Cheese Maturation is a biochemical process in cheese science and technology whereby enzymatic and microbial transformations progressively develop the characteristic texture, flavor, and aroma properties of a cheese variety during controlled aging.
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2017–2026
270
Publications
1.7K
Biochemistry of cheese ripening
Paul L.H. McSweeney · International Journal of Dairy Technology · 2004 · 1K citations
Recent advances in cheese microbiology
Tom Beresford, Nora Fitzsimons, Noelle L Brennan et al. · International Dairy Journal · 2001 · 808 citations
Cheese flavour formation by amino acid catabolism
Mireille Yvon, Liesbeth Rijnen · International Dairy Journal · 2001 · 717 citations
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29
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19
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1–5 of 4.2K
Institutions
880
University College Cork
Cork, Ireland
49 h-index
156 publications
13.8K citations
Teagasc - The Irish Agriculture and Food Development Authority
Carlow, Ireland
38 h-index
145 publications
12.3K citations
University of Wisconsin–Madison
Madison, United States
28 h-index
140 publications
6.5K citations
Food Process Engineering and Microbiology
Paris, France
27 h-index
154 publications
6.2K citations
Université Laval
Québec, Canada
24 h-index
88 publications
4.2K citations
Universidad de León
León, Spain
23 h-index
101 publications
4.1K citations
Utah State University
Logan, United States
23 h-index
80 publications
5.5K citations
Universidade Católica Portuguesa
Lisbon, Portugal
22 h-index
66 publications
2.8K citations
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Venues
- Journal of Dairy Science
JDS · 337 publications · 17.3K citations
66
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- International Dairy Journal
242 publications · 15.6K citations
66
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- Food Chemistry
110 publications · 5.2K citations
43
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- International Journal of Food Microbiology
54 publications · 3.1K citations
36
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- LWT
58 publications · 2.3K citations
30
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