Dr. Martin Wilkinson

Rulikowska, A,Kilcawley, KN,Doolan, IA,Alonso-Gomez, M,Nongonierma, AB,Hannon, JA,Wilkinson, MG (2013) The impact of reduced sodium chloride content on Cheddar cheese quality. International Dairy Journal :45-55

Martinon, A; Cronin, UP; Wilkinson, MG (2012) Development of Defined Microbial Population Standards Using Fluorescence Activated Cell Sorting for the Absolute Quantification of S. aureus Using Real-Time PCR. Molecular Biotechnology :62-71

Martinon, A; Cronin, UP; Quealy, J; Stapleton, A; Wilkinson, MG (2012) 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. Food Control :86-94

Kilcawley, KN,Nongonierma, AB,Hannon, JA,Doolan, IA,Wilkinson, MG (2012) Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening. International Dairy Journal :50-57

Mitchell, M,Brunton, NP,Wilkinson, MG (2012) Sodium and ready meals: a survey of Irish consumer awareness. International Journal Of Consumer Studies :317-326

Martinon, A,Wilkinson, MG (2011) SELECTION OF OPTIMAL PRIMER SETS FOR USE IN A DUPLEX SYBR GREEN-BASED, REAL-TIME POLYMERASE CHAIN REACTION PROTOCOL FOR THE DETECTION OF LISTERIA MONOCYTOGENES AND STAPHYLOCCOCUS AUREUS IN FOODS. Journal Of Food Safety :297-312

Martinon, A; Cronin, UP; Wilkinson, MG (2011) Comparison of In-house and Commercial Real-time PCR Systems for the Detection of Enterobacteriaceae and their Evaluation Within an Interlaboratory Study Using Infant Formula Samples. Food Analytical Methods :485-496

Kennedy, D; Cronin, UP; Wilkinson, MG (2011) Responses of Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus to Simulated Food Processing Treatments, Determined Using Fluorescence-Activated Cell Sorting and Plate Counting. Applied And Environmental Microbiology :4657-4668

Martinon A., Cronin U.P., Wilkinson M.G. (2011) Comparison of In-house and Commercial Real-time PCR Systems for the Detection of Enterobacteriaceae and their Evaluation Within an Interlaboratory Study Using Infant Formula Samples. Food Analytical Methods :1-12

Martinon A., Cronin U.P., Wilkinson M.G. (2011) Development of Defined Microbial Population Standards Using Fluorescence Activated Cell Sorting for the Absolute Quantification of S. aureus Using Real-Time PCR. Molecular Biotechnology :1-10

Mitchell, M; Brunton, NP; Wilkinson, MG (2011) Impact of salt reduction on the instrumental and sensory flavor profile of vegetable soup. Food Research International :1036-1043

Mitchell, M; Brunton, NP; Wilkinson, MG (2011) Current salt reduction strategies and their effect on sensory acceptability: a study with reduced salt ready-meals. European Food Research And Technology :529-539

Witkowska, AM; Hickey, DK; Alonso-Gomez, M; Wilkinson, MG (2011) The microbiological quality of commercial herb and spice preparations used in the formulation of a chicken supreme ready meal and microbial survival following a simulated industrial heating process. Food Control :616-625

Durack, E; Alonso-Gomez, M; Wilkinson, MG (2011) Growth of Escherichia coli and Staphylococcus aureus in individual lasagne layers and evidence for migration of E. coli throughout the product. Food Control :2000-2005

Cronin, U; Wilkinson, MG (2009) The potential of flow cytometry in the study of Bacillus cereus.. J. Appl. Micro.

Sheehan A., O'Cuinn G., Fitzgerald R.J., Mc Sweeney P.L.H., Wilkinson M.G. (2009) Characterization of Cheddar cheese juice is a useful index of starter strain related proteolysis during ripening. Milchwissenschaft :272-276

Sheehan, A; O'Cuinn, G; Fitzgerald, RJ; Mc Sweeney, PLH; Wilkinson, MG (2009) Characterization of Cheddar cheese juice is a useful index of starter strain related proteolysis during ripening. Milchwissenschaft-Milk Science International :272-276

O' Riordan, MJ; Wilkinson, MG (2009) Comparison of analytical methods for aflatoxin determination in commercial chilli spice preparations and subsequent development of an improved method. Food Control :700-705

Cronin, UP; Wilkinson, MG (2009) The growth, physiology and toxigenic potential of Bacillus cereus in cooked rice during storage temperature abuse. Food Control :822-828

Doolan, IA; Wilkinson, MG (2009) Comparison of the effects of various attenuation methods on cell permeability and accessibility of intracellular enzymes in Lactococcus lactis strains. International Dairy Journal :215-221

Mitchell, M; Brunton, N; Wilkinson, M (2009) OPTIMIZATION OF THE SENSORY ACCEPTABILITY OF A REDUCED SALT MODEL READY MEAL. Journal Of Sensory Studies :133-147

