Thérèse Considine

Flax and flaxseed oil: an ancient medicine & modern functional food

Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese

Food proteins: A review on their emulsifying properties using a structure–function approach

Enterococci as probiotics and their implications in food safety

The complex microbiota of raw milk

The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions

Natural product-based nanoformulations for cancer therapy: Opportunities and challenges

What works? Interventions for maternal and child undernutrition and survival

Innovative Uses of Milk Protein Concentrates in Product Development

Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium

Food protein functionality: A comprehensive approach

Fortification of queso fresco, cheddar and mozzarella cheese using selected sources of omega-3 and some nonthermal approaches

Evaluation of the effectiveness of a structured breast-feeding promotion program integrated into a Maternal and Child Health service in Jerusalem.

Subclinical udder infection withStreptococcus dysgalactiaeimpairs milk coagulation properties: The emerging role of proteose peptones

Aqueous-phase chemistry and bactericidal effects from an air discharge plasma in contact with water: evidence for the formation of peroxynitrite through a pseudo-second-order post-discharge reaction of H₂O₂and HNO₂

Milk proteins as vehicles for bioactives

Pressure-Induced Unfolding and Aggregation of the Proteins in Whey Protein Concentrate Solutions

Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods

Contribution of proteolytic activity associated with somatic cells in milk to cheese ripening

Influence of Binding of Sodium Dodecyl Sulfate, All-trans-retinol, Palmitate, and 8-Anilino-1-naphthalenesulfonate on the Heat-Induced Unfolding and Aggregation of β-Lactoglobulin B

Interactions of milk proteins during heat and high hydrostatic pressure treatments — A Review

Influence of Binding of Sodium Dodecyl Sulfate, All-trans-retinol, and 8-Anilino-1-naphthalenesulfonate on the High-Pressure-Induced Unfolding and Aggregation of β-Lactoglobulin B

Binding of Flavor Compounds and Whey Protein Isolate as Affected by Heat and High Pressure Treatments

Effects of Standardization of Whole Milk with Dry Milk Protein Concentrate on the Yield and Ripening of Reduced-Fat Cheddar Cheese

Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening

Binding of 2-Nonanone and Milk Proteins in Aqueous Model Systems