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47篇 您的检索式：作者名="Kilcawley"

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	题名	作者	年代	出处	被引量
1	Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening显示文摘	K.N. Kilcawley A.B. Nongonierma J.A. Hannon I.A. Doolan M.G. Wilkinson	2012	International Dairy Journal2012，，1：	1
2	Evalua-tion of commercial enzyme systems to accelerate Cheddar cheese ripen-ing显示文摘	KILCAWLEY KN NONGONIERMA AB HANNON JA	2012	Int Dairy J2012，26，9：	1
3	Encapsulation of a lactic acid bacteria cell-free extract in liposomes and use in cheddar cheese ripening显示文摘	NONGONIERMA A B ABRLOVA M KILCAWLEY K N	2013	Foods2013，2，1：	1
4	The Use of Viable and Heat-Shocked Lactobacillus Helveticus DPC 4571 in En- zyme-Modified Cheese Production 显示文摘	LEE B H KILCAWLEY K N HANNON J A	2007	Food Biote- chnology2007，21，：	1
5	A novel two-stage process for theproduction of enzyme-modified cheese 显示文摘	K N Kilcawley M G Wilkinson P F Fox	2006	Food Research International2006，39，：	1
6	Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder显示文摘	J A Hannon K N Kilcawley	2006	Journal of diary science2006，89，：	1
7	Enzyme- modified cheese显示文摘	KILCAWLEY K N WILKINSON M G FOX P F	1998	International Dairy Journal1998，8，：	1
8	A Survey of Lipolytic and Glycolytic End-Products in Commercial Cheddar Enzyme-Modified Cheese显示文摘	K N Kilcawley M G Wilkinson P F Fox	2001	Journal of dairy science2001，84，：	1
9	The Use of Viable and Heat-Shocked Lactobacillus Helveticus DPC 4571 in Enzyme-Modified Cheese Production显示文摘	B H LEE K N KILCAWLEY J A HANNON	2007	Food Biote-chnology2007，21，：	1
10	Flavour precursor development in Cheddar cheese due to Lactococcal starters and the presence and lysis of Lactobacillus helveticus显示文摘	Hannon J A Kilcawley K N Wilkinson M G		0，，04：	1
11	A survey of the composition and proteolytic indices of commercial enzyme-modified Cheddar cheese显示文摘	K.N Kilcawley M.G Wilkinson P.F Fox	2000	International Dairy Journal2000，，3：	1
12	Starter strain related effects on the biochemical and sensory prop- erties of Cheddar cheese 显示文摘	Hickey DK Kilcawley KN Beresford TP	2007	Journal of Dairy Research2007，74，1：	1
13	Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus显示文摘	HANNON J A KILCAWLEY K N WILKINSON M G		0，，04：	1
14	Production of Ingredient-Type Cheddar cheese with Accelerated Flavour Development by Addition of Enzyme-Modified cheese powder显示文摘	J A Hannon K N Kilcawley	2006	Journal Dairy Science2006，89，：	1
15	A novel two-stage process for the production of enzyme-modified cheese显示文摘	K.N. Kilcawley M.G. Wilkinson P.F. Fox	2005	Food Research International2005，，5：	1
16	A novel two-stage process for the production of enzyme-modified cheese显示文摘	K.N. Kilcawley M.G. Wilkinson P.F. Fox	2005	Food Research International2005，，5：	1
17	Production of Ingredient-Type Cheddar Cheese with Accelerated Flavor Development by Addition of Enzyme-Modified Cheese Powder显示文摘	J.A. Hannon K.N. Kilcawley M.G. Wilkinson C.M. Delahunty T.P. Beresford	2006	Journal of Dairy Science2006，，10：	1
18	E- valuation of commercial enzyme systems to accelerate Ched- dar cheese ripening 显示文摘	Kilcawley K N Nongonierma A B Hannon J A	2012	International Dairy Journal2012，26，9：	1
19	Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder 显示文摘	J A Hannon K N Kilcawley M G Wilkinson	2006	Journal of Dairy Science2006，89，：	1
20	Starter strain related effects on the biochemical and sensory properties of Cheddar cheese显示文摘	Hickey DK Kilcawley KN Beresford TP	2006	J Dairy Res2006，21，9：	1

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