| The effects of composition and some processing treatments on the rennet coagulation properties of milk TP Guinee, CB Gorry, DJ O'Callaghan, BT O'Kennedy, N O'Brie, ... International Journal of Dairy Technology 50 (3), 99-106, 1997 | 138 | 1997 |
| Effect of protein-to-fat ratio of milk on the composition, manufacturing efficiency, and yield of Cheddar cheese TP Guinee, EO Mulholland, J Kelly, DJO Callaghan Journal of dairy science 90 (1), 110-123, 2007 | 130 | 2007 |
| Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy G Downey, E Sheehan, C Delahunty, D O’Callaghan, T Guinee, ... International Dairy Journal 15 (6-9), 701-709, 2005 | 102 | 2005 |
| Rheology and texture of cheese DJO CALLAGHAN General aspects, Cheese chemistry, physics and microbiology 1, 511-540, 2004 | 96 | 2004 |
| Review of systems for monitoring curd setting during cheesemaking DJ O’callaghan, CP O’Donnell, FA Payne International journal of dairy technology 55 (2), 65-74, 2002 | 91 | 2002 |
| Relationships between sensory and rheological measurements of texture in maturing commercial cheddar cheese over a range of moisture and pH at the point of manufacture CD Everard, DJ O'callaghan, TV Howard, CP O'donnell, EM Sheehan, ... Journal of Texture Studies 37 (4), 361-382, 2006 | 75 | 2006 |
| On-line prediction of cheese making indices using backscatter of near infrared light CC Fagan, M Castillo, CP O’Donnell, DJ O’Callaghan, FA Payne International Dairy Journal 18 (2), 120-128, 2008 | 74 | 2008 |
| The use of a simple empirical method for objective quantification of the stretchability of cheese on cooked pizza pies TP Guinee, DJ O'Callaghan Journal of Food Engineering 31 (2), 147-161, 1997 | 73 | 1997 |
| Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemaking CC Fagan, M Castillo, FA Payne, CP O’Donnell, M Leedy, ... Journal of agricultural and food chemistry 55 (22), 8836-8844, 2007 | 71 | 2007 |
| Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology CC Fagan, M Castillo, FA Payne, CP O’Donnell, DJ O’Callaghan Journal of Dairy Science 90 (10), 4499-4512, 2007 | 71 | 2007 |
| Prediction of moisture, fat and inorganic salts in processed cheese by near infrared reflectance spectroscopy and multivariate data analysis C Blazquez, G Downey, C O'Donnell, D O'Callaghan, V Howard Journal of near infrared spectroscopy 12 (3), 149-157, 2004 | 71 | 2004 |
| Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation CC Fagan, M Leedy, M Castillo, FA Payne, CP O’donnell, DJ O’Callaghan Journal of Food Engineering 83 (1), 61-67, 2007 | 70 | 2007 |
| On-line sensing techniques for coagulum setting in renneted milks DJ O'callaghan, CP O'donnell, FA Payne Journal of Food engineering 43 (3), 155-165, 2000 | 70 | 2000 |
| Process viscometry for the food industry PJ Cullen, AP Duffy, CP O'Donnell, DJ O'callaghan Trends in Food Science & Technology 11 (12), 451-457, 2000 | 68 | 2000 |
| Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders GM Kelly, JA O'Mahony, AL Kelly, T Huppertz, D Kennedy, ... International Dairy Journal 51, 34-40, 2015 | 66 | 2015 |
| Dielectric properties of process cheese from 0.3 to 3 GHz CD Everard, CC Fagan, CP O’donnell, DJ O’callaghan, JG Lyng Journal of Food Engineering 75 (3), 415-422, 2006 | 65 | 2006 |
| Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy C Blazquez, G Downey, D O'Callaghan, V Howard, C Delahunty, ... Journal of Dairy Research 73 (1), 58-69, 2006 | 64 | 2006 |
| Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese CC Fagan, C Everard, CP O’Donnell, G Downey, EM Sheehan, ... Journal of dairy science 90 (3), 1122-1132, 2007 | 62 | 2007 |
| Rennet coagulation properties of retentates obtained by ultrafiltration of skim milks heated to different temperatures TP Guinee, DJ O'Callaghan, PD Pudja, N O'Brien International Dairy Journal 6 (6), 581-596, 1996 | 62 | 1996 |
| Influence of milk proteins on the development of lactose-induced stickiness in dairy powders SA Hogan, DJ O'callaghan International Dairy Journal 20 (3), 212-221, 2010 | 58 | 2010 |
