A. McKenna

Changes in the rheology and microstructure of processed cheese during cooking

S.K Lee, Robert J. Buwalda, Stephen R. Euston et al. · LWT · 2003 · 104 citations

Processed Cheese, Food Microstructure, Rheology +5

Increasing Selenium Concentration in Milk: Effects of Amount of Selenium from Yeast and Cereal Grain Supplements

J. W. Heard, CR Stockdale, G. P. Walker et al. · Journal of Dairy Science · 2007 · 67 citations · Full text

Microstructure of whole milk powder and of insolubles detected by powder functional testing

A. McKenna, Richard Lloyd, P. A. Munro et al. · Scanning · 1999 · 51 citations

Food Packaging, Whole Milk Powder, Engineering +23

Selenium levels in cows fed pasture and concentrates or a total mixed ration and supplemented with selenized yeast to produce milk with supra-nutritional selenium concentrations

CR Stockdale, Paul Shields, A. McKenna et al. · Journal of Dairy Science · 2010 · 21 citations · Full text

Producing milk with uniform high selenium concentrations on commercial dairy farms

P. T. Doyle, CR Stockdale, M. L. Jenkin et al. · Animal Production Science · 2011 · 10 citations