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Alan L Kelly

Showing results (51-60 of 93) with videos related to

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The Journal of Dairy Research|September 12, 2002
Thermal inactivation of chymosin during cheese manufactureMaurice G Hayes, Jorge C Oliveira, Paul L H Mcsweeney, et al.
Applied and Environmental Microbiology|December 3, 2004
Role for compatible solutes glycine betaine and L-carnitine in listerial barotoleranceMary Smiddy, Roy D Sleator, Margaret F Patterson, et al.
Colloids and Surfaces. B, Biointerfaces|July 5, 2020
Physical and colloidal stability of conventional and micronised calcium citrate ingredient powders in the formulation of infant nutritional productsThomas C France, Giovanni Barone, Jonathan O'Regan, et al.
Comprehensive Reviews in Food Science and Food Safety|May 5, 2021
Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate-based dietsJonathan B Magan, Tom F O Callaghan, Alan L Kelly, et al.
Food Chemistry|October 17, 2015
Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systemsShane V Crowley, Aisling P Dowling, Veronica Caldeo, et al.
FEMS Microbiology Letters|February 19, 2008
High-pressure processing--effects on microbial food safety and food qualityKiera M Considine, Alan L Kelly, Gerald F Fitzgerald, et al.
Journal of Dairy Science|December 15, 2023
Physicochemical properties of micellar casein retentates generated at different microfiltration temperaturesThomas C France, Francesca Bot, Alan L Kelly, et al.
Bioengineered Bugs|June 4, 2011
Identification and characterization of an essential gene in Listeria monocytogenes using an inducible gene expression systemKiera M Considine, Roy D Sleator, Alan L Kelly, et al.
Journal of Dairy Science|July 1, 2020
Effect of Pseudomonas fluorescens proteases on the quality of Cheddar cheeseLizandra F Paludetti, Tom F O'Callaghan, Jeremiah J Sheehan, et al.
Journal of Food Science|March 27, 2018
Evaluation of Models for Temperature-Dependent Viscosity Changes in Dairy Protein Beverage Formulations During Thermal ProcessingClodagh M Kelleher, James A O'Mahony, Alan L Kelly, et al.
Pageof 10

Showing results (51-60 of 93) with videos related to

Sort By:
Pageof 10
The Journal of Dairy Research|September 12, 2002
Thermal inactivation of chymosin during cheese manufactureMaurice G Hayes, Jorge C Oliveira, Paul L H Mcsweeney, et al.
Applied and Environmental Microbiology|December 3, 2004
Role for compatible solutes glycine betaine and L-carnitine in listerial barotoleranceMary Smiddy, Roy D Sleator, Margaret F Patterson, et al.
Colloids and Surfaces. B, Biointerfaces|July 5, 2020
Physical and colloidal stability of conventional and micronised calcium citrate ingredient powders in the formulation of infant nutritional productsThomas C France, Giovanni Barone, Jonathan O'Regan, et al.
Comprehensive Reviews in Food Science and Food Safety|May 5, 2021
Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate-based dietsJonathan B Magan, Tom F O Callaghan, Alan L Kelly, et al.
Food Chemistry|October 17, 2015
Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systemsShane V Crowley, Aisling P Dowling, Veronica Caldeo, et al.
FEMS Microbiology Letters|February 19, 2008
High-pressure processing--effects on microbial food safety and food qualityKiera M Considine, Alan L Kelly, Gerald F Fitzgerald, et al.
Journal of Dairy Science|December 15, 2023
Physicochemical properties of micellar casein retentates generated at different microfiltration temperaturesThomas C France, Francesca Bot, Alan L Kelly, et al.
Bioengineered Bugs|June 4, 2011
Identification and characterization of an essential gene in Listeria monocytogenes using an inducible gene expression systemKiera M Considine, Roy D Sleator, Alan L Kelly, et al.
Journal of Dairy Science|July 1, 2020
Effect of Pseudomonas fluorescens proteases on the quality of Cheddar cheeseLizandra F Paludetti, Tom F O'Callaghan, Jeremiah J Sheehan, et al.
Journal of Food Science|March 27, 2018
Evaluation of Models for Temperature-Dependent Viscosity Changes in Dairy Protein Beverage Formulations During Thermal ProcessingClodagh M Kelleher, James A O'Mahony, Alan L Kelly, et al.
Pageof 10