Search Results - "Wilkinson, Martin G."

Flow cytometry as a potential method of measuring bacterial viability in probiotic products: A review by Wilkinson, Martin G.

“…•A review of flow cytometry for monitoring probiotic culture viability was undertaken.•Flow cytometry had good correlation with plate counts for concentrated…”
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Responses of Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus to Simulated Food Processing Treatments, Determined Using Fluorescence-Activated Cell Sorting and Plate Counting by KENNEDY, Deirdre, CRONIN, Ultan P, WILKINSON, Martin G

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
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Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review by Hickey, Cian D, Sheehan, Jeremiah J, Wilkinson, Martin G, Auty, Mark A E

“…The growth, location, and distribution of bacterial colonies in dairy products are important factors for the ripening and flavor development of cheeses,…”
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Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge by Collins, Yvonne F., McSweeney, Paul L.H., Wilkinson, Martin G.

“…The progress of lipolysis and its effect on flavour development during cheese ripening is reviewed. The review begins by describing the structure and…”
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The influence of salt taste threshold on acceptability and purchase intent of reformulated reduced sodium vegetable soups by Mitchell, Michelle, Brunton, Nigel P., Wilkinson, Martin G.

“…► Male and female salt detection thresholds were significantly different (p<0.05). ► Salt thresholds had no significant effect (p>0.05) on soup acceptability…”
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Invited review: Starter lactic acid bacteria survival in cheese: New perspectives on cheese microbiology by Wilkinson, Martin G, LaPointe, Gisèle

“…The importance of starter cultures to cheese manufacture and ripening is well known. Starters are inoculated into cheese milk at a level of ∼10 cfu/mL either…”
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Comparison of the effects of various attenuation methods on cell permeability and accessibility of intracellular enzymes in Lactococcus lactis strains by Doolan, Imelda A., Wilkinson, Martin G.

“…Three Lactococcus lactis cheese starter cultures were exposed to various cell attenuation methods including sonication, chemical treatments, heat-shock and…”
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Measurement of pH micro-heterogeneity in natural cheese matrices by fluorescence lifetime imaging by Burdikova, Zuzana, Svindrych, Zdenek, Pala, Jan, Hickey, Cian D, Wilkinson, Martin G, Panek, Jiri, Auty, Mark A E, Periasamy, Ammasi, Sheehan, Jeremiah J

“…Cheese, a product of microbial fermentation may be defined as a protein matrix entrapping fat, moisture, minerals and solutes as well as dispersed bacterial…”
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Application of Flow Cytometry to the Detection of Pathogenic Bacteria by Kennedy, Deirdre, Wilkinson, Martin G

“…Outbreaks of infections have emphasized the necessity for rapid and economic detection methods for pathogens in samples ranging from those of clinical origin…”
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Heat and Chemical Treatments Affect the Viability, Morphology, and Physiology of Staphylococcus aureus and Its Subsequent Antibody Labeling for Flow Cytometric Analysis by Kennedy, Deirdre, Cronin, Ultan P, Piterina, Anna, Wilkinson, Martin G

“…The effects of heat and chemical treatments on viability and physiology and their subsequent effects on antibody binding ability and cell morphology were…”
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Protein A-Mediated Binding of Staphylococcus spp. to Antibodies in Flow Cytometric Assays and Reduction of This Binding by Using Fc Receptor Blocking Reagent by Cronin, Ultan P., Girardeaux, Laura, O’Meara, Elaine, Wilkinson, Martin G.

“…This study characterizes a widespread but little-studied problem associated with the antibody-based detection of microbes—the Staphylococcus protein A…”
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Towards sustainable Cleaning-in-Place (CIP) in dairy processing: Exploring enzyme-based approaches to cleaning in the Cheese industry by Pant, Karan J, Cotter, Paul D, Wilkinson, Martin G, Sheehan, Jeremiah J

“…Cleaning-in-place (CIP) is the most commonly used cleaning and sanitation system for processing lines, equipment, and storage facilities such as milk silos in…”
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Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese by McCarthy, Catherine M, Wilkinson, Martin G, Kelly, Philip M, Guinee, Timothy P

“…There is an increasing focus on the development of cheese with reduced-fat and salt contents, owing to greater consumer focus on the profiling and intake…”
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Gaps in the assortment of rapid assays for microorganisms of interest to the dairy industry by O'Grady, John, Cronin, Ultan, Tierney, Joseph, Piterina, Anna V, O'Meara, Elaine, Wilkinson, Martin G

“…This review presents the results of a study into the offering of rapid microbial detection assays to the Irish dairy industry. At the outset, a consultation…”
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A survey of the incidence and level of aflatoxin contamination in a range of imported spice preparations on the Irish retail market by O’ Riordan, Michael J., Wilkinson, Martin G.

“…The aflatoxin contents of 130 commercial spice preparations, including pepper, chilli, curry powder, cayenne, paprika, cinnamon, coriander, turmeric and cumin,…”
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Impact of salt reduction on the instrumental and sensory flavor profile of vegetable soup by Mitchell, Michelle, Brunton, Nigel P., Wilkinson, Martin G.

“…The flavor of two vegetable soups, a commercial regular salt soup (0.93% NaCl) and its reformulated low salt equivalent (0.45% NaCl), were profiled using…”
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Current salt reduction strategies and their effect on sensory acceptability: a study with reduced salt ready-meals by Mitchell, Michelle, Brunton, Nigel P, Wilkinson, Martin G

“…Consumers frequently associate low-salt foods with reduced taste. The present study aimed to address this issue by conducting a suite of sensory analyses to…”
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A profile of the variation in compositional, proteolytic, lipolytic and fracture properties of retail Cheddar cheese by McCarthy, Catherine M, Wilkinson, Martin G, Kelly, Phillip M, Guinee, Timothy P

“…The study evaluated the composition, proteolysis, lipolysis and fracture properties of eight leading retail brands of full‐fat Cheddar cheese, four mild and…”
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Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds by Caldeo, Veronica, Hannon, John A, Hickey, Dara-Kate, Waldron, Dave, Wilkinson, Martin G, Beresford, Thomas P, McSweeney, Paul L H

“…In cheese, a negative oxidation-reduction (redox) potential is required for the stability of aroma, especially that associated with volatile sulphur compounds…”
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Sensory quality of unheated and heated Mozzarella‐style cheeses with different fat, salt and calcium levels by Henneberry, Sarah, O'Sullivan, Maurice G, Kilcawley, Kieran N, Kelly, Philip M, Wilkinson, Martin G, Guinee, Timothy P

“…The current study evaluated the effects of reducing fat from 23w/w to 11w/w and salt from 1.8 to 1.0w/w on the texture profile attributes, volatile compounds…”
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