Kevin C. Deegan - Concepedia

Author

Kevin C. Deegan

University of Helsinki

Also Known As

K.C. Deegan, Kevin C. Deegan

Publications

462

Citations

H-Index

Concepts

All Affiliations

University of Helsinki University College Cork Inonu University Valio (Finland)Hannah Research Foundation

About

Kevin C. Deegan is an author at University of Helsinki specializing in health sciences, food technology, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	301
2	Management	2	2	40
3	Engineering	1	1	17
4	Public Health	1	1	17
5	Behavioral Sciences	1	1	90

Kevin C. Deegan

Publications

461

Citations

H-Index

Page 1

	Year	Citations
Microbiology, Biochemistry, and Volatile Composition of Tulum Cheese Ripened in Goat's Skin or Plastic Bags Ali Adnan Hayaloğlu, Elizabeth Y. Brechany, Kevin C. Deegan, Journal of Dairy Science	2007	123
Sensory properties and consumer characteristics contributing to liking of berries Oskar Laaksonen, Antti Knaapila, Tuija Niva, Food Quality and Preference Food ChoiceBehavioral SciencesSensory ScienceTaste PerceptionSensometrics	2016	90
Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety Ali Adnan Hayaloğlu, Elizabeth Y. Brechany, Kevin C. Deegan, LWT Food ChemistryFood AnalysisFood StructureFood MicrobiologyVolatile Profile	2007	68
Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kañiwa flour José Martín Ramos-Díaz, Jussi‐Petteri Suuronen, Kevin C. Deegan, LWT Food ChemistryFood PhysicFood AnalysisFood EngineeringFood Texture	2015	58
Characterisation of the sensory properties and market positioning of novel reduced-fat cheese Kevin C. Deegan, Ulla Holopainen‐Mantila, Paul L.H. McSweeney, Innovative Food Science & Emerging Technologies NutritionFood MarketingNovel FoodNovel Reduced-fat CheeseFood Structure	2013	30
Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese Ali Adnan Hayaloğlu, Kevin C. Deegan, Paul L.H. McSweeney Dairy Science and Technology Halloumi-type CheeseFood EngineeringFood ProcessingThermal ProcessingFood Technology	2010	30
Effects of low-pressure homogenisation on the sensory and chemical properties of Emmental cheese Kevin C. Deegan, Noora Heikintalo, Tiina Ritvanen, Innovative Food Science & Emerging Technologies Emmental CheeseLow-pressure HomogenisationFood EngineeringFood StructureChemical Properties	2013	25
Application of a sorting procedure to greenhouse-grown cucumbers and tomatoes Kevin C. Deegan, Laura Koivisto, Juha Näkkilä, LWT Precision AgricultureEngineeringBotanyPlant FactorySustainable Agriculture	2009	17
Effects of low-pressure homogenisation pre-treatment of cheesemilk on the ripening of Cheddar cheese Kevin C. Deegan, Paul L.H. McSweeney Dairy Science and Technology	2013	10
Effective communication of novelty: The case of ripened cheese Kevin C. Deegan, Ingela Palmujoki, Jarkko Isotalo, Food Quality and Preference AdvertisingHuman CommunicationBehavioral Decision MakingEffective CommunicationConsumer Research	2014	10

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