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Cereal type significantly affects the composition and reconstitution characteristics of dried fermented milk‐cereal composites.
Published in:
Journal of the Science of Food & Agriculture, 2019, v. 99, n. 6, p. 3097, doi. 10.1002/jsfa.9523
By:
- Shevade, Ashwini V;
- O'Callaghan, Yvonne C;
- Kennedy, Deirdre;
- O'Brien, Nora M;
- O'Connor, Tom P;
- Guinee, Timothy P
Publication type:
Article
COMPARISON OF MATHEMATICAL MODELS APPLIED TO THE RENNET COAGULATION OF SKIM MILKS.
Published in:
Journal of Texture Studies, 1996, v. 26, n. 6, p. 607, doi. 10.1111/j.1745-4603.1996.tb00986.x
By:
- O'CALLAGHAN, DONAL J.;
- GUINEE, TIMOTHY P.
Publication type:
Article
Seasonal variation in the composition and processing characteristics of herd milk with varying proportions of milk from spring-calving and autumn-calving cows.
Published in:
Journal of Dairy Research, 2017, v. 84, n. 4, p. 444, doi. 10.1017/S0022029917000516
By:
- Lin, Yingchen;
- O'Mahony, James A.;
- Kelly, Alan L.;
- Guinee, Timothy P.
Publication type:
Article
Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products.
Published in:
Journal of Dairy Research, 2001, v. 68, n. 3, p. 417, doi. 10.1017/S0022029901004873
By:
- AUTY, MARK A. E.;
- TWOMEY, MYRA;
- GUINEE, TIMOTHY P.;
- MULVIHILL, DANIEL M.
Publication type:
Article
The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality.
Published in:
International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 277, doi. 10.1111/1471-0307.12502
By:
- Guinee, Timothy P.;
- Soodam, Kevany
Publication type:
Article
A profile of the variation in compositional, proteolytic, lipolytic and fracture properties of retail Cheddar cheese.
Published in:
International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 469, doi. 10.1111/1471-0307.12385
By:
- McCarthy, Catherine M;
- Wilkinson, Martin G;
- Kelly, Phillip M;
- Guinee, Timothy P
Publication type:
Article
Sensory quality of unheated and heated Mozzarella-style cheeses with different fat, salt and calcium levels.
Published in:
International Journal of Dairy Technology, 2016, v. 69, n. 1, p. 38, doi. 10.1111/1471-0307.12300
By:
- Henneberry, Sarah;
- O'Sullivan, Maurice G;
- Kilcawley, Kieran N;
- Kelly, Philip M;
- Wilkinson, Martin G;
- Guinee, Timothy P
Publication type:
Article
The effect of plasmin activity and cold storage of cheese milk on the composition, ripening and functionality of mozzarella-type cheese.
Published in:
International Journal of Dairy Technology, 2002, v. 55, n. 1, p. 5, doi. 10.1046/j.1471-0307.2002.00030.x
By:
- Somers, Joanne M;
- Guinee, Timothy P;
- Kelly, Alan L
Publication type:
Article
The compositional and functional properties of commercial mozzarella, cheddar and analogue pizza cheeses.
Published in:
International Journal of Dairy Technology, 2000, v. 53, n. 2, p. 51, doi. 10.1111/j.1471-0307.2000.tb02658.x
By:
- GUINEE, TIMOTHY P;
- HARRINGTON, DERMOT;
- CORCORAN, MICHAEL O;
- MULHOLLAND, EDWARD O;
- MUJLLINS, CATHERINE
Publication type:
Article
The effects of composition and some processing treatments on the rennet coagulation properties of milk.
Published in:
International Journal of Dairy Technology, 1997, v. 50, n. 3, p. 99, doi. 10.1111/j.1471-0307.1997.tb01747.x
By:
- Guinee, Timothy P;
- Gorry, Claire B;
- O'Callaghan, Donal J;
- O'Kennedy, Brendan T;
- O'Brie, Niamh;
- Fenelon, Mark A
Publication type:
Article
The viscosity of cheese sauces with different starch systems and cheese powders.
Published in:
International Journal of Dairy Technology, 1994, v. 47, n. 4, p. 132, doi. 10.1111/j.1471-0307.1994.tb01535.x
By:
- GUINEE, TIMOTHY P.;
- O'BRIEN, NIAMH B.;
- RAWLE, DONAL F.
