1. Effect of calcium reduction on the properties of half-fat Cheddar-style cheeses with full-salt or half-salt. (October 2017) Authors: McCarthy, Catherine M.; Wilkinson, Martin G.; Guinee, Timothy P. Journal: International dairy journal Issue: Volume 73(2017) Page Start: 38 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of coagulant type and level on the properties of half-salt, half-fat Cheddar cheese made with or without adjunct starter: Improving texture and functionality. (December 2017) Authors: McCarthy, Catherine M.; Wilkinson, Martin G.; Guinee, Timothy P. Journal: International dairy journal Issue: Volume 75(2017) Page Start: 30 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of salt and fat reduction on proteolysis, rheology and cooking properties of Cheddar cheese. (May 2016) Authors: McCarthy, Catherine M.; Wilkinson, Martin G.; Kelly, Philip M.; Guinee, Timothy P. Journal: International dairy journal Issue: Volume 56(2016:May) Page Start: 74 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Environmental and food safety of spices and herbs along global food chains. (January 2018) Authors: Székács, András; Wilkinson, Martin G.; Mader, Anneluise; Appel, Bernd Journal: Food control Issue: Volume 83(2018) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Flow cytometry as a potential method of measuring bacterial viability in probiotic products: A review. (August 2018) Authors: Wilkinson, Martin G. Journal: Trends in food science & technology Issue: Volume 78(2018) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Matching starter phenotype to functionality for low salt Cheddar cheese production based on viability, permeability, autolysis, enzyme accessibility and release in model systems. (June 2020) Authors: Yanachkina, Palina; Doolan, Imelda; LaPointe, Gisele; Wilkinson, Martin G. Journal: International dairy journal Issue: Volume 105(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. The Effect of Salt Reduction on the Growth of Food Spoilage Bacteria in Model Broth Systems and Salt‐Adjusted Ready Meals. Issue 3 (24th June 2013) Authors: Durack, Edel; Alonso‐Gomez, Mercedes; Wilkinson, Martin G. Journal: Journal of food safety Issue: Volume 33:Issue 3(2013:Jul.) Page Start: 302 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