Sheehan, A; O'Cuinn, G; FitzGerald, RJ; Wilkinson, MG (2009) Distribution of microbial flora, intracellular enzymes and compositional indices throughout a 12 kg Cheddar cheese block during ripening. International Dairy Journal :321-329

Sheehan, JJ; Wilkinson, MG; McSweeney, PLH (2008) Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses. International Dairy Journal :905-917

Cronin, UP; Wilkinson, MG (2008) Monitoring changes in germination and permeability of Bacillus cereus endospores following chemical, heat and enzymatic treatments using flow cytometry. Journal Of Rapid Methods And Automation In Microbiology :164-184

Cronin, UP; Wilkinson, MG (2008) Bacillus cereus endospores exhibit a heterogeneous response to heat treatment and low-temperature storage. Food Microbiology :235-243

Cronin, UP; Wilkinson, MG (2008) Monitoring growth phase-related changes in phosphatidylcholine-specific phospholipase C production, adhesion properties and physiology of Bacillus cereus vegetative cells. Journal Of Industrial Microbiology & Biotechnology :1695-1703

Cronin, UP; Wilkinson, MG (2008) Physiological Response of Bacillus cereus Vegetative Cells to Simulated Food Processing Treatments. Journal Of Food Protection :2168-2176

O' Riordan, MJ; Wilkinson, MG (2008) A survey of the incidence and level of aflatoxin contamination in a range of imported spice preparations on the Irish retail market. Food Chemistry :1429-1435

Sheehan, JJ; Fenelon, MA; Wilkinson, MG; Mc Sweeney, PLH (2007) Effect of cook temperature on starter and non-starter viability, cheese composition and ripening indices of a semi-hard cheese using thermophilic cultures. International Dairy Journal :704-716

Hickey, DK; Kilcawley, KN; Beresford, TP; Sheehan, EM; Wilkinson, MG (2007) Starter strain related effects on the biochemical and sensory properties of Cheddar cheese. Journal Of Dairy Research :9-17

Sheehan, JJ; Fenelon, MA; Wilkinson, MG; McSweeney, PLH (2007) Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures. International Dairy Journal :704-716

Hickey, DK; Kilcawley, KN; Beresford, TP; Wilkinson, MG (2007) Lipolysis in cheddar cheese made from raw, thermized, and pasteurized milks. Journal Of Dairy Science :47-56

Cronin, UP; Wilkinson, MG (2007) The use of flow cytometry to study the germination of Bacillus cereus endospores. Cytometry Part A :143-153

Hannon, JA; Kilcawley, KN; Wilkinson, MG; Delahunty, CM; Beresford, TP (2007) Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus.. International Dairy Journal :316-327

Lee, BH; Kilcawley, KN; Hannon, JA; Park, SY; Wilkinson, MG; Beresford, TP (2007) The use of viable and heat-shocked Lactobacillus helveticus DPC 4571 in enzyme-modified cheese production. Food Biotechnology :129-143

Hickey, DK; Kilcawley, KN; Beresford, TP; Sheehan, EM; Wilkinson, MG (2006) The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese. International Dairy Journal :679-690

Hannon, JA; Kilcawley, KN; Wilkinson, MG; Delahunty, CM; Beresford, TP (2006) Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder. Journal Of Dairy Science :3749-3762

Kilcawley, KN; Wilkinson, MG; Fox, PF (2006) A novel two-stage process for the production of enzyme-modified cheese. Food Research International :619-627

Sheehan, A; Cuinn, GO; FitzGerald, RJ; Wilkinson, MG (2006) Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic properties. Journal Of Applied Microbiology :893-901

Hickey, DK; Kilcawley, KN; Beresford, TP; Wilkinson, MG (2006) Starter bacteria are the prime agents of lipolysis in cheddar cheese. Journal Of Agricultural And Food Chemistry :8229-8235

Wilkinson, MG; Kilcawley, KN (2005) Mechanisms of incorporation and release of enzymes into cheese during ripening. International Dairy Journal :817-830

Wilkinson, MG; Kilcawley, KN (2005) Mechanism of enzyme incorporation and release of enzymes in cheese during ripening. International Dairy Journal :817-830

Sheehan, A; O'Loughlin, C; O'Cuinn, G; FitzGerald, RJ; Wilkinson, MG (2005) Cheddar cheese cooking temperature induces differential lactococcal cell permeabilization and autolytic responses as detected by flow cytometry: implications for intracellular enzyme accessibility. Journal Of Applied Microbiology :1007-1018

Hannon, JA; Wilkinson, MG; Delahunty, CM; Wallace, JM; Morrissey, PA; Beresford, TP (2005) Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening. International Dairy Journal :263-273

