Wilkinson, M.G.

Use of autolytic starter systems to accelerate the ripening of Cheddar cheese

Hannon, J. A., Wilkinson, M. G., Delahunty, C. M., Wallace, J. M., Morrissey, P. A., & Beresford, T. P. (2003) · International Dairy Journal

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 141

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

Invited Review: Starter Lactic Acid Bacteria Survival in Cheese: New Perspectives on Cheese Microbiology

Wilkinson, M. G., & LaPointe, G. (2020) · Journal of Dairy Science

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 68

Effect of salt and fat reduction on proteolysis, rheology and cooking properties of Cheddar cheese

McCarthy, C. M., Wilkinson, M. G., Kelly, P. M., & Guinee, T. P. (2016) · International Dairy Journal

Proteins in Food SystemsAdvanced Scientific Research Methods

Cited by 62

Effects of variation in cheese composition and maturation on water activity in Cheddar cheese during ripening

Hickey, D. K., Guinee, T. P., Hou, J., & Wilkinson, M. G. (2013) · International Dairy Journal

Food Nutrient Composition and Product DevelopmentMeat and Animal Product Quality

Cited by 59

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

Effect of fat and salt reduction on the changes in the concentrations of free amino acids and free fatty acids in Cheddar-style cheeses during maturation

McCarthy, C. M., Kelly, P. M., Wilkinson, M. G., & Guinee, T. P. (2017) · Journal of Food Composition and Analysis

Food Nutrient Composition and Product DevelopmentProbiotics and Fermented Foods

Cited by 44