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Caldeo, Veronica
6
results:
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Online (6)
Mediatypes
Articles (Online) (5)
OpenAccess-fulltext (1)
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1
Protein levels and protease activity in milk from mothers o..:
Caldeo, Veronica
;
Downey, Eimear
;
O'Shea, Carol-Anne
...
Clinical Nutrition. 40 (2021) 5 - p. 3567-3577 , 2021
Link:
https://doi.org/10.1016/..
?
2
Control of oxidation-reduction potential during Cheddar che..:
Caldeo, Veronica
;
Hannon, John A
;
Hickey, Dara-Kate
...
Journal of Dairy Research. 83 (2016) 4 - p. 479-486 , 2016
Link:
https://doi.org/10.1017/..
?
3
Impact of α-lactalbumin:β-lactoglobulin ratio on the heat s..:
Crowley, Shane V.
;
Dowling, Aisling P.
;
Caldeo, Veronica
..
Food Chemistry. 194 (2016) - p. 184-190 , 2016
Link:
https://doi.org/10.1016/..
?
4
Processing and protein-fractionation characteristics of dif..:
Crowley, Shane V.
;
Caldeo, Veronica
;
McCarthy, Noel A.
...
International Dairy Journal. 48 (2015) - p. 23-30 , 2015
Link:
https://doi.org/10.1016/..
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5
RP-HPLC peptide profiling of cheese extracts: A study of so..:
Parente, Eugenio
;
Patel, Himanshu
;
Caldeo, Veronica
..
Food Chemistry. 131 (2012) 4 - p. 1552-1560 , 2012
Link:
https://doi.org/10.1016/..
?
6
Oxidation-reduction potential and its influence on Cheddar ..:
Caldeo, Veronica
Caldeo, V. 2015. Oxidation-reduction potential and its influence on Cheddar cheese quality. PhD Thesis, University College Cork.. , 2015
Link:
http://hdl.handle.net/10..
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