Publication type:
Article
Fortified blended foods prepared from fermented milk and cereal: Effect of storage conditions on composition, color, and pasting behavior.
Published in:
Journal of Food Processing & Preservation, 2021, v. 45, n. 5, p. 1, doi. 10.1111/jfpp.15419
By:
- Shevade, Ashwini V.;
- O'Callaghan, Yvonne C.;
- O'Brien, Nora M.;
- O'Connor, Tom P.;
- Guinee, Timothy P.
Publication type:
Article
Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy‐cereal blends.
Published in:
Food Science & Nutrition, 2019, v. 7, n. 11, p. 3681, doi. 10.1002/fsn3.1226
By:
- Shevade, Ashwini V.;
- O'Callaghan, Yvonne C.;
- O'Brien, Nora M.;
- O'Connor, Thomas P.;
- Guinee, Timothy P.
Publication type:
Article
Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties.
Published in:
Foods, 2019, v. 8, n. 9, p. 388, doi. 10.3390/foods8090388
By:
- Shevade, Ashwini V.;
- O'Callaghan, Yvonne C.;
- O'Brien, Nora M.;
- O'Connor, Tom P.;
- Guinee, Timothy P.
Publication type:
Article
The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution.
Published in:
Foods, 2018, v. 7, n. 7, p. 113, doi. 10.3390/foods7070113
By:
- Shevade, Ashwini V.;
- Guinee, Timothy P.;
- O’Callaghan, Yvonne C.;
- O’Brien, Nora M.;
- O’Connor, Tom P.
Publication type:
Article
Cheesemaking, compositional and functional characteristics of low-moisture part-skim Mozzarella cheese from bovine milks containing º-casein AA, AB or BB genetic variants.
Published in:
Journal of Dairy Research, 1998, v. 65, n. 2, p. 307, doi. 10.1017/s002202999700280x
By:
- WALSH, CATHERINE D.;
- GUINEE, TIMOTHY P.;
- HARRINGTON, DERMOT;
- MEHRA, RAJ;
- MURPHY, JOHN;
- FITZGERALD, RICHARD J.
Publication type:
Article
Effect of altering the daily herbage allowance to cows in mid lactation on the composition, ripening and functionality of low-moisture, part-skim Mozzarella cheese.
Published in:
Journal of Dairy Research, 1998, v. 65, n. 1, p. 23, doi. 10.1017/s0022029997002665
By:
- GUINEE, TIMOTHY P.;
- MULHOLLAND, EDWARD O.;
- MULLINS, CATHERINE;
- CORCORAN, MICHAEL O.;
- CONNOLLY, JAMES F.;
- BERESFORD, THOMAS;
- MEHRA, RAJ;
- O'BRIEN, BERNADETTE J.;
- MURPHY, JOHN J.;
- STAKELUM, GEAROID;
- HARRINGTON, DERMOT
Publication type:
Article
Milk protein standardization by ultrafiltration for Cheddar cheese manufacture.
Published in:
Journal of Dairy Research, 1996, v. 63, n. 2, p. 281, doi. 10.1017/S0022029900031770
By:
- Guinee, Timothy P.;
- O'Callaghan, Donal J.;
- Mulholland, Edward O.;
- Harrington, Dermot
Publication type:
Article
Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening.
Published in:
Journal of Dairy Research, 1994, v. 61, n. 2, p. 249, doi. 10.1017/S0022029900028260
By:
- Wilkinson, Martin G.;
- Guinee, Timothy P.;
- O'Callaghan, Daniel M.;
- Fox, Patrick F.
Publication type:
Article
Effect of milk protein standardization, by ultrafiltration, on the manufacture, composition and maturation of Cheddar cheese.
Published in:
Journal of Dairy Research, 1994, v. 61, n. 1, p. 117, doi. 10.1017/S0022029900028119
By:
- Guinee, Timothy P.;
- Pudja, Predrag D.;
- Mulholland, Edward O.
Publication type:
Article
Sodium chloride and moisture changes in Romano-type cheese during salting.
Published in:
Journal of Dairy Research, 1983, v. 50, n. 4, p. 511, doi. 10.1017/S002202990003274X
By:
- Guinee, Timothy P.;
- Fox, Patrick F.
Publication type:
Article

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