Paul LH McSweeney
Paul LH McSweeney
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Title
Cited by
Cited by
Year
Dairy chemistry and biochemistry
PF Fox, PLH McSweeney, LH Paul
Blackie Academic & Professional, 1998
13811998
Fundamentals of cheese science
PF Fox, TP Guinee, TM Cogan, PLH McSweeney
Springer, 2017
13622017
Cheese: Chemistry, Physics and Microbiology, Volume 1: General Aspects
PF Fox, PLH McSweeney, TM Cogan, TP Guinee
Elsevier, 2004
1285*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
11012000
Advances in the study of proteolysis during cheese ripening
MJ Sousa, Y Ardö, PLH McSweeney
International Dairy Journal 11 (4-7), 327-345, 2001
6932001
Biochemistry of cheese ripening
PLH McSweeney
International journal of dairy technology 57 (2‐3), 127-144, 2004
6342004
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
6332003
Advanced dairy chemistry volume 2: lipids
PF Fox, PLH McSweeney
Springer Science & Business Media, 2007
524*2007
Biochemistry of cheese ripening
PF Fox, J Law, PLH McSweeney, J Wallace
Cheese: chemistry, physics and microbiology, 389-438, 1993
5111993
Proteolysis in cheese during ripening
PF Fox, PLH McSweeney
Food Reviews International 12 (4), 457-509, 1996
3941996
Encyclopedia of dairy sciences. Volumes 1-4.
H Roginski, JW Fuquay, PF Fox
Encyclopedia of dairy sciences. Volumes 1-4., 2003
377*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
3452002
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
3141993
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
2922003
Proteolysis in cheese during ripening
VK Upadhyay, PLH McSweeney, AAA Magboul, PF Fox
Cheese: chemistry, physics and microbiology 1 (3), 391-434, 2004
2272004
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
2261998
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
2011996
Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B
PF Fox, PLH McSweeney
Springer, 2013
1792013
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
1631996
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
1621993
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