Jeremiah J Sheehan
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Explore the profile of Jeremiah J Sheehan including associated specialties, affiliations and a list of published articles.
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31
Citations
308
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Recent Articles
1.
Timlin M, Brodkorb A, Harbourne N, OCallaghan T, Drouin G, Pacheco-Pappenheim S, et al.
J Dairy Sci
. 2024 Aug;
107(12):10310-10327.
PMID: 39122152
The objective of this study was to examine the effect of stage of lactation (early, mid, and late) and proportion of pasture in the cow's diet (high: GRS, medium: PMR,...
2.
OConnor A, Rooney M, Dunne S, Bhargava N, Matthews C, Yang S, et al.
Food Funct
. 2024 Jul;
15(16):8345-8355.
PMID: 39017657
: Evidence suggests cheese has a favourable or neutral effect on cardiometabolic health, compared to butter. To date, studies have only considered the cheese matrix in its unmelted form, while...
3.
Yap M, OSullivan O, OToole P, Sheehan J, Fenelon M, Cotter P
mSystems
. 2024 Mar;
9(4):e0129023.
PMID: 38445870
Importance: The microbiota of raw milk is influenced by many factors that encourage or prevent the introduction and growth of both beneficial and undesirable microorganisms. The seasonal and geographical impacts...
4.
McGuinness L, Timlin M, Murphy J, Hennessy D, Fitzpatrick E, McCarthy K, et al.
Food Res Int
. 2024 Feb;
180:114046.
PMID: 38395564
This study investigated the effects of diet and stage of lactation (SOL) on sensory profiles, texture, volatile profiles, and colour of Cheddar cheese. Cheddar cheese was manufactured from early-, mid-,...
5.
Pant K, Cotter P, Wilkinson M, Sheehan J
Compr Rev Food Sci Food Saf
. 2023 Jul;
22(5):3602-3619.
PMID: 37458296
Cleaning-in-place (CIP) is the most commonly used cleaning and sanitation system for processing lines, equipment, and storage facilities such as milk silos in the global dairy processing industry. CIP employs...
6.
Ouyang H, Li B, McCarthy M, Miao S, Kilcawley K, Fenelon M, et al.
J Dairy Sci
. 2021 Sep;
104(12):12415-12426.
PMID: 34482973
This study explores the experiences of a cohort of young, educated, internationally mobile Chinese consumers with cheese and other dairy products, and how these experiences shape their behavior toward cheese...
7.
Ouyang H, Kilcawley K, Miao S, Fenelon M, Kelly A, Sheehan J
Crit Rev Food Sci Nutr
. 2021 May;
62(16):4342-4355.
PMID: 33938773
The focus of the global cheese industry on accessing new markets for cheese is currently driving a greater need for innovation in cheese products. Research to date suggests that, for...
8.
Yeluri Jonnala B, McSweeney P, Cotter P, Zhong S, Sheehan J, Kopec R
Lebensm Wiss Technol
. 2021 Jan;
135.
PMID: 33446941
The objective of this study was to identify the carotenoids imparting the orange colour to the rind, and pale yellow color to the core, of selected smear-ripened cheeses. The cheeses...
9.
Melendez-Martinez A, Mandic A, Bantis F, Bohm V, Borge G, Brncic M, et al.
Crit Rev Food Sci Nutr
. 2021 Jan;
62(8):1999-2049.
PMID: 33399015
Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of humans. Unlike the other so-called food bioactives, some carotenoids can be converted into retinoids...
10.
Yeluri Jonnala B, Feehily C, OConnor P, Field D, Hill C, Ross R, et al.
J Dairy Sci
. 2020 Dec;
104(3):2632-2640.
PMID: 33358792
Nisin is a bacteriocin that is globally employed as a biopreservative in food systems to control gram-positive, and some gram-negative, bacteria. Here we tested the bioactivity of nisin A-producing Lactococcus...