McSweeney PL - Search Results

1

Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese.

Ibáñez RA, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, McSweeney PLH, Lucey JA. Ibáñez RA, et al. Among authors: mcsweeney plh. J Dairy Sci. 2021 Aug;104(8):8467-8478. doi: 10.3168/jds.2020-19343. Epub 2021 May 15. J Dairy Sci. 2021. PMID: 34001358 Free article.

2

Comparison of the carotenoid profiles of commonly consumed smear-ripened cheeses.

Yeluri Jonnala BR, McSweeney PLH, Cotter PD, Zhong S, Sheehan JJ, Kopec RE. Yeluri Jonnala BR, et al. Among authors: mcsweeney plh. Lebensm Wiss Technol. 2021 Jan;135:110241. doi: 10.1016/j.lwt.2020.110241. Epub 2020 Sep 17. Lebensm Wiss Technol. 2021. PMID: 33446941 Free PMC article.

3

Assessing the ability of nisin A and derivatives thereof to inhibit gram-negative bacteria from the genus Thermus.

Yeluri Jonnala BR, Feehily C, O'Connor PM, Field D, Hill C, Ross RP, McSweeney PLH, Sheehan JJ, Cotter PD. Yeluri Jonnala BR, et al. Among authors: mcsweeney plh. J Dairy Sci. 2021 Mar;104(3):2632-2640. doi: 10.3168/jds.2020-19350. Epub 2020 Dec 25. J Dairy Sci. 2021. PMID: 33358792 Free article.

4

Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques.

Ibáñez RA, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, McSweeney PLH, Lucey JA. Ibáñez RA, et al. Among authors: mcsweeney plh. J Dairy Sci. 2020 Feb;103(2):1175-1192. doi: 10.3168/jds.2019-17292. Epub 2019 Dec 19. J Dairy Sci. 2020. PMID: 31864749 Free article.

5

Proteolysis in Irish farmhouse Camembert cheese during ripening.

Mane A, McSweeney PLH. Mane A, et al. Among authors: mcsweeney plh. J Food Biochem. 2020 Jan;44(1):e13101. doi: 10.1111/jfbc.13101. Epub 2019 Nov 28. J Food Biochem. 2020. PMID: 31782198

6

Sequencing of the Cheese Microbiome and Its Relevance to Industry.

Yeluri Jonnala BR, McSweeney PLH, Sheehan JJ, Cotter PD. Yeluri Jonnala BR, et al. Among authors: mcsweeney plh. Front Microbiol. 2018 May 23;9:1020. doi: 10.3389/fmicb.2018.01020. eCollection 2018. Front Microbiol. 2018. PMID: 29875744 Free PMC article. Review.

7

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese.

Bertuzzi AS, McSweeney PLH, Rea MC, Kilcawley KN. Bertuzzi AS, et al. Among authors: mcsweeney plh. Compr Rev Food Sci Food Saf. 2018 Mar;17(2):371-390. doi: 10.1111/1541-4337.12332. Epub 2018 Jan 27. Compr Rev Food Sci Food Saf. 2018. PMID: 33350078

8

A casein hydrolysate increases GLP-1 secretion and reduces food intake.

O'Halloran F, Bruen C, McGrath B, Schellekens H, Murray B, Cryan JF, Kelly AL, McSweeney PLH, Giblin L. O'Halloran F, et al. Among authors: mcsweeney plh. Food Chem. 2018 Jun 30;252:303-310. doi: 10.1016/j.foodchem.2018.01.107. Epub 2018 Jan 30. Food Chem. 2018. PMID: 29478546

9

Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese.

Bertuzzi AS, Walsh AM, Sheehan JJ, Cotter PD, Crispie F, McSweeney PLH, Kilcawley KN, Rea MC. Bertuzzi AS, et al. Among authors: mcsweeney plh. mSystems. 2018 Jan 30;3(1):e00211-17. doi: 10.1128/mSystems.00211-17. eCollection 2018 Jan-Feb. mSystems. 2018. PMID: 29404426 Free PMC article.

10

Genome Sequence of Staphylococcus saprophyticus DPC5671, a Strain Isolated from Cheddar Cheese.

Bertuzzi AS, Guinane CM, Crispie F, Kilcawley KN, McSweeney PLH, Rea MC. Bertuzzi AS, et al. Among authors: mcsweeney plh. Genome Announc. 2017 Apr 20;5(16):e00193-17. doi: 10.1128/genomeA.00193-17. Genome Announc. 2017. PMID: 28428298 Free PMC article.

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