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Professor Alan Kelly is a graduate of Dublin City University (BSc Biotechnology 1990) and UCC (PhD Food Technology 1995) and is currently a Professor in the School of Food and Nutritional Sciences at University College Cork.  His teaching responsibilities include food processing and preservation, dairy product technology and new food product development.  In addition, he has served on, or chaired, many committees at School, College and University Level. He leads an active research group on the chemistry and processing of milk and dairy products and has published over 200 research papers, review articles and book chapters and supervised over 25 MSc and PhD students to completion; his research involves many national and international collaborations and he has presented at numerous international conferences.  He has been an Editor of the International Dairy Journal since 2005, and sits on the Editorial Boards of Trends in Food Science and Technology and Innovative Food Science and Emerging Technologies; he referees for most leading international food journals, and several international funding authorities, and has acted as External Examiner in Universities in the UK, France, Sweden, Australia, Australia, Finland, Sweden, Denmark and New Zealand.    His H-index (at January 2014) is 33 (Web of Science) or 42 (Google Scholar), with over 3400 citations.  In July 2009, he received the Danisco International Dairy Science award from the American Dairy Science Association for his contributions to research in dairy science and technology. He has also won awards in UCC for Excellence in Teaching (2004) and Leadership (2011). He is currently Director of Training of the Food Graduate Development Programme, funded by the Department of Agriculture and Food, in partnership with UCD and Teagasc.

From 2006-2013, Professor Kelly was Dean of Graduate Studies of UCC, with responsibility for institutional graduate education strategy. In this capacity, he led the reform of academic policies and procedures for the realisation of Fourth-Level Ireland at UCC, and introduced a wide range of measures relating to student recruitment, training and support, supervisor support, development of postgraduate programmes, and creation of inter-institutional graduate education networks.  He has been closely involved in the introduction of a large suite of generic postgraduate training modules at UCC, and has personally delivered courses, particularly in scientific writing and communication, to a range of groups in UCC and other Irish institutions.  His role as Dean also involved considerable interaction and representation of UCC at National and international levels.  From July 2015 to May 2016, he was Interim Director of the Quality Promotion Unit at UCC.

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Research Interests

Professor Kelly's key research interests centre around the processing and preservation of food, and dairy products in particular.  His key interest concerns the fate and significance of milk proteins and enzymes through the dairy processing chain, from variability in raw milk (e.g., due to lactation and mastitis), through the impact of processing (e.g., heating, high-pressure, homogenisation) to final dairy product quality (especially cheese, liquid milk, infant formula, and other products).

In recent years, a major emphasis of his research has concerned novel technologies, such as high pressure processing and novel emulsification technologies. He has also studied the biochemistry of milk proteins and enzymes for 15 years.  A current major focus of research concerns the biochemistry and enzymology of human milk, and also the technology and formulation aspects of infant formulae.

He collaborates widely with colleagues within UCC, in the Cork University Maternity Hospital and Teagasc, and internationally with colleagues and teams from the US, Europe, Australia and New Zealand.

In summary, major research interests are as follows:

* Milk composition (especially proteins)

* Milk enzymes and quality variation (e.g., mastitis, lactation)

* Processing of milk into dairy products (especially heating and cheesemaking)

* New technologies for food products (e.g., high-pressure treatment)

* Human milk biochemistry

* Infant formula science and technology

* Milk protein characterisation and functionality

This research has led to around 200 publications, leading to over 3500 citations, and around 30 supervised or co-supervised MSc and PhD theses.