Collins Y.F., McSweeney P.L.H., Wilkinson M.G. (2004) Lipolysis and catabolism of fatty acids in cheese. Cheese: Chemistry, Physics And Microbiology :373-389

Collins, YF; McSweeney, PLH; Wilkinson, MG (2003) Evidence of a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese during ripening. Journal Of Dairy Research :105-113

Collins, YF; Mc Sweeney, PLH; Wilkinson, MG (2003) Evidence for a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese. J. Dairy Research :105-113

Collins, YF; Mc Sweeney, PLH; Wilkinson, MG (2003) Lipolysis and Free Fatty Acid Catabolism in Cheese: A Review of Current Knowledge.. International Dairy Journal :841-866

Ben Lawlor, J; Delahunty, CM; Sheehan, J; Wilkinson, MG (2003) Relationships between sensory attributes and the volatile compounds, non-volatile and gross compositional constituents of six blue-type cheeses. International Dairy Journal :481-494

Hannon, JA; Beresford, TP; Wilkinson, M; Delahunty, CM; Morrissey, PA (2003) The use of autolytic starter systems to accelerate the ripening of Cheddar cheese. International Dairy Journal :313-323

Hannon, JA; Wilkinson, MG; Delahunty, CM; Wallace, JM; Morrissey, PA; Beresford, TP (2003) Use of autolytic starter systems to accelerate the ripening of Cheddar cheese. International Dairy Journal :313-323

Ben Lawlor, J; Delahunty, CM; Wilkinson, MG; Sheehan, J (2003) Swiss-type and Swiss-Cheddar hybrid-type cheeses: effects of manufacture on sensory character and relationships between the sensory attributes and volatile compounds and gross compositional constituents. International Journal Of Dairy Technology :39-51

Kilcawley, KN; Wilkinson, MG; Fox, PF (2002) Properties of commercial microbial proteinase preparations. Food Biotechnology :29-55

Kilcawley, KN; Wilkinson, MG; Fox, PF (2002) Determination of key enzyme activities in commercial peptidase and lipase preparations from microbial or animal sources. Enzyme And Microbial Technology :310-320

O'Farrell, IP; Sheehan, JJ; Wilkinson, MG; Harrington, D; Kelly, AL (2002) Influence of milk Plasmin activity and somatic cell count on the ripening of St-Paulin-type cheese. Le Lait :305-316

Ben Lawlor, J; Delahunty, CM; Wilkinson, MG; Sheehan, J (2002) Relationships between the gross, non-volatile and volatile compositions and the sensory attributes of eight hard-type cheeses. International Dairy Journal :493-509

Collins, YF; McSweeney, PLH; Wilkinson, MG (2002) Autolysis of starter bacteria and lipolysis in cheddar cheese. Australian Journal Of Dairy Technology :117-117

Hannon, JA; Beresford, TP; Wilkinson, M; Delahunty, CM; Morrissey, PA (2002) The use of autolytic starter systems to accelerate the ripening of Cheddar cheese. International Dairy Journal: Farm And Food Research :48-51

O'Farrell, IP; Sheehan, JJ; Wilkinson, MG; Harrington, D; Kelly, AL (2002) Influence of addition of plasmin or mastitic milk to cheesemilk on quality of smear-ripened cheese. Lait :305-316

Kilcawley, KN; Wilkinson, MG; Fox PF (2001) A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese. Journal Of Dairy Science :1-8

Lawlor, JB; Delahunty, CM; Wilkinson, MG; Sheehan, J (2001) Relationship between the sensory characteristics, neutral and gross composition of ten cheese varieties. Le Lait :485-506

Fenelon, MA; Sheehan, JJ; Mc Sweeney, PLH; Wilkinson, MG (2001) Effect of cooking temperature on the ripening of novel hybrid cheeses manufactured using Lactobacillus helveticus and Streptococcus thermophilus.. Irish Journal Of Agriculture And Food Research :125-

Kilcawley, KN; Wilkinson, MG; Fox PF (2001) Some properties of commercial proteinase, peptidase and lipase preparations.. Irish Journal Of Agriculture And Food Research :112-

Wilkinson, MG; Meehan, HM; Guinee, TP (2000) Cheese diversification into speciality cheeses. Approaches and models in Ireland and New Zealand. Farm And Food Research :19-24

O'Farrell, I; Sheehan, JJ; Wilkinson, MG; Kelly, AL (2000) Effect of milk plasmin activity on the ripening of St. Paulin-type cheese.. Irish Journal Of Agriculture And Food Research :168-

Kilcawley, KN; Wilkinson, MG; Fox PF (2000) A survey of the compositional and proteolytic indices of commercial enzyme-modified Cheddar cheese. International Dairy Journal :181-190

