Concepedia

Maurice G Hayes

MG

7

Publications

719

Citations

7

H-Index

2001

Active since

Affiliations

University College Cork(Current)

Maurice G Hayes is an author at University College Cork specializing in health sciences, food processing, and food technology.

Top concepts

HealthRheologyFood ProcessingFood TechnologyFood EngineeringLactationEngineeringFood SafetyBiochemistryMeat Science

Publications per year

2001–2005

7

Publications

7

High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties

Maurice G Hayes, Alan L. Kelly · Journal of Dairy Research · 2003 · 233 citations

Potential applications of high pressure homogenisation in processing of liquid milk

Maurice G Hayes, Patrick F. Fox, Alan L. Kelly · Journal of Dairy Research · 2005 · 191 citations

Significance of frictional heating for effects of high pressure homogenisation on milk

Nivedita Datta, Maurice G Hayes, Hilton C. Deeth et al. · Journal of Dairy Research · 2005 · 94 citations

Engineering, Mechanical Engineering, Hph Milk +20

High pressure homogenisation of milk (b) effects on indigenous enzymatic activity

Maurice G Hayes, Alan L. Kelly · Journal of Dairy Research · 2003 · 79 citations

High pressure treatment of reduced-fat Mozzarella cheese: Effects on functional and rheological properties

Jeremiah J. Sheehan, Thom Huppertz, Maurice G Hayes et al. · Innovative Food Science & Emerging Technologies · 2004 · 47 citations

High Hydrostatic Pressure, High Pressure Treatment, Rheological Properties +7

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