Research Grants

Contract Researchers

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Peer Reviewed Journals

	Year	Publication
	(2016)	'Water sorption and diffusion properties of spray-dried dairy powders containing intact and hydrolysed whey protein' Kelly, Grace M.,O'Mahony, James A.,Kelly, Alan L.,O'Callaghan, Donal J. (2016) 'Water sorption and diffusion properties of spray-dried dairy powders containing intact and hydrolysed whey protein'. Lwt-Food Science And Technology, 68 :119-126 [Details]
	(2015)	'Rehydration characteristics of milk protein concentrate powders' Crowley, SV;Desautel, B;Gazi, I;Kelly, AL;Huppertz, T;O'Mahony, JA (2015) 'Rehydration characteristics of milk protein concentrate powders'. Journal of Food Engineering, 149 :105-113 [DOI] [Details]
	(2012)	'Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening' Voigt, DD;Chevalier, F;Donaghy, JA;Patterson, MF;Qian, MC;Kelly, AL (2012) 'Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening'. Journal Innovative Food Science & Emerging Technologies, 13 :23-30 [DOI] [Details]
	(2012)	'Comparison of the principal proteins in bovine, caprine, buffalo, equine and camel milk' Hinz, K;O'Connor, PM;Huppertz, T;Ross, RP;Kelly, AL (2012) 'Comparison of the principal proteins in bovine, caprine, buffalo, equine and camel milk'. The Journal of Dairy Research, 79 :185-191 [DOI] [Details]
	(2012)	'Effect of protein content on emulsion stability of a model infant formula' McCarthy, NA;Kelly, AL;O'Mahony, JA;Hickey, DK;Chaurin, V;Fenelon, MA (2012) 'Effect of protein content on emulsion stability of a model infant formula'. International Dairy Journal, 25 :80-86 [DOI] [Details]
	(2012)	'Thermodynamic incompatibility between denatured whey protein and konjac glucomannan' Tobin, JT;Fitzsimons, SM;Chaurin, V;Kelly, AL;Fenelon, MA (2012) 'Thermodynamic incompatibility between denatured whey protein and konjac glucomannan'. Food Hydrocolloids, 27 :201-207 [DOI] [Details]
	(2011)	'Effect of high-pressure treatment of milk prior to manufacture on ripening of Camembert cheese' Voigt, DD;Patterson, MF;Linton, M;Kelly, AL (2011) 'Effect of high-pressure treatment of milk prior to manufacture on ripening of Camembert cheese'. Journal Innovative Food Science & Emerging Technologies, 12 :1-5 [DOI] [Details]
	(2011)	'Efficiency of a range of homogenisation technologies in the emulsification and stabilization of cream liqueurs' Heffernan, SP;Kelly, AL;Mulvihill, DM;Lambrich, U;Schuchmann, HP (2011) 'Efficiency of a range of homogenisation technologies in the emulsification and stabilization of cream liqueurs'. Journal Innovative Food Science & Emerging Technologies, 12 :628-634 [DOI] [Details]
	(2010)	'Effect of high-pressure treatment on Pseudomonas fluorescens DSM 4358 and the action of its proteinase on sodium caseinate' Voigt, DD;Schuler, Y;Black, EP;Fox, PF;Kelly, AL (2010) 'Effect of high-pressure treatment on Pseudomonas fluorescens DSM 4358 and the action of its proteinase on sodium caseinate'. Milchwissenschaft-Milk Science International, 65 :359-362 [Details]
	(2010)	'Proteomic Quantification of Disulfide-Linked Polymers in Raw and Heated Bovine Milk' Chevalier, F;Kelly, AL (2010) 'Proteomic Quantification of Disulfide-Linked Polymers in Raw and Heated Bovine Milk'. Journal of Agricultural and Food Chemistry, 58 :7437-7444 [DOI] [Details]
	(2010)	'Gelling Properties of Microparticulated Whey Proteins' Dissanayake, M;Kelly, AL;Vasiljevic, T (2010) 'Gelling Properties of Microparticulated Whey Proteins'. Journal of Agricultural and Food Chemistry, 58 :6825-6832 [DOI] [Details]
	(2010)	'Microparticulation of mixtures of whey protein and inulin' Tobin, JT;Fitzsimons, SM;Kelly, AL;Kelly, PM;Auty, MAE;Fenelon, MA (2010) 'Microparticulation of mixtures of whey protein and inulin'. International Journal of Dairy Technology, 63 :32-40 [DOI] [Details]
	(2010)	'Proteomic and peptidomic study of proteolysis in quarter milk after infusion with lipoteichoic acid from Staphylococcus aureus' Larsen, LB;Hinz, K;Jorgensen, ALW;Moller, HS;Wellnitz, O;Bruckmaier, RM;Kelly, AL (2010) 'Proteomic and peptidomic study of proteolysis in quarter milk after infusion with lipoteichoic acid from Staphylococcus aureus'. Journal of Dairy Science, 93 :5613-5626 [DOI] [Details]
	(2009)	'Cold storage of porcine plasma treated with microbial transglutaminase under high pressure. Effects on its heat-induced gel properties' Fort, N;Kerry, JP;Carretero, C;Kelly, AL;Saguer, E (2009) 'Cold storage of porcine plasma treated with microbial transglutaminase under high pressure. Effects on its heat-induced gel properties'. Food Chemistry, 115 :602-608 [DOI] [Details]
	(2009)	'Use of Reducing/Nonreducing Two-Dimensional Electrophoresis for the Study of Disulfide-Mediated Interactions between Proteins in Raw and Heated Bovine Milk' Chevalier, F;Hirtz, C;Sommerer, N;Kelly, AL (2009) 'Use of Reducing/Nonreducing Two-Dimensional Electrophoresis for the Study of Disulfide-Mediated Interactions between Proteins in Raw and Heated Bovine Milk'. Journal of Agricultural and Food Chemistry, 57 :5948-5955 [DOI] [Details]
	(2009)	'Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels' Lodaite, K;Chevalier, F;Armaforte, E;Kelly, AL (2009) 'Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels'. The Journal of Dairy Research, 76 :294-300 [DOI] [Details]
	(2008)	'The combined effects of high pressure and nisin on germination and inactivation of Bacillus spores in milk' Black, EP;Linton, M;McCall, RD;Curran, W;Fitzgerald, GF;Kelly, AL;Patterson, MF (2008) 'The combined effects of high pressure and nisin on germination and inactivation of Bacillus spores in milk'. Journal of Applied Microbiology, 105 :78-87 [DOI] [Details]
	(2008)	'Effect of a ropy-exopolysaccharide-producing culture on coagulation and syneretic properties of rennet-induced milk gels' Rynne, NM;Beresford, TP;Kelly, AL;Guinee, TP (2008) 'Effect of a ropy-exopolysaccharide-producing culture on coagulation and syneretic properties of rennet-induced milk gels'. Australian Journal of Dairy Technology, 63 :3-7 [Details]
	(2007)	'Effect of exopolysaccharide-producing adjunct starter cultures on the manufacture, composition and yield of half-fat cheddar cheese' Rynne, NM;Beresford, TP;Kelly, AL;Tunick, MH;Malin, EL;Guinee, TP (2007) 'Effect of exopolysaccharide-producing adjunct starter cultures on the manufacture, composition and yield of half-fat cheddar cheese'. Australian Journal of Dairy Technology, 62 :12-18 [Details]
	(2007)	'Effect of milk pasteurisation temperature on age-related changes in lactose metabolism, pH and the growth of non-starter lactic acid bacteria in half-fat Cheddar cheese' Rynne, NM;Beresford, TP;Kelly, AL;Guinee, TP (2007) 'Effect of milk pasteurisation temperature on age-related changes in lactose metabolism, pH and the growth of non-starter lactic acid bacteria in half-fat Cheddar cheese'. Food Chemistry, 100 :375-382 [DOI] [Details]
	(2007)	'Microbial shelf-life of high-pressure-homogenised milk' Smiddy, MA;Martin, JE;Huppertz, T;Kelly, AL (2007) 'Microbial shelf-life of high-pressure-homogenised milk'. International Dairy Journal, 17 :29-32 [DOI] [Details]
	(2007)	'Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas)' Cruz-Romero, M;Kelly, AL;Kerry, JP (2007) 'Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas)'. Journal Innovative Food Science & Emerging Technologies, 8 :30-38 [DOI] [Details]
	(2007)	'Baroprotection of vegetative bacteria by milk constituents: A study of Listeria innocua' Black, EP;Huppertz, T;Fitzgerald, GF;Kelly, AL (2007) 'Baroprotection of vegetative bacteria by milk constituents: A study of Listeria innocua'. International Dairy Journal, 17 :104-110 [DOI] [Details]
	(2007)	'Use of high pressure treatment to attenuate starter bacteria for use as adjuncts for Cheddar cheese manufacture' Upadhyay, VK;Huppertz, T;Kelly, AL;McSweeney, PLH (2007) 'Use of high pressure treatment to attenuate starter bacteria for use as adjuncts for Cheddar cheese manufacture'. Journal Innovative Food Science & Emerging Technologies, 8 :485-492 [DOI] [Details]
	(2007)	'Inactivation of a calicivirus and enterovirus in shellfish by high pressure' Murchie, LW;Kelly, AL;Wiley, M;Adair, BM;Patterson, M (2007) 'Inactivation of a calicivirus and enterovirus in shellfish by high pressure'. Journal Innovative Food Science & Emerging Technologies, 8 :213-217 [DOI] [Details]
	(2006)	'Acceleration of proteolysis during ripening of Cheddar-type cheese using of a streptokinase-producing strain of Lactococcus' Upadhyay, VK;Ravn, P;Israelsen, H;Sousa, MJ;Kelly, AL;McSweeney, PLH (2006) 'Acceleration of proteolysis during ripening of Cheddar-type cheese using of a streptokinase-producing strain of Lactococcus'. The Journal of Dairy Research, 73 :70-73 [DOI] [Details]
	(2006)	'Stability of casein micelles cross-linked by transglutaminase' Smiddy, MA;Martin, JEGH;Kelly, AL;de Kruif, CG;Huppertz, T (2006) 'Stability of casein micelles cross-linked by transglutaminase'. Journal of Dairy Science, 89 :1906-1914 [Details]
	(2006)	'Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese during ripening' Upadhyay, VK;Kelly, AL;McSweeney, PLH (2006) 'Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese during ripening'. Lait, 86 :227-240 [DOI] [Details]
	(2006)	'Influence of ethanol on the rennet-induced coagulation of milk' O'Connell, JE;Saracino, P;Huppertz, T;Uniake, T;de Kruif, CG;Kelly, AL;Fox, PF (2006) 'Influence of ethanol on the rennet-induced coagulation of milk'. The Journal of Dairy Research, 73 :312-317 [DOI] [Details]
	(2005)	'Public understanding of food risk issues and food risk messages on the Island of Ireland: The views of food safety experts' De Boer, M;Mccarthy, M;Brennan, M;Kelly, AL;Ritson, C (2005) 'Public understanding of food risk issues and food risk messages on the Island of Ireland: The views of food safety experts'. Journal of Food Safety, 25 :241-265 [Details]
	(2005)	'Greater high-pressure resistance of bacteria in oysters than in buffer' Smiddy, M;O'Gorman, L;Sleator, RD;Kerry, JP;Patterson, MF;Kelly, AL;Hill, C (2005) 'Greater high-pressure resistance of bacteria in oysters than in buffer'. Journal Innovative Food Science & Emerging Technologies, 6 :83-90 [DOI] [Details]
	(2005)	'Contribution of proteolytic activity associated with somatic cells in milk to cheese ripening' Marino, R;Considine, T;Sevi, A;McSweeney, PLH;Kelly, AL (2005) 'Contribution of proteolytic activity associated with somatic cells in milk to cheese ripening'. International Dairy Journal, 15 :1026-1033 [DOI] [Details]
	(2005)	'Kinetics of changes in plasmin activity and proteolysis on heating milk' Crudden, A;Oliveira, JC;Kelly, AL (2005) 'Kinetics of changes in plasmin activity and proteolysis on heating milk'. The Journal of Dairy Research, 72 :493-504 [DOI] [Details]
	(2005)	'Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk' Gallardo-Escamilla, FJ;Kelly, AL;Delahunty, CM (2005) 'Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk'. Journal of Dairy Science, 88 :3745-3753 [Details]
	(2005)	'The combined effect of high pressure and nisin on inactivation of microorganisms in milk' Black, EP;Kelly, AL;Fitzgerald, GF (2005) 'The combined effect of high pressure and nisin on inactivation of microorganisms in milk'. Journal Innovative Food Science & Emerging Technologies, 6 :286-292 [DOI] [Details]
	(2004)	'Heat and ethanol stabilities of high-pressure-treated bovine milk' Huppertz, T;Grosman, S;Fox, PF;Kelly, AL (2004) 'Heat and ethanol stabilities of high-pressure-treated bovine milk'. International Dairy Journal, 14 :125-133 [DOI] [Details]
	(2004)	'Influence of high pressure treatment on the acidification of bovine milk by lactic acid bacteria' Huppertz, T;Fox, PF;Kelly, AL (2004) 'Influence of high pressure treatment on the acidification of bovine milk by lactic acid bacteria'. Milchwissenschaft-Milk Science International, 59 :246-249 [Details]
	(2004)	'Plasmin activity and proteolysis in high pressure-treated bovine milk' Huppertz, T;Fox, PF;Kelly, AL (2004) 'Plasmin activity and proteolysis in high pressure-treated bovine milk'. Lait, 84 :297-304 [DOI] [Details]
	(2004)	'High pressure treatment of bovine milk: effects on casein micelles and whey proteins' Huppertz, T;Fox, PF;Kelly, AL (2004) 'High pressure treatment of bovine milk: effects on casein micelles and whey proteins'. The Journal of Dairy Research, 71 :97-106 [DOI] [Details]
	(2003)	'Developments in the chemistry and technology of milk proteins - 1. Overview of major milk proteins' Fox, PF;Kelly, AL (2003) 'Developments in the chemistry and technology of milk proteins - 1. Overview of major milk proteins'. Food Australia, 55 :104-108 [Details]
	(2003)	'Heterogeneity of proteolytic enzyme activities in milk samples of different somatic cell count' Somers, JM;O'Brien, B;Meaney, WJ;Kelly, AL (2003) 'Heterogeneity of proteolytic enzyme activities in milk samples of different somatic cell count'. The Journal of Dairy Research, 70 :45-50 [DOI] [Details]
	(2003)	'Influence of high pressure homogenisation on some characteristics of ice cream' Hayes, MG;Lefrancois, AC;Waldron, DS;Goff, HD;Kelly, AL (2003) 'Influence of high pressure homogenisation on some characteristics of ice cream'. Milchwissenschaft-Milk Science International, 58 :519-523 [Details]
