C. Hickey

发表

Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese.

M. Wilkinson, V. Fallico, J. Sheehan, 2018, Food microbiology.

The influence of cheese manufacture parameters on cheese microstructure, microbial localisation and their interactions during ripening: A review

M. Wilkinson, J. Sheehan, M. Auty, 2015 .

Application of advanced light microscopic techniques to gain deeper insights into cheese matrix physico-chemistry

Z. Svindrych, M. Wilkinson, A. Periasamy, 2015 .

Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review

M. Wilkinson, J. Sheehan, M. Auty, 2015, Front. Microbiol..

Influence of buttermilk powder or buttermilk addition on phospholipid content, chemical and bio-chemical composition and bacterial viability in Cheddar style-cheese.

M. Wilkinson, J. Sheehan, B. Diehl, 2017, Food research international.

Influence of process temperature and salting methods on starter and NSLAB growth and enzymatic activity during the ripening of cheeses produced with Streptococcus thermophilus and Lactobacillus helveticus

M. Wilkinson, J. Sheehan, M. Auty, 2017 .

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

M. Wilkinson, J. Sheehan, K. Kilcawley, 2017, Food research international.

Measurement of pH micro-heterogeneity in natural cheese matrices by fluorescence lifetime imaging

Ammasi Periasamy, Martin G. Wilkinson, Jeremiah J. Sheehan, 2015, Front. Microbiol..

Erratum to: Application of advanced light microscopic techniques to gain deeper insights into cheese matrix physico-chemistry

Ammasi Periasamy, Ota Samek, Vladislav Krzyzanek, 2015 .

Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese.

J. Sheehan, C. Hickey, Vincenzo Fallico, 2018, Food microbiology.