Donal J O'Callaghan
Donal J O'Callaghan
Principal Research Officer, Teagasc
Adresă de e-mail confirmată pe teagasc.ie
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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
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
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
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
Rheology and texture of cheese
DJ O'Callaghan, TP Guinee
Cheese: Chemistry, physics and microbiology, 511-540, 2004
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
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
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
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
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
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
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
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
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
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
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
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
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
Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture
CD Everard, DJ O’Callaghan, MJ Mateo, CP O’Donnell, M Castillo, ...
Journal of Dairy Science 91 (7), 2575-2582, 2008
A novel technique for determining glass–rubber transition in dairy powders
SA Hogan, MH Famelart, DJ O’Callaghan, P Schuck
Journal of Food Engineering 99 (1), 76-82, 2010
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