998, Vol.8 (1), p.1-10

1998

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The impact of reduced sodium chloride content on Cheddar cheese quality

International dairy journal, 2013-02, Vol.28 (2), p.45-55

2013

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Use of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheese

International dairy journal, 2017-09, Vol.72, p.44-54

2017

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Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source

The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese

Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification

Raman spectroscopy: A rapid method to assess the effects of pasture feeding on the nutritional quality of butter

Effect of bovine feeding system (pasture or concentrate) on the oxidative and sensory shelf life of whole milk powder

Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes

A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets

Influence of α-amylase and xylanase on the chemical, physical and volatile compound properties of wheat bread supplemented with wholegrain barley flour

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

Optimisation of HS-SPME Parameters for the Analysis of Volatile Compounds in Baked Confectionery Products

Mechanisms of incorporation and release of enzymes into cheese during ripening

Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus

A novel two-stage process for the production of enzyme-modified cheese

Determination of key enzyme activities in commercial peptidase and lipase preparations from microbial or animal sources

Utilisation of microfluidisation to enhance enzymatic and metabolic potential of lactococcal strains as adjuncts in Gouda type cheese

Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening

Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks

Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture

Irish research response to dairy quality in an era of change

The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese

Production of Ingredient-Type Cheddar Cheese with Accelerated Flavor Development by Addition of Enzyme-Modified Cheese Powder

A Survey of Lipolytic and Glycolytic End-Products in Commercial Cheddar Enzyme-Modified Cheese

Enzyme-modified cheese

The impact of reduced sodium chloride content on Cheddar cheese quality

Use of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheese

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