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Dr. Martin Wilkinson

Research Interests

Food Biotechnology, Flow Cytometry,Cell Autolysis, Flavours and Enzymes, Lipolysis and Proteolysis in dairy flavours.

Professional Activities

Committee

  • 2004 Scientific Committee for forthcoming IDF Cheese Ripening Symposium,
  • 2002 IDF Action Team,
  • 1999 Group B 12 of International Dairy Federation (IDF),
  • 1899 Forbairt and Enterprise Ireland,

Employment

  • 2000 University of Limerick - Lecturer
  • 1997 Teagasc - Head of Cheese Research Department
  • 1995 Teagasc - Senior Research Officer
  • 1993 Waterford Foods plc - Product Development Manager
  • 1986 Teagasc - Research Officer

Publications

Book Chapters

2009

Achievements of research in the field of milk-cheese products.
Doolan, I.A ; Wilkinson, M.G
(2009) Achievements of research in the field of milk-cheese products.
In Animal Production and animal science worldwide : WAAP book of the year 2007; Wageningen, Netherlands : Wageningen Academic Publishers

2004

Lipolysis and metabolism of fatty acids in cheese
Collins, YF; Mc Sweeney, PLH; Wilkinson, MG
(2004) Lipolysis and metabolism of fatty acids in cheese
In Cheese: Chemistry Physics and Microbiology Volume 1; pp. 373-389

2002

Enzyme-modified cheese
Wilkinson, MG; Kilcawley, KN
(2002) Enzyme-modified cheese
In Encyclopaedia of Dairy Sciences; pp. 434-438

1993

Acceleration of Cheese Ripening
Wilkinson, MG
(1993) Acceleration of Cheese Ripening
In Cheese: Chemistry, Physics and Microbiology; pp. 523-555

Peer Reviewed Journals

2013

The impact of reduced sodium chloride content on Cheddar cheese quality
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
In International Dairy Journal; pp. 45-55
DOI: 10.1016/j.idairyj.2012.08.007

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
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
In Food Control; pp. 86-94
DOI: 10.1016/j.foodcont.2011.09.007

2012

Sodium and ready meals: a survey of Irish consumer awareness
Mitchell, M,Brunton, NP,Wilkinson, MG
(2012) Sodium and ready meals: a survey of Irish consumer awareness
In International Journal Of Consumer Studies; pp. 317-326
DOI: 10.1111/j.1470-6431.2011.00997.x

2012

Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening
Kilcawley, KN,Nongonierma, AB,Hannon, JA,Doolan, IA,Wilkinson, MG
(2012) Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening
In International Dairy Journal; pp. 50-57
DOI: 10.1016/j.idairyj.2012.03.015

2012

Development of Defined Microbial Population Standards Using Fluorescence Activated Cell Sorting for the Absolute Quantification of S. aureus Using Real-Time PCR
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
In Molecular Biotechnology; pp. 62-71
DOI: 10.1007/s12033-011-9417-3

2011

Development of Defined Microbial Population Standards Using Fluorescence Activated Cell Sorting for the Absolute Quantification of S. aureus Using Real-Time PCR
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
In Molecular Biotechnology; pp. 1-10
DOI: 10.1007/s12033-011-9417-3

2011

Impact of salt reduction on the instrumental and sensory flavor profile of vegetable soup
Mitchell, M; Brunton, NP; Wilkinson, MG
(2011) Impact of salt reduction on the instrumental and sensory flavor profile of vegetable soup
In Food Research International; pp. 1036-1043
DOI: 10.1016/j.foodres.2011.03.007

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
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
In Journal Of Food Safety; pp. 297-312
DOI: 10.1111/j.1745-4565.2011.00301.x

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
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
In Food Analytical Methods; pp. 485-496
DOI: 10.1007/s12161-010-9188-7

2011

Responses of Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus to Simulated Food Processing Treatments, Determined Using Fluorescence-Activated Cell Sorting and Plate Counting
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
In Applied And Environmental Microbiology; pp. 4657-4668
DOI: 10.1128/AEM.00323-11

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
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
In Food Control; pp. 616-625
DOI: 10.1016/j.foodcont.2010.10.014

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
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
In Food Analytical Methods; pp. 1-12
DOI: 10.1007/s12161-010-9188-7

2011

Current salt reduction strategies and their effect on sensory acceptability: a study with reduced salt ready-meals
Mitchell, M; Brunton, NP; Wilkinson, MG
(2011) Current salt reduction strategies and their effect on sensory acceptability: a study with reduced salt ready-meals
In European Food Research And Technology; pp. 529-539
DOI: 10.1007/s00217-010-1420-6

