A. Bertuzzi

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese.

P. McSweeney, K. Kilcawley, M. Rea, 2018, Comprehensive reviews in food science and food safety.

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

P. McSweeney, J. Sheehan, K. Kilcawley, 2017 .

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

J. J. Sheehan, P. D. Cotter, Aaron M. Walsh, 2018, mSystems.

Genome Sequence of Staphylococcus saprophyticus DPC5671, a Strain Isolated from Cheddar Cheese

F. Crispie, P. McSweeney, K. Kilcawley, 2017, Genome Announcements.

Strains of the Lactobacillus casei group show diverse abilities for the production of flavor compounds in 2 model systems.

A. Thierry, M. Maillard, G. Fitzgerald, 2017, Journal of dairy science.