Jeremiah   (JJ/Diarmuid) Sheehan
Jeremiah (JJ/Diarmuid) Sheehan
Teagasc Food Research Centre Moorepark
Adresă de e-mail confirmată pe teagasc.ie
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A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs
AJ Meléndez-Martínez, AI Mandić, F Bantis, V Böhm, GIA Borge, M Brnčić, ...
Critical Reviews in Food Science and Nutrition 62 (8), 1999-2049, 2022
Sequencing of the cheese microbiome and its relevance to industry
BR Yeluri Jonnala, PLH McSweeney, JJ Sheehan, PD Cotter
Frontiers in microbiology 9, 1020, 2018
Effect of pH and calcium level on the biochemical, textural and functional properties of reduced-fat Mozzarella cheese
JJ Sheehan, TP Guinee
International Dairy Journal 14 (2), 161-172, 2004
Pre-treatment of cheese milk: principles and developments
AL Kelly, T Huppertz, JJ Sheehan
Dairy Science and Technology 88 (4-5), 549-572, 2008
Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese
TF O'Callaghan, DT Mannion, D Hennessy, S McAuliffe, MG O'Sullivan, ...
Journal of Dairy Science 100 (8), 6053-6073, 2017
Symposium review: Structure-function relationships in cheese
P Lamichhane, AL Kelly, JJ Sheehan
Journal of Dairy Science 101 (3), 2692-2709, 2018
Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review
CD Hickey, JJ Sheehan, MG Wilkinson, MAE Auty
Frontiers in microbiology 6, 99, 2015
Analysing cheese microstructure: A review of recent developments
M El-Bakry, J Sheehan
Journal of Food Engineering 125, 84-96, 2014
The cheese matrix: understanding the impact of cheese structure on aspects of cardiovascular health–a food science and a human nutrition perspective
EL Feeney, P Lamichhane, JJ Sheehan
International Journal of Dairy Technology 74 (4), 656-670, 2021
Split defect and secondary fermentation in Swiss-type cheeses–A review
DFM Daly, PLH McSweeney, JJ Sheehan
Dairy science & technology 90 (1), 3-26, 2010
Relationships between sensory attributes and the volatile compounds, non-volatile and gross compositional constituents of six blue-type cheeses
JB Lawlor, CM Delahunty, J Sheehan, MG Wilkinson
International Dairy Journal 13 (6), 481-494, 2003
Temporal and spatial differences in microbial composition during the manufacture of a continental-type cheese
DJ O'Sullivan, PD Cotter, O O'Sullivan, L Giblin, PLH McSweeney, ...
Applied and environmental microbiology 81 (7), 2525-2533, 2015
High pressure treatment of reduced-fat Mozzarella cheese: Effects on functional and rheological properties
JJ Sheehan, T Huppertz, MG Hayes, AL Kelly, TP Beresford, TP Guinee
Innovative Food Science & Emerging Technologies 6 (1), 73-81, 2005
Nucleic acid-based approaches to investigate microbial-related cheese quality defects
DJ O'Sullivan, L Giblin, PLH McSweeney, JJ Sheehan, PD Cotter
Frontiers in microbiology 4, 1, 2013
The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese
CD Hickey, MG O'Sullivan, J Davis, D Scholz, KN Kilcawley, ...
Food Research International 103, 468-477, 2018
Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties
JB Lawlor, CM Delahunty, MG Wilkinson, J Sheehan
Le Lait 81 (4), 487-507, 2001
Thermus and the Pink Discoloration Defect in Cheese
L Quigley, DJ O’Sullivan, D Daly, O O’Sullivan, Z Burdikova, R Vana, ...
MSystems 1 (3), 10.1128/msystems. 00023-16, 2016
Relationships between the gross, non-volatile and volatile compositions and the sensory attributes of eight hard-type cheeses
JB Lawlor, CM Delahunty, MG Wilkinson, J Sheehan
International Dairy Journal 12 (6), 493-509, 2002
The influence of cheese manufacture parameters on cheese microstructure, microbial localisation and their interactions during ripening: A review
CD Hickey, MAE Auty, MG Wilkinson, JJ Sheehan
Trends in food science & technology 41 (2), 135-148, 2015
Omics-based insights into flavor development and microbial succession within surface-ripened cheese
AS Bertuzzi, AM Walsh, JJ Sheehan, PD Cotter, F Crispie, ...
MSystems 3 (1), 10.1128/msystems. 00211-17, 2018
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