Martin G. Wilkinson

Martin G. Wilkinson publication distribution in Microbiology in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Microbiology in 2026. The highlighted bar marks where Martin G. Wilkinson sits on this spectrum.

Martin G. Wilkinson D-index placement in Microbiology in 2026

The chart shows the D-index (discipline H-index) distribution of Microbiology scientists ranked by Research.com in 2026. The highlighted bar marks where Martin G. Wilkinson sits on this spectrum.

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