Catherine M. McCarthy

Anti-inflammatory properties of potato glycoalkaloids in stimulated Jurkat and Raw 264.7 mouse macrophages

Olivia Kenny, Catherine M. McCarthy, Nigel P. Brunton et al. · Life Sciences · 2013 · 84 citations

Inflammation, Potato Glycoalkaloids, Anti-inflammatory +9

Effect of salt and fat reduction on proteolysis, rheology and cooking properties of Cheddar cheese

Catherine M. McCarthy, Martin G. Wilkinson, Philip M. Kelly et al. · International Dairy Journal · 2016 · 60 citations · Full text

Food Structure, Cheddar Cheese, Food Processing +4

Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

Catherine M. McCarthy, Martin G. Wilkinson, Philip M. Kelly et al. · Dairy Science and Technology · 2015 · 57 citations · Full text

Effect of fat and salt reduction on the changes in the concentrations of free amino acids and free fatty acids in Cheddar-style cheeses during maturation

Catherine M. McCarthy, Phil Kelly, Martin G. Wilkinson et al. · Journal of Food Composition and Analysis · 2017 · 40 citations

Nutrition, Salt Reduction, Animal Nutrition +6

Effect of coagulant type and level on the properties of half-salt, half-fat Cheddar cheese made with or without adjunct starter: Improving texture and functionality

Catherine M. McCarthy, Martin G. Wilkinson, Timothy P. Guinee · International Dairy Journal · 2017 · 23 citations

Improving Texture, Food Engineering, Food Structure +4