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Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks
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Published in Journal of dairy science (01.01.2007)
Published in Journal of dairy science (01.01.2007)
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Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese
Hickey, C.D., Fallico, V., Wilkinson, M.G., Sheehan, J.J.
Published in Food microbiology (01.02.2018)
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Hickey, C.D., O'Sullivan, M.G., Davis, J., Scholz, D., Kilcawley, K.N., Wilkinson, M.G., Sheehan, J.J.
Published in Food research international (01.01.2018)
Published in Food research international (01.01.2018)
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Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening
Hannon, J.A., Wilkinson, M.G., Delahunty, C.M., Wallace, J.M., Morrissey, P.A., Beresford, T.P.
Published in International dairy journal (01.03.2005)
Published in International dairy journal (01.03.2005)
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The Atf1 transcription factor is a target for the Sty1 stress-activated MAP kinase pathway in fission yeast
Wilkinson, M G, Samuels, M, Takeda, T, Toone, W M, Shieh, J C, Toda, T, Millar, J B, Jones, N
Published in Genes & development (15.09.1996)
Published in Genes & development (15.09.1996)
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Assessment of the response of indigenous microflora and inoculated Bacillus licheniformis endospores in reconstituted skim milk to microwave and conventional heating systems by flow cytometry
Li, F., Santillan-Urquiza, E., Cronin, U., O'Meara, E., McCarthy, W., Hogan, S.A., Wilkinson, M.G., Tobin, J.T.
Published in Journal of dairy science (01.09.2021)
Published in Journal of dairy science (01.09.2021)
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Influence of buttermilk powder or buttermilk addition on phospholipid content, chemical and bio-chemical composition and bacterial viability in Cheddar style-cheese
Hickey, C.D., Diehl, B.W.K., Nuzzo, M., Millqvist-Feurby, A., Wilkinson, M.G., Sheehan, J.J.
Published in Food research international (01.12.2017)
Published in Food research international (01.12.2017)
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