Mark A. Fenelon - Concepedia

Author

Mark A. Fenelon

Teagasc - The Irish Agriculture and Food Development Authority

Also Known As

Fenelon, Mark, M A FENELON, M A Fenelon, M. A. Fenelon, M. Fenelon, M.A. Fenelon, Mark A. Fenelon, Mark A Fenelon, Mark A. Fenelon, Mark Fenelon

Publications

2.9K

Citations

H-Index

Concepts

All Affiliations

Teagasc - The Irish Agriculture and Food Development Authority University College Cork National University of Ireland, Maynooth University of Padua APC Microbiome Institute

About

Mark A. Fenelon is an author at Teagasc - The Irish Agriculture and Food Development Authority specializing in health sciences, food technology, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	17	1.1K
2	Engineering	6	6	472
3	Medicine	5	5	251
4	Public Health	3	3	110
5	Education	2	2	51

Mark A. Fenelon

Publications

2.2K

Citations

H-Index

Page 1

	Year	Citations
Potential applications for virtual and augmented reality technologies in sensory science Emily Crofton, Cristina Botineştean, Mark A. Fenelon, Innovative Food Science & Emerging Technologies EngineeringDesignVirtual RealityExtended RealitySensory Experiences	2019	144
The Effect of Fat Content on the Microbiology and Proteolysis in Cheddar Cheese During Ripening Mark A. Fenelon, Paula M. O’Connor, Timothy P. Guinee Journal of Dairy Science	2000	138
Emulsification properties of pea protein isolate using homogenization, microfluidization and ultrasonication Noel A. McCarthy, Deirdre Kennedy, Sean A. Hogan, Food Research International EngineeringPea Protein IsolateBiotechnologyEmulsification PropertiesProtein Engineering	2016	119
The Effect of Milk Fat on Cheddar Cheese Yield and Its Prediction, Using Modifications of the Van Slyke Cheese Yield Formula Mark A. Fenelon, Timothy P. Guinee Journal of Dairy Science	1999	108
The effects of composition and some processing treatments on the rennet coagulation properties of milk Timothy P. Guinee, C. Gorry, D.J. O’Callaghan, International Journal of Dairy Technology EngineeringMechanical EngineeringFood BiophysicsMilk ProteinBiomechanics	1997	105
Effects of fluid bed agglomeration on the structure modification and reconstitution behaviour of milk protein isolate powders Junfu Ji, Kevin Cronin, John J. Fitzpatrick, Journal of Food Engineering Reconstitution BehaviourProtein FoldingStructure ModificationFood StructureProtein Engineering	2015	93
Elevated Temperature Ripening of Reduced Fat Cheddar Made with or Without Lacticin 3147-Producing Starter Culture Mark A. Fenelon, M.P. Ryan, Mary C. Rea, Journal of Dairy Science	1999	92
Dissolution of milk protein concentrate (MPC) powders by ultrasonication Noel A. McCarthy, Philip M. Kelly, Patrick G. Maher, Journal of Food Engineering Milk Protein ConcentrateFood EngineeringFood ProcessingUltrasoundFood Technology	2013	78
Effects of calcium chelating agents on the solubility of milk protein concentrate Noel A. McCarthy, Orla M. Power, Heni Wijayanti, International Journal of Dairy Technology Food ChemistryNutritionBiochemistryMilk Protein ConcentrateAnimal Nutrition	2017	75
The influence of milk pasteurization temperature and pH at curd milling on the composition, texture and maturation of reduced fat cheddar cheese Timothy P. Guinee, Mark A. Fenelon, E. Mulholland, International Journal of Dairy Technology NutritionBiomanufacturingFood StructureBiotechnologyFat Milks	1998	73

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