S. Govindasamy-Lucey

Author

Also Known As

S. Govindasamy-Lucey, SELVARANI GOVINDASAMY-LUCEY, SELVARANI GOVINDASAMY‐LUCEY, Selvarani Govindasamy-Lucey, Selvarani Govindasamy‐Lucey

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

University of Wisconsin–Madison U.S. Dairy Forage Research Center University College Cork Massey University Fonterra (New Zealand)

About

S. Govindasamy-Lucey is an author at University of Wisconsin–Madison specializing in health sciences, food engineering, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	292
2	Engineering	3	3	130
3	Medicine	2	2	98
4	Public Health	2	2	70
5	Biochemistry	2	2	37

S. Govindasamy-Lucey

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents M. Brighenti, S. Govindasamy-Lucey, Kwang‐il Lim, Journal of Dairy Science	2008	131
Hard Ewe's Milk Cheese Manufactured from Milk of Three Different Groups of Somatic Cell Counts J.J. Jaeggi, S. Govindasamy-Lucey, Yves Berger, Journal of Dairy Science	2003	88
Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese A. Moynihan, S. Govindasamy-Lucey, J.J. Jaeggi, Journal of Dairy Science NutritionBovine Calf ChymosinCamel ChymosinCheese RipeningBioanalysis	2013	81
Use of Cold Microfiltration Retentates Produced with Polymeric Membranes for Standardization of Milks for Manufacture of Pizza Cheese S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson, Journal of Dairy Science	2007	67
Angiotensin-I-converting enzyme-inhibitory peptides in commercial Wisconsin Cheddar cheeses of different ages Yanjie Lu, S. Govindasamy-Lucey, J.A. Lucey Journal of Dairy Science	2015	65
Standardization of Milk Using Cold Ultrafiltration Retentates for the Manufacture of Parmesan Cheese S. Govindasamy-Lucey, J.J. Jaeggi, A.L. Bostley, Journal of Dairy Science Residual LactoseNutritionCold UfBiotechnologyParmesan Cheese	2004	61
Influence of Condensed Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese S. Govindasamy-Lucey, T. Lin, J.J. Jaeggi, Journal of Dairy Science	2006	58
RHEOLOGICAL PROPERTIES OF RENNET‐INDUCED GELS DURING THE COAGULATION AND CUTTING PROCESS: IMPACT OF PROCESSING CONDITIONS Ritu Mishra, S. Govindasamy-Lucey, J.A. Lucey Journal of Texture Studies Biopolymer GelProcessing ConditionsRheological MeasurementEngineeringMechanical Properties	2005	57
Comparison of Milk Produced by Cows Cloned by Nuclear Transfer with Milk from Non-Cloned Cows Marie K. Walsh, J.A. Lucey, S. Govindasamy-Lucey, Cloning and Stem Cells NutritionEngineeringFertilityAgricultural EconomicsLivestock Production	2003	53
Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: Effect of altering coagulation conditions on yield and cheese quality S. Govindasamy-Lucey, J.J. Jaeggi, C.J. Martinelli, Journal of Dairy Science	2011	50

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