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Alan Kelly

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TOP 3
Noel A McCarthy; James A O'Mahony; Alan L Kelly; Mark A Fenelon
The physical characteristics and emulsification properties of partially dephosphorylated bovine β-casein.
Katharina Hinz; Thom Huppertz; Alan L Kelly
Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: influence of temperature, pH and mineral equilibria.
A Zamora; Emanuele Armaforte; Antonio J Trujillo; D S Waldron; Alan L Kelly
Effect of fat content and homogenization under conventional or ultra-high-pressure conditions on interactions between proteins in rennet curds.

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All Publications

2013: Noel A McCarthy; James A O'Mahony; Alan L Kelly; Mark A Fenelon
The physical characteristics and emulsification properties of partially dephosphorylated bovine β-casein.
Food chemistry 2013;138(2-3):1304-11.
2012: Katharina Hinz; Thom Huppertz; Alan L Kelly
Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: influence of temperature, pH and mineral equilibria.
The Journal of dairy research 2012;79(4):414-21.
2012: A Zamora; Emanuele Armaforte; Antonio J Trujillo; D S Waldron; Alan L Kelly
Effect of fat content and homogenization under conventional or ultra-high-pressure conditions on interactions between proteins in rennet curds.
Journal of dairy science 2012;95(9):4796-803.
2012: Katharina Hinz; Thom Huppertz; Bernadette O'Brien; Paula M O'Connor; R Paul Ross; Alan L Kelly
Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle.
The Journal of dairy research 2012;79(2):176-84.
2012: Katharina Hinz; Thom Huppertz; Paula M O'Connor; R Paul Ross; Alan L Kelly
Comparison of the principal proteins in bovine, caprine, buffalo, equine and camel milk.
The Journal of dairy research 2012;79(2):185-91.
2012: K Hinz; Lotte Bach Larsen; O Wellnitz; R M Bruckmaier; Alan L Kelly
Proteolytic and proteomic changes in milk at quarter level following infusion with Escherichia coli lipopolysaccharide.
Journal of dairy science 2012;95(4):1655-66.
2011: Kiera M Considine; Gerald F Fitzgerald; Alan L Kelly; Roy D Sleator; Colin Hill
Identification and characterization of an essential gene in Listeria monocytogenes using an inducible gene expression system.
Bioengineered bugs 2011;2(3):150-9.
2011: K M Considine; Roy D Sleator; Alan L Kelly; Gerald F Fitzgerald; Colin Hill
A role for proline synthesis and transport in Listeria monocytogenes barotolerance.
Journal of applied microbiology 2011;110(5):1187-94.
2011: K M Considine; Roy D Sleator; Alan L Kelly; Gerald F Fitzgerald; Colin Hill
Novel listerial genetic loci conferring enhanced barotolerance in Escherichia coli.
Journal of applied microbiology 2011;110(3):618-30.
2010: François Chevalier; Alan L Kelly
Proteomic quantification of disulfide-linked polymers in raw and heated bovine milk.
Journal of agricultural and food chemistry 2010;58(12):7437-44.
2009: Kristina Lodaite; François Chevalier; Emanuele Armaforte; Alan L Kelly
Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels.
The Journal of dairy research 2009;76(3):294-300.
2009: François Chevalier; Christophe Hirtz; Nicolas Sommerer; Alan L Kelly
Use of reducing/nonreducing two-dimensional electrophoresis for the study of disulfide-mediated interactions between proteins in raw and heated bovine milk.
Journal of agricultural and food chemistry 2009;57(13):5948-55.
2008: Elaine Black; M Linton; R D McCall; W Curran; Gerald F Fitzgerald; Alan L Kelly; M F Patterson
The combined effects of high pressure and nisin on germination and inactivation of Bacillus spores in milk.
Journal of applied microbiology 2008;105(1):78-87.
2008: Kiera M Considine; Alan L Kelly; Gerald F Fitzgerald; Colin Hill; Roy D Sleator
High-pressure processing--effects on microbial food safety and food quality.
FEMS microbiology letters 2008;281(1):1-9.
2006: Betsy Vaia; Mary A Smiddy; Alan L Kelly; Thom Huppertz
Solvent-mediated disruption of bovine casein micelles at alkaline pH.
Journal of agricultural and food chemistry 2006;54(21):8288-93.
2006: Thom Huppertz; Alan L Kelly; Cornelis G De Kruif
Disruption and reassociation of casein micelles under high pressure.
The Journal of dairy research 2006;73(3):294-8.
2006: John E O'Connell; Pasquale Saracino; Thom Huppertz; Therese Uniake; Cornelis G De Kruif; Alan L Kelly; Patrick F Fox
Influence of ethanol on the rennet-induced coagulation of milk.
The Journal of dairy research 2006;73(3):312-7.
2006: Mary A Smiddy; J-E G H Martin; Alan L Kelly; Cornelis G De Kruif; Thom Huppertz
Stability of casein micelles cross-linked by transglutaminase.
Journal of dairy science 2006;89(6):1906-14.
2006: Thom Huppertz; Patrick F Fox; Kees G de Kruif; Alan L Kelly
High pressure-induced changes in bovine milk proteins: a review.
Biochimica et biophysica acta 2006;1764(3):593-8.
2006: Vivek K Upadhyay; Peter Ravn; Hans Israelsen; Maria J Sousa; Alan L Kelly; P L H McSweeney
