Kilcawley, Kieran N.

Meta-analysis of cheese microbiomes highlights contributions to multiple aspects of quality

Walsh, A. M., Macori, G., Kilcawley, K. N., & Cotter, P. D. (2020) · Nature Food

Probiotics and Fermented FoodsBacteriophages and microbial interactions

Cited by 133

Mechanisms of Incorporation and Release of Enzymes into Cheese during Ripening

Wilkinson, M. G., & Kilcawley, K. N. (2005) · International Dairy Journal

Probiotics and Fermented FoodsProteins in Food Systems

Cited by 94

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

Mohammed, H. O., O’Grady, M. N., O’Sullivan, M. G., Hamill, R. M., Kilcawley, K. N., & Kerry, J. P. (2021) · Foods

Seaweed-derived Bioactive CompoundsFood Nutrient Composition and Product Development

Cited by 68

Production of Ingredient-Type Cheddar Cheese with Accelerated Flavor Development by Addition of Enzyme-Modified Cheese Powder

Hannon, J. A., Kilcawley, K. N., Wilkinson, M. G., Delahunty, C. M., & Beresford, T. P. (2006) · Journal of Dairy Science

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 48

Assessment of wild non-dairy lactococcal strains for flavour diversification in a mini-Gouda type cheese model

Cavanagh, D., Kilcawley, K. N., O'Sullivan, M. G., Fitzgerald, G. F., & McAuliffe, O. (2014) · Food Research International

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 35

The detailed analysis of the microbiome and resistome of artisanal blue-veined cheeses provides evidence on sources and patterns of succession linked with quality and safety traits

Alexa, E. A., Cobo-Díaz, J. F., Renes, E., O´Callaghan, T. F., Kilcawley, K., Mannion, D., Skibinska, I., Ruiz, L., Margolles, A., Fernández-Gómez, P., et al. (2024) · Microbiome

Probiotics and Fermented FoodsAntibiotic Resistance in Bacteria

Cited by 28