Concepedia

Composition During Ripening

Composition During Ripening is a scientific construct that specifies the dynamic biochemical and physicochemical transformations in cheese, including changes in moisture, protein, fat, and microbial content, occurring during the ripening phase as distinguished from initial manufacturing or immediate post-production stages.

450

Publications

16.8K

Citations

1.3K

Authors

354

Institutions

Publications per year

2017–2026

71

Parents

Publications

450

Flavor of Cheddar Cheese: A Chemical and Sensory Perspective

T. K. Singh, M.A. Drake, Keith R. Cadwallader · Comprehensive Reviews in Food Science and Food Safety · 2003 · 412 citations

, , +17

A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese

Wim Engels, R. Dekker, Catrienus de Jong et al. · International Dairy Journal · 1997 · 265 citations

, , +17

Determination of Organic Acids, Sugars, Diacetyl, and Acetoin in Cheese by High-Performance Liquid Chromatography

Giuseppe Zeppa, Lorenza Conterno, Vincenzo Gerbi · Journal of Agricultural and Food Chemistry · 2001 · 257 citations

, , +17

A new type of ripened, low-fat cheese with bioactive properties

Eeva‐Liisa Ryhänen, Anne Pihlanto-Leppälä, Eero Pahkala · International Dairy Journal · 2001 · 203 citations

, , +16

Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening

Francisco Delgado, José González‐Crespo, Ramón Cava et al. · Food Chemistry · 2009 · 197 citations

, , +16

1–5 of 450

Authors

1.3K

  1. AA
    Ali Adnan Hayaloğlu

    Inonu University, Türkiye

    18 publications · 660 citations

    15

    h-index

  2. JF
    J.M. Fresno

    Universidad de León, Spain

    16 publications · 600 citations

    14

    h-index

  3. JC
    Javier Carballo

    Universidade de Vigo, Spain

    15 publications · 600 citations

    14

    h-index

  4. IF
    Inmaculada Franco

    Universidade de Vigo, Spain

    12 publications · 413 citations

    12

    h-index

  5. FX
    F. Xavier Malcata

    Universidade Católica Portuguesa, Portugal

    12 publications · 410 citations

    11

    h-index

1–5 of 1.3K

Institutions

354

  1. Universidad de León

    León, Spain

    16 h-index

    62 publications

    2.3K citations

  2. Inonu University

    Malatya, Türkiye

    14 h-index

    21 publications

    692 citations

  3. Universidade de Vigo

    Vigo, Spain

    13 h-index

    31 publications

    1.2K citations

  4. University College Cork

    Cork, Ireland

    12 h-index

    25 publications

    1.2K citations

  5. Food Process Engineering and Microbiology

    Paris, France

    11 h-index

    36 publications

    1.1K citations

  6. Universidade Católica Portuguesa

    Lisbon, Portugal

    11 h-index

    28 publications

    966 citations

  7. Atatürk University

    Erzurum, Türkiye

    10 h-index

    25 publications

    747 citations

  8. Agricultural University of Athens

    Athens, Greece

    8 h-index

    24 publications

    913 citations

1–8 of 354

Venues

  1. Journal of Dairy Science

    JDS · 56 publications · 2.4K citations

    31

    h-index

  2. Food Chemistry

    31 publications · 1.4K citations

    24

    h-index

  3. International Dairy Journal

    33 publications · 1.9K citations

    23

    h-index

  4. Journal of Dairy Research

    35 publications · 1.1K citations

    21

    h-index

  5. International Journal of Dairy Technology

    37 publications · 967 citations

    21

    h-index

1–5