Sullivan, R. C., Makinwa, F., Fagan, C. ORCID: https://orcid.org/0000-0002-2101-8694 and Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481 (2024) Characterisation of cooked cheese flavour: volatile components. Journal of Food Science, 89 (10). pp. 6425-6442. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.17357

Markey, O., Garcimartín, A., Vasilopoulou, D., Kliem, K. E. ORCID: https://orcid.org/0000-0002-0058-8225, Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Humphries, D. J., Todd, S. ORCID: https://orcid.org/0000-0002-9981-923X, Givens, D. I. ORCID: https://orcid.org/0000-0002-6754-6935, Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 and Jackson, K. G. ORCID: https://orcid.org/0000-0002-0070-3203 (2023) Impact of dairy fat manipulation on endothelial function and lipid regulation in human aortic endothelial cells exposed to human plasma samples: an in vitro investigation from the RESET study. European Journal of Nutrition. ISSN 1436-6215 doi: https://doi.org/10.1007/s00394-023-03284-9

Sullivan, R. C., Nottage, S., Makinwa, F., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592, Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2023) Characterisation of cooked cheese flavour: non-volatile components. Foods, 12 (20). 3749. ISSN 2304-8158 doi: https://doi.org/10.3390/foods12203749

Nwokocha, B.C., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Fagan, C. ORCID: https://orcid.org/0000-0002-2101-8694 (2023) Impact of ultrasonication on African oil bean (Pentaclethra Macrophylla Benth) protein extraction and properties. Foods, 12 (8). 1627. ISSN 2304-8158 doi: https://doi.org/10.3390/foods12081627

Markey, O., Vasilopoulou, D., Kliem, K. E. ORCID: https://orcid.org/0000-0002-0058-8225, Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Grandison, A. S., Sutton, R., Humphries, D. J., Todd, S. ORCID: https://orcid.org/0000-0002-9981-923X, Jackson, K. G. ORCID: https://orcid.org/0000-0002-0070-3203, Givens, D. I. ORCID: https://orcid.org/0000-0002-6754-6935 and Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 (2022) Effect of fat reformulated dairy food consumption on postprandial flow-mediated dilatation and cardiometabolic risk biomarkers compared with conventional dairy: a randomized, controlled trial. American Journal of Clinical Nutrition, 115 (3). pp. 679-693. ISSN 0002-9165 doi: https://doi.org/10.1093/ajcn/nqab428

Sullivan, R. C. ORCID: https://orcid.org/0000-0002-8209-1457, Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2021) Improved recovery of higher boiling point volatiles during solvent-assisted flavour evaporation. Food Analytical Methods, 14. pp. 2486-2493. ISSN 1936-9751 doi: https://doi.org/10.1007/s12161-021-02074-5

Markey, O., Vasilopoulou, D., Kliem, K. E. ORCID: https://orcid.org/0000-0002-0058-8225, Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Grandison, A. S., Sutton, R., Humphries, D. J., Todd, S. ORCID: https://orcid.org/0000-0002-9981-923X, Jackson, K. G. ORCID: https://orcid.org/0000-0002-0070-3203, Givens, D. I. ORCID: https://orcid.org/0000-0002-6754-6935 and Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 (2021) Postprandial fatty acid profile, but not cardiometabolic risk markers, is modulated by dairy fat manipulation in adults with moderate cardiovascular disease risk: the randomized controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) study. Journal of Nutrition, 151 (7). pp. 1755-1768. ISSN 1541-6100 doi: https://doi.org/10.1093/jn/nxab050

Vasilopoulou, D., Markey, O., Kliem, K. E. ORCID: https://orcid.org/0000-0002-0058-8225, Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Grandison, A. S., Humphries, D. J., Todd, S. ORCID: https://orcid.org/0000-0002-9981-923X, Jackson, K. G. ORCID: https://orcid.org/0000-0002-0070-3203, Givens, D. I. ORCID: https://orcid.org/0000-0002-6754-6935 and Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 (2020) Reformulation initiative for partial replacement of saturated with unsaturated fats in dairy foods attenuates the increase in LDL cholesterol and improves flow-mediated dilatation compared with conventional dairy: the randomized, controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) study. The American Journal of Clinical Nutrition, 111 (4). pp. 739-748. ISSN 1938-3207 doi: https://doi.org/10.1093/ajcn/nqz344

Kilic Bayraktar, M., Harbourne, N. and Fagan, C. ORCID: https://orcid.org/0000-0002-2101-8694 (2019) Impact of heat treatment and acid gelation on polyphenol enriched milk samples. LWT - Food Science and Technology, 113. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2019.108282