	(2002)	'Effects of high-pressure treatment on viability and autolysis of starter bacteria and proteolysis in Cheddar cheese' O'Reilly, CE;O'Connor, PM;Murphy, PM;Kelly, AL;Beresford, TP (2002) 'Effects of high-pressure treatment on viability and autolysis of starter bacteria and proteolysis in Cheddar cheese'. International Dairy Journal, 12 :915-922 [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 :305-316 [DOI] [Details]
	(2002)	'Contribution of plasmin to primary proteolysis during ripening of cheese: effect of milk heat treatment and cheese cooking temperature' Somers, JM;Kelly, AL (2002) 'Contribution of plasmin to primary proteolysis during ripening of cheese: effect of milk heat treatment and cheese cooking temperature'. Lait, 82 :181-191 [DOI] [Details]
	(2002)	'The effect of lysosomal proteinases and plasmin on the rennet coagulation properties of skim milk' Considine, T;McSweeney, PLH;Kelly, AL (2002) 'The effect of lysosomal proteinases and plasmin on the rennet coagulation properties of skim milk'. Milchwissenschaft-Milk Science International, 57 :425-428 [Details]
	(2001)	'Cysteine protease activity in bovine milk' Magboul, AAA;Larsen, LB;McSweeney, PLH;Kelly, AL (2001) 'Cysteine protease activity in bovine milk'. International Dairy Journal, 11 :865-872 [Details]
	(2001)	'Mechanism for the ethanol-dependent heat-induced dissociation of casein micelles' O'Connell, JE;Kelly, AL;Fox, PF;de Kruif, KG (2001) 'Mechanism for the ethanol-dependent heat-induced dissociation of casein micelles'. Journal of Agricultural and Food Chemistry, 49 :4424-4428 [Details]
	(2001)	'Thermal inactivation kinetics of bovine cathepsin D' Hayes, M;Hurley, MJ;Larsen, LB;Heegaard, CW;Magboul, AAA;Oliveira, JC;McSweeney, PLH;Kelly, AL (2001) 'Thermal inactivation kinetics of bovine cathepsin D'. The Journal of Dairy Research, 68 :267-276 [Details]
	(2001)	'Ethanol-dependent heat-induced dissociation of casein micelles' O'Connell, JE;Kelly, AL;Auty, MAE;Fox, PF;de Kruif, KG (2001) 'Ethanol-dependent heat-induced dissociation of casein micelles'. Journal of Agricultural and Food Chemistry, 49 :4420-4423 [DOI] [Details]
	(2000)	'Plasmin activity, beta-lactoglobulin denaturation and proteolysis in high pressure treated milk' Scollard, PG;Beresford, TP;Needs, EC;Murphy, PM;Kelly, AL (2000) 'Plasmin activity, beta-lactoglobulin denaturation and proteolysis in high pressure treated milk'. International Dairy Journal, 10 :835-841 [Details]
	(2000)	'Effect of somatic cell count and polymorphonuclear leucocyte content of milk on composition and proteolysis during ripening of Swiss-type cheese' Cooney, S;Tiernan, D;Joyce, P;Kelly, AL (2000) 'Effect of somatic cell count and polymorphonuclear leucocyte content of milk on composition and proteolysis during ripening of Swiss-type cheese'. The Journal of Dairy Research, 67 :301-307 [Details]
	(1999)	'Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening' Barrett, FM;Kelly, AL;McSweeney, PLH;Fox, PF (1999) 'Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening'. International Dairy Journal, 9 :421-427 [Details]
	(1999)	'Novel assay for the determination of residual coagulant activity in cheese' Hurley, MJ;O'Driscoll, BM;Kelly, AL;McSweeney, PLH (1999) 'Novel assay for the determination of residual coagulant activity in cheese'. International Dairy Journal, 9 :553-558 [Details]
	(1999)	'Protease activities in raw milk determined using a synthetic heptapeptide substrate' O'Driscoll, BM;Rattray, FP;McSweeney, PLH;Kelly, AL (1999) 'Protease activities in raw milk determined using a synthetic heptapeptide substrate'. Journal of Food Science, 64 :606-611 [Details]
	(1999)	'The influence of heat treatment of milk on proteolysis in Cheddar cheese during ripening' Kelly, AL (1999) 'The influence of heat treatment of milk on proteolysis in Cheddar cheese during ripening'. Milchwissenschaft-Milk Science International, 54 :682-685 [Details]
	(1999)	'Effect of plasmin and somatic cell enzymes on proteolysis in aseptic starter and rennet free model cheeses' Kelly, AL (1999) 'Effect of plasmin and somatic cell enzymes on proteolysis in aseptic starter and rennet free model cheeses'. Milchwissenschaft-Milk Science International, 54 :249-252 [Details]
	(1998)	'The curd-forming properties of milk as affected by the action of plasmin' Mara, O;Roupie, C;Duffy, A;Kelly, AL (1998) 'The curd-forming properties of milk as affected by the action of plasmin'. International Dairy Journal, 8 :807-812 [Details]
	(2016)	'Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders (vol 51, pg 34, 2015)' Kelly, Grace M.,O'Mahony, James A.,Kelly, Alan L.,Huppertz, Thom,Kennedy, Deirdre,O'Callaghan, Donal J. (2016) 'Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders (vol 51, pg 34, 2015)'. International Dairy Journal, 52 :125-125 [Details]
	(2016)	'Proteomic characterisation of heat-induced hydrolysis of sodium caseinate' McGrath, Brian A.,Kinsella, Michael,Huppertz, Thom,McSweeney, Paul L. H.,Kelly, Alan L. (2016) 'Proteomic characterisation of heat-induced hydrolysis of sodium caseinate'. International Dairy Journal, 53 :51-59 [Details]
	(2016)	'Composition and properties of bovine colostrum: a review' McGrath, Brian A.,Fox, Patrick F.,McSweeney, Paul L. H.,Kelly, Alan L. (2016) 'Composition and properties of bovine colostrum: a review'. Dairy Science & Technology, 96 (22):133-158 [Details]
	(2016)	'Emulsion-based encapsulation and delivery systems for polyphenols' Lu, Wei,Kelly, Alan L.,Miao, Song (2016) 'Emulsion-based encapsulation and delivery systems for polyphenols'. Trends In Food Science & Technology, 47 :1-9 [Details]
	(2016)	'Impact of alpha-lactalbumin:beta-lactoglobulin ratio on the heat stability of model infant milk formula protein systems' Crowley, Shane V.,Dowling, Aisling P.,Caldeo, Veronica,Kelly, Alan L.,O'Mahony, James A. (2016) 'Impact of alpha-lactalbumin:beta-lactoglobulin ratio on the heat stability of model infant milk formula protein systems'. Food Chemistry, 194 :184-190 [Details]
	(2015)	'Activities of indigenous proteolytic enzymes in caprine milk of different somatic cell counts' Albenzio, M.,Santillo, A.,Kelly, A. L.,Caroprese, M.,Marino, R.,Sevi, A. (2015) 'Activities of indigenous proteolytic enzymes in caprine milk of different somatic cell counts'. Journal of Dairy Science, 98 (1111):7587-7594 [Details]
	(2015)	'Use of ultrafiltration to prepare a novel permeate for application in the functionality testing of infant formula ingredients' Crowley, SV,O'Callaghan, TF,Kelly, AL,Fenelon, MA,O'Mahony, JA (2015) 'Use of ultrafiltration to prepare a novel permeate for application in the functionality testing of infant formula ingredients'. Separation and Purification Technology, 141 :294-300 [DOI] [Details]
	(2015)	'Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders' Kelly, Grace M.,O'Mahony, James A.,Kelly, Alan L.,Huppertz, Thom,Kennedy, Deirdre,O'Callaghan, Donal J. (2015) 'Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders'. International Dairy Journal, 51 :34-40 [Details]
	(2015)	'Stability of milk protein concentrate suspensions to in-container sterilisation heating conditions' Crowley, SV,Boudin, M,Chen, B,Gazi, I,Huppertz, T,Kelly, AL,O'Mahony, JA (2015) 'Stability of milk protein concentrate suspensions to in-container sterilisation heating conditions'. International Dairy Journal, 50 :45-49 [DOI] [Details]
	(2015)	'Optimising emulsion stability during processing of model infant formulae using factorial statistical design' McCarthy, NA,Gee, VL,O'Mahony, JA,Kelly, AL,Fenelon, MA (2015) 'Optimising emulsion stability during processing of model infant formulae using factorial statistical design'. International Journal of Dairy Technology, 68 :334-341 [DOI] [Details]
	(2014)	'The determination of plasmin and plasminogen-derived activity in turbid samples from various dairy products using an optimised spectrophotometric method' Rauh, VM,Bakman, M,Ipsen, R,Paulsson, M,Kelly, AL,Larsen, LB,Hammershoj, M (2014) 'The determination of plasmin and plasminogen-derived activity in turbid samples from various dairy products using an optimised spectrophotometric method'. International Dairy Journal, 38 :74-80 [DOI] [Details]
	(2014)	'Formation of cytotoxic alpha-Lactalbumin / sodium oleate complexes: concentration and temperature effects' Kehoe, JJ, Liskova, K, Mok, KH, O'Brien, NM, Kelly, AL, Brodkorb, A (2014) 'Formation of cytotoxic alpha-Lactalbumin / sodium oleate complexes: concentration and temperature effects'. International Dairy Journal, 38 :65-73 [Details]
	(2011)	'A role for proline synthesis and transport in Listeria monocytogenes barotolerance' Considine, K.M. and Sleator, R.D. and Kelly, A.L. and Fitzgerald, G.F. and Hill, C. (2011) 'A role for proline synthesis and transport in Listeria monocytogenes barotolerance'. Journal of Applied Microbiology, [Details]
	(2011)	'Identification and characterization of an essential gene in Listeria monocytogenes using an inducible gene expression system' Considine, K.M. and Sleator, R.D. and Kelly, A.L. and Fitzgerald, G.F. and Hill, C. (2011) 'Identification and characterization of an essential gene in Listeria monocytogenes using an inducible gene expression system'. Bioengineered Bugs, 2 (3):150-159 [Details]
	(2011)	'Cytotoxic complexes of sodium oleate with beta-lactoglobulin' Liskova, K, Auty, MAE, Chaurin, V, Min, S, Mok, KH, O'Brien, NM, Kelly, AL, Brodkorb, A (2011) 'Cytotoxic complexes of sodium oleate with beta-lactoglobulin'. European Journal of Lipid Science and Technology, 113 :1207-1218 [Details]
	(2010)	'Effect of alpha-lactalbumin denaturation on its potential anti-cancer properties' Liskova, K, Kelly, AL, O'Brien, NM, Brodkorb, A (2010) 'Effect of alpha-lactalbumin denaturation on its potential anti-cancer properties'. Journal of Agricultural and Food Chemistry, [Details]
	(2010)	'Effect of denaturation of alpha-lactalbumin on the formation of BAMLET (Bovine alpha-lactalbumin made lethal to tumor cells)' Liskova, K, Kelly, AL, O'Brien, NM, Brodkorb, A (2010) 'Effect of denaturation of alpha-lactalbumin on the formation of BAMLET (Bovine alpha-lactalbumin made lethal to tumor cells)'. Food Chemistry, 58 :4421-4427 [Details]
	(2007)	'Baroprotection of vegetative bacteria by milk constituents: A study of< i> Listeria innocua' Black, Elaine P and Huppertz, Thom and Fitzgerald, Gerald F and Kelly, Alan L (2007) 'Baroprotection of vegetative bacteria by milk constituents: A study of< i> Listeria innocua'. International Dairy Journal, 17 (2):104-110 [Details]
	(2006)	'High pressure-induced inactivation of Q$\beta$ coliphage and c2 phage in oysters and in culture media' Smiddy, Mary and Kelly, Alan L and Patterson, Margaret F and Hill, Colin (2006) 'High pressure-induced inactivation of Q$\beta$ coliphage and c2 phage in oysters and in culture media'. International Journal of Food Microbiology, 106 (2):105-110 [Details]
	(2005)	'Greater high-pressure resistance of bacteria in oysters than in buffer' Smiddy, Mary and O'Gorman, Lisa and Sleator, Roy D and Kerry, Joseph P and Patterson, Margaret F and Kelly, Alan L and Hill, Colin (2005) 'Greater high-pressure resistance of bacteria in oysters than in buffer'. Innovative Food Science & Emerging Technologies, 6 (1):83-90 [Details]
	(2005)	'The combined effect of high pressure and nisin on inactivation of microorganisms in milk' Black, Elaine P and Kelly, Alan L and Fitzgerald, Gerald F (2005) 'The combined effect of high pressure and nisin on inactivation of microorganisms in milk'. Innovative Food Science and Emerging Technologies, 6 (3):286-292 [Details]
	(2004)	'Role for compatible solutes glycine betaine and L-carnitine in listerial barotolerance' Smiddy, Mary and Sleator, Roy D and Patterson, Margaret F and Hill, Colin and Kelly, Alan L (2004) 'Role for compatible solutes glycine betaine and L-carnitine in listerial barotolerance'. Applied and Environmental Microbiology, 70 (12):7555-7557 [Details]
	(2014)	'Formation of cytotoxic alpha-lactalbumin/sodium oleate complexes: Concentration and temperature effects' Kehoe, JJ,Liskova, K,Mok, KH,O'Brien, N,Kelly, AL,Brodkorb, A (2014) 'Formation of cytotoxic alpha-lactalbumin/sodium oleate complexes: Concentration and temperature effects'. International Dairy Journal, 38 :65-73 [DOI] [Details]
	(2014)	'Sensitivity of emulsions stabilised by bovine beta-casein and lactoferrin to heat and CaCl2' McCarthy, NA,Kelly, AL,O'Mahony, JA,Fenelon, MA (2014) 'Sensitivity of emulsions stabilised by bovine beta-casein and lactoferrin to heat and CaCl2'. Food Hydrocolloids, 35 :420-428 [DOI] [Details]
	(2014)	'Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders' Crowley, SV,Gazi, I,Kelly, AL,Huppertz, T,O'Mahony, JA (2014) 'Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders'. Journal of Food Engineering, 135 :31-38 [DOI] [Details]
	(2014)	'Heat stability of reconstituted milk protein concentrate powders' Crowley, SV,Megemont, M,Gazi, I,Kelly, AL,Huppertz, T,O'Mahony, JA (2014) 'Heat stability of reconstituted milk protein concentrate powders'. International Dairy Journal, 37 :104-110 [DOI] [Details]
