Fergal Patrick Rattray
Professor
Microbiology and Fermentation
Rolighedsvej 26
1958 Frederiksberg C
- 2021
- 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
- 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
- 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
- 2020
- 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
- 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
- 2019
- 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
- 2018
- Published
- 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
- 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
- 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
ID: 129473105
Most downloads
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102
downloads
Reduction of Cheddar cheese ripening time through the addition of glucose
Research output: Contribution to conference › Poster › Research
Published -
43
downloads
Can the addition of sugars boost non-starter lactic acid bacteria growth and accelerate cheese ripening?
Research output: Contribution to conference › Poster › Research
Published