2011

Growth of Escherichia coli and Staphylococcus aureus in individual lasagne layers and evidence for migration of E. coli throughout the product
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
In Food Control; pp. 2000-2005
DOI: 10.1016/j.foodcont.2011.05.019

2009

OPTIMIZATION OF THE SENSORY ACCEPTABILITY OF A REDUCED SALT MODEL READY MEAL
Mitchell, M; Brunton, N; Wilkinson, M
(2009) OPTIMIZATION OF THE SENSORY ACCEPTABILITY OF A REDUCED SALT MODEL READY MEAL
In Journal Of Sensory Studies; pp. 133-147
DOI: 10.1111/j.1745-459X.2008.00199.x

2009

Comparison of the effects of various attenuation methods on cell permeability and accessibility of intracellular enzymes in Lactococcus lactis strains
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
In International Dairy Journal; pp. 215-221
DOI: 10.1016/j.idairyj.2008.11.003

2009

Comparison of analytical methods for aflatoxin determination in commercial chilli spice preparations and subsequent development of an improved method
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
In Food Control; pp. 700-705
DOI: 10.1016/j.foodcont.2008.09.009

2009

Characterization of Cheddar cheese juice is a useful index of starter strain related proteolysis during ripening
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
In Milchwissenschaft; pp. 272-276

2009

Distribution of microbial flora, intracellular enzymes and compositional indices throughout a 12 kg Cheddar cheese block during ripening
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
In International Dairy Journal; pp. 321-329
DOI: 10.1016/j.idairyj.2008.11.008

2009

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

2009

The growth, physiology and toxigenic potential of Bacillus cereus in cooked rice during storage temperature abuse
Cronin, UP; Wilkinson, MG
(2009) The growth, physiology and toxigenic potential of Bacillus cereus in cooked rice during storage temperature abuse
In Food Control; pp. 822-828
DOI: 10.1016/j.foodcont.2008.10.018

2009

Characterization of Cheddar cheese juice is a useful index of starter strain related proteolysis during ripening
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
In Milchwissenschaft-Milk Science International; pp. 272-276

2008

Monitoring growth phase-related changes in phosphatidylcholine-specific phospholipase C production, adhesion properties and physiology of Bacillus cereus vegetative cells
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
In Journal Of Industrial Microbiology & Biotechnology; pp. 1695-1703
DOI: 10.1007/s10295-008-0461-3

2008

A survey of the incidence and level of aflatoxin contamination in a range of imported spice preparations on the Irish retail market
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
In Food Chemistry; pp. 1429-1435
DOI: 10.1016/j.foodchem.2007.09.073

2008

Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses
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
In International Dairy Journal; pp. 905-917
DOI: 10.1016/j.idairyj.2007.11.024

2008

Monitoring changes in germination and permeability of Bacillus cereus endospores following chemical, heat and enzymatic treatments using flow cytometry
Cronin, UP; Wilkinson, MG
(2008) Monitoring changes in germination and permeability of Bacillus cereus endospores following chemical, heat and enzymatic treatments using flow cytometry
In Journal Of Rapid Methods And Automation In Microbiology; pp. 164-184
DOI: 10.1111/j.1745-4581.2008.00124.x

2008

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

2008

Bacillus cereus endospores exhibit a heterogeneous response to heat treatment and low-temperature storage
Cronin, UP; Wilkinson, MG
(2008) Bacillus cereus endospores exhibit a heterogeneous response to heat treatment and low-temperature storage
In Food Microbiology; pp. 235-243
DOI: 10.1016/j.fm.2007.11.004

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
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
In International Dairy Journal; pp. 704-716
DOI: 10.1016/j.idairyj.2006.08.011

2007

The use of flow cytometry to study the germination of Bacillus cereus endospores
Cronin, UP; Wilkinson, MG
(2007) The use of flow cytometry to study the germination of Bacillus cereus endospores
In Cytometry Part A; pp. 143-153
DOI: 10.1002/cyto.a.20368

2007

The use of viable and heat-shocked Lactobacillus helveticus DPC 4571 in enzyme-modified cheese production
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
In Food Biotechnology; pp. 129-143
DOI: 10.1080/08905430701410530

2007

Effect of cook temperature on starter and non-starter viability, cheese composition and ripening indices of a semi-hard cheese using thermophilic cultures
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
In International Dairy Journal; pp. 704-716