	(2014)	'Heat stability of reconstituted milk protein concentrate' Crowley, S.V., Megemont, M., Gazi, I., Kelly, A.L., Huppertz, T.and O'Mahony, J.A.; (2014) 'Heat stability of reconstituted milk protein concentrate'. International Dairy Journal, 37 :104-110 [Details]
	(2014)	'Physical characteristics of spray-dried dairy powders containing different vegetable oils' Kelly, GM,O'Mahony, JA,Kelly, AL,O'Callaghan, DJ (2014) 'Physical characteristics of spray-dried dairy powders containing different vegetable oils'. Journal of Food Engineering, 122 :122-129 [DOI] [Details]
	(2013)	'The physical characteristics and emulsification properties of partially dephosphorylated bovine casein' McCarthy, N.A., Kelly, A.L., O’Mahony, J.A. and Fenelon, M.A. (2013) 'The physical characteristics and emulsification properties of partially dephosphorylated bovine casein'. Food Chemistry, 138 :1304-1311 [Details]
	(2013)	'The physical characteristics and emulsification properties of partially dephosphorylated bovine beta-casein' McCarthy, NA,Kelly, AL,O'Mahony, JA,Fenelon, MA (2013) 'The physical characteristics and emulsification properties of partially dephosphorylated bovine beta-casein'. Food Chemistry, 138 :1304-1311 [DOI] [Details]
	(2013)	'Effect of protein content on the physical stability and microstructure of a model infant formula' McCarthy, N.A., Gee, V.L., Hickey, D.K., Kelly, A.L., O’Mahony, J.A. and Fenelon, M.A. (2013) 'Effect of protein content on the physical stability and microstructure of a model infant formula'. International Dairy Journal, 29 :53-59 [Details]
	(2012)	'Effect of protein content on emulsion stability of a model infant formula' McCarthy, NA,Kelly, AL,O'Mahony, JA,Hickey, DK,Chaurin, V,Fenelon, MA (2012) 'Effect of protein content on emulsion stability of a model infant formula'. International Dairy Journal, 25 :80-86 [DOI] [Details]
	(2012)	'Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening' Voigt, DD,Chevalier, F,Donaghy, JA,Patterson, MF,Qian, MC,Kelly, AL (2012) 'Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening'. Innovative Food Science & Emerging Technologies, 13 :23-30 [DOI] [Details]
	(2012)	'Proteolytic and proteomic changes in milk at quarter level following infusion with Escherichia coil lipopolysaccharide' Hinz, K,Larsen, LB,Wellnitz, O,Bruckmaier, RM,Kelly, AL (2012) 'Proteolytic and proteomic changes in milk at quarter level following infusion with Escherichia coil lipopolysaccharide'. Journal of Dairy Science, 95 :1655-1666 [DOI] [Details]
	(2012)	'Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties' Ciron, CIE,Gee, VL,Kelly, AL,Auty, MAE (2012) 'Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties'. Chemistry (Weinheim An Der Bergstrasse, Germany), 130 :510-519 [DOI] [Details]
	(2012)	'Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: influence of temperature, pH and mineral equilibria' Hinz, K,Huppertz, T,Kelly, AL (2012) 'Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: influence of temperature, pH and mineral equilibria'. The Journal of Dairy Research, 79 :414-421 [DOI] [Details]
	(2012)	'Comparison of the principal proteins in bovine, caprine, buffalo, equine and camel milk' Hinz, K,O'Connor, PM,Huppertz, T,Ross, RP,Kelly, AL (2012) 'Comparison of the principal proteins in bovine, caprine, buffalo, equine and camel milk'. The Journal of Dairy Research, 79 :185-191 [DOI] [Details]
	(2012)	'Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle' Hinz, K,O'Connor, PM,O'Brien, B,Huppertz, T,Ross, RP,Kelly, AL (2012) 'Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle'. The Journal of Dairy Research, 79 :176-184 [DOI] [Details]
	(2012)	'High pressure processing for better ice cream' Huppertz, T,Smiddy, MA,Kelly, AL,Goff, HD (2012) 'High pressure processing for better ice cream'. Agro Food Industry Hi-Tech, 23 :21-24 [Details]
	(2012)	'Effect of fat content and homogenization under conventional or ultra-high-pressure conditions on interactions between proteins in rennet curds' Zamora, A,Trujillo, AJ,Armaforte, E,Waldron, DS,Kelly, AL (2012) 'Effect of fat content and homogenization under conventional or ultra-high-pressure conditions on interactions between proteins in rennet curds'. Journal of Dairy Science, 95 :4796-4803 [DOI] [Details]
	(2011)	'Cytotoxic complexes of sodium oleate with beta-lactoglobulin' Liskova, K,Auty, MAE,Chaurin, V,Min, S,Mok, KH,O'Brien, N,Kelly, AL,Brodkorb, A (2011) 'Cytotoxic complexes of sodium oleate with beta-lactoglobulin'. European Journal of Lipid Science and Technology, 113 :1207-1218 [DOI] [Details]
	(2011)	'Efficiency of a range of homogenisation technologies in the emulsification and stabilization of cream liqueurs' Heffernan, SP,Kelly, AL,Mulvihill, DM,Lambrich, U,Schuchmann, HP (2011) 'Efficiency of a range of homogenisation technologies in the emulsification and stabilization of cream liqueurs'. Innovative Food Science & Emerging Technologies, 12 :628-634 [DOI] [Details]
	(2011)	'Effect of microfluidization of heat-treated milk on rheology and sensory properties of reduced fat yoghurt' Ciron, CIE,Gee, VL,Kelly, AL,Auty, MAE; (2011) 'Effect of microfluidization of heat-treated milk on rheology and sensory properties of reduced fat yoghurt'. Food Hydrocolloids, 25 :1470-1476 [DOI] [Details]
	(2011)	'Effects of high pressure treatment of mix on ice cream manufacture' Huppertz, T,Smiddy, MA,Goff, HD,Kelly, AL; (2011) 'Effects of high pressure treatment of mix on ice cream manufacture'. International Dairy Journal, 21 :718-726 [DOI] [Details]
	(2011)	'Effect of high-pressure treatment of milk prior to manufacture on ripening of Camembert cheese' Voigt, DD,Patterson, MF,Linton, M,Kelly, AL; (2011) 'Effect of high-pressure treatment of milk prior to manufacture on ripening of Camembert cheese'. Innovative Food Science & Emerging Technologies, 12 :1-5 [DOI] [Details]
	(2011)	'The effect of native and modified konjac on the physical attributes of pasteurized and UHT-treated skim milk' Tobin, JT,Fitzsimons, SM,Kelly, AL,Fenelon, MA; (2011) 'The effect of native and modified konjac on the physical attributes of pasteurized and UHT-treated skim milk'. International Dairy Journal, 21 :790-797 [DOI] [Details]
	(2011)	'Efficiency of a range of homogenisation technologies in the emulsification and stabilization of cream liquers' Heffernan, S.P., Kelly, A.L., Mulvihill, D.M., Lambrich, U. and Schuchman, H.P. (2011) 'Efficiency of a range of homogenisation technologies in the emulsification and stabilization of cream liquers'. Innovative Food Science & Emerging Technologies, [Details]
	(2011)	'Novel listerial genetic loci conferring enhanced barotolerance in Escherichia coli' Considine, KM and Sleator, RD and Kelly, AL and Fitzgerald, GF and Hill, C (2011) 'Novel listerial genetic loci conferring enhanced barotolerance in Escherichia coli'. Journal of Applied Microbiology, 110 (3):618-630 [Details]
	(2010)	'Microparticulation of mixtures of whey protein and inulin' Tobin, John T and Fitzsimons, Sinead M and Kelly, Alan L and Kelly, Philip M and Auty, Mark A E and Fenelon, Mark A; (2010) 'Microparticulation of mixtures of whey protein and inulin'. International Journal of Dairy Technology, 63 (1):32-40 [DOI] [Details]
	(2010)	'Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese' Voigt, DD; Chevalier, F; Qian, MC; Kelly, AL; (2010) 'Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese'. Innovative Food Science & Emerging Technologies, 11 :68-77 [DOI] [Details]
	(2010)	'Novel listerial genetic loci conferring enhanced barotolerance in Escherichia coli' Considine, K.M. and Sleator, R.D. and Kelly, A.L. and Fitzgerald, G.F. and Hill, C. (2010) 'Novel listerial genetic loci conferring enhanced barotolerance in Escherichia coli'. Journal of Applied Microbiology, [Details]
	(2010)	'Properties of low-fat stirred yoghurts made from high-pressure-processed skim milk' Udabage, P; Augustin, MA; Versteeg, C; Puvanenthiran, A; Yoo, JA; Allen, N; McKinnon, I; Smiddy, M; Kelly, AL; (2010) 'Properties of low-fat stirred yoghurts made from high-pressure-processed skim milk'. Innovative Food Science & Emerging Technologies, 11 :32-38 [DOI] [Details]
	(2010)	'Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts' Ciron, CIE; Gee, VL; Kelly, AL; Auty, MAE; (2010) 'Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts'. International Dairy Journal, 20 :314-320 [DOI] [Details]
	(2010)	'Proteomic Quantification of Disulfide-Linked Polymers in Raw and Heated Bovine Milk' Chevalier, F; Kelly, AL; (2010) 'Proteomic Quantification of Disulfide-Linked Polymers in Raw and Heated Bovine Milk'. Food Chemistry, 58 :7437-7444 [DOI] [Details]
	(2010)	'Proteins and proteolysis in pre-term and term human milk and possible implications for infant formulae' Armaforte, E,Curran, E,Huppertz, T,Ryan, CA,Caboni, MF,O'Connor, PM,Ross, RP,Hirtz, C,Sommerer, N,Chevalier, F,Kelly, AL; (2010) 'Proteins and proteolysis in pre-term and term human milk and possible implications for infant formulae'. Rna-A Publication of The Rna Society, 20 :715-723 [DOI] [Details]
	(2010)	'Gelling Properties of Microparticulated Whey Proteins' Dissanayake, M; Kelly, AL; Vasiljevic, T; (2010) 'Gelling Properties of Microparticulated Whey Proteins'. Food Chemistry, 58 :6825-6832 [DOI] [Details]
	(2010)	'Manufacture of Cheddar cheese from high-pressure-treated whole milk' Voigt, Daniela D. and Donaghy, John A. and Patterson, Margaret F. and Stephan, Sebastian and Kelly, Alan L.; (2010) 'Manufacture of Cheddar cheese from high-pressure-treated whole milk'. Innovative Food Science & Emerging Technologies, 11 (4):574-579 [DOI] [Details]
	(2010)	'Effect of high-pressure treatment on Pseudomonas fluorescens DSM 4358 and the action of its proteinase on sodium caseinate' Voigt, Daniela D; Schuler, Yvette; Black, Elaine P; Fox, Patrick F; Kelly, Alan L; (2010) 'Effect of high-pressure treatment on Pseudomonas fluorescens DSM 4358 and the action of its proteinase on sodium caseinate'. Milchwissenschaft-Milk Science International, 65 (4):359-362 [Details]
	(2010)	'Effect of Denaturation of alpha-Lactalbumin on the Formation of BAMLET (Bovine alpha-Lactalbumin Made Lethal to Tumor Cells)' Liskova, K; Kelly, AL; O'Brien, N; Brodkorb, A; (2010) 'Effect of Denaturation of alpha-Lactalbumin on the Formation of BAMLET (Bovine alpha-Lactalbumin Made Lethal to Tumor Cells)'. Food Chemistry, 58 :4421-4427 [DOI] [Details]
	(2010)	'Proteomic and peptidomic study of proteolysis in quarter milk after infusion with lipoteichoic acid from Staphylococcus aureus' Larsen, LB,Hinz, K,Jorgensen, ALW,Moller, HS,Wellnitz, O,Bruckmaier, RM,Kelly, AL; (2010) 'Proteomic and peptidomic study of proteolysis in quarter milk after infusion with lipoteichoic acid from Staphylococcus aureus'. Journal of Dairy Science, 93 :5613-5626 [DOI] [Details]
	(2010)	'Proteins and proteolysis in pre-term and term human milk and possible implications for infant formulae' Armaforte, Emanuele and Curran, Erika and Huppertz, Thom and Ryan, C. Anthony and Caboni, Maria F. and O'Connor, Paula M. and Ross, R. Paul and Hirtz, Christophe and Sommerer, Nicolas and Chevalier, Francois and Kelly, Alan L.; (2010) 'Proteins and proteolysis in pre-term and term human milk and possible implications for infant formulae'. International Dairy Journal, 20 (10):715-723 [DOI] [Details]
	(2009)	'Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels' Lodaite, K,Chevalier, F,Armaforte, E,Kelly, AL; (2009) 'Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels'. The Journal of Dairy Research, 76 :294-300 [DOI] [Details]
	(2009)	'Role of indigenous enzymes in proteolysis of casein in caprine milk' Santillo, A,Kelly, AL,Palermo, C,Sevi, A,Albenzio, M; (2009) 'Role of indigenous enzymes in proteolysis of casein in caprine milk'. International Dairy Journal, 19 :655-660 [DOI] [Details]
	(2009)	'Use of Reducing/Nonreducing Two-Dimensional Electrophoresis For The Study of Disulfide-Mediated Interactions Between Proteins In Raw and Heated Bovine Milk' Chevalier, F, Hirtz, C, Sommerer, N, Kelly, AL; (2009) 'Use of Reducing/Nonreducing Two-Dimensional Electrophoresis For The Study of Disulfide-Mediated Interactions Between Proteins In Raw and Heated Bovine Milk'. Journal of Agricultural and Food Chemistry, 57 (13):5948-5955 [DOI] [Details]
	(2009)	'Properties of Casein Micelles Cross-Linked By Transglutaminase' Moon, JH, Hong, YH, Huppertz, T, Fox, PF, Kelly, AL; (2009) 'Properties of Casein Micelles Cross-Linked By Transglutaminase'. International Journal of Dairy Technology, 62 (1):27-32 [DOI] [Details]
	(2009)	'Cold storage of porcine plasma treated with microbial transglutaminase under high pressure. Effects on its heat-induced gel properties' Fort, N., Kerry, J.P., Carretero, C., Kelly, A.L. and Saguer, E. (2009) 'Cold storage of porcine plasma treated with microbial transglutaminase under high pressure. Effects on its heat-induced gel properties'. Food Chemistry, 115 :602-608 [Details]
	(2009)	'High-Pressure-Homogenised Cream Liqueurs: Emulsification and Stabilization Efficiency' Heffernan, SP, Kelly, AL, Mulvihill, DM; (2009) 'High-Pressure-Homogenised Cream Liqueurs: Emulsification and Stabilization Efficiency'. Journal of Food Engineering, 95 (3):525-531 [DOI] [Details]
