Paul L.H. McSweeney - Concepedia

Author

Paul L.H. McSweeney

Also Known As

L. H. Mcsweeney, Paul, L.H. Mcsweeney, Paul, Mc Sweeney, PLH, McSweeney, P. L. H., Mcsweeney, Plh, P L H MCSWEENEY, P L H McSWEENEY, P L H Mcsweeney, P McSweeney, P. L. H. McSweeney

320

Publications

23.9K

Citations

H-Index

Concepts

All Affiliations

University College Cork Teagasc - The Irish Agriculture and Food Development Authority University of Wisconsin–Madison

About

Paul L.H. McSweeney is an author at University College Cork specializing in health sciences, food technology, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	35	65	4K
2	Engineering	14	18	2.2K
3	Education	3	3	148
4	Management	2	2	98
5	Humanities	1	1	72

Paul L.H. McSweeney

161

Publications

11.4K

Citations

H-Index

Page 1

	Year	Citations
Nucleic acid-based approaches to investigate microbial-related cheese quality defects Daniel J. O’Sullivan, Linda Giblin, Paul L.H. McSweeney, Frontiers in Microbiology	2013	1.4K
Biochemistry of cheese ripening Paul L.H. McSweeney International Journal of Dairy Technology EngineeringAmino AcidsMicrobial MetabolismBiosynthesisBiochemical Engineering	2004	1K
Advances in the study of proteolysis during cheese ripening Maria J. Sousa, Ylva Ardö, Paul L.H. McSweeney International Dairy Journal BiochemistryBiotechnologyFood ProcessingFood TechnologyHealth Sciences	2001	680
Proteolysis in cheese during ripening Patrick F. Fox, Paul L.H. McSweeney Food Reviews International EngineeringBiochemistryFood StructureBiotechnologyFood Engineering	1996	398
Characterization of proteolysis during the ripening of semi-dry fermented sausages M.C Hughes, Joseph P. Kerry, Elke K. Arendt, Meat Science BiomanufacturingEngineeringFood FermentationBiochemical EngineeringBiotechnology	2002	303
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1 Maria De Angelis, Giovanna Gallo, Maria Rosaria Corbo, International Journal of Food Microbiology BiochemistryLactic Acid BacteriaBacteriologyBiotechnologyMicrobial Physiology	2003	283
Contribution of the indigenous microflora to the maturation of cheddar cheese Paul L.H. McSweeney, Patrick F. Fox, J.A. Lucey, International Dairy Journal BiologyCheddar CheeseIndigenous MicrofloraMicrobiologySymbiosis	1993	280
Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese Andrea S. Bertuzzi, Paul L.H. McSweeney, Mary C. Rea, Comprehensive Reviews in Food Science and Food Safety	2018	188
Significance of non-starter lactic acid bacteria in cheddar cheese Patrick F. Fox, Paul L.H. McSweeney, C. M. Lynch Australian Journal of Dairy Technology ProbioticFood FermentationLactic Acid BacteriaBacteriologyCheddar Cheese	1998	186
Chemical methods for the characterization of proteolysis in cheese during ripening Paul L.H. McSweeney, Patrick F. Fox Le Lait	1997	170

Page 1