| A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs AJ Meléndez-Martínez, AI Mandić, F Bantis, V Böhm, GIA Borge, M Brnčić, ... Critical Reviews in Food Science and Nutrition 62 (8), 1999-2049, 2022 | 219 | 2022 |
| Sequencing of the cheese microbiome and its relevance to industry BR Yeluri Jonnala, PLH McSweeney, JJ Sheehan, PD Cotter Frontiers in microbiology 9, 1020, 2018 | 143 | 2018 |
| 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 | 141 | 2004 |
| Pre-treatment of cheese milk: principles and developments AL Kelly, T Huppertz, JJ Sheehan Dairy Science and Technology 88 (4-5), 549-572, 2008 | 115 | 2008 |
| 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 | 105 | 2017 |
| Symposium review: Structure-function relationships in cheese P Lamichhane, AL Kelly, JJ Sheehan Journal of Dairy Science 101 (3), 2692-2709, 2018 | 103 | 2018 |
| 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 | 103 | 2015 |
| Analysing cheese microstructure: A review of recent developments M El-Bakry, J Sheehan Journal of Food Engineering 125, 84-96, 2014 | 85 | 2014 |
| 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 | 78 | 2010 |
| The cheese matrix: understanding the impact of cheese structure on aspects of cardiovascular health–a food science and a human nutrition perspective EL Feeney, P Lamichhane, JJ Sheehan International Journal of Dairy Technology 74 (4), 656-670, 2021 | 77 | 2021 |
| 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 | 77 | 2003 |
| 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 | 76 | 2015 |
| 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 | 76 | 2005 |
| Nucleic acid-based approaches to investigate microbial-related cheese quality defects DJ O'Sullivan, L Giblin, PLH McSweeney, JJ Sheehan, PD Cotter Frontiers in microbiology 4, 1, 2013 | 73 | 2013 |
| 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 | 70 | 2001 |
| The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese CD Hickey, MG O'Sullivan, J Davis, D Scholz, KN Kilcawley, ... Food Research International 103, 468-477, 2018 | 69 | 2018 |
| 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), 10.1128/msystems. 00023-16, 2016 | 69 | 2016 |
| 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 | 67 | 2002 |
| 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 | 65 | 2015 |
| 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 | 62 | 2008 |