	(2008)	'Fatty Acids, Volatile Compounds and Colour Changes In High-Pressure-Treated Oysters (Crassostrea Gigas)' Cruz-Romero, MC, Kerry, JP, Kelly, AL; (2008) 'Fatty Acids, Volatile Compounds and Colour Changes In High-Pressure-Treated Oysters (Crassostrea Gigas)'. Innovative Food Science & Emerging Technologies, 9 (1):54-61 [DOI] [Details]
	(2008)	'Influence of Added Calcium Chloride On The Heat Stability of Unconcentrated and Concentrated Bovine Milk' Sievanen, K, Huppertz, T, Kelly, AL, Fox, PF; (2008) 'Influence of Added Calcium Chloride On The Heat Stability of Unconcentrated and Concentrated Bovine Milk'. International Journal of Dairy Technology, 61 (2):151-155 [Details]
	(2008)	'The Combined Effects of High Pressure and Nisin On Germination and Inactivation of Bacillus Spores In Milk' Black, EP, Linton, M, McCall, RD, Curran, W, Fitzgerald, GF, Kelly, AL, Patterson, MF; (2008) 'The Combined Effects of High Pressure and Nisin On Germination and Inactivation of Bacillus Spores In Milk'. Journal of Applied Microbiology, 105 (1):78-87 [DOI] [Details]
	(2008)	'Effect of High-Pressure Treatment of 1 Day-Old Full-Fat Cheddar Cheese On Subsequent Quality and Ripening' Rynne, NM, Beresford, TP, Guinee, TP, Sheehan, E, Delahunty, CM, Kelly, AL; (2008) 'Effect of High-Pressure Treatment of 1 Day-Old Full-Fat Cheddar Cheese On Subsequent Quality and Ripening'. Innovative Food Science & Emerging Technologies, 9 (4):429-440 [DOI] [Details]
	(2008)	'Influence of Packaging Strategy On Microbiological and Biochemical Changes In High-Pressure-Treated Oysters (Crassostrea Gigas)' Cruz-Romero, M, Kelly, AL, Kerry, JP; (2008) 'Influence of Packaging Strategy On Microbiological and Biochemical Changes In High-Pressure-Treated Oysters (Crassostrea Gigas)'. Journal of The Science of Food and Agriculture, 88 (15):2713-2723 [DOI] [Details]
	(2008)	'Changes In The Microbiological and Physicochemical Quality of High-Pressure-Treated Oysters (Crassostrea Gigas) During Chilled Storage' Cruz-Romero, M, Kerry, JP, Kelly, AL; (2008) 'Changes In The Microbiological and Physicochemical Quality of High-Pressure-Treated Oysters (Crassostrea Gigas) During Chilled Storage'. Food Control, 19 (12):1139-1147 [DOI] [Details]
	(2008)	'Effects of high-pressure treatment on the microflora of oysters (Crassostrea gigas) during chilled storage' Cruz-Romero, M., Kelly, A.L. and Kerry, J.P. (2008) 'Effects of high-pressure treatment on the microflora of oysters (Crassostrea gigas) during chilled storage'. Innovative Food Science and Emerging Technologies, 9 :440-447 [Details]
	(2008)	'The combined effects of high pressure and nisin on germination and inactivation of Bacillus spores in milk' Black, EP and Linton, M and McCall, RD and Curran, W and Fitzgerald, GF and Kelly, AL and Patterson, MF (2008) 'The combined effects of high pressure and nisin on germination and inactivation of Bacillus spores in milk'. Journal of Applied Microbiology, 105 (1):78-87 [Details]
	(2008)	'Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas)' Cruz-Romero, M., Kerry, J.P. and Kelly, A.L. (2008) 'Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas)'. Innovative Food Science and Emerging Technologies, 9 :54-61 [Details]
	(2008)	'Influence of packaging strategy on microbiological and biochemical changes in high-pressure-treated oysters (Crassostrea gigas)' Cruz-Romero, M., Kelly, A.L. and Kerry, J.P. (2008) 'Influence of packaging strategy on microbiological and biochemical changes in high-pressure-treated oysters (Crassostrea gigas)'. Journal of The Science of Food and Agriculture, 88 :2713-2723 [Details]
	(2008)	'Effect of a ropy-exopolysaccharide-producing culture on coagulation and syneretic properties of rennet-induced milk gels' Rynne, NM,Beresford, TP,Kelly, AL,Guinee, TP (2008) 'Effect of a ropy-exopolysaccharide-producing culture on coagulation and syneretic properties of rennet-induced milk gels'. Australian Journal of Dairy Technology, 63 :3-7 [Details]
	(2008)	'High-pressure processing--effects on microbial food safety and food quality' Considine, K.M. and Kelly, A.L. and Fitzgerald, G.F. and Hill, C. and Sleator, R.D. (2008) 'High-pressure processing--effects on microbial food safety and food quality'. FEMS microbiology letters, 281 (1):1-9 [Details]
	(2008)	'Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas)' Cruz-Romero, MC,Kerry, JP,Kelly, AL; (2008) 'Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas)'. Innovative Food Science & Emerging Technologies, 9 :54-61 [DOI] [Details]
	(2008)	'Effect of high-pressure treatment of 1 day-old full-fat Cheddar cheese on subsequent quality and ripening' Rynne, NM,Beresford, TP,Guinee, TP,Sheehan, E,Delahunty, CM,Kelly, AL; (2008) 'Effect of high-pressure treatment of 1 day-old full-fat Cheddar cheese on subsequent quality and ripening'. Innovative Food Science & Emerging Technologies, 9 :429-440 [DOI] [Details]
	(2008)	'The fate of Listeria monocytogenes during the manufacture of Camembert-type cheese: A comparison between raw milk and milk treated with high hydrostatic pressure' Linton, M,Mackle, AB,Upadhyay, VK,Kelly, AL,Patterson, MF; (2008) 'The fate of Listeria monocytogenes during the manufacture of Camembert-type cheese: A comparison between raw milk and milk treated with high hydrostatic pressure'. Innovative Food Science & Emerging Technologies, 9 :423-428 [DOI] [Details]
	(2008)	'The combined effects of high pressure and nisin on germination and inactivation of Bacillus spores in milk' Black, EP,Linton, M,McCall, RD,Curran, W,Fitzgerald, GF,Kelly, AL,Patterson, MF; (2008) 'The combined effects of high pressure and nisin on germination and inactivation of Bacillus spores in milk'. Journal of Applied Microbiology, 105 :78-87 [DOI] [Details]
	(2008)	'Effects of high-pressure treatment on the microflora of oysters (Crassostrea gigas) during chilled storage' Cruz-Romero, M,Kelly, AL,Kerry, JP; (2008) 'Effects of high-pressure treatment on the microflora of oysters (Crassostrea gigas) during chilled storage'. Innovative Food Science & Emerging Technologies, 9 :441-447 [DOI] [Details]
	(2007)	'Who is at risk and what do they know? Segmenting a population on their food safety knowledge' McCarthy, M,Brennan, M,Kelly, AL,Ritson, C,de Boer, M,Thompson, N (2007) 'Who is at risk and what do they know? Segmenting a population on their food safety knowledge'. Food Quality and Preference, 18 :205-217 [DOI] [Details]
	(2007)	'Influence of Enzymatic Cross-Linking On Milk Fat Globules and Emulsifying Properties of Milk Proteins' Hinz, K, Huppert, T, Kulozik, U, Kelly, AL; (2007) 'Influence of Enzymatic Cross-Linking On Milk Fat Globules and Emulsifying Properties of Milk Proteins'. International Dairy Journal, 17 (4):289-293 [DOI] [Details]
	(2007)	'Effect of milk pasteurisation temperature on age-related changes in lactose metabolism, pH and the growth of non-starter lactic acid bacteria in half-fat Cheddar cheese' Rynne, NM,Beresford, TP,Kelly, AL,Guinee, TP; (2007) 'Effect of milk pasteurisation temperature on age-related changes in lactose metabolism, pH and the growth of non-starter lactic acid bacteria in half-fat Cheddar cheese'. Food Chemistry, 100 :375-382 [DOI] [Details]
	(2007)	'Effect of cook temperature on primary proteolysis and predicted residual chymosin activity of a semi-hard cheese manufactured using thermophilic cultures' Sheehan, JJ,Oliveira, JC,Kelly, AL,Mc Sweeney, PLH; (2007) 'Effect of cook temperature on primary proteolysis and predicted residual chymosin activity of a semi-hard cheese manufactured using thermophilic cultures'. International Dairy Journal, 17 :826-834 [DOI] [Details]
	(2007)	'Inactivation of a calicivirus and enterovirus in shellfish by high pressure' Murchie, LW,Kelly, AL,Wiley, M,Adair, BM,Patterson, M; (2007) 'Inactivation of a calicivirus and enterovirus in shellfish by high pressure'. Innovative Food Science & Emerging Technologies, 8 :213-217 [DOI] [Details]
	(2007)	'Use of high pressure treatment to attenuate starter bacteria for use as adjuncts for Cheddar cheese manufacture' Upadhyay, VK,Huppertz, T,Kelly, AL,McSweeney, PLH (2007) 'Use of high pressure treatment to attenuate starter bacteria for use as adjuncts for Cheddar cheese manufacture'. Innovative Food Science & Emerging Technologies, 8 :485-492 [DOI] [Details]
	(2007)	'Use of mass spectrometry to characterise proteolysis in cheese' Piraino, P., Upadhyay, V.K., Rossano, R., Riccio, P., Parente, A.L., Kelly, A.L. and McSweeney, P.L.H.; (2007) 'Use of mass spectrometry to characterise proteolysis in cheese'. Food Chemistry, 101 :964-972 [Details]
	(2007)	'Influence of enzymatic cross-linking on milk fat globules and emulsifying properties of milk proteins' Hinz, K,Huppert, T,Kulozik, U,Kelly, AL; (2007) 'Influence of enzymatic cross-linking on milk fat globules and emulsifying properties of milk proteins'. International Dairy Journal, 17 :289-293 [DOI] [Details]
	(2007)	'Effect of Exopolysaccharide-Producing Adjunct Starter Cultures On The Manufacture, Composition and Yield of Half-Fat Cheddar Cheese' Rynne, NM, Beresford, TP, Kelly, AL, Tunick, MH, Malin, EL, Guinee, TP; (2007) 'Effect of Exopolysaccharide-Producing Adjunct Starter Cultures On The Manufacture, Composition and Yield of Half-Fat Cheddar Cheese'. Australian Journal of Dairy Technology, 62 (1):12-18 [Details]
	(2007)	'Inactivation of A Calicivirus and Enterovirus In Shellfish By High Pressure' Murchie, LW, Kelly, AL, Wiley, M, Adair, BM, Patterson, M; (2007) 'Inactivation of A Calicivirus and Enterovirus In Shellfish By High Pressure'. Innovative Food Science & Emerging Technologies, 8 (2):213-217 [DOI] [Details]
	(2007)	'Mouthfeel and Flavour of Fermented Whey With Added Hydrocolloids' Gallardo-Escamilla, FJ, Kelly, AL, Delahunty, CM; (2007) 'Mouthfeel and Flavour of Fermented Whey With Added Hydrocolloids'. International Dairy Journal, 17 (4):308-315 [DOI] [Details]
	(2007)	'Microbial Shelf-Life of High-Pressure-Homogenised Milk' Smiddy, MA, Martin, JE, Huppertz, T, Kelly, AL; (2007) 'Microbial Shelf-Life of High-Pressure-Homogenised Milk'. International Dairy Journal, 17 (1):29-32 [DOI] [Details]
	(2007)	'Use of Mass Spectrometry to Characterize Proteolysis In Cheese' Piraino, P, Upadhyay, VK, Rossano, R, Riccio, P, Parente, E, Kelly, AL, McSweeney, PLH; (2007) 'Use of Mass Spectrometry to Characterize Proteolysis In Cheese'. Food Chemistry, 101 (3):964-972 [DOI] [Details]
	(2007)	'Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas)' Cruz-Romero, M., Kelly, A.L. and Kerry, J.P. (2007) 'Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas)'. Innovative Food Sciences and Emerging Technologies, 8 :30-38 [Details]
	(2006)	'Inhibition of the proteolytic activity of indigenous plasmin or exogenous chymosin and pepsin in bovine milk by blood serum' Huppertz, T., Uniake, T., Kelly, A.L. and Fox, P.F.; (2006) 'Inhibition of the proteolytic activity of indigenous plasmin or exogenous chymosin and pepsin in bovine milk by blood serum'. International Dairy Journal, 16 (*):691-696 [Details]
	(2006)	'Indigenous proteolytic enzymes milk: a brief overview of the present state of knowledge' Kelly, A.L., O’Flaherty, F. and Fox, P.F.; (2006) 'Indigenous proteolytic enzymes milk: a brief overview of the present state of knowledge'. International Dairy Journal, 16 (*):563-572 [Details]
	(2006)	'Indigenous enzymes in milk: Historical aspects - Part 2' Fox, P.F., & Kelly, A.L.; (2006) 'Indigenous enzymes in milk: Historical aspects - Part 2'. International Dairy Journal, 16 :517-532 [Details]
	(2006)	'High pressure-induced changes in bovine milk: a review' Huppertz, T., Smiddy, M.A., Upadhyay, V.K. and Kelly, A.L.; (2006) 'High pressure-induced changes in bovine milk: a review'. International Journal of Dairy Technology, 59 (*):58-66 [Details]
	(2006)	'Variation in activity and heterogeneity of bovine milk proteases with stage of lactation and somatic cell count' Larsen, L.B., McSweeney, P.L.H., Hayes, M.G., Anderson, J.B., Ingvartsen, K.L. and Kelly, A.L.; (2006) 'Variation in activity and heterogeneity of bovine milk proteases with stage of lactation and somatic cell count'. International Dairy Journal, 16 (*):1-8 [Details]
	(2006)	'High pressure-induced changes in bovine milk proteins: a review' Huppertz, T., Fox, P.F., De Kruif, K.G. and Kelly, A.L.; (2006) 'High pressure-induced changes in bovine milk proteins: a review'. Biochimica Et Biophysica Acta, 1764 (*):593-598 [Details]
	(2006)	'Indigenous milk enzymes: a synopsis of research requirements' Kelly, A.L. and Fox, P.F.; (2006) 'Indigenous milk enzymes: a synopsis of research requirements'. International Dairy Journal, 16 (*):707-715 [Details]
	(2006)	'Behavioral decisions for managing social distance and aggression in captive polar bears (Ursus maritimus)' Renner MJ, Kelly AL; (2006) 'Behavioral decisions for managing social distance and aggression in captive polar bears (Ursus maritimus)'. Journal of Applied Animal Welfare Science, 9 (3):233-239 [DOI] [Details]
