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Proteomic comparison of equine and bovine milks on renneting.
Uniacke-Lowe T, Chevalier F, Hem S, Fox PF, Mulvihill DM. Uniacke-Lowe T, et al. Among authors: mulvihill dm. J Agric Food Chem. 2013 Mar 20;61(11):2839-50. doi: 10.1021/jf3045846. Epub 2013 Mar 5. J Agric Food Chem. 2013. PMID: 23414207
Characterisation of heat-induced protein aggregation in whey protein isolate and the influence of aggregation on the availability of amino groups as measured by the ortho-phthaldialdehyde (OPA) and trinitrobenzenesulfonic acid (TNBS) methods.
Mulcahy EM, Fargier-Lagrange M, Mulvihill DM, O'Mahony JA. Mulcahy EM, et al. Among authors: mulvihill dm. Food Chem. 2017 Aug 15;229:66-74. doi: 10.1016/j.foodchem.2017.01.155. Epub 2017 Feb 2. Food Chem. 2017. PMID: 28372228 Free article.
Production of whey-protein-enriched products.
Mulvihill DM, Grufferty MB. Mulvihill DM, et al. Adv Exp Med Biol. 1997;415:77-93. doi: 10.1007/978-1-4899-1792-8_6. Adv Exp Med Biol. 1997. PMID: 9131184 Review. No abstract available.
Direct in situ viability assessment of bacteria in probiotic dairy products using viability staining in conjunction with confocal scanning laser microscopy.
Auty MA, Gardiner GE, McBrearty SJ, O'Sullivan EO, Mulvihill DM, Collins JK, Fitzgerald GF, Stanton C, Ross RP. Auty MA, et al. Among authors: mulvihill dm. Appl Environ Microbiol. 2001 Jan;67(1):420-5. doi: 10.1128/AEM.67.1.420-425.2001. Appl Environ Microbiol. 2001. PMID: 11133474 Free PMC article.
Heat-induced gelation of actomyosin.
O'Neill E, Morrissey PA, Mulvihill DM. O'Neill E, et al. Among authors: mulvihill dm. Meat Sci. 1993;33(1):61-74. doi: 10.1016/0309-1740(93)90094-X. Meat Sci. 1993. PMID: 22059944
Surface properties of muscle protein extracts.
O'Neill E, Mulvihill DM, Morrissey PA. O'Neill E, et al. Among authors: mulvihill dm. Meat Sci. 1989;25(1):1-10. doi: 10.1016/0309-1740(89)90061-2. Meat Sci. 1989. PMID: 22056101
35 results