Veronica Caldeo - Concepedia

Author

Veronica Caldeo

University College Cork

Also Known As

V. Caldeo, Veronica Caldeo

Publications

210

Citations

H-Index

Concepts

All Affiliations

University College Cork Teagasc - The Irish Agriculture and Food Development Authority

About

Veronica Caldeo is an author at University College Cork specializing in food technology, health sciences, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	113
2	Biochemistry	4	4	100
3	Medicine	2	2	30
4	Public Health	2	2	27
5	Natural Sciences	1	1	60

Veronica Caldeo

Publications

207

Citations

H-Index

Page 1

	Year	Citations
Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems Shane V. Crowley, Aisling P Dowling, Veronica Caldeo, Food Chemistry β-Lactoglobulin RatioBiochemistryNatural SciencesInfant NutritionHeat Stability	2015	60
Processing and protein-fractionation characteristics of different polymeric membranes during filtration of skim milk at refrigeration temperatures Shane V. Crowley, Veronica Caldeo, Noel A. McCarthy, International Dairy Journal Refrigeration TemperaturesPolymer ScienceFood TechnologyMembrane CharacterizationProtein-fractionation Characteristics	2015	55
Changes in oxidation-reduction potential during the simulated manufacture of different cheese varieties Veronica Caldeo, Paul L.H. McSweeney International Dairy Journal Chemical EngineeringHealth SciencesOxidation-reduction PotentialDifferent Cheese VarietiesFood Analysis	2012	35
Ripening of cheese: oxidation-reduction potential and calcium phosphate. Paul L.H. McSweeney, Veronica Caldeo, Ali Topçu, Australian Journal of Dairy Technology Residual LactoseFood FermentationBiochemistryFlavour CompoundsBiotechnology	2010	17
Protein levels and protease activity in milk from mothers of pre-term infants: A prospective longitudinal study of human milk macronutrient composition Veronica Caldeo, Eimear Downey, Carol‐Anne O'Shea, Clinical Nutrition	2020	17
RP-HPLC peptide profiling of cheese extracts: A study of sources of variation, repeatability and reproducibility Eugenio Parente, Himanshu Patel, Veronica Caldeo, Food Chemistry Food ChemistryFood AuthenticationBiochemistryFood AnalysisBioanalysis	2011	13
Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds Veronica Caldeo, John A. Hannon, Dara-Kate Hickey, Journal of Dairy Research Oxidation-reduction PotentialFood AnalysisFood PreservationRedox BiologyFood Chemistry	2016	10

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