	(2006)	'Solvent-mediated disruption of bovine casein micelles at alkaline pH' Vaia B, Smiddy MA, Kelly AL, Huppertz T; (2006) 'Solvent-mediated disruption of bovine casein micelles at alkaline pH'. Journal of Agricultural and Food Chemistry, 54 (21):8288-8293 [DOI] [Details]
	(2006)	'High Pressure-Induced Changes In Ovine Milk. 2. Effects On Casein Micelles and Whey Proteins' Huppertz, T, Kelly, AL, Fox, PF; (2006) 'High Pressure-Induced Changes In Ovine Milk. 2. Effects On Casein Micelles and Whey Proteins'. Milchwissenschaft-Milk Science International, 61 (4):394-397 [Details]
	(2006)	'Effect of pretreatments and freezing rate on the firmness of potato tissue after a freeze-thaw cycle' Carbonell, S,Oliveira, JC,Kelly, AL; (2006) 'Effect of pretreatments and freezing rate on the firmness of potato tissue after a freeze-thaw cycle'. International Journal of Food Science and Technology, 41 :757-767 [DOI] [Details]
	(2006)	'High pressure-induced changes in ovine milk. 2. Effects on casein micelles and whey proteins' Huppertz, T,Kelly, AL,Fox, PF; (2006) 'High pressure-induced changes in ovine milk. 2. Effects on casein micelles and whey proteins'. Milchwissenschaft-Milk Science International, 61 :394-397 [Details]
	(2006)	'High pressure-induced changes in ovine milk. 1. Effects on the mineral balance and pH' Huppertz, T,Kelly, AL,Fox, PF; (2006) 'High pressure-induced changes in ovine milk. 1. Effects on the mineral balance and pH'. Milchwissenschaft-Milk Science International, 61 :285-288 [Details]
	(2006)	'High pressure-induced inactivation of Q beta coliphage and c2 phage in oysters and in culture media' Smiddy, M,Kelly, AL,Patterson, MF,Hill, C; (2006) 'High pressure-induced inactivation of Q beta coliphage and c2 phage in oysters and in culture media'. International Journal of Food Microbiology, 106 :105-110 [DOI] [Details]
	(2006)	'Influence of ethanol on the rennet-induced coagulation of milk' O'Connell, JE,Saracino, P,Huppertz, T,Uniake, T,de Kruif, CG,Kelly, AL,Fox, PF; (2006) 'Influence of ethanol on the rennet-induced coagulation of milk'. The Journal of Dairy Research, 73 :312-317 [DOI] [Details]
	(2006)	'A method for the large-scale isolation of beta-casein' Huppertz, T,Hennebel, JB,Considine, T,Shakeek-Ur-Rehman,Kelly, AL,Fox, PF; (2006) 'A method for the large-scale isolation of beta-casein'. Food Chemistry, 99 :45-50 [DOI] [Details]
	(2006)	'Acceleration of proteolysis during ripening of Cheddar-type cheese using of a streptokinase-producing strain of Lactococcus' Upadhyay, VK,Ravn, P,Israelsen, H,Sousa, MJ,Kelly, AL,McSweeney, PLH; (2006) 'Acceleration of proteolysis during ripening of Cheddar-type cheese using of a streptokinase-producing strain of Lactococcus'. The Journal of Dairy Research, 73 :70-73 [DOI] [Details]
	(2006)	'Stability of casein micelles cross-linked by transglutaminase' Smiddy, MA,Martin, JEGH,Kelly, AL,de Kruif, CG,Huppertz, T; (2006) 'Stability of casein micelles cross-linked by transglutaminase'. Journal of Dairy Science, 89 :1906-1914 [Details]
	(2006)	'Disruption and reassociation of casein micelles under high pressure' Huppertz, T,Kelly, AL,de Kruif, CG; (2006) 'Disruption and reassociation of casein micelles under high pressure'. The Journal of Dairy Research, 73 :294-298 [DOI] [Details]
	(2006)	'Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese during ripening' Upadhyay, VK,Kelly, AL,McSweeney, PLH (2006) 'Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese during ripening'. Lait, 86 :227-240 [DOI] [Details]
	(2006)	'High pressure-induced inactivation of Q [beta] coliphage and c2 phage in oysters and in culture media' Smiddy, M. and Kelly, A.L. and Patterson, M.F. and Hill, C. (2006) 'High pressure-induced inactivation of Q [beta] coliphage and c2 phage in oysters and in culture media'. International journal of food microbiology, 106 (2):105-110 [Details]
	(2006)	'High pressure-induced inactivation of Q\ss coliphage and c2 phage in oysters and in culture media' Hill, C. and Smiddy, M. and Kelly, A.L. and Patterson, M.F. (2006) 'High pressure-induced inactivation of Q\ss coliphage and c2 phage in oysters and in culture media'. International journal of food microbiology, 106 (2):105-110 [Details]
	(2005)	'High pressure treatment of reduced-fat Mozzarella cheese: Effects on functional and rheological properties' Sheehan, JJ,Huppertz, T,Hayes, MG,Kelly, AL,Beresford, TP,Guinee, TP; (2005) 'High pressure treatment of reduced-fat Mozzarella cheese: Effects on functional and rheological properties'. Innovative Food Science & Emerging Technologies, 6 :73-81 [DOI] [Details]
	(2005)	'Significance of frictional heating for effects of high pressure homogenisation on milk' Datta, N,Hayes, MG,Deeth, HC,Kelly, AL; (2005) 'Significance of frictional heating for effects of high pressure homogenisation on milk'. The Journal of Dairy Research, 72 :393-399 [DOI] [Details]
	(2005)	'Ripening of Camembert-type cheese made from caprine milk using calf rennet or kid rennet as coagulant' O'Sullivan, NA,Sousa, MJ,O'Grady-Walsh, D,Uniacke, TR,Kelly, AL,McSweeney, PLH (2005) 'Ripening of Camembert-type cheese made from caprine milk using calf rennet or kid rennet as coagulant'. International Journal of Dairy Technology, 58 :13-18 [Details]
	(2005)	'Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese during ripening' Upadhyay, V.K., Kelly, A.L. and McSweeney, P.L.H.; (2005) 'Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese during ripening'. Lait, 86 (*):227-240 [Details]
	(2005)	'High pressure-induced changes in the rennet coagulation properties of bovine milk' Zobrist, M.R., Huppertz, T., Uniake, T., Fox, P.F. and Kelly, A.L.; (2005) 'High pressure-induced changes in the rennet coagulation properties of bovine milk'. International Dairy Journal, 15 (*):655-662 [Details]
	(2005)	'Potential applications of high pressure homogenisation in processing of liquid milk' Hayes, M.G., Fox, P.F. and Kelly, A.L.; (2005) 'Potential applications of high pressure homogenisation in processing of liquid milk'. Journal of Dairy Research, 72 (*):25-33 [Details]
	(2005)	'Sensory characteristics and related volatile compound profiles of different types of whey' Gallardo-Escamilla, F.J., Kelly, A.L. and Delahunty, C.M.; (2005) 'Sensory characteristics and related volatile compound profiles of different types of whey'. Journal of Dairy Science, 88 (*):2689-2700 [Details]
	(2005)	'Kinetic studies of inactivation of plasmin and changes in proteolysis in milk' Crudden, A., Oliveira, J.C. and Kelly, A.L.; (2005) 'Kinetic studies of inactivation of plasmin and changes in proteolysis in milk'. Journal of Dairy Research, 72 (*):493-504 [Details]
	(2005)	'Influence of starter culture in flavour and headspace volatile profiles of fermented whey and whey produced from fermented milk' Gallardo-Escamilla, F.J., Kelly, A.L. and Delahunty, C.M.; (2005) 'Influence of starter culture in flavour and headspace volatile profiles of fermented whey and whey produced from fermented milk'. Journal of Dairy Science, 88 (*):3745-3753 [Details]
	(2005)	'Public understanding of food risk issues and food risk messages on the island of Ireland: the views of food scientists' DeBoer, M., McCarthy, M., Brennan, M., Ritson,. C. and Kelly, A.L. (2005) 'Public understanding of food risk issues and food risk messages on the island of Ireland: the views of food scientists'. Journal of Food Safety, 25 (*):241-265 [Details]
	(2005)	'High pressure processing of shellfish and other seafood: a review' Murchie, L., Cruz-Romero, M., Kerry, J.P., Linton, M., Matterson, M.F., Smiddy, M. and Kelly, A.L.; (2005) 'High pressure processing of shellfish and other seafood: a review'. Innovative Food Science and Emerging Technologies, 6 (*):257-270 [Details]
	(2005)	'Effect of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk' Huppertz, T., Fox, P. F. and Kelly, A. L.; (2005) 'Effect of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk'. Innovative Food Science and Emerging Technologies, 6 (*):279-285 [Details]
	(2005)	'Proteolytic activity associated with somatic cells of milk: contribution to cheese ripening' Marino, R., Considine, T., Sevi, A., McSweeney, P.L.H. and Kelly, A.L.; (2005) 'Proteolytic activity associated with somatic cells of milk: contribution to cheese ripening'. International Dairy Journal, 15 (*):1026-1033 [Details]
	(2005)	'Effect of hydrolysis of casein by plasmin on the heat stability of milk' Crudden, A., Afoufa-Bastien, D., Fox, P.F., Brisson, G. and Kelly, A.L.; (2005) 'Effect of hydrolysis of casein by plasmin on the heat stability of milk'. International Dairy Journal, 15 (*):1017-1025 [Details]
	(2005)	'Greater high pressure resistance of bacteria in oysters than in buffer' Smiddy, M, L O’Gorman, RD Sleator, JP Kerry, MF Patterson, AL Kelly, and C. Hill.; (2005) 'Greater high pressure resistance of bacteria in oysters than in buffer'. Innovative Food Science and Emerging Technologies, 6 (*):83-90 [Details]
	(2005)	'Kinetic modelling of the hydrolysis of caseins in Cheddar cheese during ripening' Upadhyay, V.K., Oliveira, J. C., Kelly, A.L. and McSweeney, P.L.H.; (2005) 'Kinetic modelling of the hydrolysis of caseins in Cheddar cheese during ripening'. Journal of Food Engineering, (in press) (*):*-* [Details]
	(2005)	'Use of high pressure treatment to attenuate starter bacteria for use as adjuncts for Cheddar cheese manufacture' Upadhyay, V.K., Huppertz, T., Kelly, A.L. and McSweeney, P.L.H.; (2005) 'Use of high pressure treatment to attenuate starter bacteria for use as adjuncts for Cheddar cheese manufacture'. Innovative Food Science & Emerging Technologies, (in press) (*):*-* [Details]
	(2005)	'Ripening of Camembert-type cheese made from caprine milk using calf rennet or kid rennet as coagulant' O'Sullivan, N. A., Sousa, M. J., O'Grady-Walsh, Uniacke, T., D., Kelly, A. L. and McSweeney, P. L. H.; (2005) 'Ripening of Camembert-type cheese made from caprine milk using calf rennet or kid rennet as coagulant'. International Journal of Dairy Technology, 58 (1):13-18 [Details]
	(2005)	'Increased high pressure resistance of bacteria in oysters than in buffer' Smiddy, M., O'Gorman, L., Sleator, R.D., Kerry, J.P., Patterson, M.F., Kelly, A.L. and Hill, C.; (2005) 'Increased high pressure resistance of bacteria in oysters than in buffer'. Innovative Food Science & Emerging Technologies, 6 (*):83-90 [Details]
	(2005)	'Kinetics of changes in plasmin activity and proteolysis on heating milk' Crudden, A,Oliveira, JC,Kelly, AL; (2005) 'Kinetics of changes in plasmin activity and proteolysis on heating milk'. The Journal of Dairy Research, 72 :493-504 [DOI] [Details]
	(2005)	'Effects of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk' Huppertz, T,Hinz, K,Zobrist, MR,Uniacke, T,Kelly, AL,Fox, PF; (2005) 'Effects of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk'. Innovative Food Science & Emerging Technologies, 6 :279-285 [DOI] [Details]
	(2005)	'Effects of high pressure on some constituents and properties of buffalo milk' Huppertz, T,Zobrist, MR,Uniacke, T,Upadhyat, V,Fox, PF,Kelly, AL; (2005) 'Effects of high pressure on some constituents and properties of buffalo milk'. The Journal of Dairy Research, 72 :226-233 [DOI] [Details]
	(2005)	'Public understanding of food risk issues and food risk messages on the Island of Ireland: The views of food safety experts' De Boer, M., McCarthy, M., Brennan, M., Kelly, A.L. and Ritson, C. (2005) 'Public understanding of food risk issues and food risk messages on the Island of Ireland: The views of food safety experts'. Rna-A Publication of The Rna Society, 25 :241-265 [Details]
	(2005)	'Kinetic studies of the thermal inactivation of plasmin in acid or sweet whey' Crudden, A,Oliveira, JC,Kelly, AL; (2005) 'Kinetic studies of the thermal inactivation of plasmin in acid or sweet whey'. International Dairy Journal, 15 :1245-1253 [DOI] [Details]
	(2005)	'Sensory characteristics and related volatile flavor compound profiles of different types of whey' Gallardo-Escamilla, FJ,Kelly, AL,Delahunty, CM; (2005) 'Sensory characteristics and related volatile flavor compound profiles of different types of whey'. Journal of Dairy Science, 88 :2689-2699 [Details]
	(2005)	'Contribution of proteolytic activity associated with somatic cells in milk to cheese ripening' Marino, R,Considine, T,Sevi, A,McSweeney, PLH,Kelly, AL; (2005) 'Contribution of proteolytic activity associated with somatic cells in milk to cheese ripening'. International Dairy Journal, 15 :1026-1033 [DOI] [Details]
	(2005)	'Factors affecting the hydrolytic action of plasmin in milk' Crudden, A,Fox, PF,Kelly, AL; (2005) 'Factors affecting the hydrolytic action of plasmin in milk'. International Dairy Journal, 15 :305-313 [DOI] [Details]
	(2004)	'Hydrolysis of bovine caseins by cathepsin B, a cysteine proteinase indigenous to milk' Considine, T,Healy, A,Kelly, AL,McSweeney, PLH; (2004) 'Hydrolysis of bovine caseins by cathepsin B, a cysteine proteinase indigenous to milk'. International Dairy Journal, 14 :117-124 [DOI] [Details]
	(2004)	'Use of exogenous streptokinase to accelerate proteolysis in Cheddar cheese' Upadhyaya, V. K., de Sousa, M. J., Hans-Israelsenb, P. R., Kelly, A. L. and McSweeney, P. L. H.; (2004) 'Use of exogenous streptokinase to accelerate proteolysis in Cheddar cheese'. Le Lait, 84 :527-538 [Details]
