Martin G. Wilkinson

Best Publications

• Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge

  Yvonne F. Collins;Paul L.H. McSweeney;Martin G. Wilkinson

  975
  Citations

• Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening

  Martin G. Wilkinson;Timothy P. Guinee;Daniel M. O'Callaghan;Patrick F. Fox

  295
  Citations

• Determination of key enzyme activities in commercial peptidase and lipase preparations from microbial or animal sources

  K.N Kilcawley;M.G Wilkinson;P.F Fox

  193
  Citations

• Use of autolytic starter systems to accelerate the ripening of Cheddar cheese

  J.A. Hannon;M.G. Wilkinson;C.M. Delahunty;J.M. Wallace

  185
  Citations

• Enzyme-modified cheese

  Kieran N. Kilcawley;Martin G. Wilkinson;Patrick F. Fox

  168
  Citations

• Flow cytometry as a potential method of measuring bacterial viability in probiotic products: A review

  Unknown

  162
  Citations

• Evidence of a relationship between autolysis of starter bacteria and lipolysis in cheddar cheese during ripening.

  Yvonne F. Collins;Paul L.H. McSweeney;Martin G. Wilkinson

  157
  Citations

• A survey of the incidence and level of aflatoxin contamination in a range of imported spice preparations on the Irish retail market

  Unknown

  148
  Citations

• Lipolysis and metabolism of fatty acids in cheese

  Anne Thierry;Yvonne F. Collins;M.C. Abeijón Mukdsi;Paul L.H. Mcsweeney

  147
  Citations

• Evaluation of Antimicrobial Activities of Commercial Herb and Spice Extracts Against Selected Food-Borne Bacteria

  Unknown

  137
  Citations

• The impact of reduced sodium chloride content on Cheddar cheese quality

  Unknown

  129
  Citations

• Mechanisms of incorporation and release of enzymes into cheese during ripening

  Unknown

  127
  Citations

• Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus

  Unknown

  115
  Citations

• Factors which may influence the determination of autolysis of starter bacteria during cheddar cheese ripening

  Martin G. Wilkinson;Timothy P. Guinee;Patrick F. Fox

  105
  Citations

• Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review

  Unknown

  94
  Citations

• Acceleration of Cheese Ripening

  Unknown

  86
  Citations

• Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks

  Unknown

  84
  Citations

• Relationships between sensory attributes and the volatile compounds, non-volatile and gross compositional constituents of six blue-type cheeses

  Unknown

  81
  Citations

• The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese

  Unknown

  81
  Citations

• Swab sample preparation and viable real-time PCR methodologies for the recovery of Escherichia coli, Staphylococcus aureus or Listeria monocytogenes from artificially contaminated food processing surfaces

  Unknown

  78
  Citations