| Comparative Survival Rates of Human-Derived ProbioticLactobacillus paracasei and L. salivariusStrains during Heat Treatment and Spray Drying GE Gardiner, E O'sullivan, J Kelly, MAE Auty, GF Fitzgerald, JK Collins, ... Applied and environmental microbiology 66 (6), 2605-2612, 2000 | 551 | 2000 |
| Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations L Alvarez-Jubete, M Auty, EK Arendt, E Gallagher European Food Research and Technology 230, 437-445, 2010 | 425 | 2010 |
| Effect of pH and calcium concentration on some textural and functional properties of Mozzarella cheese TP Guinee, EP Feeney, MAE Auty, PF Fox Journal of dairy science 85 (7), 1655-1669, 2002 | 367 | 2002 |
| The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese TP Guinee, MAE Auty, MA Fenelon International Dairy Journal 10 (4), 277-288, 2000 | 275 | 2000 |
| Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products MAE Auty, M Twomey, TP Guinee, DM Mulvihill Journal of Dairy Research 68 (3), 417-427, 2001 | 252 | 2001 |
| Stability to oxidation of spray‐dried fish oil powder microencapsulated using milk ingredients MK Keogh, BT O'kennedy, J Kelly, MA Auty, PM Kelly, A Fureby, ... Journal of Food Science 66 (2), 217-224, 2001 | 243 | 2001 |
| Direct in situ viability assessment of bacteria in probiotic dairy products using viability staining in conjunction with confocal scanning laser microscopy MAE Auty, GE Gardiner, SJ McBrearty, EO O'sullivan, DM Mulvihill, ... Applied and environmental microbiology 67 (1), 420-425, 2001 | 243 | 2001 |
| Cheese structure and current methods of analysis DW Everett, MAE Auty International Dairy Journal 18 (7), 759-773, 2008 | 235 | 2008 |
| Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts CIE Ciron, VL Gee, AL Kelly, MAE Auty International Dairy Journal 20 (5), 314-320, 2010 | 215 | 2010 |
| Physical assessment of composite biodegradable films manufactured using whey protein isolate, gelatin and sodium alginate L Wang, MAE Auty, JP Kerry Journal of Food Engineering 96 (2), 199-207, 2010 | 189 | 2010 |
| Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace N O’shea, A Ktenioudaki, TP Smyth, P McLoughlin, L Doran, MAE Auty, ... Journal of food engineering 153, 89-95, 2015 | 157 | 2015 |
| Evaluation of fresh-cut apple slices enriched with probiotic bacteria C Rößle, MAE Auty, N Brunton, RT Gormley, F Butler Innovative Food Science & Emerging Technologies 11 (1), 203-209, 2010 | 145 | 2010 |
| Characterization of β-Lactoglobulin Fibrillar Assembly Using Atomic Force Microscopy, Polyacrylamide Gel Electrophoresis, and in Situ Fourier Transform Infrared … D Oboroceanu, L Wang, A Brodkorb, E Magner, MAE Auty Journal of Agricultural and Food Chemistry 58 (6), 3667-3673, 2010 | 137 | 2010 |
| Fibrillization of whey proteins improves foaming capacity and foam stability at low protein concentrations D Oboroceanu, L Wang, E Magner, MAE Auty Journal of Food Engineering 121, 102-111, 2014 | 132 | 2014 |
| Increasing the health benefits of bread: Assessment of the physical and sensory qualities of bread formulated using a renin inhibitory Palmaria palmata protein hydrolysate C Fitzgerald, E Gallagher, L Doran, M Auty, J Prieto, M Hayes LWT-Food Science and Technology 56 (2), 398-405, 2014 | 124 | 2014 |
| 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 | 111 | 2015 |
| Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese NE Costa, JA Hannon, TP Guinee, MAE Auty, PLH McSweeney, ... Journal of dairy science 93 (8), 3469-3486, 2010 | 110 | 2010 |
| Influence of sodium caseinate and whey protein on baking properties and rheology of frozen dough S Kenny, K Wehrle, M Auty, EK Arendt Cereal Chemistry 78 (4), 458-463, 2001 | 108 | 2001 |
| Survival of entrapped Lactobacillus rhamnosus GG in whey protein micro-beads during simulated ex vivo gastro-intestinal transit SB Doherty, MA Auty, C Stanton, RP Ross, GF Fitzgerald, A Brodkorb International Dairy Journal 22 (1), 31-43, 2012 | 104 | 2012 |
| The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom CA Brickley, MAE Auty, P Piraino, PLH McSweeney Journal of Food Science 72 (9), C483-C490, 2007 | 101 | 2007 |
Dr James A O'MahonySchool of Food and Nutritional Sciences, University College CorkAdresse e-mail validée de ucc.ie
