John A. Hannon

CF Technologies (United States) — United States

Agricultural and Biological Sciences · Life Sciences

21h-index1.4kcitations40works2.02yr avg
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Research Topics

Probiotics and Fermented Foods(28), Meat and Animal Product Quality(15), Proteins in Food Systems(12), Protein Hydrolysis and Bioactive Peptides(9), Sensory Analysis and Statistical Methods(5)

Publications40 total

Apparatus to measure density and viscosity of high-pressure carbon dioxide–alcohol mixtures
Review of Scientific Instruments·2024· 2 citedOpen Access
Cheese: Hot Culinary Uses of Cheese
2021
Contribution of the novel sulfur-producing adjunct Lactobacillus nodensis to flavor development in Gouda cheese
Journal of Dairy Science·2017· 15 citedOpen Access
Slowly Warming to Climate Change
Ecology law quarterly·2017Open Access
Effect of galactose metabolising and non-metabolising strains of Streptococcus thermophilus as a starter culture adjunct on the properties of Cheddar cheese made with low or high pH at whey drainage
International Dairy Journal·2016· 16 citedOpen Access
Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds
Journal of Dairy Research·2016· 10 cited
Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk
International Journal of Food Microbiology·2013· 58 citedOpen Access
Effect of curd washing on cheese proteolysis, texture, volatile compounds, and sensory grading in full fat Cheddar cheese
International Dairy Journal·2013· 41 cited
Sensory and chemical interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with banana
Food Research International·2013· 22 cited
Oxidative stability of tuna fat spreads (O/W/O emulsions) using conventional lipid oxidation methods, SPME-GC/MS and sensory analysis
European Food Research and Technology·2013· 17 cited
Sensory properties and aromatic composition of baked snacks containing brewer's spent grain
Journal of Cereal Science·2013· 82 cited
The impact of reduced sodium chloride content on Cheddar cheese quality
International Dairy Journal·2012· 109 cited
Effect of a bacteriocin‐producing strain of <i>Lactobacillus paracasei</i> on the nonstarter microflora of Cheddar cheese
International Journal of Dairy Technology·2012· 7 cited
Effect of monoglyceride self-assembled structure on emulsion properties and subsequent flavor release
Food Research International·2012· 42 cited
Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening
International Dairy Journal·2012· 44 cited
Rheological, microscopic and primary chemical characterisation of the exopolysaccharide produced by Lactococcus lactis subsp. cremoris DPC6532
Dairy Science and Technology·2012· 22 citedOpen Access
Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese
International Dairy Journal·2012· 33 cited
Cheese Flavour: Formation and analysis
Prodinra (INRA Bordeaux-Aquitaine)·2011· 1 citedOpen Access
Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis
International Dairy Journal·2011· 26 cited
Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese
Journal of Dairy Science·2010· 83 citedOpen Access
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Frequent Co-authors

Thomas P. Beresford(12), Paul L.H. McSweeney(11), Martin G. Wilkinson(9), Kieran N. Kilcawley(7), C.M. Delahunty(5), J. M. Wallace(3), P.A. Morrissey(3), N.E. Costa(3), Tom Beresford(3), Jia Hou(3), Timothy P. Guinee(3), I.A. Doolan(2), Alice B. Nongonierma(2), R. Paul Ross(2), Brendan T. O’Kennedy(2), Stéphanie‐Marie Deutsch(2), Marie‐Pierre Chapot‐Chartier(2), S. Lortal(2), Sylvie Lortal(2), Jean‐Pierre Tissier(2)