	(2004)	'High pressure treatment of bovine milk: effects on casein micelles and whey proteins' Huppertz, T,Fox, PF,Kelly, AL; (2004) 'High pressure treatment of bovine milk: effects on casein micelles and whey proteins'. The Journal of Dairy Research, 71 :97-106 [DOI] [Details]
	(2004)	'High pressure-induced denaturation of alpha-lactalbumin and beta-lactoglobulin in bovine milk and whey: a possible mechanism' Huppertz, T,Fox, PF,Kelly, AL; (2004) 'High pressure-induced denaturation of alpha-lactalbumin and beta-lactoglobulin in bovine milk and whey: a possible mechanism'. The Journal of Dairy Research, 71 :489-495 [DOI] [Details]
	(2004)	'Dissociation of caseins in high pressure-treated bovine milk' Huppertz, T,Fox, PF,Kelly, AL; (2004) 'Dissociation of caseins in high pressure-treated bovine milk'. International Dairy Journal, 14 :675-680 [DOI] [Details]
	(2004)	'Role for compatible solutes glycine betaine and L-carnitine in listerial barotolerance' Smiddy, M,Sleator, RD,Patterson, MF,Hill, C,Kelly, AL; (2004) 'Role for compatible solutes glycine betaine and L-carnitine in listerial barotolerance'. Applied and Environmental Microbiology, 70 :7555-7557 [DOI] [Details]
	(2004)	'Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese' Rynne, NM,Beresford, TP,Kelly, AL,Guinee, TP; (2004) 'Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese'. International Dairy Journal, 14 :989-1001 [DOI] [Details]
	(2004)	'Book Review: Dairy Processing: Improving Quality' Kelly, A.L (G. Smit, ed.).; (2004) 'Book Review: Dairy Processing: Improving Quality'. International Dairy Journal, 14 (*):465-* [Details]
	(2004)	'Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas)' Cruz-Romero, M. and Smiddy, M. and Hill, C. and Kerry, JP and Kelly, AL (2004) 'Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas)'. Innovative Food Science \& Emerging Technologies, 5 (2):161-169 [Details]
	(2004)	'Role for compatible solutes glycine betaine and L-carnitine in listerial barotolerance' Smiddy, M. and Sleator, R.D. and Patterson, M.F. and Hill, C. and Kelly, A.L. (2004) 'Role for compatible solutes glycine betaine and L-carnitine in listerial barotolerance'. Applied and environmental microbiology, 70 (12) [Details]
	(2004)	'Effect of cycled and repeated high pressure treatment on casein micelles and whey proteins' Huppertz, T., Fox, P. F. and Kelly, A. L.; (2004) 'Effect of cycled and repeated high pressure treatment on casein micelles and whey proteins'. Milchwissenschaft, 87 (*):123-126 [Details]
	(2004)	'Properties of casein micelles in high pressure-treated bovine milk' Huppertz, T., Fox, P. F. and Kelly, A.L.; (2004) 'Properties of casein micelles in high pressure-treated bovine milk'. Food Chemistry, 87 (*):103-110 [Details]
	(2004)	'Influence of high pressure treatment on acidification of bovine milk by lactic acid bacteria' Huppertz, T., Fox, P. F. and Kelly, A.L.; (2004) 'Influence of high pressure treatment on acidification of bovine milk by lactic acid bacteria'. Milchwissenschaft, 59 (*):246-249 [Details]
	(2004)	'Plasmin activity and proteolysis in high pressure-treated bovine milk' Huppertz, T., Fox, P. F. and Kelly, A. L.; (2004) 'Plasmin activity and proteolysis in high pressure-treated bovine milk'. Le Lait, 84 (*):297-304 [Details]
	(2004)	'Heat and ethanol stabilities of high pressure treated bovine milk' Huppertz, T., Grosman, S., Fox, P. F. and Kelly, A. L.; (2004) 'Heat and ethanol stabilities of high pressure treated bovine milk'. International Dairy Journal, 14 (*):125-133 [Details]
	(2004)	'A role for the compatible solutes glycine betaine and L-carnitine in Listerial barotolerance' Smiddy, M., Sleator, R.D., Hill, C. and Kelly, A.L.; (2004) 'A role for the compatible solutes glycine betaine and L-carnitine in Listerial barotolerance'. Applied Environmental Microbiology, 70 (*):7555-7557 [Details]
	(2004)	'Effects of heat treatment and in situ whey protein denaturation on the composition, texture and heat -induced functionality of half-fat Cheddar cheese. International Dairy Journal' Rynne, N.M., Beresford, T.P., Kelly, A.L. and Guinee, T.P.; (2004) 'Effects of heat treatment and in situ whey protein denaturation on the composition, texture and heat -induced functionality of half-fat Cheddar cheese. International Dairy Journal'. International Dairy Journal, 14 (*):989-1001 [Details]
	(2004)	'Effects of high pressure treatment on the yield of cheese curd from bovine milk' Huppertz, T., Fox, P. F. and Kelly, A. L.; (2004) 'Effects of high pressure treatment on the yield of cheese curd from bovine milk'. Innovative Food Science and Emerging Technologies, 5 (*):1-8 [Details]
	(2004)	'Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure' Huppertz, T,Fox, PF,Kelly, AL; (2004) 'Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure'. The Journal of Dairy Research, 71 :496-499 [Details]
	(2003)	'High pressure homogenisation of milk (b) effects on indigenous enzymatic activity' Hayes, MG,Kelly, AL; (2003) 'High pressure homogenisation of milk (b) effects on indigenous enzymatic activity'. The Journal of Dairy Research, 70 :307-313 [DOI] [Details]
	(2003)	'High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties' Hayes, MG,Kelly, AL; (2003) 'High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties'. The Journal of Dairy Research, 70 :297-305 [DOI] [Details]
	(2003)	'Influence of high pressure homogenisation on some characteristics of ice cream' Hayes, MG,Lefrancois, AC,Waldron, DS,Goff, HD,Kelly, AL; (2003) 'Influence of high pressure homogenisation on some characteristics of ice cream'. Milchwissenschaft-Milk Science International, 58 :519-523 [Details]
	(2003)	'Studies of plasmin activity in whey' Crudden, A,Kelly, AL; (2003) 'Studies of plasmin activity in whey'. International Dairy Journal, 13 :987-993 [DOI] [Details]
	(2003)	'Properties of casein micelles reformed from heated mixtures of milk and ethanol' O'Connell, JE,Steinle, S,Reiter, F,Auty, MAE,Kelly, AL,Fox, PF; (2003) 'Properties of casein micelles reformed from heated mixtures of milk and ethanol'. Colloids and Surfaces A-Physicochemical and Engineering Aspects, 213 :265-273 [DOI] [Details]
	(2003)	'Heterogeneity of proteolytic enzyme activities in milk samples of different somatic cell count' Somers JM, O'Brien B, Meaney WJ, Kelly AL; (2003) 'Heterogeneity of proteolytic enzyme activities in milk samples of different somatic cell count'. The Journal of Dairy Research, 70 (1):45-50 [Details]
	(2003)	'High pressure homogenisation of milk (b) Effects on indigenous enzymatic activity' Hayes, M. G. and Kelly, A.L.; (2003) 'High pressure homogenisation of milk (b) Effects on indigenous enzymatic activity'. Journal of Dairy Research, 70 (*):307-313 [Details]
	(2003)	'High pressure-induced changes in the creaming properties of bovine milk' Huppertz, T., Fox, P. F. and Kelly, A.L.; (2003) 'High pressure-induced changes in the creaming properties of bovine milk'. Innovative Food Science and Emerging Technologies, 4 (*):349-359 [Details]
	(2003)	'The effect of high pressure on starter viability and autolysis and proteolysis in Cheddar cheese' O’Reilly, C.E., O’Connor, P.M., Murphy, P.M., Kelly, A.L. and Beresford, T.P.; (2003) 'The effect of high pressure on starter viability and autolysis and proteolysis in Cheddar cheese'. International Dairy Journal, 12 (*):915-922 [Details]
	(2003)	'Effect of varying high pressure treatment conditions on acceleration of ripening of Cheddar cheese' O’Reilly, C.E., Kelly, A.L., Oliveira, J.C., Murphy, P.M. and Beresford, T.P.; (2003) 'Effect of varying high pressure treatment conditions on acceleration of ripening of Cheddar cheese'. Innovative Food Science and Emerging Technologies, 4 (*):277-284 [Details]
	(2003)	'Randomised, double-blind, placebo-controlled parallel group study of P54FP for the treatment of dogs with osteoarthritis' Innes JF, Fuller CJ, Grover ER, Kelly AL, Burn JF; (2003) 'Randomised, double-blind, placebo-controlled parallel group study of P54FP for the treatment of dogs with osteoarthritis'. The Veterinary Record, 152 (15):457-460 [Details]
	(2003)	'Developments in the chemistry and technology of milk proteins - 1. Overview of major milk proteins' Fox, PF,Kelly, AL (2003) 'Developments in the chemistry and technology of milk proteins - 1. Overview of major milk proteins'. Food Australia, 55 :104-108 [Details]
	(2002)	'Influence of transglutaminase treatment on some physico-chemical properties of milk' O'Sullivan, MM,Kelly, AL,Fox, PF; (2002) 'Influence of transglutaminase treatment on some physico-chemical properties of milk'. The Journal of Dairy Research, 69 :433-442 [DOI] [Details]
	(2002)	'Thermal inactivation of chymosin during cheese manufacture' Hayes MG, Oliveira JC, Mcsweeney PL, Kelly AL; (2002) 'Thermal inactivation of chymosin during cheese manufacture'. The Journal of Dairy Research, 69 (2):269-279 [Details]
	(2002)	'Effects of high-pressure treatment on viability and autolysis of starter bacteria and proteolysis in Cheddar cheese' O'Reilly, CE,O'Connor, PM,Murphy, PM,Kelly, AL,Beresford, TP; (2002) 'Effects of high-pressure treatment on viability and autolysis of starter bacteria and proteolysis in Cheddar cheese'. International Dairy Journal, 12 :915-922 [DOI] [Details]
	(2002)	'The effect of lysosomal proteinases and plasmin on the rennet coagulation properties of skim milk' Considine, T,McSweeney, PLH,Kelly, AL; (2002) 'The effect of lysosomal proteinases and plasmin on the rennet coagulation properties of skim milk'. Milchwissenschaft-Milk Science International, 57 :425-428 [Details]
	(2002)	'Proteolytic specificity of cathepsin G on bovine alpha(s1)- and beta-caseins' Considine, T,Geary, S,Kelly, AL,McSweeney, PLH; (2002) 'Proteolytic specificity of cathepsin G on bovine alpha(s1)- and beta-caseins'. Food Chemistry, 76 :59-67 [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'. 82 :305-316 [DOI] [Details]
	(2002)	'The influence of native and heat-denatured whey proteins on enzyme activity. 2. Chymosin' Hayes, MG,Kelly, AL,McSweeney, PLH; (2002) 'The influence of native and heat-denatured whey proteins on enzyme activity. 2. Chymosin'. Milchwissenschaft-Milk Science International, 57 :264-267 [Details]
	(2002)	'Effect of transglutaminase on the heat stability of milk: A possible mechanism' O'Sullivan, MM,Kelly, AL,Fox, PF; (2002) 'Effect of transglutaminase on the heat stability of milk: A possible mechanism'. Journal of Dairy Science, 85 :1-7 [Details]
	(2002)	'Thermal inactivation of chymosin during cheese manufacture' Hayes, MG,Oliveira, JC,McSweeney, PLH,Kelly, AL (2002) 'Thermal inactivation of chymosin during cheese manufacture'. The Journal of Dairy Research, 69 :269-279 [DOI] [Details]
	(2002)	'Influence of milk plasmin activity and somatic cell count on the ripening of Saint Paulin-type cheese' O’Farrell, I.P. Sheehan, J.J., Wilkinson, M.G, Harrington, D. and Kelly, A.L.; (2002) 'Influence of milk plasmin activity and somatic cell count on the ripening of Saint Paulin-type cheese'. Le Lait, 82 (*):305-316 [Details]
	(2002)	'Effects of high pressure on constituents and properties of milk: a review' Huppertz, T., Kelly, A.L. and Fox, P.F.; (2002) 'Effects of high pressure on constituents and properties of milk: a review'. International Dairy Journal, 12 (*):561-572 [Details]
	(2002)	'Proteolysis in goats milk cheese treated by high pressure to accelerate cheese ripening' Saldo, J., McSweeney, P.L.H., Sendra, E., Kelly, A.L. and Guamis, B.; (2002) 'Proteolysis in goats milk cheese treated by high pressure to accelerate cheese ripening'. International Dairy Journal, 12 (*):35-44 [Details]
	(2002)	'The effect of frequency of milking on yield, composition and processing quality of milk' O’Brien, B., Meaney, W.J., McDonagh, D. and Kelly, A.L.; (2002) 'The effect of frequency of milking on yield, composition and processing quality of milk'. Journal of Dairy Research, 69 (*):367-374 [Details]
	(2002)	'The effect of plasmin activity and cold storage of cheese milk on the composition, ripening and functionality of Mozzarella cheese' Somers, J., Guinee, T.P. and Kelly, A.L.; (2002) 'The effect of plasmin activity and cold storage of cheese milk on the composition, ripening and functionality of Mozzarella cheese'. International Journal of Dairy Technology, 55 (*):5-11 [Details]
	(2002)	'Thermal inactivation kinetics of chymosin in model systems and under cheese manufacturing conditions' Hayes, M.G., Oliveira, J.C., McSweeney, P.L.H. and Kelly, A.L.; (2002) 'Thermal inactivation kinetics of chymosin in model systems and under cheese manufacturing conditions'. Journal of Dairy Research, 69 (*):269-279 [Details]
	(2002)	'Contribution of plasmin to primary proteolysis during ripening of Cheddar-type cheese: effect of milk heat treatment and cheese cooking temperature' Somers, J.M. and Kelly, A.L.; (2002) 'Contribution of plasmin to primary proteolysis during ripening of Cheddar-type cheese: effect of milk heat treatment and cheese cooking temperature'. Le Lait, 82 (*):182-191 [Details]
