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Lista de obras de Kieran N Kilcawley

A chemometric approach to characterise the aroma of selected brown and red edible seaweeds/extracts

scientific article published on 13 August 2020

Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages

artículo científico publicado en 2022

Acquisition of the yeast Kluyveromyces marxianus from unpasteurised milk by a kefir grain enhances kefir quality.

artículo científico publicado en 2016

An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species

artículo científico publicado en 2021

Aroma compound diacetyl suppresses glucagon-like peptide-1 production and secretion in STC-1 cells

artículo científico publicado en 2017

Comparative and functional genomics of the Lactococcus lactis taxon; insights into evolution and niche adaptation

artículo científico publicado en 2017

Comparison and validation of 2 analytical methods for the determination of free fatty acids in dairy products by gas chromatography with flame ionization detection

artículo científico publicado en 2016

Contribution of the novel sulfur-producing adjunct Lactobacillus nodensis to flavor development in Gouda cheese.

artículo científico publicado en 2017

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

artículo científico publicado en 2018

Development and Validation of a Novel Free Fatty Acid Butyl Ester Gas Chromatography Method for the Determination of Free Fatty Acids in Dairy Products

scientific article published on 21 December 2018

Development of a headspace solid-phase microextraction gas chromatography mass spectrometry method for the quantification of volatiles associated with lipid oxidation in whole milk powder using response surface methodology

scientific article published on 06 April 2019

Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk

scientific article published on 19 December 2019

Effect of different forage types on the volatile and sensory properties of bovine milk.

artículo científico publicado en 2017

Effect of milk centrifugation and incorporation of high heat-treated centrifugate on the microbial composition and levels of volatile organic compounds of Maasdam cheese

scientific article published on 15 March 2018

Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese.

artículo científico publicado en 2017

Effect of pasture versus indoor feeding systems on raw milk composition and quality over an entire lactation.

artículo científico publicado en 2016

Evaluation of two food grade proliposomes to encapsulate an extract of a commercial enzyme preparation by microfluidization

scientific article published on 01 April 2009

Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

artículo científico publicado en 2018

Factors influencing the sensory perception of reformulated baked confectionary products

artículo científico publicado en 2019

Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification.

artículo científico publicado en 2017

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

artículo científico publicado en 2017

Influence of Supplemental Feed Choice for Pasture-Based Cows on the Fatty Acid and Volatile Profile of Milk.

artículo científico publicado en 2019

Irish Cheddar cheese increases glucagon-like peptide-1 secretion in vitro but bioactivity is lost during gut transit

artículo científico publicado en 2018

Lipolysis in cheddar cheese made from raw, thermized, and pasteurized milks

artículo científico publicado en 2007

Manufacture and Incorporation of Liposome-Entrapped Ethylenediaminetetraacetic Acid into Model Miniature Gouda-Type Cheese and Subsequent Effect on Starter Viability, pH, and Moisture Content

artículo científico publicado en 2016

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

artículo científico publicado en 2016

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

artículo científico publicado en 2018

Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder

scientific article published on 01 October 2006

Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems

artículo científico publicado en 2016

Sources of Volatile Aromatic Congeners in Whiskey

artículo científico publicado en 2023

Starter bacteria are the prime agents of lipolysis in cheddar cheese

artículo científico publicado en 2006

Starter strain related effects on the biochemical and sensory properties of Cheddar cheese

scientific article published on 21 September 2006

Strains of the Lactobacillus casei group show diverse abilities for the production of flavor compounds in 2 model systems.

artículo científico publicado en 2017

The "Grass-Fed" Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milk

artículo científico publicado en 2019

The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Bacteria

artículo científico publicado en 2018

The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese.

artículo científico publicado en 2017

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