Search Results - "Kieran, N"
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Comparative and functional genomics of the Lactococcus lactis taxon; insights into evolution and niche adaptation
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…”
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Effect of pasture versus indoor feeding systems on raw milk composition and quality over an entire lactation
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…”
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3
Recent advances in whiskey analysis for authentication, discrimination, and quality control
Published in Comprehensive reviews in food science and food safety (01-11-2023)“…Abstract In order to safeguard authentic whiskey products from fraudulent or counterfeit practices, high throughput solutions that provide robust, rapid, and…”
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A Systems-Wide Analysis of Proteolytic and Lipolytic Pathways Uncovers The Flavor-Forming Potential of The Gram-Positive Bacterium Macrococcus caseolyticus subsp. caseolyticus
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…”
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Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters
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…”
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Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese
Published in Comprehensive reviews in food science and food safety (01-03-2018)“…The volatiles responsible for the typical aroma of cheese are produced mainly by lipolytic and proteolytic pathways and by the metabolism of lactose, lactate,…”
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The "Grass-Fed" Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milk
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…”
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Development and Validation of a Novel Free Fatty Acid Butyl Ester Gas Chromatography Method for the Determination of Free Fatty Acids in Dairy Products
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…”
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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
Published in Critical reviews in food science and nutrition (2022)“…The focus of the global cheese industry on accessing new markets for cheese is currently driving a greater need for innovation in cheese products. Research to…”
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Meta-analysis of cheese microbiomes highlights contributions to multiple aspects of quality
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…”
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Comparison and validation of 2 analytical methods for the determination of free fatty acids in dairy products by gas chromatography with flame ionization detection
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,…”
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Still Growing at 50
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…”
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Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems
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…”
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PARP14 inhibition restores PD-1 immune checkpoint inhibitor response following IFNγ-driven acquired resistance in preclinical cancer models
Published in Nature communications (26-09-2023)“…Resistance mechanisms to immune checkpoint blockade therapy (ICBT) limit its response duration and magnitude. Paradoxically, Interferon γ (IFNγ), a key…”
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Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems
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…”
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Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese
Published in Journal of dairy science (01-08-2017)“…The purpose of this study was to investigate the effects of pasture-based versus indoor total mixed ration (TMR) feeding systems on the chemical composition,…”
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Development of a headspace solid-phase microextraction gas chromatography mass spectrometry method for the quantification of volatiles associated with lipid oxidation in whole milk powder using response surface methodology
Published in Food chemistry (15-09-2019)“…•13 compounds derived from lipid oxidation were quantified by HS SPME GC–MS.•A central composite rotatable design was used to optimize HS-SPME…”
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A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts
Published in Journal of the science of food and agriculture (01-02-2021)“…BACKGROUND Information pertaining to the aromatic profile of seaweeds and seaweed extracts can provide evidence regarding their potential suitability as…”
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Sources of Volatile Aromatic Congeners in Whiskey
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…”
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Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese
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…”
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