N.Y. Farkye - Concepedia

Author

N.Y. Farkye

California Polytechnic State University

Also Known As

N. FARKYE, N. Farkye, N. Y. Farkye, N.Y. Farkye, NANA Y. FARKYE, Nana Farkye, Nana Y Farkye, Nana Y. Farkye

Publications

1.7K

Citations

H-Index

Concepts

All Affiliations

California Polytechnic State University University College Cork North Carolina State University University of Wisconsin–Madison Utah State University

About

N.Y. Farkye is an author at California Polytechnic State University specializing in health sciences, food technology, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	12	642
2	Engineering	5	5	173
3	Medicine	3	3	190
4	Public Health	3	3	105
5	Language Studies	1	1	58

N.Y. Farkye

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Contribution of plasmin to Cheddar cheese ripening: effect of added plasmin N.Y. Farkye, Patrick F. Fox Journal of Dairy Research Food ChemistrySummary PlasminHealth SciencesBiochemistryPlasmin Activity	1992	121
Proteolysis in Mozzarella Cheese During Refrigerated Storage N.Y. Farkye, L.J. Kiely, R.D. Allshouse, Journal of Dairy Science	1991	110
Cheese technology N.Y. Farkye International Journal of Dairy Technology Cheese TechnologyBiosynthesisEngineeringPat FoxBiochemical Engineering	2004	101
Observations on plasmin activity in cheese N.Y. Farkye, Patrick F. Fox Journal of Dairy Research NutritionCooking TemperaturePlasmin ActivityFood AnalysisBioanalysis	1990	97
Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese Donald J. McMahon, C. J. Oberg, M.A. Drake, Journal of Dairy Science	2014	91
Objective indices of cheese ripening N.Y. Farkye, Patrick F. Fox Trends in Food Science & Technology Food AnalysisFood StructureObjective IndicesAgricultural EconomicsFood Quality	1990	79
Effects of Standardization of Whole Milk with Dry Milk Protein Concentrate on the Yield and Ripening of Reduced-Fat Cheddar Cheese Shakeel Ur Rehman, N.Y. Farkye, Thérèse Considine, Journal of Dairy Science	2003	61
Preliminary study on the contribution of plasmin to proteolysis in Cheddar cheese: cheese containing plasmin inhibitor, 6-aminohexanoic acid N.Y. Farkye, Patrick F. Fox Journal of Agricultural and Food Chemistry Food ChemistryNutritionFood PreservativesBiochemistryPreliminary Study	1991	59
Hispanic cheeses: The quest for Queso D.L. Van Hekken, N.Y. Farkye Food technology Latin American StudySpanish Cultural StudiesHispanic CheesesCultural StudiesLanguage Studies	2003	58
Proteolytic abilities of some lactic acid bacteria in a model cheese system N.Y. Farkye, S. A. Madkor, Harriet G. Atkins International Dairy Journal BiochemistryFood SpoilageProteolytic AbilitiesLactic Acid BacteriaBacteriology	1995	48

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