Search Results - "Kieran, N"

Refine Results
  1. 1

    Comparative and functional genomics of the Lactococcus lactis taxon; insights into evolution and niche adaptation by Kelleher, Philip, Bottacini, Francesca, Mahony, Jennifer, Kilcawley, Kieran N, van Sinderen, Douwe

    Published in BMC genomics (29-03-2017)
    “…Lactococcus lactis is among the most widely studied lactic acid bacterial species due to its long history of safe use and economic importance to the dairy…”
    Get full text
    Journal Article
  2. 2

    Effect of pasture versus indoor feeding systems on raw milk composition and quality over an entire lactation by O'Callaghan, Tom F, Hennessy, Deirdre, McAuliffe, Stephen, Kilcawley, Kieran N, O'Donovan, Michael, Dillon, Pat, Ross, R Paul, Stanton, Catherine

    Published in Journal of dairy science (01-12-2016)
    “…The aim of this study was to investigate the effects of different feeding systems on milk quality and composition. Fifty-four multiparous and primiparous…”
    Get more information
    Journal Article
  3. 3

    Recent advances in whiskey analysis for authentication, discrimination, and quality control by Okolo, Chioke A., Kilcawley, Kieran N., O'Connor, Christine

    “…Abstract In order to safeguard authentic whiskey products from fraudulent or counterfeit practices, high throughput solutions that provide robust, rapid, and…”
    Get full text
    Journal Article
  4. 4

    A Systems-Wide Analysis of Proteolytic and Lipolytic Pathways Uncovers The Flavor-Forming Potential of The Gram-Positive Bacterium Macrococcus caseolyticus subsp. caseolyticus by Mazhar, Shahneela, Kilcawley, Kieran N., Hill, Colin, McAuliffe, Olivia

    Published in Frontiers in microbiology (07-07-2020)
    “…Macrococcus caseolyticus subsp. caseolyticus is a Gram-positive, commensal organism documented to be present as a component of the secondary microflora in…”
    Get full text
    Journal Article
  5. 5

    Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters by Vilar, Elena Garicano, Ouyang, Hao, O'Sullivan, Maurice G., Kerry, Joseph P., Hamill, Ruth M., O'Grady, Michael N, Mohammed, Halimah O., Kilcawley, Kieran N.

    Published in Meat science (01-03-2020)
    “…The optimization of processed meats through salt replacement using edible seaweeds may reduce the risk of chronic disease through reduction in dietary sodium…”
    Get full text
    Journal Article
  6. 6

    Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese by Bertuzzi, Andrea S., McSweeney, Paul L.H., Rea, Mary C., Kilcawley, Kieran N.

    “…The volatiles responsible for the typical aroma of cheese are produced mainly by lipolytic and proteolytic pathways and by the metabolism of lactose, lactate,…”
    Get full text
    Journal Article
  7. 7

    The "Grass-Fed" Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milk by Alothman, Mohammad, Hogan, Sean A, Hennessy, Deirdre, Dillon, Pat, Kilcawley, Kieran N, O'Donovan, Michael, Tobin, John, Fenelon, Mark A, O'Callaghan, Tom F

    Published in Foods (17-08-2019)
    “…Milk is a highly nutritious food that contains an array of macro and micro components, scientifically proven to be beneficial to human health. While the…”
    Get full text
    Journal Article
  8. 8

    Development and Validation of a Novel Free Fatty Acid Butyl Ester Gas Chromatography Method for the Determination of Free Fatty Acids in Dairy Products by Mannion, David T, Furey, Ambrose, Kilcawley, Kieran N

    Published in Journal of agricultural and food chemistry (09-01-2019)
    “…Accurate quantification of free fatty acids in dairy products is important for both product quality control and legislative purposes. In this study, a novel…”
    Get full text
    Journal Article
  9. 9
  10. 10

    Meta-analysis of cheese microbiomes highlights contributions to multiple aspects of quality by Walsh, Aaron M, Macori, Guerrino, Kilcawley, Kieran N, Cotter, Paul D

    Published in Nature food (01-08-2020)
    “…A detailed understanding of the cheese microbiome is key to the optimization of flavour, appearance, quality and safety. Accordingly, we conducted a…”
    Get full text
    Journal Article
  11. 11

    Comparison and validation of 2 analytical methods for the determination of free fatty acids in dairy products by gas chromatography with flame ionization detection by Mannion, David T, Furey, Ambrose, Kilcawley, Kieran N

    Published in Journal of dairy science (01-07-2016)
    “…Accurate quantification of free fatty acids (FFA) in dairy products is important for quality control, nutritional, antimicrobial, authenticity, legislative,…”
    Get more information
    Journal Article
  12. 12

    Still Growing at 50 by Anderson, Kieran N

    Published in Applied radiology (1976) (01-03-2021)
    “…Yet none of this would be here today if it weren't for those individuals who not only believed in the need for a publication like Applied Radiology, but were…”
    Get full text
    Journal Article
  13. 13

    Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems by Kilcawley, Kieran N, Faulkner, Hope, Clarke, Holly J, O'Sullivan, Maurice G, Kerry, Joseph P

    Published in Foods (13-03-2018)
    “…There has been a surge in interest in relation to differentiating dairy products derived from pasture versus confined systems. The impact of different forage…”
    Get full text
    Journal Article
  14. 14
  15. 15

    Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems by O'Callaghan, Tom F, Faulkner, Hope, McAuliffe, Stephen, O'Sullivan, Maurice G, Hennessy, Deirdre, Dillon, Pat, Kilcawley, Kieran N, Stanton, Catherine, Ross, R Paul

    Published in Journal of dairy science (01-12-2016)
    “…This study evaluated the effects of 3 widely practiced cow feeding systems in the United States, Europe, and Southern Hemisphere regions on the…”
    Get more information
    Journal Article
  16. 16
  17. 17
  18. 18

    A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts by Vilar, Elena Garicano, O'Sullivan, Maurice G, Kerry, Joseph P, Kilcawley, Kieran N

    “…BACKGROUND Information pertaining to the aromatic profile of seaweeds and seaweed extracts can provide evidence regarding their potential suitability as…”
    Get full text
    Journal Article
  19. 19

    Sources of Volatile Aromatic Congeners in Whiskey by Kelly, Thomas J, O’Connor, Christine, Kilcawley, Kieran N

    Published in Beverages (Basel) (01-08-2023)
    “…Whiskey’s complex and diverse flavor stems from a range of reactions that create congeners that are primarily dependent upon the cereal source/mash bill and…”
    Get full text
    Journal Article
  20. 20

    Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese by Stefanovic, Ewelina, Kilcawley, Kieran N, Roces, Clara, Rea, Mary C, O'Sullivan, Maurice, Sheehan, Jeremiah J, McAuliffe, Olivia

    Published in Frontiers in microbiology (05-07-2018)
    “…The non-starter microbiota of Cheddar cheese mostly comprises mesophilic lactobacilli, such as , and . These bacteria are recognized for their potential to…”
    Get full text
    Journal Article