Fergal Patrick Rattray

Fergal Patrick Rattray

Professor

ORCID: 0000-0002-1987-7967

Publication year:
All
1 - 10 out of 37Page size: 10
  1. 2021
  2. Published

    Modelling the biphasic growth of non-starter lactic acid bacteria on starter-lysate as a substrate

    Møller, Cleide Oliveira de Almeida, Christensen, B. B. & Rattray, Fergal Patrick, 2021, In : International Journal of Food Microbiology. 337, 12 p., 108937.

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

  3. Published

    Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates

    Shirotani, N., Hougaard, Anni Bygvrå, Lametsch, Rene, Petersen, Mikael Agerlin, Rattray, Fergal Patrick & Ipsen, Richard, 2021, In : Food Chemistry. 340, 10 p., 128152.

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

  4. Published

    Solubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio

    Lamichhane, P., Sharma, P., Kelly, A. L., Risbo, Jens, Rattray, Fergal Patrick & Sheehan, J. J., 2021, In : Food Chemistry. 336, 7 p., 127625.

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

  5. 2020
  6. 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

  7. 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

  8. 2019
  9. 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

  10. 2018
  11. 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

  12. 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

  13. 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

  14. 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

Previous 1 2 3 4 Next

ID: 129473105