220 results on '"Kilcawley, Kieran N."'
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2. Comparison of head space solid phase micro extraction with conventional and comprehensive gas chromatography mass spectrometry for volatile profiling of Irish whiskey
3. The impacts of milking frequency on nutrient composition and functional characteristics of Cheddar cheese
4. Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom
5. Enzyme Modified Cheese
6. Discrimination of five Greek red grape varieties according to the anthocyanin and proanthocyanidin profiles of their skins and seeds
7. Evolution of the bovine milk fatty acid profile – From colostrum to milk five days post parturition
8. Recent advances in whiskey analysis for authentication, discrimination, and quality control
9. Enzyme Modified Cheese
10. Meta-analysis of cheese microbiomes highlights contributions to multiple aspects of quality
11. The effect of direct and indirect heat treatment on the attributes of whey protein beverages
12. Identification of volatile organic compounds emitted by Sitka spruce and determination of their emission pathways and fluxes.
13. Sources of Volatile Aromatic Congeners in Whiskey
14. Cheese Flavour
15. Strains of the Lactobacillus casei group show diverse abilities for the production of flavor compounds in 2 model systems
16. Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese
17. Contribution of the novel sulfur-producing adjunct Lactobacillus nodensis to flavor development in Gouda cheese
18. Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems
19. Effect of pasture versus indoor feeding systems on raw milk composition and quality over an entire lactation
20. Comparison and validation of 2 analytical methods for the determination of free fatty acids in dairy products by gas chromatography with flame ionization detection
21. Effect of konjac glucomannan and soy soluble polysaccharides on the rheological, microstructural and syneretic properties of rennet gels
22. Inside Front Cover: Volatile organic compounds in beef and pork by gas chromatography‐mass spectrometry: A review
23. The impact of pasture and non-pasture diets on the sensory and volatile properties of whole milk powder
24. Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review
25. Volatile organic compounds in beef and pork by gas chromatography‐mass spectrometry: A review
26. Free Fatty Acids Quantification in Dairy Products
27. Contributors
28. Ingredient Cheese and Cheese-Based Ingredients
29. Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages
30. The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk
31. Cheese Flavour
32. An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species
33. Oxidative Quality of Dairy Powders: Influencing Factors and Analysis
34. Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder
35. Exploring the potential of polysaccharides or plant proteins as structuring agents to design cheeses with sensory properties focused toward consumers in East and Southeast Asia: a review.
36. The Effect of Carnosol, Carnosic Acid and Rosmarinic Acid on the Oxidative Stability of Fat-Filled Milk Powders throughout Accelerated Oxidation Storage
37. Exploring the potential of polysaccharides or plant proteins as structuring agents to design cheeses with sensory properties focused toward consumers in East and Southeast Asia: a review
38. The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit
39. The sensory and physical properties of Shortbread biscuits cooked using different sucrose granule size fractions
40. The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis
41. The Impact of Sugar Particles Size and Natural Substitutes for the Replacement of Sucrose and Fat in Chocolate Brownies: Sensory and Physicochemical Analysis
42. A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems
43. A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts
44. A Systems-Wide Analysis of Proteolytic and Lipolytic Pathways Uncovers The Flavor-Forming Potential of The Gram-Positive Bacterium Macrococcus caseolyticus subsp. caseolyticus
45. Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage
46. Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters
47. Volatile compounds of six species of edible seaweed: A review
48. Contributor contact details
49. Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk
50. Influence of herd diet on the metabolome of Maasdam cheeses
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