Charmaine I. Clarke - Concepedia

Author

Charmaine I. Clarke

National University of Ireland

Also Known As

C. I. Clarke, C.I. Clarke, Charmaine Clarke, Charmaine I Clarke, Charmaine I. Clarke, Clarke, Charmaine

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

National University of Ireland University College Cork

About

Charmaine I. Clarke is an author at National University of Ireland specializing in health sciences, food safety, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	664
2	Engineering	2	2	186
3	Medicine	2	2	611
4	Public Health	2	2	393
5	Biochemistry	2	2	318

Charmaine I. Clarke

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7 Fabio Dal Bello, Charmaine I. Clarke, Liam A. M. Ryan, Journal of Cereal Science ProbioticMicrobial InactivationWheat BreadShelf LifeFood Fermentation	2006	343
Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients Raffaella Di Cagno, Maria De Angelis, Salvatore Auricchio, Applied and Environmental Microbiology Celiac Sprue PatientsGlycobiologyGastroenterologyPolysaccharideProbiotics	2004	268
Effect of Single Strain and Traditional Mixed Strain Starter Cultures on Rheological Properties of Wheat Dough and on Bread Quality Charmaine I. Clarke, T. Schober, Elke K. Arendt Cereal Chemistry Bread QualityWheat DoughFood FermentationIn Vitro FermentationLactic Acid Bacteria	2002	187
The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread Peter Crowley, T. Schober, Charmaine I. Clarke, European Food Research and Technology Sourdough Wheat BreadSustainable AgricultureAgricultural EconomicsGrain QualityStorage Time	2002	157
Wheat Sourdough Fermentation: Effects of Time and Acidification on Fundamental Rheological Properties Charmaine I. Clarke, T. Schober, Peter Dockery, Cereal Chemistry EngineeringBioenergyMechanical EngineeringFood BiophysicsAgricultural Economics	2004	136
Use of response surface methodology to investigate the effects of processing conditions on sourdough wheat bread quality T. Schober, Eliane Angst, Charmaine I. Clarke, European Food Research and Technology Response Surface MethodologySustainable AgricultureAgricultural EconomicsFood ProcessingGrain Quality	2003	52
Characterization of Functional Properties of Gluten Proteins in Spelt Cultivars Using Rheological and Quality Factor Measurements T. Schober, Charmaine I. Clarke, Manfred Kühn Cereal Chemistry Functional PropertiesEngineeringAbstract Wet GlutensFood AnalysisAgricultural Economics	2002	50
The effects of recipe formulation on the textural characteristics of microwave-reheated pizza bases Charmaine I. Clarke, Geraldine M Farrell Journal of the Science of Food and Agriculture NutritionInferior Textural CharacteristicsFood AnalysisTextural CharacteristicsRecipe Formulation	2000	21

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