	(2002)	'The influence of native and heat-denatured whey proteins on enzyme activity. 1. Plasmin' Hayes, MG,McSweeney, PLH,Kelly, AL; (2002) 'The influence of native and heat-denatured whey proteins on enzyme activity. 1. Plasmin'. Milchwissenschaft-Milk Science International, 57 :208-211 [Details]
	(2001)	'Short communication: Influence of transglutaminase on the heat stability of milk' O'Sullivan, MM,Lorenzen, PC,O'Connell, JE,Kelly, AL,Schlimme, E,Fox, PF; (2001) 'Short communication: Influence of transglutaminase on the heat stability of milk'. Journal of Dairy Science, 84 :1331-1334 [Details]
	(2001)	'Cysteine protease activity in bovine milk' Magboul, AAA,Larsen, LB,McSweeney, PLH,Kelly, AL; (2001) 'Cysteine protease activity in bovine milk'. International Dairy Journal, 11 :865-872 [Details]
	(2001)	'Thermal inactivation kinetics of bovine cathepsin D' Hayes, M,Hurley, MJ,Larsen, LB,Heegaard, CW,Magboul, AAA,Oliveira, JC,McSweeney, PLH,Kelly, AL (2001) 'Thermal inactivation kinetics of bovine cathepsin D'. The Journal of Dairy Research, 68 :267-276 [Details]
	(2001)	'Influence of transglutaminase on the heat stability of milk' O’Sullivan, M.M., Lorenzen, P.C., O’Connell, J.E., Kelly, A.L., Schlimme, E. and Fox, P.F.; (2001) 'Influence of transglutaminase on the heat stability of milk'. Journal of Dairy Science, 84 (*):1331-1334 [Details]
	(2001)	'Mechanism for the ethanol-dependent heat-induced dissociation of casein micelles' O'Connell JE, Kelly AL, Fox PF, de Kruif KG; (2001) 'Mechanism for the ethanol-dependent heat-induced dissociation of casein micelles'. Journal of Agricultural and Food Chemistry, 49 (9):4424-4428 [Details]
	(2001)	'Influence of somatic cell count and storage interval on composition and processing characteristics of milk from cows in late lactation' O'Brien, B., Meaney, W.J., McDonagh, D. and Kelly, A.L.; (2001) 'Influence of somatic cell count and storage interval on composition and processing characteristics of milk from cows in late lactation'. Australian Journal of Dairy Technology, 56 :213-218 [Details]
	(2001)	'High pressure treatment: applications to cheese manufacture and ripening' O’Reilly, C.E., Kelly, A.L., Murphy, P.M. and Beresford, T.P.; (2001) 'High pressure treatment: applications to cheese manufacture and ripening'. Trends In Food Science &Technology, 12 (*):51-59 [Details]
	(2001)	'Ethanol-dependent heat-induced dissociation of casein micelles' O’Connell, J.E., Kelly, A.L., Fox, P.F. and de Kruif, K.G.; (2001) 'Ethanol-dependent heat-induced dissociation of casein micelles'. Journal of Agricultural and Food Chemistry, 49 (*):4420-4423 [Details]
	(2001)	'Thermal inactivation kinetics of bovine cathepsin D' Hayes, M.G., Hurley, M.J., Magboul, A. A., Larsen, L.B., Heegard, C.W., Oliveira, J.C., McSweeney, P.L.H. and Kelly, A.L.; (2001) 'Thermal inactivation kinetics of bovine cathepsin D'. Journal of Dairy Research, 68 (*):267-276 [Details]
	(2001)	'Proteolysis in Cheddar-type cheese made from goat's milk' Kubis, I., Sousa, M.J., Walsh-O'Grady, D., Kelly, A.L. and McSweeney, P.L.H.; (2001) 'Proteolysis in Cheddar-type cheese made from goat's milk'. Milchwissenschaft, 56 :557-560 [Details]
	(2000)	'Proteolytic specificity of elastase on bovine alpha(s1)-casein' Considine, T,Healy, A,Kelly, AL,McSweeney, PLH; (2000) 'Proteolytic specificity of elastase on bovine alpha(s1)-casein'. Food Chemistry, 69 :19-26 [Details]
	(2000)	'Use of hydrostatic pressure for inactivation of microbial contaminants in cheese' O'Reilly, CE,O'Connor, PM,Kelly, AL,Beresford, TP,Murphy, PM; (2000) 'Use of hydrostatic pressure for inactivation of microbial contaminants in cheese'. Applied and Environmental Microbiology, 66 [Details]
	(2000)	'Cathepsin D activity in quarg' Hurley, MJ,Larsen, LB,Kelly, AL,McSweeney, PLH (2000) 'Cathepsin D activity in quarg'. International Dairy Journal, 10 :453-458 [Details]
	(2000)	'The milk acid proteinase Cathepsin D: a review' Hurley, M.J., Larsen, L.B., Kelly, A.L., and McSweeney, P.L.H.; (2000) 'The milk acid proteinase Cathepsin D: a review'. International Dairy Journal, 10 (*):673-681 [Details]
	(2000)	'Correlation between bovine milk somatic cell count and polymorphonuclear leucocyte level for bulk milks and milks from individual cows' Kelly, A.L., Tiernan, D., O’Sullivan, C. and Joyce, P.; (2000) 'Correlation between bovine milk somatic cell count and polymorphonuclear leucocyte level for bulk milks and milks from individual cows'. Journal of Dairy Science, 83 (*):300-304 [Details]
	(2000)	'Effect of high pressure on proteolysis during ripening of Cheddar cheese' O’Reilly, C.E, Kelly, A.L., Murphy, P.M. and Beresford, T.P.; (2000) 'Effect of high pressure on proteolysis during ripening of Cheddar cheese'. Innovative Food Science and Emerging Technologies, 1 (*):109-117 [Details]
	(2000)	'Cathepsin D activity in Quarg-type cheese' Hurley, M.J., Laresn, L.B., Kelly, A.L. and McSweeney, P.L.H.; (2000) 'Cathepsin D activity in Quarg-type cheese'. International Dairy Journal, 10 (*):453-458 [Details]
	(2000)	'Plasmin activity, b-lactoglobulin denaturation and proteolysis in high pressure-treated milk' Scollard, P.J., Beresford, T.P., Murphy, P.M. and Kelly, A.L.; (2000) 'Plasmin activity, b-lactoglobulin denaturation and proteolysis in high pressure-treated milk'. International Dairy Journal, 10 (*):835-842 [Details]
	(2000)	'Barostability of milk plasmin activity' Scollard, P.J., Beresford, T.P., Murphy, P.M. and Kelly, A.L.; (2000) 'Barostability of milk plasmin activity'. Le Lait, 80 (*):609-619 [Details]
	(2000)	'Effect of somatic cell count and polymorphonuclear leucocyte content on the ripening of Swiss cheese' Cooney, S., Tiernan, P., Joyce, P and Kelly, A.L.; (2000) 'Effect of somatic cell count and polymorphonuclear leucocyte content on the ripening of Swiss cheese'. Journal of Dairy Research, 67 (*):301-307 [Details]
	(1999)	'Proteolysis in Cheddar cheese during ripening as influenced by heat treatment of milk' Kelly, A.L.; (1999) 'Proteolysis in Cheddar cheese during ripening as influenced by heat treatment of milk'. Milchwissenschaft, 54 (*):682-685 [Details]
	(1999)	'Novel assay for the determination of residual coagulant activity in cheese' Hurley, MJ,O'Driscoll, BM,Kelly, AL,McSweeney, PLH (1999) 'Novel assay for the determination of residual coagulant activity in cheese'. International Dairy Journal, 9 :553-558 [Details]
	(1999)	'Effect of stocking density and concentrate supplementation of grazing dairy cows on milk production, composition and processing characteristics' O’Brien, B., Dillon, P., Murphy, J.J., Mehra, R.K., Guinee, T.P., Connolly, J.F., Kelly, A.L. and Joyce, P.; (1999) 'Effect of stocking density and concentrate supplementation of grazing dairy cows on milk production, composition and processing characteristics'. Journal of Dairy Research, 66 (*):165-176 [Details]
	(1999)	'The use of chemical and infra-red methods of analysis for milk and dairy products - a review' O’Sullivan, A., O’Connor, J.F., Kelly, A.L. and McGrath, M.J.; (1999) 'The use of chemical and infra-red methods of analysis for milk and dairy products - a review'. International Journal of Dairy Technology, 52 (*):139-148 [Details]
	(1999)	'The influence of heat treatment of milk on susceptibility of casein to proteolytic attack by plasmin' Enright, E,Kelly, AL; (1999) 'The influence of heat treatment of milk on susceptibility of casein to proteolytic attack by plasmin'. Milchwissenschaft-Milk Science International, 54 :491-493 [Details]
	(1999)	'Proteolysis and physicochemical changes in milk on storage as affected by UHT treatment, plasmin activity and KIO3 addition' Enright, E,Bland, AP,Needs, EC,Kelly, AL; (1999) 'Proteolysis and physicochemical changes in milk on storage as affected by UHT treatment, plasmin activity and KIO3 addition'. International Dairy Journal, 9 :581-591 [Details]
	(1999)	'Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening' Barrett, FM,Kelly, AL,McSweeney, PLH,Fox, PF; (1999) 'Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening'. International Dairy Journal, 9 :421-427 [Details]
	(1999)	'Protease activities in raw milk determined using a synthetic heptapeptide substrate' O'Driscoll, BM,Rattray, FP,McSweeney, PLH,Kelly, AL; (1999) 'Protease activities in raw milk determined using a synthetic heptapeptide substrate'. Journal of Food Science, 64 :606-611 [Details]
	(1999)	'Effect of plasmin and somatic cell enzymes on proteolysis in aseptic starter and rennet free model cheeses' Kelly, AL; (1999) 'Effect of plasmin and somatic cell enzymes on proteolysis in aseptic starter and rennet free model cheeses'. Milchwissenschaft-Milk Science International, 54 :249-252 [Details]
	(1999)	'Proteolytic specificity of elastase on bovine beta-casein' Considine, T,Healy, A,Kelly, AL,McSweeney, PLH; (1999) 'Proteolytic specificity of elastase on bovine beta-casein'. Food Chemistry, 66 :463-470 [Details]
	(1999)	'The influence of heat treatment of milk on proteolysis in Cheddar cheese during ripening' Kelly, AL; (1999) 'The influence of heat treatment of milk on proteolysis in Cheddar cheese during ripening'. Milchwissenschaft-Milk Science International, 54 :682-685 [Details]
	(1998)	'Composition, gel properties and microstructure of quarg as affected by processing parameters and milk quality' Kelly, AL,O'Donnell, HJ; (1998) 'Composition, gel properties and microstructure of quarg as affected by processing parameters and milk quality'. International Dairy Journal, 8 :295-301 [Details]
	(1998)	'Contribution of milk enzymes, starter and rennet to proteolysis during storage of quarg' Mara, O,Kelly, AL; (1998) 'Contribution of milk enzymes, starter and rennet to proteolysis during storage of quarg'. International Dairy Journal, 8 :973-979 [Details]
	(1998)	'Effect of processing parameters and milk quality on the composition, gel properties and microstructure of quarg' Kelly, A.L. and O'Donnell, H.J. ; (1998) 'Effect of processing parameters and milk quality on the composition, gel properties and microstructure of quarg'. International Dairy Journal, 8 :295-301 [Details]
	(1998)	'Influence of plasmin hydrolysis on the curd-forming properties of milk' Mara, O., Roupie, C., Duffy, A., and Kelly, A.L. ; (1998) 'Influence of plasmin hydrolysis on the curd-forming properties of milk'. International Dairy Journal, 8 :807-812 [Details]
	(1998)	'The curd-forming properties of milk as affected by the action of plasmin' Mara, O,Roupie, C,Duffy, A,Kelly, AL; (1998) 'The curd-forming properties of milk as affected by the action of plasmin'. International Dairy Journal, 8 :807-812 [Details]
	(1998)	'Effect of decreased milking frequency of cows in late lactation on milk somatic cell count, polymorphonuclear leucocyte numbers, composition and proteolytic activity' Kelly, AL,Reid, S,Joyce, P,Meaney, WJ,Foley, J; (1998) 'Effect of decreased milking frequency of cows in late lactation on milk somatic cell count, polymorphonuclear leucocyte numbers, composition and proteolytic activity'. The Journal of Dairy Research, 65 :365-373 [Details]
	(1997)	'Proteolysis and Storage Stability of UHT Milk As Influenced by Milk Plasmin Activity, Plasmin/B-Lactoglobulin Complexation, Plasminogen Activation and Somatic Cell Count [B5237]' Kelly, Alan L.; Foley, John; (1997) 'Proteolysis and Storage Stability of UHT Milk As Influenced by Milk Plasmin Activity, Plasmin/B-Lactoglobulin Complexation, Plasminogen Activation and Somatic Cell Count [B5237]'. International Dairy Journal, 7 :411-420 [Details]
	(1997)	'The Influence of Milk Somatic Cell Count on the Eat Stability of Bovine Milk Plasmin Activity [B5238]' Kennedy, Anna; Kelly, Alan L.; (1997) 'The Influence of Milk Somatic Cell Count on the Eat Stability of Bovine Milk Plasmin Activity [B5238]'. International Dairy Journal, 7 :717-721 [Details]
	(1997)	'Proteolysis and storage stability of UHT milk as influenced by milk plasmin activity, plasmin/beta-lactoglobulin complexation, plasminogen activation and somatic cell count' Kelly, AL,Foley, J; (1997) 'Proteolysis and storage stability of UHT milk as influenced by milk plasmin activity, plasmin/beta-lactoglobulin complexation, plasminogen activation and somatic cell count'. Rna-A Publication of The Rna Society, 7 :411-420 [Details]
	(1997)	'The influence of somatic cell count on the heat stability of bovine milk plasmin activity' Kennedy, A,Kelly, AL; (1997) 'The influence of somatic cell count on the heat stability of bovine milk plasmin activity'. International Dairy Journal, 7 :717-721 [Details]

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Teaching Interests

Alan Kelly's teaching responsibilities include food processing and preservation, dairy product technology and new food product development, as well as scientific writing and communication for postgraduate students.

Modules co-ordinated

FS4002 Team Product Development Project

FS4014 Food Product Development and Innovation

PG6001 STEPS -Scientific Training for Enhanced Postgraduate Studies

Modules as co-lecturer
 

FS3003 Chemistry and Technology of Oils and Fats

FS3006 Food Processing and Proservation

FS3007 Dairy Product Technology

FS4020 Dairy Science and Technology

FS4022 Topics in Food Science

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