Search Results - "Hickey, D.K."

Innate and adaptive immunity at mucosal surfaces of the female reproductive tract: stratification and integration of immune protection against the transmission of sexually transmitted infections by Hickey, D.K, Patel, M.V, Fahey, J.V, Wira, C.R

“…Abstract This review examines the multiple levels of pre-existing immunity in the upper and lower female reproductive tract. In addition, we highlight the need…”
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Effects of variation in cheese composition and maturation on water activity in Cheddar cheese during ripening by Hickey, D.K., Guinee, T.P., Hou, J., Wilkinson, M.G.

“…Changes in the water activity (aw) of experimental Cheddar cheeses with different compositions were measured over a 270 d ripening period. The ranges of key…”
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Estradiol and selective estrogen receptor modulators (SERMs) alter antimicrobial production in the murine female reproductive tract in vivo by Hickey, D.K, Wira, C.R

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Estradiol and selective estrogen receptor modulators (SERMs) regulate CCL20 and CXCL1 secretion in the murine female reproductive tract by Hickey, D.K, Wira, C.R

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Changes in innate immune parameters in the murine female reproductive tract throughout the estrous cycle by Hickey, D.K, Wira, C.R

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Lipolysis in cheddar cheese made from raw, thermized, and pasteurized milks by Hickey, D K, Kilcawley, K N, Beresford, T P, Wilkinson, M G

“…The evolution of free fatty acids (FFA) was monitored over 168 d of ripening in Cheddar cheeses manufactured from good quality raw milk (RM), thermized milk…”
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The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese by Hickey, D.K., Kilcawley, K.N., Beresford, T.P., Sheehan, E.M., Wilkinson, M.G.

“…Cheddar cheese was manufactured using a standard procedure from early-, mid- and late-lactation (LL) milk from a spring calving herd. All cheeses were within…”
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Starter Bacteria Are the Prime Agents of Lipolysis in Cheddar Cheese by Hickey, Dara K, Kilcawley, Kieran N, Beresford, Tom P, Wilkinson, Martin G

“…To assess the contribution of starter lactic acid bacteria (LAB) to lipolysis in Cheddar cheese, the evolution of free fatty acids (FFAs) was monitored in…”
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Starter strain related effects on the biochemical and sensory properties of Cheddar cheese by Hickey, Dara K, Kilcawley, Kieran N, Beresford, Tom P, Sheehan, Elizabeth M, Wilkinson, Martin G

“…A detailed investigation was undertaken to determine the effects of four single starter strains, Lactococcus lactis subsp. lactis 303, Lc. lactis subsp…”
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Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content by KILCAWLEY, K.N, O'CONNELL, P.B, HICKEY, D.K, SHEEHAN, E.M, BERESFORD, T.P, MCSWEENEY, P.L.H

“…Ten commercial Cheddar cheeses of variable quality differing in fat content and age were subjected to compositional, proteolytic, lipolytic and sensory…”
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