Martin Wilkinson

Associate Professor

 
researcher

Biography

Book Chapters

  Year Publication
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. [Details]
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. [Details]
2002 'Enzyme-modified cheese'
Wilkinson, MG; Kilcawley, KN (2002) 'Enzyme-modified cheese' In: Encyclopaedia of Dairy Sciences. [Details]
1993 'Acceleration of Cheese Ripening'
Wilkinson, MG (1993) 'Acceleration of Cheese Ripening' In: Cheese: Chemistry, Physics and Microbiology. [Details]

Peer Reviewed Journals

  Year Publication
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'. International Dairy Journal, 28 :45-55 [DOI] [Details]
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'. Food Control, 24 :86-94 [DOI] [Details]
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'. Molecular Biotechnology, 50 :62-71 [DOI] [Details]
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'. International Journal Of Consumer Studies, 36 :317-326 [DOI] [Details]
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'. International Dairy Journal, 26 :50-57 [DOI] [Details]
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'. Food Control, 22 :2000-2005 [DOI] [Details]
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'. Food Analytical Methods, 0 (0):1-12 [DOI] [Details]
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'. Molecular Biotechnology, 0 (0):1-10 [DOI] [Details]
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'. FOOD CONTROL, 22 (3-4):616-625 [DOI] [Details]
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'. Food Analytical Methods, 4 :485-496 [DOI] [Details]
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'. FOOD RESEARCH INTERNATIONAL, 44 (4):1036-1043 [DOI] [Details]
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'. Journal Of Food Safety, 31 :297-312 [DOI] [Details]
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'. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 77 (13):4657-4668 [DOI] [Details]
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'. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 232 (3):529-539 [DOI] [Details]
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'. Milchwissenschaft, 64 (3):272-276 [Details]
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'. INTERNATIONAL DAIRY JOURNAL, 19 (4):215-221 [DOI] [Details]
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'. JOURNAL OF SENSORY STUDIES, 24 (1):133-147 [DOI] [Details]
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'. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 64 (3):272-276 [Details]
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'. INTERNATIONAL DAIRY JOURNAL, 19 (5):321-329 [DOI] [Details]
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'. FOOD CONTROL, 20 (8):700-705 [DOI] [Details]
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'. J. APPL. MICRO, doi:10.1111/j.1365-2672.2009.04370.x [Details]
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'. FOOD CONTROL, 20 (9):822-828 [DOI] [Details]
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'. JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY, 35 (12):1695-1703 [DOI] [Details]
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'. FOOD CHEMISTRY, 107 (4):1429-1435 [DOI] [Details]
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'. INTERNATIONAL DAIRY JOURNAL, 18 (9):905-917 [DOI] [Details]
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'. FOOD MICROBIOLOGY, 25 (2):235-243 [DOI] [Details]
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'. JOURNAL OF RAPID METHODS AND AUTOMATION IN MICROBIOLOGY, 16 (2):164-184 [DOI] [Details]
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'. JOURNAL OF FOOD PROTECTION, 71 (11):2168-2176 [Details]
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'. CYTOMETRY PART A, 71A (3):143-153 [DOI] [Details]
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'. INTERNATIONAL DAIRY JOURNAL, 17 :704-716 [Details]
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'. JOURNAL OF DAIRY RESEARCH, 74 (1):9-17 [DOI] [Details]
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'. INTERNATIONAL DAIRY JOURNAL, 17 (4):316-327 [DOI] [Details]
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'. FOOD BIOTECHNOLOGY, 21 (1-2):129-143 [DOI] [Details]
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'. JOURNAL OF DAIRY SCIENCE, 90 (1):47-56 [Details]
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'. INTERNATIONAL DAIRY JOURNAL, 17 (6):704-716 [DOI] [Details]
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'. JOURNAL OF APPLIED MICROBIOLOGY, 100 (4):893-901 [DOI] [Details]
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'. INTERNATIONAL DAIRY JOURNAL, 16 (6):679-690 [DOI] [Details]
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'. FOOD RESEARCH INTERNATIONAL, 39 (5):619-627 [DOI] [Details]
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'. JOURNAL OF DAIRY SCIENCE, 89 (10):3749-3762 [Details]
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'. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 54 (21):8229-8235 [DOI] [Details]
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'. JOURNAL OF APPLIED MICROBIOLOGY, 99 (5):1007-1018 [DOI] [Details]
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'. INTERNATIONAL DAIRY JOURNAL, 15 (*):817-830 [Details]
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'. INTERNATIONAL DAIRY JOURNAL, 15 (3):263-273 [DOI] [Details]
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'. INTERNATIONAL DAIRY JOURNAL, 15 (6-9):817-830 [DOI] [Details]
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'. Cheese: Chemistry, Physics and Microbiology, 1 (C):373-389 [DOI] [Details]
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'. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 56 (1):39-51 [DOI] [Details]
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'. J. DAIRY RESEARCH, 70 (1):105-113 [Details]
