| The impact of reduced sodium chloride content on Cheddar cheese quality A Rulikowska, KN Kilcawley, IA Doolan, M Alonso-Gomez, ... International Dairy Journal 28 (2), 45-55, 2013 | 121 | 2013 |
| Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening KN Kilcawley, AB Nongonierma, JA Hannon, IA Doolan, MG Wilkinson International Dairy Journal 26 (1), 50-57, 2012 | 54 | 2012 |
| Comparison of the effects of various attenuation methods on cell permeability and accessibility of intracellular enzymes in Lactococcus lactis strains IA Doolan, MG Wilkinson International Dairy Journal 19 (4), 215-221, 2009 | 38 | 2009 |
| Cheese/Enzyme modified cheese MG Wilkinson, IA Doolan, KN Kilcawley Academic Press 1, 799-804, 2011 | 28* | 2011 |
| Utilisation of a cell free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in Cheddar Cheese AB Yarlagadda, IA Doolan, MG Wilkinson, KN Kilcawley International Journal of Dairy Technology, 2013 | 20 | 2013 |
| Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture IA Doolan, AB Nongonierma, KN Kilcawley, MG Wilkinson International Dairy Journal 34 (1), 159-166, 2014 | 19 | 2014 |
| Matching starter phenotype to functionality for low salt Cheddar cheese production based on viability, permeability, autolysis, enzyme accessibility and release in model systems P Yanachkina, I Doolan, G LaPointe, MG Wilkinson International Dairy Journal 105, 104682, 2020 | 11 | 2020 |
| Influence of sodium chloride on the quality of cheddar cheese. IDF symposium A Rutikowska, KN Kilcawley, I Doolan, M Alonso-Gomez, TP Beresford, ... 5th IDF symposium on cheese ripening, March, 9-13, 2008 | 6 | 2008 |
| Influence of sodium chloride on the quality of Cheddar cheese A Rulikowska, KN Kilcawley, I Doolan, M Alonso-Gomez, TP Beresford, ... Poster from the 5th IDF symposium on cheese ripening, Bern. http://www …, 2008 | 6 | 2008 |
| A comparison of two culture media for the recovery of thermophilic campylobacters in broiler farm samples P Whyte, K Mc Gill, D Cowley, C Carroll, I Doolan, A O'Leary, E Casey, ... Journal of microbiological methods 54 (3), 367-371, 2003 | 5 | 2003 |
| The Application of Flow Cytometry to the Study of Lactic Acid Bacteria Fermentations IA Doolan, MG Wilkinson, DK Hickey Flow Cytometry in Microbiology: Technology and Applications ISBN 9 78-1 …, 2015 | 3 | 2015 |
| Microfluidization as a mechanism to create attenuated LAB with enhanced metabolic and enzymatic activity CM Hayes, AB Yarlagadda, CS Healy, JA Hannon, IA Doolan, ... The Eighth Cheese Symposium Co. Cork, Ireland 28, 2011 | 1 | 2011 |
| RESEARCH Utilisation of a cell-free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in Cheddar cheese AB YARLAGADDA, MG WILKINSON, SP RYAN, IA DOOLAN, ... | | 2013 |
| An overview of the contribution of starters and other microorganisms in cheese Ripening MG Wilkinson, DK Doolan, Imelda A and Hickey Nova Publishers, 2013 | | 2013 |
| Achievements of research in the field of milk-cheese products IA Doolan, MG Wilkinson Animal production and animal science worldwide, 95-100, 2009 | | 2009 |
| Investigation of the modes of transmission of thermophilic Campylobacter in commercially produced broiler flocks I Doolan, E Casey, P Whyte, JD Collins, N O’Sullivan, M Maher, C Carroll Risk management strategies: monitoring and surveillance, 277-277, 2004 | | 2004 |
Alice B. NongoniermaDepartment of Life Sciences, University of Limerick, IrelandVerified email at ul.ie
