| Symposium review: Structure-function relationships in cheese P Lamichhane, AL Kelly, JJ Sheehan Journal of dairy science 101 (3), 2692-2709, 2018 | 99 | 2018 |
| The cheese matrix: understanding the impact of cheese structure on aspects of cardiovascular health–a food science and a human nutrition perspective EL Feeney, P Lamichhane, JJ Sheehan International Journal of Dairy Technology 74 (4), 656-670, 2021 | 74 | 2021 |
| Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems GLL Scalone, P Lamichhane, T Cucu, N De Kimpe, B De Meulenaer Food Chemistry 278, 533-544, 2019 | 61 | 2019 |
| Microstructure and fracture properties of semi-hard cheese: Differentiating the effects of primary proteolysis and calcium solubilization P Lamichhane, P Sharma, D Kennedy, AL Kelly, JJ Sheehan Food research international 125, 108525, 2019 | 35 | 2019 |
| Impact of whey protein hydrolysates on the formation of 2, 5-dimethylpyrazine in baked food products GLL Scalone, AG Ioannidis, P Lamichhane, F Devlieghere, N De Kimpe, ... Food research international 132, 109089, 2020 | 24 | 2020 |
| Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese P Lamichhane, AL Kelly, JJ Sheehan Journal of dairy science 101 (7), 5724-5737, 2018 | 24 | 2018 |
| Effect of milk centrifugation and incorporation of high heat-treated centrifugate on the microbial composition and levels of volatile organic compounds of Maasdam cheese P Lamichhane, A Pietrzyk, C Feehily, PD Cotter, DT Mannion, ... Journal of dairy science 101 (7), 5738-5750, 2018 | 19 | 2018 |
| Solubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio P Lamichhane, P Sharma, AL Kelly, J Risbo, FP Rattray, JJ Sheehan Food Chemistry, 127625, 2021 | 12 | 2021 |
| Dynamic in situ imaging of semi-hard cheese microstructure under large-strain tensile deformation: Understanding structure-fracture relationships P Lamichhane, MAE Auty, AL Kelly, JJ Sheehan International Dairy Journal, 104626, 2020 | 8 | 2020 |
| Effect of chymosin‐induced hydrolysis of αS1‐casein on the tribological behaviour of brine‐salted semihard cheeses P Lamichhane, P Sharma, AL Kelly, JJ Sheehan International Journal of Dairy Technology, 2022 | 2 | 2022 |
| Heat Stability JB Magan, P Lamichhane, JT Tobin Academic Press, 2022 | 2 | 2022 |
| Influence of milk pre-treatment, and changes in cheese structure and carbon dioxide solubility on the development of split defects in cheese P Lamichhane University College Cork, 2019 | 2 | 2019 |
| Ice crystallization and structural changes in cheese during freezing and frozen storage: implications for functional properties Digvijay, AL Kelly, P Lamichhane Critical Reviews in Food Science and Nutrition, 1-24, 2023 | | 2023 |
| JDS_peer_review_2021 http://jds.fass.org/email/Thank_you_for_reviewing_for_JDS.aspx?n …, 2022 | | 2022 |
| Analytical Methods | Heat Stability JB Magan, P Lamichhane, JT Tobin Reference Module in Food Science, 2021 | | 2021 |
| Differentiating between the effects of chymosin-mediated proteolysis, coagulant type, ripening temperature and calcium solubilization on fracture behavior of Maasdam-style cheese. P Lamichhane, P Sharma, D Kennedy, AL Kelly, JJ Sheehan JOURNAL OF DAIRY SCIENCE 102, 144-144, 2019 | | 2019 |
| Dynamic structural breakdown behavior of a model Maasdam-style cheese under tensile deformation as studied using confocal scanning laser microscopy. P Lamichhane, MAE Auty, AL Kelly, JJ Sheehan JOURNAL OF DAIRY SCIENCE 102, 144-144, 2019 | | 2019 |
| Effect of amino acids and peptides obtained from hydrolysis of whey protein isolate by different enzymes on pyrazines formation in Maillard model system P Lamichhane Ghent University, 2015 | | 2015 |
| The impacts of milking frequency on nutrient composition and functional characteristics of Cheddar cheese RM Page, JB Magan, DT Mannion, KN Kilcawley, JP Murphy, E Kennedy, ... International Journal of Dairy Technology, 0 | | |
| Solubility of carbon dioxide in casein matrices: Effect of pH, salt, temperature, partial pressure and moisture-to-protein ratio P Lamichhane, P Sharma, AL Kelly, J Risbo, JJ Sheehan, FP Rattray | | |
Jeremiah (JJ/Diarmuid) SheehanTeagasc Food Research Centre MooreparkVerified email at teagasc.ie
