Paul LH McSweeney
Paul LH McSweeney
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Cited by
Cited by
Dairy chemistry and biochemistry
PF Fox, PLH McSweeney, LH Paul
Blackie Academic & Professional, 1998
Fundamentals of cheese science
PF Fox, TP Guinee, TM Cogan, PLH McSweeney
Springer, 2017
Cheese: Chemistry, Physics and Microbiology, Volume 1: General Aspects
PF Fox, PLH McSweeney, TM Cogan, TP Guinee
Elsevier, 2004
Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
PLH McSweeney, MJ Sousa
Le Lait 80 (3), 293-324, 2000
Advances in the study of proteolysis during cheese ripening
MJ Sousa, Y Ardö, PLH McSweeney
International Dairy Journal 11 (4-7), 327-345, 2001
Biochemistry of cheese ripening
PLH McSweeney
International journal of dairy technology 57 (2‐3), 127-144, 2004
Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
YF Collins, PLH McSweeney, MG Wilkinson
International Dairy Journal 13 (11), 841-866, 2003
Advanced dairy chemistry volume 2: lipids
PF Fox, PLH McSweeney
Springer Science & Business Media, 2007
Biochemistry of cheese ripening
PF Fox, J Law, PLH McSweeney, J Wallace
Cheese: chemistry, physics and microbiology, 389-438, 1993
Proteolysis in cheese during ripening
PF Fox, PLH McSweeney
Food Reviews International 12 (4), 457-509, 1996
Encyclopedia of dairy sciences. Volumes 1-4.
H Roginski, JW Fuquay, PF Fox
Encyclopedia of dairy sciences. Volumes 1-4., 2003
Characterization of proteolysis during the ripening of semi-dry fermented sausages
MC Hughes, JP Kerry, EK Arendt, PM Kenneally, PLH McSweeney, ...
Meat Science 62 (2), 205-216, 2002
Contribution of the indigenous microflora to the maturation of Cheddar cheese
PLH McSweeney, PF Fox, JA Lucey, KN Jordan, TM Cogan
International Dairy Journal 3 (7), 613-634, 1993
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1
M De Angelis, G Gallo, MR Corbo, PLH McSweeney, M Faccia, M Giovine, ...
International journal of food microbiology 87 (3), 259-270, 2003
Proteolysis in cheese during ripening
VK Upadhyay, PLH McSweeney, AAA Magboul, PF Fox
Cheese: chemistry, physics and microbiology 1 (3), 391-434, 2004
Significance of non-starter lactic acid bacteria in chedder cheese
PF Fox, PLH McSweeney, CM Lynch
Australian Journal of Dairy Technology 53 (2), 83, 1998
Cheese: physical, biochemical, and nutritional aspects
PF Fox, TP O'connor, PLH McSweeney, TP Guinee, NM O'brien
Advances in food and nutrition research 39, 163-328, 1996
Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B
PF Fox, PLH McSweeney
Springer, 2013
Manufacture of Cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions
CM Lynch, PLH McSweeney, PF Fox, TM Cogan, FD Drinan
International Dairy Journal 6 (8-9), 851-867, 1996
Proteolytic specificity of chymosin on bovine αs1,-casein
PLH McSweeney, NF Olson, PF Fox, A Healy, P Højrup
Journal of Dairy Research 60 (3), 401-412, 1993
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