Acceleration of proteolysis during ripening of Cheddar-type cheese using of a streptokinase-producing strain of Lactococcus.
The Journal of dairy research 2006;73(1):70-3.
2006: Mary A Smiddy; Alan L Kelly; Margaret F Patterson; Colin Hill
High pressure-induced inactivation of Qbeta coliphage and c2 phage in oysters and in culture media.
International journal of food microbiology 2006;106(2):105-10.
2005: F J Gallardo-Escamilla; Alan L Kelly; Conor Delahunty
Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
Journal of dairy science 2005;88(11):3745-53.
2005: Anthony Crudden; Jorge C Oliveira; Alan L Kelly
Kinetics of changes in plasmin activity and proteolysis on heating milk.
The Journal of dairy research 2005;72(4):493-504.
2005: Nivedita Datta; Maurice G Hayes; Hilton C Deeth; Alan L Kelly
Significance of frictional heating for effects of high pressure homogenisation on milk.
The Journal of dairy research 2005;72(4):393-9.
2005: F J Gallardo-Escamilla; Alan L Kelly; Conor Delahunty
Sensory characteristics and related volatile flavor compound profiles of different types of whey.
Journal of dairy science 2005;88(8):2689-99.
2005: Thom Huppertz; Mathias R Zobrist; Therese Uniacke; Vivek Upadhyay; Vivekk Upadhyat; Patrick F Fox; Alan L Kelly
Effects of high pressure on some constituents and properties of buffalo milk.
The Journal of dairy research 2005;72(2):226-33.
2005: Maurice G Hayes; Patrick F Fox; Alan L Kelly
Potential applications of high pressure homogenisation in processing of liquid milk.
The Journal of dairy research 2005;72(1):25-33.
2004: Mary A Smiddy; Roy D Sleator; Margaret F Patterson; Colin Hill; Alan L Kelly
Role for compatible solutes glycine betaine and L-carnitine in listerial barotolerance.
Applied and environmental microbiology 2004;70(12):7555-7.
2004: Thom Huppertz; Patrick F Fox; Alan L Kelly
Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure.
The Journal of dairy research 2004;71(4):496-9.
2004: Thom Huppertz; Patrick F Fox; Alan L Kelly
High pressure-induced denaturation of alpha-lactalbumin and beta-lactoglobulin in bovine milk and whey: a possible mechanism.
The Journal of dairy research 2004;71(4):489-95.
2004: Thom Huppertz; Patrick F Fox; Alan L Kelly
High pressure treatment of bovine milk: effects on casein micelles and whey proteins.
The Journal of dairy research 2004;71(1):97-106.
2003: Maurice G Hayes; Alan L Kelly
High pressure homogenisation of milk (b) effects on indigenous enzymatic activity.
The Journal of dairy research 2003;70(3):307-13.
2003: Maurice G Hayes; Alan L Kelly
High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties.
The Journal of dairy research 2003;70(3):297-305.
2003: Joanne M Somers; Bernadette O'Brien; William J Meaney; Alan L Kelly
Heterogeneity of proteolytic enzyme activities in milk samples of different somatic cell count.
The Journal of dairy research 2003;70(1):45-50.
2002: M M O'Sullivan; Alan L Kelly; Patrick F Fox
Influence of transglutaminase treatment on some physico-chemical properties of milk.
The Journal of dairy research 2002;69(3):433-42.
2002: Maurice G Hayes; Jorge C Oliveira; P L H McSweeney; Alan L Kelly
Thermal inactivation of chymosin during cheese manufacture.
The Journal of dairy research 2002;69(2):269-79.
2002: M M Osullivan; Alan L Kelly; Patrick F Fox
Effect of transglutaminase on the heat stability of milk: a possible mechanism.
Journal of dairy science 2002;85(1):1-7.
2001: John E O'Connell; Alan L Kelly; Patrick F Fox; Kees G de Kruif
Mechanism for the ethanol-dependent heat-induced dissociation of casein micelles.
Journal of agricultural and food chemistry 2001;49(9):4424-8.
2001: John E O'Connell; Alan L Kelly; Mark Auty; Patrick F Fox; Kees G de Kruif
Ethanol-dependent heat-induced dissociation of casein micelles.
Journal of agricultural and food chemistry 2001;49(9):4420-3.
2001: M M O'Sullivan; Peter Chr Lorenzen; John E O'Connell; Alan L Kelly; Eckhard Schlimme; Patrick F Fox
Short communication: influence of transglutaminase on the heat stability of milk.
Journal of dairy science 2001;84(6):1331-4.
2001: Maurice G Hayes; M J Hurley; Lotte Bach Larsen; Christian W Heegaard; A A Magboul; Jorge C Oliveira; P L H McSweeney; Alan L Kelly
Thermal inactivation kinetics of bovine cathepsin D.
The Journal of dairy research 2001;68(2):267-76.
2000: S Cooney; D Tiernan; P Joyce; Alan L Kelly
Effect of somatic cell count and polymorphonuclear leucocyte content of milk on composition and proteolysis during ripening of Swiss-type cheese.
The Journal of dairy research 2000;67(2):301-7.
2000: Alan L Kelly; D Tiernan; C O'Sullivan; P Joyce
Correlation between bovine milk somatic cell count and polymorphonuclear leukocyte level for samples of bulk milk and milk from individual cows.
Journal of dairy science 2000;83(2):300-4.
1998: Alan L Kelly; S Reid; P Joyce; William J Meaney; J Foley
Effect of decreased milking frequency of cows in late lactation on milk somatic cell count, polymorphonuclear leucocyte numbers, composition and proteolytic activity.
The Journal of dairy research 1998;65(3):365-73.