Hannon, J.A.

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

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

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 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