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'. INTERNATIONAL DAIRY JOURNAL, 13 (4):313-323 [Details]
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'. INTERNATIONAL DAIRY JOURNAL, 13 (*):841-866 [Details]
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'. JOURNAL OF DAIRY RESEARCH, 70 (1):105-113 [DOI] [Details]
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'. INTERNATIONAL DAIRY JOURNAL, 13 (6):481-494 [DOI] [Details]
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'. INTERNATIONAL DAIRY JOURNAL, 13 (4):313-323 [DOI] [Details]
2002 'Properties of commercial microbial proteinase preparations'
Kilcawley, KN; Wilkinson, MG; Fox, PF (2002) 'Properties of commercial microbial proteinase preparations'. FOOD BIOTECHNOLOGY, 16 (1):29-55 [DOI] [Details]
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'. INTERNATIONAL DAIRY JOURNAL: FARM AND FOOD RESEARCH, 12 (1):48-51 [Details]
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'. AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 57 (2):117-117 [Details]
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'. INTERNATIONAL DAIRY JOURNAL, 12 (6):493-509 [Details]
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'. LE LAIT, 82 (*):305-316 [Details]
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'. ENZYME AND MICROBIAL TECHNOLOGY, 31 (3):310-320 [DOI] [Details]
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'. LAIT, 82 (3):305-316 [DOI] [Details]
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'. LE LAIT, 81 (*):485-506 [Details]
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'. IRISH JOURNAL OF AGRICULTURE AND FOOD RESEARCH, 36 (1) [Details]
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'. JOURNAL OF DAIRY SCIENCE, 84 (*):1-8 [Details]
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'. IRISH JOURNAL OF AGRICULTURE AND FOOD RESEARCH, 40 (1) [Details]
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'. FARM AND FOOD RESEARCH, 10 (1):19-24 [Details]
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'. INTERNATIONAL DAIRY JOURNAL, 10 (*):181-190 [Details]
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'. IRISH JOURNAL OF AGRICULTURE AND FOOD RESEARCH, 39 (1) [Details]
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'. IRISH JOURNAL OF AGRICULTURE AND FOOD RESEARCH, 39 (1) [Details]
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'. JOURNAL OF FOOD SCIENCE, 65 (6):1076-1082 [Details]
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'. IRISH JOURNAL OF AGRICULTURE AND FOOD RESEARCH, 38 (1) [Details]
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'. IRISH JOURNAL OF AGRICULTURE AND FOOD RESEARCH, * (*) [Details]
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'. IRISH JOURNAL OF AGRICULTURE AND FOOD RESEARCH, 36 (*) [Details]
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'. IRISH JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13 (*) [Details]
1998 'Production of a dairy-based fermented meat product'
Wilkinson, MG; O'Keeffe, AM (1998) 'Production of a dairy-based fermented meat product'. IRISH JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12 (*) [Details]
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'. THE AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 53 (*) [Details]
1998 'Enzyme modified cheese'
Kilcawley, KN; Wilkinson, MG; Fox PF (1998) 'Enzyme modified cheese'. INTERNATIONAL DAIRY JOURNAL, 8 (*):1-10 [Details]
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'. IRISH JOURNAL OF AGRICULTURE AND FOOD RESEARCH, 36 (289) [Details]
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'. INTERNATIONAL DAIRY JOURNAL, * (*):1149-1165 [Details]
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'. IRISH JOURNAL OF AGRICULTURE AND FOOD RESEARCH, 35 (*) [Details]
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'. MILSCHWISSENSHAFT, 50 (7):376-380 [Details]
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'. J. DAIRY RESEARCH, 61 (*):249-262 [Details]
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'. INTERNATIONAL DAIRY JOURNAL, 4 (*):141-160 [Details]
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'. INTERNATIONAL DAIRY JOURNAL, 3 (*):163-177 [Details]
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'. LE LAIT, 72 (*):449-459 [Details]
1992 'Rennet coagulation and coagulants in cheese manufacture'
Guinee, TP; Wilkinson, MG (1992) 'Rennet coagulation and coagulants in cheese manufacture'. JOURNAL OF SOCIETY OF DAIRY TECHNOLOGY, 45 (*):94-104 [Details]
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'. IRISH JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 15 (*):27-52 [Details]
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'. IRISH JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 15 (*) [Details]
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'. IRISH JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14 (*):133-134 [Details]
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'. IRISH JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14 (*) [Details]

Reviews

  Year Publication
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. Reviews [DOI] [Details]
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. Reviews [DOI] [Details]
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. Reviews [DOI] [Details]

Committees

  Committee Function From / To
Forbairt and Enterprise Ireland Independent technical evaluator 1899 / 1899
IDF Action Team Chairman 2002 / 1899
Group B 12 of International Dairy Federation (IDF) Chairman 1999 / 2001
Scientific Committee for forthcoming IDF Cheese Ripening Symposium Member 2004 / 1899

Employment

  Employer Position From / To
University of Limerick Lecturer 01-OCT-00 / 30-DEC-99
Teagasc Head of Cheese Research Department 01-JAN-97 / 31-DEC-00
Teagasc Senior Research Officer 01-JAN-95 / 31-DEC-97
Waterford Foods plc Product Development Manager 01-JAN-93 / 31-DEC-95
Teagasc Research Officer 01-JAN-86 / 31-DEC-93