Fenelon, MA; Guinee, TP; Kelly, PM; O'Kennedy, BT; Wilkinson, MG (2000) The effect of total protein, casein:whey protein ratio and fat contenton the rheological and synergetic properties of yogurts.. Irish Journal Of Agriculture And Food Research :171-

Hulin-Bertaud, S; Kilcawley, KN; Wilkinson, MG; Delahunty, CM (2000) Sensory and compositional relationships between commercial Cheddar-flavored Enzyme- modified cheeses and natural Cheddar. Journal Of Food Science :1076-1082

O'Neill, JP; Wilkinson, MG; McSweeney, PLH (1999) Development of novel cheese varieties capable of being manufactured on Cheddar-type equipment.. Irish Journal Of Agriculture And Food Research

O'Farrell, I; Sheehan, JJ; Wilkinson, MG; Kelly, AL (1999) A study of the ripening characteristics of Saint-Paulin cheese.. Irish Journal Of Agriculture And Food Research :163-

Wilkinson, MG; O'Keeffe, AM; Fox, PF (1998) Factors affecting lysis of starter bacteria in Cheddar and Cheshire cheeses.. Irish Journal Of Food Science And Technology :158-

Wilkinson, MG; O'Keeffe, AM (1998) Production of a dairy-based fermented meat product.. Irish Journal Of Food Science And Technology :96-

Wilkinson, MG; Guinee, TP (1998) Cheese Research at the Dairy Products Research Centre, Moorepark, Ireland. The Australian Journal Of Dairy Technology :122-

Kilcawley, KN; Wilkinson, MG; Fox PF (1998) Enzyme modified cheese. International Dairy Journal :1-10

Kilcawley, KN; Wilkinson, MG; Fox PF (1998) Compositional and proteolytic indices in a range of enzyme modified cheeses.. Irish Journal Of Agriculture And Food Research :288-

Aubert, D; Sheehan, JJ; Wilkinson, MG (1997) Studies on the ripening of a St-Paulin type Cheese.. Irish Journal Of Agriculture And Food Research

Fenelon, M; Guinee, TP; Wilkinson, M; Mulholland, EO; Foley, J (1996) A market survey of commercial Cheddar cheeses of varying fat contents from Ireland and the U.K.. Irish Journal Of Agriculture And Food Research :224-

O'Donovan, CM; Wilkinson, MG; Guinee, TP; Fox, PF (1996) An investigation of the Autolytic properties of three lactococcal strains during cheese ripening. International Dairy Journal :1149-1165

Wilkinson, MG; Guinee, TP; O'Callaghan, DM; Fox, PF (1995) Effect of cooking temperature on the autolysis of starter, Lactococcus lactis subsp. cremoris AM2, and the maturation of Cheddar cheese. Milschwissenshaft :376-380

Wilkinson, MG; Guinee, TP; O'Callaghan, DM; Fox, PF (1994) Autolysis and Proteolysis in different strains of starter bacteria during Cheddar cheese ripening. J. Dairy Research :249-262

Wilkinson, MG; Guinee, TP; Fox, PF (1994) Factors which may influence the determination of autolysis of starter bacteria during Cheddar cheese ripening. International Dairy Journal :141-160

Bacon, CL; Wilkinson, MG; Jennings, PV; Ni Fhaolain, I; O'Cuinn, G (1993) Purification and characterization of an amino tripeptidase from cytoplasm of Lactococcus lactis subsp. cremoris AM2. International Dairy Journal :163-177

Wilkinson, MG; Guinee, TP; O'Callaghan, DM; Fox, PF (1992) Effect of some commercial enzymes on proteolysis and ripening in Cheddar cheese.. Le Lait :449-459

Guinee, TP; Wilkinson, MG (1992) Rennet coagulation and coagulants in cheese manufacture. Journal Of Society Of Dairy Technology :94-104

Guinee, TP; Wilkinson, MG; Mulholland, EO; Fox, PF (1991) Influence of Ripening Temperature, added commercial enzyme preparations and attenuated mutant (Lac-) Lactococcus lactis starter on the proteolysis and maturation of Cheddar cheese. Irish Journal Of Food Science And Technology :27-52

Bacon, CL; Ni Fhaolain, I; Jennings, P; Wilkinson, MG; O'Cuinn, G (1991) The intracellular degradation of tripeptides in the starter culture Lactococcus lactis subsp. cremoris AM2.. Irish Journal Of Food Science And Technology :69-

Wilkinson, MG; Guinee, TP; Fox, PF (1990) Lysis of bitter and non-bitter starter bacteria in Cheddar cheese.. Irish Journal Of Food Science And Technology :134-

Bacon, CL; Wilkinson, MG; Ni Fhaolain, I; Jennings, P; O'Cuinn, G (1990) Hydrolysis of tripeptides derived from casein breakdown by extracts derived from the starter organism Lactococcus lactis subsp. cremoris AM2.. Irish Journal Of Food Science And Technology :133-134