M. Mateo

发表

Comparison between red-green-blue imaging and visible-near infrared reflectance as potential process analytical tools for monitoring syneresis.

C P O'Donnell, D. O'callaghan, C. O’Donnell, 2010, Journal of dairy science.

Validation of a curd-syneresis sensor over a range of milk composition and process parameters.

F. Payne, C. Everard, D. O'callaghan, 2009, Journal of dairy science.

The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheese making.

F. Payne, C. Everard, D. O'callaghan, 2009 .

Kinetics of moisture loss during stirring of cheese curds produced from standardised milks of cows on pasture or indoor feeding systems

A. Kelly, J. Sheehan, D. O'callaghan, 2018 .

Chapter 6 – The Syneresis of Rennet-Coagulated Curd

P. Dejmek, C. Fagan, D. O'callaghan, 2017 .

17,20β-P and cortisol are the main in vitro metabolites of 17-hydroxy-progesterone produced by spermiating testes of Micropogonias furnieri (Desmarest, 1823) (Perciformes: Sciaenidae)

A. Fostier, M. Mateo, Denise Vizziano Cantonnet, 2015 .

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

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

Effects of milk composition, stir-out time, and pressing duration on curd moisture and yield.

F. Payne, C. Everard, D. O'callaghan, 2011, Journal of dairy science.

Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture.

F. Payne, C. Everard, D. O'callaghan, 2008, Journal of dairy science.

Evaluation of on-line optical sensing techniques for monitoring curd moisture content and solids in whey during syneresis

Colm P. O'Donnell, Fred A. Payne, Donal J. O'Callaghan, 2010 .

Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter.

F. Payne, C. Everard, C. Fagan, 2009 .