Jeremiah   (JJ/Diarmuid) Sheehan
Jeremiah (JJ/Diarmuid) Sheehan
Teagasc Food Research Centre Moorepark
Verified email at teagasc.ie
Title
Cited by
Cited by
Year
Effect of pH and calcium level on the biochemical, textural and functional properties of reduced-fat Mozzarella cheese
JJ Sheehan, TP Guinee
International Dairy Journal 14 (2), 161-172, 2004
1332004
Pre-treatment of cheese milk: principles and developments
AL Kelly, T Huppertz, JJ Sheehan
Dairy Science and Technology 88 (4-5), 549-572, 2008
822008
Sequencing of the cheese microbiome and its relevance to industry
B Yeluri Jonnala, PLH McSweeney, JJ Sheehan, PD Cotter
Frontiers in microbiology 9, 1020, 2018
692018
High pressure treatment of reduced-fat Mozzarella cheese: Effects on functional and rheological properties
JJ Sheehan, T Huppertz, MG Hayes, AL Kelly, TP Beresford, TP Guinee
Innovative Food Science & Emerging Technologies 6 (1), 73-81, 2005
672005
Relationships between sensory attributes and the volatile compounds, non-volatile and gross compositional constituents of six blue-type cheeses
JB Lawlor, CM Delahunty, J Sheehan, MG Wilkinson
International Dairy Journal 13 (6), 481-494, 2003
642003
Temporal and spatial differences in microbial composition during the manufacture of a continental-type cheese
DJ O'Sullivan, PD Cotter, O O'Sullivan, L Giblin, PLH McSweeney, ...
Applied and environmental microbiology 81 (7), 2525-2533, 2015
632015
Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties
JB Lawlor, CM Delahunty, MG Wilkinson, J Sheehan
Le Lait 81 (4), 487-507, 2001
622001
Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review
CD Hickey, JJ Sheehan, MG Wilkinson, MAE Auty
Frontiers in microbiology 6, 99, 2015
612015
Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese
TF O'Callaghan, DT Mannion, D Hennessy, S McAuliffe, MG O'Sullivan, ...
Journal of Dairy Science 100 (8), 6053-6073, 2017
602017
Analysing cheese microstructure: A review of recent developments
M El-Bakry, J Sheehan
Journal of Food Engineering 125, 84-96, 2014
592014
Nucleic acid-based approaches to investigate microbial-related cheese quality defects
D O Sullivan, P Cotter, L Giblin, J Sheehan, P McSweeney
Frontiers in microbiology 4, 1, 2013
592013
Relationships between the gross, non-volatile and volatile compositions and the sensory attributes of eight hard-type cheeses
JB Lawlor, CM Delahunty, MG Wilkinson, J Sheehan
International Dairy Journal 12 (6), 493-509, 2002
582002
Split defect and secondary fermentation in Swiss-type cheeses–A review
DFM Daly, PLH McSweeney, JJ Sheehan
Dairy science & technology 90 (1), 3-26, 2010
572010
Split defect and secondary fermentation in Swiss-type cheeses–A review
DFM Daly, PLH McSweeney, JJ Sheehan
Dairy science & technology 90 (1), 3-26, 2010
572010
Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses
JJ Sheehan, MG Wilkinson, PLH McSweeney
International Dairy Journal 18 (9), 905-917, 2008
542008
Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using …
JJ Sheehan, MA Fenelon, MG Wilkinson, PLH McSweeney
International Dairy Journal 17 (6), 704-716, 2007
542007
The influence of cheese manufacture parameters on cheese microstructure, microbial localisation and their interactions during ripening: A review
CD Hickey, MAE Auty, MG Wilkinson, JJ Sheehan
Trends in food science & technology 41 (2), 135-148, 2015
492015
Effect of cook temperature on primary proteolysis and predicted residual chymosin activity of a semi-hard cheese manufactured using thermophilic cultures
JJ Sheehan, JC Oliveira, AL Kelly, PLH Mc Sweeney
International Dairy Journal 17 (7), 826-834, 2007
452007
Symposium review: Structure-function relationships in cheese
P Lamichhane, AL Kelly, JJ Sheehan
Journal of dairy science 101 (3), 2692-2709, 2018
442018
Thermus and the Pink Discoloration Defect in Cheese
L Quigley, DJ O’Sullivan, D Daly, O O’Sullivan, Z Burdikova, R Vana, ...
MSystems 1 (3), e00023-16, 2016
412016
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