2007

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

2007

Starter strain related effects on the biochemical and sensory properties of Cheddar cheese
Hickey, DK; Kilcawley, KN; Beresford, TP; Sheehan, EM; Wilkinson, MG
(2007) Starter strain related effects on the biochemical and sensory properties of Cheddar cheese
In Journal Of Dairy Research; pp. 9-17
DOI: 10.1017/S0022029906002032

2007

Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus.
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.
In International Dairy Journal; pp. 316-327
DOI: 10.1016/j.idairyj.2006.03.001

2006

Starter bacteria are the prime agents of lipolysis in cheddar cheese
Hickey, DK; Kilcawley, KN; Beresford, TP; Wilkinson, MG
(2006) Starter bacteria are the prime agents of lipolysis in cheddar cheese
In Journal Of Agricultural And Food Chemistry; pp. 8229-8235
DOI: 10.1021/jf060819h

2006

A novel two-stage process for the production of enzyme-modified cheese
Kilcawley, KN; Wilkinson, MG; Fox, PF
(2006) A novel two-stage process for the production of enzyme-modified cheese
In Food Research International; pp. 619-627
DOI: 10.1016/j.foodres.2005.12.006

2006

The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese
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
In International Dairy Journal; pp. 679-690
DOI: 10.1016/j.idairyl.2005.10.017

2006

Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder
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
In Journal Of Dairy Science; pp. 3749-3762

2006

Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic properties
Sheehan, A; Cuinn, GO; FitzGerald, RJ; Wilkinson, MG
(2006) Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic properties
In Journal Of Applied Microbiology; pp. 893-901
DOI: 10.1111/j.1365-2672.2005.02815.x

2005

Mechanisms of incorporation and release of enzymes into cheese during ripening
Wilkinson, MG; Kilcawley, KN
(2005) Mechanisms of incorporation and release of enzymes into cheese during ripening
In International Dairy Journal; pp. 817-830
DOI: 10.1016/j.idairyj.2004.08.021

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
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
In International Dairy Journal; pp. 263-273
DOI: 10.1016/j.idairyj.2004.08.001

2005

Cheddar cheese cooking temperature induces differential lactococcal cell permeabilization and autolytic responses as detected by flow cytometry: implications for intracellular enzyme accessibility
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
In Journal Of Applied Microbiology; pp. 1007-1018
DOI: 10.1111/j.1365-2672.2005.02718.d

2005

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

2004

Lipolysis and catabolism of fatty acids in cheese
Collins Y.F., McSweeney P.L.H., Wilkinson M.G.
(2004) Lipolysis and catabolism of fatty acids in cheese
In Cheese: Chemistry, Physics And Microbiology; pp. 373-389
DOI: 10.1016/S1874-558X(04)80075-7

2003

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

2003

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

2003

Use of autolytic starter systems to accelerate the ripening of Cheddar cheese
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
In International Dairy Journal; pp. 313-323
DOI: 10.1016/S0958-6946(02)00178-4

2003

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

2003

Evidence of a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese during ripening
Collins, YF; McSweeney, PLH; Wilkinson, MG
(2003) Evidence of a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese during ripening
In Journal Of Dairy Research; pp. 105-113
DOI: 10.1017/S0022029902005915

2003

Relationships between sensory attributes and the volatile compounds, non-volatile and gross compositional constituents of six blue-type cheeses
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
In International Dairy Journal; pp. 481-494
DOI: 10.1016/S0958-6946(03)00048-7

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
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
In International Journal Of Dairy Technology; pp. 39-51
DOI: 10.1046/j.1471-0307.2003.00075.x

2002

Influence of milk Plasmin activity and somatic cell count on the ripening of St-Paulin-type cheese
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
In Le Lait; pp. 305-316

2002

Influence of addition of plasmin or mastitic milk to cheesemilk on quality of smear-ripened cheese
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
In Lait; pp. 305-316
DOI: 10.1051/lait:2002012

2002

Determination of key enzyme activities in commercial peptidase and lipase preparations from microbial or animal sources
Kilcawley, KN; Wilkinson, MG; Fox, PF
(2002) Determination of key enzyme activities in commercial peptidase and lipase preparations from microbial or animal sources
In Enzyme And Microbial Technology; pp. 310-320
DOI: 10.1016/S0141-0229(02)00136-9

2002

Relationships between the gross, non-volatile and volatile compositions and the sensory attributes of eight hard-type cheeses
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
In International Dairy Journal; pp. 493-509

