Fergal Patrick Rattray

Fergal Patrick Rattray

Professor


  1. 2018
  2. Published

    Can the addition of sugars boost non-starter lactic acid bacteria growth and accelerate cheese ripening? / Møller, Cleide Oliveira de Almeida; Czárán, Tamás ; Siegumfeldt, Henrik; Christensen, Bjarke Bak; Rattray, Fergal Patrick.

    2018. Poster session presented at International Conference on Microbial Food & Feed Ingredients, Copenhagen, Denmark.

    Research output: Contribution to conferencePosterResearch

  3. Published

    Could the addition of sugars boost bacterial interaction and accelerate cheese ripening time? / Møller, Cleide Oliveira de Almeida; Siegumfeldt, Henrik; Czárán, Tamás László; Christensen, Bjarke; Rattray, Fergal Patrick.

    2018. 61 Abstract from International Conference on Microbial Food & Feed Ingredients, Copenhagen, Denmark.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  4. Published

    Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese. / Czárán, Tamás; Rattray, Fergal Patrick; Møller, Cleide Oliveira de Almeida; Christensen, Bjarke Bak.

    In: International Dairy Journal, Vol. 80, 2018, p. 35-45.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk. / Alemu, Yonas Hailu; Hansen, Egon Bech; Seifu, Eyassu; Petersen, Mikael Agerlin; Lametsch, Rene; Rattray, Fergal Patrick; Ipsen, Richard.

    In: International Dairy Journal, Vol. 81, 2018, p. 122-130.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. 2017
  7. Published

    Modeling the load of metabolite diffusivity on growth rate of non-starter lactic acid bacteria during cheese ripening. / Czárán, Tamás; Rattray, Fergal Patrick; Møller, Cleide Oliveira de Almeida; Christensen, Bjarke.

    2017. 36 Abstract from International Conference of Predictive Modelling in Food, Córdoba, Spain.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  8. 2016
  9. Published

    Reduction of Cheddar cheese ripening time through the addition of glucose. / Møller, Cleide Oliveira de Almeida; Czárán, Tamás László; Christensen, Bjarke Bak; Siegumfeldt, Henrik; Rattray, Fergal Patrick.

    2016. Poster session presented at The Danish Microbiological Society Annual Congress 2016, Copenhagen, Denmark.

    Research output: Contribution to conferencePosterResearch

  10. 2013
  11. Published

    Application of selected lactic acid bacteria and coagulent for improving the quality of low-salt Cheddar cheese : chemical, microbiological and rheological evaluation. / Møller, Kirsten Kastberg; Rattray, Fergal Patrick; Ardö, Ylva Margareta.

    In: International Dairy Journal, Vol. 33, No. 2, 2013, p. 163-174.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content. / Møller, Kirsten Kastberg; Rattray, Fergal Patrick; Bredie, Wender Laurentius Petrus; Ardö, Ylva Margareta.

    In: Journal of Dairy Science, Vol. 96, No. 4, 2013, p. 1953-1971.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. 2012
  14. Published

    Camel and bovine chymosin hydrolysis of bovine aSI- and ß-caseins studied by comparative peptide mapping. / Møller, Kirsten Kastberg; Rattray, Fergal Patrick; Ardö, Ylva Margareta.

    In: Journal of Agricultural and Food Chemistry, Vol. 60, No. 45, 2012, p. 11421-11432.

    Research output: Contribution to journalJournal articleResearchpeer-review

  15. Published

    Comparison of the hydrolysis of bovine κ-casein by camel and bovine chymosin : a kinetic and specificity study. / Møller, Kirsten Kastberg; Rattray, Fergal Patrick; Sørensen, Jens Christian; Ardö, Ylva Margareta.

    In: Journal of Agricultural and Food Chemistry, Vol. 60, No. 21, 2012, p. 5454-5460.

    Research output: Contribution to journalJournal articleResearchpeer-review

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