Gerald F. Fitzgerald

University College Cork — Ireland

Agricultural and Biological Sciences · Life Sciences

106h-index44.2kcitations476works0.02yr avg
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Research Topics

Probiotics and Fermented Foods(245), Genomics and Phylogenetic Studies(112), Bacteriophages and microbial interactions(97), Gut microbiota and health(94), Microbial Metabolites in Food Biotechnology(65)

Publications476 total

Selection and Treatment of Milk for Cheesemaking
Cheese·2025
Bacteriophage-host interactions in <i>Streptococcus thermophilus</i> and their impact on co-evolutionary processes
FEMS Microbiology Reviews·2023· 10 citedOpen Access
Starter Cultures
Food Microbiology·2019· 1 cited
Lactobacillus mucosae DPC 6426 as a bile-modifying and immunomodulatory microbe
BMC Microbiology·2019· 44 citedOpen Access
Production of Vitamins, Exopolysaccharides and Bacteriocins by Probiotic Bacteria
2017· 9 cited
Draft Genome Sequences of Three Lactobacillus paracasei Strains, Members of the Nonstarter Microbiota of Mature Cheddar Cheese
Genome Announcements·2017· 1 citedOpen Access
Strains of the Lactobacillus casei group show diverse abilities for the production of flavor compounds in 2 model systems
Journal of Dairy Science·2017· 27 citedOpen Access
Bovine intra-mammary challenge with<i>Streptococcus dysgalactiae</i>spp.<i>Dysgalactiae</i>to explore the effect on the response of Complement activity
Journal of Dairy Research·2017· 5 cited
Bifidobacterium breve with α-linolenic acid alters the composition, distribution and transcription factor activity associated with metabolism and absorption of fat
Scientific Reports·2017· 30 citedOpen Access
Microbiome and metabolome modifying effects of several cardiovascular disease interventions in apo-E−/− mice
Microbiome·2017· 94 citedOpen Access
Genetic, enzymatic and metabolite profiling of the<i>Lactobacillus casei</i>group reveals strain biodiversity and potential applications for flavour diversification
Journal of Applied Microbiology·2017· 33 cited
Contributors
Cheese·2017
Lactobacillus casei群の遺伝的,酵素と代謝産物プロファイリングはフレーバ多様化のための歪生物多様性と応用の可能性を明らかにする【Powered by NICT】
Journal of Applied Microbiology·2017
Bacteriophages Infecting Lactic Acid Bacteria
Cheese·2017· 13 cited
Advances in the genomics and metabolomics of dairy lactobacilli: A review
Food Microbiology·2016· 146 citedOpen Access
<i>Thermus</i> and the Pink Discoloration Defect in Cheese
mSystems·2016· 85 citedOpen Access
Comparison of two headspace extraction techniques to determine volatile profiles generated by lactic acid bacteria in a cheese model by GC-MS
HAL (Le Centre pour la Communication Scientifique Directe)·2016
An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri
Innovative Food Science & Emerging Technologies·2016· 92 cited
Looking Beyond the Terrestrial: The Potential of Seaweed Derived Bioactives to Treat Non-Communicable Diseases
Marine Drugs·2016· 145 citedOpen Access
Sources and Bioactive Properties of Conjugated Dietary Fatty Acids
Lipids·2016· 63 cited
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Frequent Co-authors

R. Paul Ross(40), Catherine Stanton(32), Douwe van Sinderen(9), Órla O’Sullivan(6), Fergus Shanahan(6), Colin Hill(6), Paul W. O’Toole(6), John Collins(6), Rebecca Wall(5), Paul D. Cotter(5), Gillian E. Gardiner(5), Marcus J. Claesson(4), Tom Beresford(4), Aidan Coffey(4), Timothy G. Dinan(3), Marco Ventura(3), Sarah Flynn(3), Charles Daly(3), Lisa Quigley(3), Sinead C. Leahy(3)