| Fundamentals of cheese science PF Fox, TP Guinee, TM Cogan, PLH McSweeney Springer US, 2017 | 2408 | 2017 |
| Dairy Chemistry and Biochemistry PF Fox Blackie Academic and Professional, 1998 | 2279 | 1998 |
| Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review PLH McSweeney, MJ Sousa Le Lait 80 (3), 293-324, 2000 | 1645 | 2000 |
| Biochemistry of cheese ripening PLH McSweeney International journal of dairy technology 57 (2‐3), 127-144, 2004 | 1101 | 2004 |
| Cheese: Chemistry, Physics and Microbiology, Volume 1: General Aspects PF Fox, PLH McSweeney, TM Cogan, TP Guinee Elsevier, 2004 | 1081 | 2004 |
| Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge YF Collins, PLH McSweeney, MG Wilkinson International Dairy Journal 13 (11), 841-866, 2003 | 1060 | 2003 |
| Advances in the study of proteolysis during cheese ripening MJ Sousa, Y Ardö, PLH McSweeney International Dairy Journal 11 (4-7), 327-345, 2001 | 984 | 2001 |
| Biochemistry of cheese ripening PF Fox, J Law, PLH McSweeney, J Wallace Cheese: Chemistry, Physics and Microbiology: Volume 1 General Aspects, 389-438, 1993 | 575 | 1993 |
| Proteolysis in cheese during ripening PF Fox, PLH McSweeney Food Reviews International 12 (4), 457-509, 1996 | 515 | 1996 |
| Composition and properties of bovine colostrum: a review BA McGrath, PF Fox, PLH McSweeney, AL Kelly Dairy Science & Technology 96, 133-158, 2016 | 482 | 2016 |
| Characterization of proteolysis during the ripening of semi-dry fermented sausages MC Hughes, JP Kerry, EK Arendt, PM Kenneally, PLH McSweeney, ... Meat Science 62 (2), 205-216, 2002 | 454 | 2002 |
| Encyclopedia of dairy sciences JW Fuquay, PLH McSweeney, PF Fox Academic Press, 2011 | 426 | 2011 |
| Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1 M De Angelis, G Gallo, MR Corbo, PLH McSweeney, M Faccia, M Giovine, ... International journal of food microbiology 87 (3), 259-270, 2003 | 388 | 2003 |
| Contribution of the indigenous microflora to the maturation of Cheddar cheese PLH McSweeney, PF Fox, JA Lucey, KN Jordan, TM Cogan International Dairy Journal 3 (7), 613-634, 1993 | 369 | 1993 |
| Advanced dairy chemistry volume 2: lipids PF Fox, PLH McSweeney Springer Science & Business Media, 2007 | 360 | 2007 |
| Advanced dairy chemistry PLH McSweeney, PF Fox springer, 2003 | 308 | 2003 |
| Proteolysis in cheese during ripening VK Upadhyay, PLH McSweeney, AAA Magboul, PF Fox Cheese: chemistry, physics and microbiology 1, 391-VIII, 2004 | 298 | 2004 |
| Milk proteins PF Fox, T Uniacke-Lowe, PLH McSweeney, JA O'Mahony, PF Fox, ... Dairy chemistry and biochemistry, 145-239, 2015 | 285 | 2015 |
| Significance of non-starter lactic acid bacteria in chedder cheese PF Fox, PLH McSweeney, CM Lynch Australian Journal of Dairy Technology 53 (2), 83, 1998 | 274 | 1998 |
| Cheese: physical, biochemical, and nutritional aspects PF Fox, TP O'connor, PLH McSweeney, TP Guinee, NM O'brien Advances in food and nutrition research 39, 163-328, 1996 | 271 | 1996 |