2002

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

2002

Properties of commercial microbial proteinase preparations
Kilcawley, KN; Wilkinson, MG; Fox, PF
(2002) Properties of commercial microbial proteinase preparations
In Food Biotechnology; pp. 29-55
DOI: 10.1081/FBT-120004200

2002

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

2001

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

2001

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

2001

Effect of cooking temperature on the ripening of novel hybrid cheeses manufactured using Lactobacillus helveticus and Streptococcus thermophilus.
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.
In Irish Journal Of Agriculture And Food Research; pp. 125-

2001

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

2000

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

2000

The effect of total protein, casein:whey protein ratio and fat contenton the rheological and synergetic properties of yogurts.
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.
In Irish Journal Of Agriculture And Food Research; pp. 171-

2000

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

2000

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

2000

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

1999

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

1999

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

1998

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

1998

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

1998

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

1998

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

1998

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

1997

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

1996

A market survey of commercial Cheddar cheeses of varying fat contents from Ireland and the U.K.
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.
In Irish Journal Of Agriculture And Food Research; pp. 224-

1996

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

1995

Effect of cooking temperature on the autolysis of starter, Lactococcus lactis subsp. cremoris AM2, and the maturation of Cheddar cheese
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
In Milschwissenshaft; pp. 376-380

1994

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

1994

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

1993

Purification and characterization of an amino tripeptidase from cytoplasm of Lactococcus lactis subsp. cremoris AM2
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
In International Dairy Journal; pp. 163-177

1992

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

1992

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

1991

The intracellular degradation of tripeptides in the starter culture Lactococcus lactis subsp. cremoris AM2.
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.
In Irish Journal Of Food Science And Technology; pp. 69-

1991

Influence of Ripening Temperature, added commercial enzyme preparations and attenuated mutant (Lac-) Lactococcus lactis starter on the proteolysis and maturation of Cheddar cheese
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
In Irish Journal Of Food Science And Technology; pp. 27-52

1990

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

1990

Hydrolysis of tripeptides derived from casein breakdown by extracts derived from the starter organism Lactococcus lactis subsp. cremoris AM2.
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.
In Irish Journal Of Food Science And Technology; pp. 133-134

Reviewss

2010

The potential of flow cytometry in the study of Bacillus cereus
Cronin, UP; Wilkinson, MG
(2010) The potential of flow cytometry in the study of Bacillus cereus
In Journal Of Applied Microbiology; pp. 1-16
DOI: 10.1111/j.1365-2672.2009.04370.x

2008

Salt: A review of its role in food science and public health
Durack E., Alonso-Gomez M., Wilkinson M.G.
(2008) Salt: A review of its role in food science and public health
pp. 290-297
DOI: 10.2174/157340108786263702

2003

Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
Collins, YF; McSweeney, PLH; Wilkinson, MG
(2003) Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
In International Dairy Journal; pp. 841-866
DOI: 10.1016/S0958-6946(03)00109-2

Surveys

2003

Getting rid of the rennet
Wilkinson M.G.
(2003) Getting rid of the rennet
pp. 27-29

Other Items Published

2003

Cultures and coagulants: Cheese enzymes
Wilkinson, MG
(2003) Cultures and coagulants: Cheese enzymes

2001

Novel and Speciality cheeses- broadening the national industrial cheese base
Sheehan, JJ; Wilkinson, MG
(2001) Novel and Speciality cheeses- broadening the national industrial cheese base

2000

Evaluation of Research Grant Application.
Wilkinson, MG
(2000) Evaluation of Research Grant Application.

2000

Enzyme Modified Cheese Flavour Ingredients
Wilkinson, MG; Kilcawley, KN
(2000) Enzyme Modified Cheese Flavour Ingredients

2000

Improving the quality of Yogurt. Teagasc
Wilkinson, MG
(2000) Improving the quality of Yogurt. Teagasc

1998

Evaluation of Research Grant Application.
Wilkinson, MG
(1998) Evaluation of Research Grant Application.

1998

Speciality Cheese Manufacture in Ireland.
Wilkinson, MG
(1998) Speciality Cheese Manufacture in Ireland.

1997

Evaluation of Research Grant Application.
Wilkinson, MG
(1997) Evaluation of Research Grant Application.

1996

Evaluation of Research Grant Application.
Wilkinson, MG
(1996) Evaluation of Research Grant Application.

1989

Production of a dairy-based fermented sausage
O'Keeffe, AM; Wilkinson, MG
(1989) Production of a dairy-based fermented sausage