Kliem, K. E. ORCID: https://orcid.org/0000-0002-0058-8225, Humphries, D. J., Markey, O., Vasilopoulou, D., Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Grandison, A. S., Jackson, K. G. ORCID: https://orcid.org/0000-0002-0070-3203, Todd, S. ORCID: https://orcid.org/0000-0002-9981-923X, Givens, I. D. ORCID: https://orcid.org/0000-0002-6754-6935 and Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 (2019) Food chain approach to lowering the saturated fat of milk and dairy products. International Journal of Dairy Technology, 72 (1). pp. 100-109. ISSN 1364-727X doi: https://doi.org/10.1111/1471-0307.12564

Galbally, P., Finnan, J., Ryan, D., Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 and McDonnell, K. (2019) The fate of nutrients and heavy metals in energy crop plantations amended with organic by-products. Environmental Technology & Innovation, 15. 100434. ISSN 2352-1864 doi: https://doi.org/10.1016/j.eti.2019.100434

Stewart, A., Grandison, A., Fagan, C. ORCID: https://orcid.org/0000-0002-2101-8694, Ryan, A., Festring, D. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2018) Changes in the volatile profile of skim milk powder prepared under different processing conditions and the impact on the volatile flavor profile of model white chocolate. Journal of Dairy Science, 101 (10). pp. 8822-8836. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2018-14414

Markey, O., Souroullas, K., Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Kliem, K. E. ORCID: https://orcid.org/0000-0002-0058-8225, Vasilopoulou, D., Jackson, K. G. ORCID: https://orcid.org/0000-0002-0070-3203, Humphries, D. J., Grandison, A. S., Givens, D. I. ORCID: https://orcid.org/0000-0002-6754-6935, Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 and Methven, L. (2017) Consumer acceptance of dairy products with a saturated fatty acid-reduced, monounsaturated fatty acid-enriched content. Journal of Dairy Science, 100 (10). pp. 7953-7966. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2016-12057

Markey, O., Vasilopoulou, D., Kliem, K. E. ORCID: https://orcid.org/0000-0002-0058-8225, Koulman, A., Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Summerhill, K., Wang, L. Y., Grandison, A. S., Humphries, D. J., Todd, S. ORCID: https://orcid.org/0000-0002-9981-923X, Jackson, K. G. ORCID: https://orcid.org/0000-0002-0070-3203, Givens, D. I. ORCID: https://orcid.org/0000-0002-6754-6935 and Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 (2017) Plasma phospholipid fatty acid profile confirms compliance to a novel saturated fat-reduced, monounsaturated fat-enriched dairy product intervention in adults at moderate cardiovascular risk: a randomized controlled trial. Nutrition journal, 16 (1). 33. ISSN 1475-2891 doi: https://doi.org/10.1186/s12937-017-0249-2

Bland, J. H., Grandison, A. S. and Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 (2015) The effect of blending Jersey and Holstein-Friesian milk on composition and coagulation properties. International Journal of Dairy Technology, 68 (3). pp. 454-457. ISSN 1364-727X doi: https://doi.org/10.1111/1471-0307.12222

Bland, J. H., Bailey, A. P., Grandison, A. S. and Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 (2015) Short communication: estimation of the financial benefit of using Jersey milk at different inclusion rates for Cheddar cheese production using partial budgeting. Journal of Dairy Science, 98 (3). pp. 1661-1665. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2014-8723

Bland, J. H., Grandison, A. S. and Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 (2015) Evaluation of milk compositional variables on coagulation properties using partial least squares. Journal of Dairy Research, 82 (1). pp. 8-14. ISSN 0022-0299 doi: https://doi.org/10.1017/S0022029914000508

Bland, J. H., Grandison, A. S. and Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 (2015) Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition and quality. Journal of Dairy Science, 98 (1). pp. 1-8. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2014-8433

Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Everard, C. D. and McDonnell, K. (2011) Prediction of moisture, calorific value, ash and carbon content of two dedicated bioenergy crops using near-infrared spectroscopy. Bioresource Technology, 102 (8). pp. 5200-5206. ISSN 0960-8524 doi: https://doi.org/10.1016/j.biortech.2011.01.087

Spicer, M., Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Ward, S. and McDonnell, K. (2011) Economic assessment of commercial biofuel production in Ireland. Energy Sources, Part B: Economics, Planning, and Policy, 7 (1). pp. 10-20. ISSN 1556-7257 doi: https://doi.org/10.1080/15567240902939490

Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Ferreira, T. G., Payne, F. A., O'Donnell, C. P., O'Callaghan, D. J. and Castillo, M. (2011) Preliminary evaluation of endogenous milk fluorophores as tracer molecules for curd syneresis. Journal of Dairy Science, 94 (11). pp. 5350-5358. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2011-4399

Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 and O'Donnell, C. P. (2010) Dielectric sensing of salt concentrations. In: Heldman, D. R. and Moraru, C. I. (eds.) Encyclopedia of Agricultural, Food, and Biological Engineering. 2nd edition. Taylor & Francis, London. ISBN 9781439811115 doi: https://doi.org/10.1081/E-EAFE-120040653

Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 and O'Donnell, C. P. (2010) Cheese and other fermented, solid and semi-solid dairy products. In: Li-Chan, E., Chalmers, J. and Griffiths, P. (eds.) Applications of Vibrational Spectroscopy to Food Science. Wiley. ISBN 9780470742990

McDonnell, K., Cummins, E. J., Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 and Orjala, M. (2010) Co-fuelling of peat with meat and bone meal in a pilot scale bubbling bed reactor. Energies, 3 (7). pp. 1369-1382. ISSN 1996-1073 doi: https://doi.org/10.3390/en3071369

Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 and O'Donnell, C. P. (2009) Physical sensors and techniques. In: Nollet, L. M. L. and Toldr, F. (eds.) The Handbook of Dairy Foods Analysis. Taylor & Francis, Boca Raton, USA, pp. 329-344. ISBN 9781420046311

Mateo, M. J., O'Callaghan, D. J., Everard, C. D., Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Castillo, M., Payne, F. A. and O'Donnell, C. P. (2009) Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter. LWT-Food Science and Technology, 42 (5). pp. 950-955. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2008.12.014

Mateo, M. J., Everard, C. D., Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, O'Donnell, C. P., Castillo, M., Payne, F. A. and O'Callaghan, D. J. (2009) Effect of milk fat concentration and gel firmness on syneresis during curd stirring in cheese-making. International Dairy Journal, 19 (4). pp. 264-268. ISSN 0958-6946 doi: https://doi.org/10.1016/j.idairyj.2008.10.014

De Marchi, M., Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, O'Donnell, C. P., Cecchinato, A., Dal Zotto, R., Cassandro, M., Penasa, M. and Bittante, G. (2009) Prediction of coagulation properties, titratable acidity and pH of bovine milk using mid-infrared spectroscopy. Journal of Dairy Science, 92 (1). pp. 423-432. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2008-1163

Talens, C., O'Callaghan, D. J., Everard, C. D., Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Castillo, M., Payne, F. A. and O'Donnell, C. P. (2009) Evaluation of an improved tracer method to monitor cheese curd syneresis at varying milk fat levels in a cheese vat. Milchwissenschaft, 64. pp. 161-164. ISSN 0026-3788

Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, O'Donnell, C. P., Rudzik, L. and Wüst, E. (2009) Milk and dairy products. In: Sun, D.-W. (ed.) Infrared Spectroscopy for Food Quality Analysis and Control. Academic Press, San Diego, USA, pp. 241-267. ISBN 9780123741363 doi: https://doi.org/10.1016/B978-0-12-374136-3.00010-9

Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, O'Donnell, C. P. and Cullen, P. J. (2009) Monitoring and control of mixing operations. In: Cullen, P. J. (ed.) Food Mixing: Principles and Applications. Blackwell, England, pp. 107-124. ISBN 9781405177542

Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Castillo, M., O'Callaghan, D. J., Payne, F. A. and O'Donnell, C. P. (2009) Visible-near infrared spectroscopy sensor for predicting curd and whey composition during cheese processing. Sensing and Instrumentation for Food Quality and Safety, 3 (1). pp. 62-69. ISSN 1932-7587 doi: https://doi.org/10.1007/s11694-009-9073-5

Woodcock, T., Fagan, C. C., ORCID: https://orcid.org/0000-0002-2101-8694, O'Donnell, C. P. and Downey, G. (2008) Application of near and mid-infrared spectroscopy to determine cheese quality and authenticity. Food and Bioprocess Technology, 1 (2). pp. 117-130. ISSN 1935-5130 doi: https://doi.org/10.1007/s11947-007-0033-y

Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, O'Callaghan, D. J., Payne, F. A., Castillo, M. and O'Donnell, C. P. (2008) On-line prediction of cheese making using backscatter of near infrared indices light. International Dairy Journal, 18 (2). pp. 120-128. ISSN 0958-6946 doi: https://doi.org/10.1016/j.idairyj.2007.09.007

Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Du, C. J., O'Donnell, C. P., Castillo, M., Everard, C. D., O'Callaghan, D. J. and Payne, F. A. (2008) Application of image texture analysis for online determination of curd moisture and whey solids in a laboratory scale stirred cheese vat. Journal of Food Science, 73 (6). E250-E280. ISSN 0022-1147 doi: https://doi.org/10.1111/j.1750-3841.2008.00814.x

Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 and O'Donnell, C. P. (2008) Application of mid-infrared spectroscopy to food processing systems. In: Irudayaraj, J. and Reh, C. (eds.) Nondestructive testing of Food Quality. Blackwell Publishing, Oxford, UK, pp. 119-243. ISBN 9780813828855

Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Leedy, M., Castillo, M., Payne, F. A., O'Donnell, C. P. and O'Callaghan, D. J. (2007) Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation. Journal of Food Engineering, 83 (1). pp. 61-67. ISSN 0260-8774 doi: https://doi.org/10.1016/j.jfoodeng.2006.12.014

Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Castillo, M., Payne, F.A., O'Donnell, C.P. and O'Callaghan, D.J. (2007) Effect of cutting time, temperature and calcium on curd moisture, whey fat loses and curd yield by response surface methodology. Journal of Dairy Science, 90 (10). pp. 4499-4512. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2007-03

Everard, C.D., O'Callaghan, D.J., Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, O'Donnell, C.P., Castillo, M. and Payne, F.A. (2007) Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis. Journal of Dairy Science, 90 (7). pp. 3162-3170. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2006-872

Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Everard, C., O'Donnell, C. P., Downey, G., Sheehan, E. M., Delahunty, C. M., O'Callaghan, D. J. and Howard, V. (2007) Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools. Journal of Food Engineering, 80 (4). pp. 1068-1077. ISSN 0260-8774 doi: https://doi.org/10.1016/j.jfoodeng.2006.04.068

Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Everard, C., O'Donnell, C. P., Downey, G., Sheehan, E. M., Delahunty, C. M. and O'Callaghan, D. J. (2007) Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese. Journal of Dairy Science, 90 (3). pp. 1122-1132. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.S0022-0302(07)71598-9

Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, O'Donnell, C. P., O'Callaghan, D. J., Downey, G., Sheehan, E. M., Delahunty, C. M., Everard, C., Guinee, T. P. and Howard, V. (2007) Application of mid-infrared spectroscopy to the prediction of maturity and sensory texture attributes of cheddar cheese. Journal of Food Science, 72 (3). E130-E137. ISSN 0022-1147 doi: https://doi.org/10.1111/j.1750-3841.2007.00309.x

Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Castillo, M., Payne, F.A., O'Donnell, C.P., Leedy, M. and O'Callaghan, D.J. (2007) Novel on-line sensor technology for continuous monitoring of milk coagulation and whey separation in cheese making. Journal of Agricultural and Food Chemistry, 55 (22). pp. 8836-8844. ISSN 0021-8561 doi: https://doi.org/10.1021/jf070807b

Fagan, C. ORCID: https://orcid.org/0000-0002-2101-8694, O'Donnell, C.P., Cullen, P.J. and Brennan, C.S. (2006) The effect of dietary fibre inclusion on milk coagulation kinetics. Journal of Food Engineering, 77 (2). pp. 261-268. ISSN 0260-8774 doi: https://doi.org/10.1016/j.jfoodeng.2005.06.030 (special issue 'Progress on Bioproducts Processing and Food Safety ')

Everard, C., Fagan, C. ORCID: https://orcid.org/0000-0002-2101-8694, O'Donnell, C., O'Callaghan, D. and Lyng, J. (2006) Dielectric properties of process cheese from 0.3 to 3 Ghz. Journal of Food Engineering, 75 (3). pp. 415-422. ISSN 0260-8774 doi: https://doi.org/10.1016/j.jfoodeng.2005.04.027

Everard, C.D., O'Donnell, C.P., Fagan, C. ORCID: https://orcid.org/0000-0002-2101-8694, Sheehan, E.M., Delahunty, C.M. and O'Callaghan, D.J. (2005) Correlation between process cheese meltability determined by sensory analysis, computer vision method and Olson and Price test. International Journal of Food Properties, 8 (2). pp. 267-275. ISSN 1532-2386 doi: https://doi.org/10.1081/JFP-200060241

Fagan, C. ORCID: https://orcid.org/0000-0002-2101-8694, Everard, C., O'Donnell, C.P., Downey, G. and O'Callaghan, D.J. (2005) Prediction of inorganic salt and moisture content of process cheese using dielectric spectroscopy. International Journal of Food Properties, 8 (3). pp. 543-557. ISSN 1532-2386 doi: https://doi.org/10.1080/10942910500269816