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Journal of Food Science|April 5, 2008
Measurement of the oxidation-reduction potential of cheddar cheeseA Topcu, I McKinnon, P L H McSweeneyInternational Journal of Food Microbiology|June 8, 2002
Peptidolytic, esterolytic and amino acid catabolic activities of selected bacterial strains from the surface of smear cheeseA C Curtin, M Gobbetti, P L H McSweeneyJournal of Dairy Science|September 4, 2008
Impact of chymosin- and plasmin-mediated primary proteolysis on the growth and biochemical activities of lactobacilli in miniature Cheddar-type cheesesM M Milesi, P L H McSweeney, E R HynesJournal of Dairy Science|March 2, 2006
A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheeseJ A O'Mahony, P L H McSweeney, J A LuceyJournal of Dairy Science|August 19, 2005
Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheeseJ A O'Mahony, J A Lucey, P L H McSweeneyJournal of Applied Microbiology|April 16, 2008
Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: cheddar cheese-type and soft-cheese typeM M Milesi, P L H McSweeney, E R HynesJournal of Dairy Science|September 16, 2005
Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripeningA A Hayaloglu, M Guven, P F Fox, et al.Food Chemistry|August 31, 2014
Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)I Diezhandino, D Fernández, L González, et al.Journal of Food Science|November 24, 2007
The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefromC A Brickley, M A E Auty, P Piraino, et al.Journal of Dairy Science|September 21, 2004
Chemometric analysis of proteolysis during ripening of Ragusano cheeseV Fallico, P L H McSweeney, K J Siebert, et al.Pageof 3