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Paul LH McSweeney
Paul LH McSweeney
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Title
Cited by
Cited by
Year
Fundamentals of cheese science
PF Fox, TP Guinee, TM Cogan, PLH McSweeney
Springer US, 2017
22602017
Dairy chemistry and biochemistry
PF Fox, PLH Mcsweeney, LH Paul
Blackie Academic & Professional 637, F6, 1998
21561998
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
15562000
Biochemistry of cheese ripening
PLH McSweeney
International journal of dairy technology 57 (2‐3), 127-144, 2004
10392004
Cheese: Chemistry, Physics and Microbiology, Volume 1: General Aspects
PF Fox, PLH McSweeney, TM Cogan, TP Guinee
Elsevier, 2004
10142004
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
9932003
Advances in the study of proteolysis during cheese ripening
MJ Sousa, Y Ardö, PLH McSweeney
International Dairy Journal 11 (4-7), 327-345, 2001
9302001
Biochemistry of cheese ripening
PF Fox, J Law, PLH McSweeney, J Wallace
Cheese: Chemistry, Physics and Microbiology: Volume 1 General Aspects, 389-438, 1993
5511993
Proteolysis in cheese during ripening
PF Fox, PLH McSweeney
Food Reviews International 12 (4), 457-509, 1996
4961996
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
4352002
Composition and properties of bovine colostrum: a review
BA McGrath, PF Fox, PLH McSweeney, AL Kelly
Dairy Science & Technology 96, 133-158, 2016
4172016
Encyclopedia of dairy sciences
JW Fuquay, PLH McSweeney, PF Fox
Academic Press, 2011
3792011
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
3782003
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
3681993
Advanced dairy chemistry volume 2: lipids
PF Fox, PLH McSweeney
Springer Science & Business Media, 2007
343*2007
Proteolysis in cheese during ripening
VK Upadhyay, PLH McSweeney, AAA Magboul, PF Fox
Cheese: chemistry, physics and microbiology 1 (3), 391-434, 2004
2942004
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
2691998
Advanced dairy chemistry
PLH McSweeney, PF Fox
springer, 2003
2632003
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
2591996
Milk proteins
PF Fox, T Uniacke-Lowe, PLH McSweeney, JA O'Mahony, PF Fox, ...
Dairy chemistry and biochemistry, 145-239, 2015
2542015
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