Martin G. Wilkinson - Concepedia

Author

Martin G. Wilkinson

Also Known As

M G WILKINSON, M. G. Wilkinson, M. WILKINSON, M. Wilkinson, M.G Wilkinson, M.G. WILKINSON, M.G. Wilkinson, Martin G Wilkinson, Martin G. Wilkinson, Martin Wilkinson

135

Publications

5.5K

Citations

H-Index

Concepts

All Affiliations

University of Limerick Teagasc - The Irish Agriculture and Food Development Authority University College Cork

About

Martin G. Wilkinson is an author at University of Limerick specializing in health sciences, food technology, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	32	45	2.2K
2	Public Health	11	14	590
3	Engineering	10	11	552
4	Medicine	9	9	463
5	Natural Sciences	2	2	68

Martin G. Wilkinson

Publications

3.9K

Citations

H-Index

Page 1

	Year	Citations
Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening Martin G. Wilkinson, Timothy P. Guinee, Daniel M. O'Callaghan, Journal of Dairy Research BacteriologyDifferent StrainsLactic Acid BacteriaCheddar CheeseCheese Juice	1994	208
Enzyme-modified cheese Kieran N. Kilcawley, Martin G. Wilkinson, Patrick F. Fox International Dairy Journal	1998	140
Determination of key enzyme activities in commercial peptidase and lipase preparations from microbial or animal sources Kieran N. Kilcawley, Martin G. Wilkinson, Patrick F. Fox Enzyme and Microbial Technology BiotransformationBiochemistryBioanalysisLipid ResourceBiotechnology	2002	140
Use of autolytic starter systems to accelerate the ripening of Cheddar cheese John A. Hannon, Martin G. Wilkinson, C.M. Delahunty, International Dairy Journal Autolytic Starter SystemsCheddar Cheese	2003	137
Evidence of a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese during ripening Yvonne F. Collins, Paul L.H. McSweeney, Martin G. Wilkinson Journal of Dairy Research	2003	116
A survey of the incidence and level of aflatoxin contamination in a range of imported spice preparations on the Irish retail market Michael J. O’ Riordan, Martin G. Wilkinson Food Chemistry Food ForensicsIrish Retail MarketMycotoxin FormationFood ContaminantToxicology	2007	112
The impact of reduced sodium chloride content on Cheddar cheese quality A. Rulikowska, Kieran N. Kilcawley, I.A. Doolan, International Dairy Journal Cheddar Cheese QualityHealth SciencesFood SafetyFood Quality	2012	109
Evaluation of antimicrobial activities of commercial herb and spice extracts against selected food-borne bacteria Anna Maria Witkowska, Dara K. Hickey, Mercedes Alonso-Gómez, Journal of Food Research Food-borne BacteriaCommercial HerbFood Processing FacilitiesFood ChemistryExtracellular Atp	2013	96
Rennet coagulation and coagulants in cheese manufacture Timothy P. Guinee, Martin G. Wilkinson International Journal of Dairy Technology EngineeringRennet CoagulationBiochemical EngineeringBiotechnologyFood Engineering	1992	95
Mechanisms of incorporation and release of enzymes into cheese during ripening Martin G. Wilkinson, Kieran N. Kilcawley International Dairy Journal BiosynthesisEngineeringBiochemistryEnzyme CatalysisBiochemical Engineering	2005	93

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