Fergal Patrick Rattray

Fergal Patrick Rattray

Professor

ORCID: 0000-0002-1987-7967

Publication year:
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1 - 10 out of 34Page size: 10
  1. 2020
  2. Published

    A chromatographic approach to understanding the plasmin-plasminogen system in acid whey

    Nurup, Casper Normann, Czárán, T. L. & Rattray, Fergal Patrick, 2020, In : International Dairy Journal. 106, 7 p., 104705.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. Published

    Histamine forming behaviour of bacterial isolates from aged cheese

    Møller, Cleide Oliveira de Almeida, Üçok, Elif Fatma & Rattray, Fergal Patrick, 2020, In : Food Research International. 128, 10 p., 108719.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. 2019
  5. Published

    Evaluation of the inhibitory effect of alginate oligosaccharide on yeast and mould in yoghurt

    Bouillon, Grégoire Antoine J R, Gåserød, O. & Rattray, Fergal Patrick, 2019, In : International Dairy Journal. 99, 9 p., 104554.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. 2018
  7. Published

    Can the addition of sugars boost non-starter lactic acid bacteria growth and accelerate cheese ripening?

    Møller, Cleide Oliveira de Almeida, Czárán, T., Siegumfeldt, Henrik, Christensen, B. B. & Rattray, Fergal Patrick, 2018. 1 p.

    Research output: Contribution to conference › Poster › Research

  8. Published

    Could the addition of sugars boost bacterial interaction and accelerate cheese ripening time?

    Møller, Cleide Oliveira de Almeida, Siegumfeldt, Henrik, Czárán, T. L., Christensen, B. & Rattray, Fergal Patrick, 2018, p. 61. 1 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

  9. Published

    Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese

    Czárán, T., Rattray, Fergal Patrick, Møller, Cleide Oliveira de Almeida & Christensen, B. B., 2018, In : International Dairy Journal. 80, p. 35-45 11 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  10. Published

    Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

    Alemu, Y. H., Hansen, E. B., Seifu, E., Petersen, Mikael Agerlin, Lametsch, Rene, Rattray, Fergal Patrick & Ipsen, Richard, 2018, In : International Dairy Journal. 81, p. 122-130 9 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  11. 2017
  12. Published

    Modeling the load of metabolite diffusivity on growth rate of non-starter lactic acid bacteria during cheese ripening

    Czárán, T., Rattray, Fergal Patrick, Møller, Cleide Oliveira de Almeida & Christensen, B., 2017, p. 36. 1 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

  13. 2016
  14. Published

    Reduction of Cheddar cheese ripening time through the addition of glucose

    Møller, Cleide Oliveira de Almeida, Czárán, T. L., Christensen, B. B., Siegumfeldt, Henrik & Rattray, Fergal Patrick, 2016.

    Research output: Contribution to conference › Poster › Research

  15. 2013
  16. Published

    Application of selected lactic acid bacteria and coagulent for improving the quality of low-salt Cheddar cheese: chemical, microbiological and rheological evaluation

    Møller, K. K., Rattray, Fergal Patrick & Ardö, Ylva Margareta, 2013, In : International Dairy Journal. 33, 2, p. 163-174 12 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

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