Seasonal and geographical impact on the Irish raw milk microbiota correlates with chemical composition and climatic variables by Min Yap, Orla O'Sullivan, Paul W. O'Toole, Jeremiah J. Sheehan, Mark A. Fenelon, Paul D. Cotter

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Sequencing of the Cheese Microbiome and Its Relevance to Industry by Bhagya. R. Yeluri Jonnala, Bhagya. R. Yeluri Jonnala, Paul L. H. McSweeney, Jeremiah J. Sheehan, Paul D. Cotter, Paul D. Cotter

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Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese by Ewelina Stefanovic, Kieran N. Kilcawley, Clara Roces, Mary C. Rea, Mary C. Rea, Maurice O'Sullivan, Jeremiah J. Sheehan, Olivia McAuliffe

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Measurement of pH micro-heterogeneity in natural cheese matrices by fluorescence lifetime imaging by Zuzana eBurdikova, Zdenek eSvindrych, Jan ePala, Cian eHickey, Martin G. Wilkinson, Jiri ePanek, Mark A. E. Auty, Ammasi ePeriasamy, Jeremiah J. Sheehan

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<italic toggle="yes">Thermus</italic> and the Pink Discoloration Defect in Cheese by Lisa Quigley, Daniel J. O’Sullivan, David Daly, Orla O’Sullivan, Zuzana Burdikova, Rostislav Vana, Tom P. Beresford, R. Paul Ross, Gerald F. Fitzgerald, Paul L. H. McSweeney, Linda Giblin, Jeremiah J. Sheehan, Paul D. Cotter

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