K. Deegan

发表

Sensory properties and consumer characteristics contributing to liking of berries

O. Laaksonen, M. Sandell, A. Knaapila, 2016 .

A novel pre-treatment for cheese production: Biochemistry, sensory perception and consumer acceptance.

K. Deegan, 2014 .

Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kañiwa flour

K. Jouppila, R. Serimaa, K. Deegan, 2015 .

Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.

K. Deegan, P. McSweeney, S. Çakmakçı, 2007, Journal of dairy science.

Characterisation of the sensory properties and market positioning of novel reduced-fat cheese

T. Alatossava, K. Deegan, H. Tuorila, 2014 .

A NOVEL PRE-TREATMENT FOR CHEESE PRODUCTION

K. Deegan, 2014 .

A Fragile Stability

K. Deegan, T. Haughton, Krause, 2010 .

Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety

K. Deegan, P. McSweeney, E. Brechany, 2008 .

Effects of low-pressure homogenisation on the sensory and chemical properties of Emmental cheese

T. Ritvanen, T. Alatossava, K. Deegan, 2013 .

Immigration and the ‘socio-cultural divide’ An inquiry into the nature of the immigration issue in contemporary Western Europe

K. Deegan, Z. Enyedi, J. Spanje, 2007 .

Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese

K. Deegan, P. McSweeney, A. A. Hayaloğlu, 2010 .

Effects of low-pressure homogenisation pre-treatment of cheesemilk on the ripening of Cheddar cheese

K. Deegan, P. McSweeney, 2013 .

Effective communication of novelty: The case of ripened cheese

K. Deegan, H. Tuorila, J. Isotalo, 2015 .