Timothy P. Guinee

The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese

Timothy P. Guinee, Mark A.E. Auty, Mark A. Fenelon · International Dairy Journal · 2000 · 223 citations

Fat Content, Cheddar Cheese, Heat-induced Functional Characteristics +7

Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents

Mark A. Fenelon, Timothy P. Guinee · International Dairy Journal · 2000 · 166 citations

Biochemistry, Cheddar Cheeses, Different Fat Contents +6

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 citations · Full text

Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese

Nuala M. Rynne, Thomas P. Beresford, Alan L. Kelly et al. · International Dairy Journal · 2004 · 135 citations

Situ Whey, Food Engineering, Food Texture +7

Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening

Marco Gobbetti, M. Morea, Federico Baruzzi et al. · International Dairy Journal · 2002 · 115 citations

Food Spoilage, Textural Characterisation, Food Microstructure +7