J. Hannon

发表

Altering renneting pH changes microstructure, cell distribution, and lysis of Lactococcus lactis AM2 in cheese made from ultrafiltered milk.

S. Lortal, C. Lopez, M. Madec, 2006, Journal of dairy science.

Oxidative stability of tuna fat spreads (O/W/O emulsions) using conventional lipid oxidation methods, SPME-GC/MS and sensory analysis

D. O'beirne, B. O'kennedy, J. Hannon, 2013, European Food Research and Technology.

Lysis of starters in UF cheeses: Behaviour of mesophilic lactococci and thermophilic lactobacilli

S. Deutsch, S. Lortal, J. Gassi, 2006 .

Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese

T. Guinee, P. McSweeney, T. Beresford, 2012 .

The impact of reduced sodium chloride content on Cheddar cheese quality

M. Wilkinson, A. Nongonierma, K. Kilcawley, 2013 .

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

M. Wilkinson, C. Delahunty, T. Beresford, 2007 .

Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening

M. Wilkinson, A. Nongonierma, K. Kilcawley, 2012 .

Effect of monoglyceride self-assembled structure on emulsion properties and subsequent flavor release

Y. Roos, B. O'kennedy, S. Miao, 2012 .

Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.

M. Wilkinson, C. Delahunty, T. Beresford, 2006, Journal of dairy science.

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

T. Guinee, P. McSweeney, T. Beresford, 2010, Journal of dairy science.

Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus

P. Fox, P. McSweeney, J. Hannon, 2004 .

Evaluation of bitterness in Ragusano cheese.

G. Licitra, V. Fallico, P. McSweeney, 2005, Journal of dairy science.

Contribution of the novel sulfur-producing adjunct Lactobacillus nodensis to flavor development in Gouda cheese.

C. Hill, K. Kilcawley, S. Mills, 2017, Journal of dairy science.

Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds.

M. Wilkinson, P. McSweeney, T. Beresford, 2016, The Journal of dairy research.

Effect of curd washing on cheese proteolysis, texture, volatile compounds, and sensory grading in full fat Cheddar cheese

T. Guinee, P. McSweeney, T. Beresford, 2014 .

Use of autolytic starter systems to accelerate the ripening of Cheddar cheese

M. Wilkinson, C. Delahunty, T. Beresford, 2003 .

Effect of a bacteriocin‐producing strain of Lactobacillus paracasei on the nonstarter microflora of Cheddar cheese

P. McSweeney, T. Beresford, J. Hannon, 2012 .

Sensory properties and aromatic composition of baked snacks containing brewer's spent grain

E. Gallagher, K. Kilcawley, J. Hannon, 2013 .

Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis

P. McSweeney, T. Beresford, D. O'callaghan, 2012 .

Effect of galactose metabolising and non-metabolising strains of Streptococcus 1 thermophilus as a starter culture adjunct on the properties of Cheddar cheese made 2 with low or high pH at whey drainage 3 4 5 6 7

P. McSweeney, T. Beresford, J. Hannon, 2018 .

Effect of galactose metabolising and non-metabolising strains of Streptococcus thermophilus as a starter culture adjunct on the properties of Cheddar cheese made with low or high pH at whey drainage.

T. Guinee, P. McSweeney, T. Beresford, 2017 .

Rheological, microscopic and primary chemical characterisation of the exopolysaccharide produced by Lactococcus lactis subsp. cremoris DPC6532

P. McSweeney, T. Beresford, J. Hannon, 2012 .

Lipolysis during ripening of Emmental cheese considering organization of fat and preferential localization of bacteria.

M. Maillard, C. Lopez, V. Briard-Bion, 2006, Journal of agricultural and food chemistry.

Limited ripening of low-fat UF-cheese due to CaPO4 barrier?

S. Lortal, J. Tissier, M. Famelart, 2009 .

Effect of defined-strain surface starters on the ripening of Tilsit cheese

W. Bockelmann, P. McSweeney, S. Lillevang, 2004 .

Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk.

O. McAuliffe, J. Hannon, D. Alemayehu, 2014, International journal of food microbiology.

Sensory and Chemical Interactions of Food Pairings (Basmati Rice, Bacon and Extra Virgin Olive Oil) with Banana

M. Traynor, R. Burke, C. Barry‐Ryan, 2013 .

The Use of Viable and Heat-shocked Lactobacillus helveticus DPC 4571 in Enzyme-Modified Cheese Production

M. Wilkinson, T. Beresford, K. Kilcawley, 2007 .

Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening

M. Wilkinson, C. Delahunty, T. Beresford, 2005 .