McSweeney, P.L.H.

Fundamentals of Cheese Science

Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2017) · Springer eBooks

Advanced Scientific Research MethodsProbiotics and Fermented Foods

Cited by 1,922

Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review

McSweeney, P. L. H., & Sousa, M. J. (2000) · Le Lait

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 1,266

Proteolysis in cheese during ripening

Fox, P. F., & McSweeney, P. L. H. (1996) · Food Reviews International

Proteins in Food SystemsFood Nutrient Composition and Product Development

Cited by 407

Chemical methods for the characterization of proteolysis in cheese during ripening

McSweeney, P. L. H., & Fox, P. F. (1997) · Le Lait

Food Nutrient Composition and Product DevelopmentProteins in Food Systems

Cited by 173

Sequencing of the cheese microbiome and its relevance to industry

Yeluri Jonnala, B. R., McSweeney, P. L. H., Sheehan, J. J., & Cotter, P. D. (2018) · Frontiers in Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 160

Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese

O’Mahony, J. A., Lucey, J. A., & McSweeney, P. L. H. (2005) · Journal of Dairy Science

Proteins in Food SystemsFood Nutrient Composition and Product Development

Cited by 160

Biochemistry of Cheese Ripening: Proteolysis

Ardö, Y., McSweeney, P. L. H., Magboul, A. A. A., Upadhyay, V. K., & Fox, P. F. (2017) · Cheese

Probiotics and Fermented FoodsProteins in Food Systems

Cited by 121

Accelerated ripening of Cheddar cheese at elevated temperatures

Folkertsma, B., Fox, P. F., & McSweeney, P. L. H. (1996) · International Dairy Journal

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 98

Effect of Exopolysaccharide Produced by Isogenic Strains of Lactococcus lactis on Half-Fat Cheddar Cheese

Costa, N. E., Hannon, J. A., Guinee, T. P., Auty, M. A. E., McSweeney, P. L. H., & Beresford, T. P. (2010) · Journal of Dairy Science

Probiotics and Fermented FoodsPolysaccharides Composition and Applications

Cited by 85

Partial identification of peptides from the water-insoluble fraction of Cheddar cheese

McSweeney, P. L. H., Pochet, S., Fox, P. F., & Healy, A. (1994) · Journal of Dairy Research

Protein Hydrolysis and Bioactive PeptidesProteins in Food Systems

Cited by 72

Effect of Compositional and Environmental Factors on the Growth of Indigenous Non-Starter Lactic Acid Bacteria in Cheddar Cheese

Lane, C. N., Fox, P. F., Walsh, E. M., Folkertsma, B., & McSweeney, P. L. H. (1997) · Le Lait

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 59

Flavours and off-Flavours in Milk and Dairy Products

McSweeney, P. L. H., Nursten, H. E., & Urbach, G. (1997) · Advanced Dairy Chemistry Volume 3

Sensory Analysis and Statistical MethodsMilk Quality and Mastitis in Dairy Cows

Cited by 50

Proteolytic specificity of elastase on bovine αs1-casein

Considine, T., Healy, Á., Kelly, A. L., & McSweeney, P. L. H. (2000) · Food Chemistry

Milk Quality and Mastitis in Dairy CowsProteins in Food Systems

Cited by 50

Effect of curd washing on cheese proteolysis, texture, volatile compounds, and sensory grading in full fat Cheddar cheese

Hou, J., Hannon, J. A., McSweeney, P. L. H., Beresford, T. P., & Guinee, T. P. (2014) · International Dairy Journal

Advanced Scientific Research MethodsProteins in Food Systems

Cited by 45

Proteolysis in Danish blue cheese during ripening

Mane, A., Ciocia, F., Beck, T. K., Lillevang, S. K., & McSweeney, P. L. H. (2019) · International Dairy Journal

Proteins in Food SystemsFood Nutrient Composition and Product Development

Cited by 40

Proteolysis in Irish farmhouse Camembert cheese during ripening

Mane, A., & McSweeney, P. L. H. (2020) · Journal of Food Biochemistry

Protein Hydrolysis and Bioactive PeptidesProteins in Food Systems

Cited by 35

Methods Used to Study Non-Starter Microorganisms in Cheese: A Review

SHAKEEL‐UR‐REHMAN, FOX, P. F., & McSWEENEY, P. L. H. (2000) · International Journal of Dairy Technology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 32