McSweeney PL - Search Results

1

Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1.

De Angelis M, Gallo G, Corbo MR, McSweeney PL, Faccia M, Giovine M, Gobbetti M. De Angelis M, et al. Among authors: mcsweeney pl. Int J Food Microbiol. 2003 Nov 1;87(3):259-70. doi: 10.1016/s0168-1605(03)00072-2. Int J Food Microbiol. 2003. PMID: 14527798

2

Lactobacillus reuteri DSM 20016: purification and characterization of a cystathionine gamma-lyase and use as adjunct starter in cheesemaking.

De Angelis M, Curtin AC, McSweeney PL, Faccia M, Gobbetti M. De Angelis M, et al. Among authors: mcsweeney pl. J Dairy Res. 2002 May;69(2):255-67. doi: 10.1017/s0022029902005514. J Dairy Res. 2002. PMID: 12222803

3

Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.

de Candia S, De Angelis M, Dunlea E, Minervini F, McSweeney PL, Faccia M, Gobbetti M. de Candia S, et al. Among authors: mcsweeney pl. Int J Food Microbiol. 2007 Nov 1;119(3):182-91. doi: 10.1016/j.ijfoodmicro.2007.07.062. Epub 2007 Aug 21. Int J Food Microbiol. 2007. PMID: 17884215

4

Peptidolytic, esterolytic and amino acid catabolic activities of selected bacterial strains from the surface of smear cheese.

Curtin AC, Gobbetti M, McSweeney PL. Curtin AC, et al. Among authors: mcsweeney pl. Int J Food Microbiol. 2002 Jun 25;76(3):231-40. doi: 10.1016/s0168-1605(02)00015-6. Int J Food Microbiol. 2002. PMID: 12051480

5

Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology.

Curtin AC, De Angelis M, Cipriani M, Corbo MR, McSweeney PL, Gobbetti M. Curtin AC, et al. Among authors: mcsweeney pl. J Appl Microbiol. 2001 Aug;91(2):312-21. doi: 10.1046/j.1365-2672.2001.01405.x. J Appl Microbiol. 2001. PMID: 11473596

6

Proteolysis in model sourdough fermentations.

Zotta T, Piraino P, Ricciardi A, McSweeney PL, Parente E. Zotta T, et al. Among authors: mcsweeney pl. J Agric Food Chem. 2006 Apr 5;54(7):2567-74. doi: 10.1021/jf052504s. J Agric Food Chem. 2006. PMID: 16569045

7

Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses.

Marchiani R, Bertolino M, Ghirardello D, McSweeney PL, Zeppa G. Marchiani R, et al. Among authors: mcsweeney pl. J Food Sci Technol. 2016 Mar;53(3):1585-96. doi: 10.1007/s13197-015-2105-8. Epub 2015 Nov 12. J Food Sci Technol. 2016. PMID: 27570284 Free PMC article.

8

Catabolism of aromatic amino acids in cheese-related bacteria: aminotransferase and decarboxylase activities.

Curtin AC, McSweeney PL. Curtin AC, et al. Among authors: mcsweeney pl. J Dairy Res. 2003 May;70(2):249-52. doi: 10.1017/s0022029903006186. J Dairy Res. 2003. PMID: 12800882 No abstract available.

9

Factors affecting the retention of rennet in cheese curd.

Bansal N, Fox PF, McSweeney PL. Bansal N, et al. Among authors: mcsweeney pl. J Agric Food Chem. 2007 Oct 31;55(22):9219-25. doi: 10.1021/jf071105p. Epub 2007 Oct 4. J Agric Food Chem. 2007. PMID: 17914877

10

Cheese: physical, biochemical, and nutritional aspects.

Fox PF, O'Connor TP, McSweeney PL, Guinee TP, O'Brien NM. Fox PF, et al. Among authors: mcsweeney pl. Adv Food Nutr Res. 1996;39:163-328. doi: 10.1016/s1043-4526(08)60075-3. Adv Food Nutr Res. 1996. PMID: 8794552 Review. No abstract available.

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