John A. Hannon - Concepedia

Author

John A. Hannon

Teagasc - The Irish Agriculture and Food Development Authority ORCID

Also Known As

Hannon, John, Hannon, John A, Hannon, John A., J. A. Hannon, J. Hannon, J.A Hannon, J.A. Hannon, JOHN A HANNON, John A Hannon, John A. Hannon

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Teagasc - The Irish Agriculture and Food Development Authority University College Cork University of Limerick Laboratoire Science & technologie du Lait & de l'œuf University of Otago

About

John A. Hannon is an author at Teagasc - The Irish Agriculture and Food Development Authority specializing in health sciences, food technology, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	16	686
2	Public Health	4	4	74
3	Engineering	2	2	139
4	Medicine	1	1	17
5	Natural Sciences	1	1	44

John A. Hannon

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
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
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
Lipolysis during Ripening of Emmental Cheese Considering Organization of Fat and Preferential Localization of Bacteria Christelle Lopez, Marie-Bernadette Maillard, Valérie Briard‐Bion, Journal of Agricultural and Food Chemistry	2006	100
Observations of HO<sub><i>x</i></sub> and its relationship with NO<sub><i>x</i></sub> in the upper troposphere during SONEX I. C. Faloona, David Tan, W. H. Brune, Journal of Geophysical Research Atmospheres Upper AtmosphereAtmospheric RadiationSteady StateEngineeringAtmospheric Interaction	2000	95
Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus. John A. Hannon, Kieran N. Kilcawley, Martin G. Wilkinson, International Dairy Journal Food FermentationLactic Acid BacteriaCheddar CheeseLactococcal StartersFood Microbiology	2006	83
Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese N.E. Costa, John A. Hannon, Timothy P. Guinee, Journal of Dairy Science	2010	83
Sensory properties and aromatic composition of baked snacks containing brewer's spent grain Anastasia Ktenioudaki, Emily Crofton, Amalia G. M. Scannell, Journal of Cereal Science Food ChemistryAromatic CompositionSpent GrainFood AnalysisFood Engineering	2013	82
Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus Ali Adnan Hayaloğlu, Mehmet Güven, Patrick F. Fox, International Dairy Journal Lactic Acid BacteriaDefined StrainsBiotechnologyFood MicrobiologyFood Engineering	2004	76
Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk Debebe Alemayehu, John A. Hannon, Olivia McAuliffe, International Journal of Food Microbiology Food ChemistryLactococcus Lactis SubspFood FermentationVolatile CompoundsFood Analysis	2013	58
Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening John A. Hannon, Martin G. Wilkinson, C.M. Delahunty, International Dairy Journal Key Chemical IndicesFood AnalysisFood StructureCheddar CheeseFood Processing	2004	45

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