Dr Ronan Lordan

Available to discuss new collaborations, science outreach or speaking opportunities. Feel free to make contact via email or twitter.



Institute for Translational Medicine and Therapeutics

Perelman School of Medicine, University of Pennsylvania



Caprine milk fermentation enhances the antithrombotic properties of cheese polar lipids


Journal article


R. Lordan, A. Walsh, F. Crispie, Laura Finnegan, Martina Demuru, A. Tsoupras, P. Cotter, I. Zabetakis
Journal of Functional Foods, 2019

Semantic Scholar DOI
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Cite

APA   Click to copy
Lordan, R., Walsh, A., Crispie, F., Finnegan, L., Demuru, M., Tsoupras, A., … Zabetakis, I. (2019). Caprine milk fermentation enhances the antithrombotic properties of cheese polar lipids. Journal of Functional Foods.


Chicago/Turabian   Click to copy
Lordan, R., A. Walsh, F. Crispie, Laura Finnegan, Martina Demuru, A. Tsoupras, P. Cotter, and I. Zabetakis. “Caprine Milk Fermentation Enhances the Antithrombotic Properties of Cheese Polar Lipids.” Journal of Functional Foods (2019).


MLA   Click to copy
Lordan, R., et al. “Caprine Milk Fermentation Enhances the Antithrombotic Properties of Cheese Polar Lipids.” Journal of Functional Foods, 2019.


BibTeX   Click to copy

@article{r2019a,
  title = {Caprine milk fermentation enhances the antithrombotic properties of cheese polar lipids},
  year = {2019},
  journal = {Journal of Functional Foods},
  author = {Lordan, R. and Walsh, A. and Crispie, F. and Finnegan, Laura and Demuru, Martina and Tsoupras, A. and Cotter, P. and Zabetakis, I.}
}


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