Chilled Foods || Raw material selection: dairy ingredientsO’Kennedy, B.T. · 2008

Encyclopedia of Food Sciences and Nutrition || LIQUEURS | Cream LiqueursO'Kennedy, B.T. · 2003

A THREE-POINT BENDING TEST FOR PREDICTION OF SENSORY TEXTURE IN PROCESSED CHEESEC.D. EVERARD; D.J. O'CALLAGHAN; B.T. O'KENNEDY; C.P. O'DONNELL; E.M. SHEEHAN; C.M. DELAHUNTY · 2007

Dairy-Derived Ingredients || Dairy ingredients in non-dairy food systemsO’Kennedy, B.T. · 2009

Surface activity properties of cysteine-substituted C-terminal melittin analoguesS.C. Ebeling; S.M. Kelly; B.T. O'Kennedy; N.C. Price; D. Sheehan · 1997

Rheology of Stirred Yogurt as Affected by Added Milk Fat, Protein and HydrocolloidsM.K. KEOGH; B.T. O'KENNEDY · 1998

Effect of Milk Protein Standardization Using Different Methods on the Composition and Yields of Cheddar CheeseT.P. Guinee; B.T. O’Kennedy; P.M. Kelly · 2006