Concepedia

Ripening Time Optimization

Ripening Time Optimization is a computational or analytical framework in cheese maturation science that determines the optimal duration and conditions for cheese ripening to achieve desired sensory, textural, and biochemical properties while minimizing resource expenditure and maximizing product consistency.

49

Publications

2.2K

Citations

178

Authors

74

Institutions

Publications per year

2017–2026

9

Parents

Publications

49

Effect of temperature and salt concentration on Kimchi fermentation

Tae-Ick Mheen, Tai-Wan Kwon · Korean Journal of Food Science and Technology · 1984 · 204 citations

, , +17

Generation of flavour compounds in fermented sausages—the influence of curing ingredients, Staphylococcus starter culture and ripening time

Pelle Thonning Olesen, Anne S. Meyer, Louise H. Stahnke · Meat Science · 2003 · 156 citations

, , +17

Use of autolytic starter systems to accelerate the ripening of Cheddar cheese

John A. Hannon, Martin G. Wilkinson, C.M. Delahunty et al. · International Dairy Journal · 2003 · 140 citations

, , +14

Controlled and accelerated cheese ripening: the research base for new technology

B. A. Law · International Dairy Journal · 2001 · 117 citations

, , +16

Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages

N.G. Liaros, Eugenios Katsanidis, J.G. Bloukas · Meat Science · 2009 · 88 citations

, , +16

1–5 of 49

Authors

178

  1. FX
    F. Xavier Malcata

    Universidade Católica Portuguesa, Portugal

    4 publications · 97 citations

    4

    h-index

  2. JF
    J.M. Fresno

    Universidad de León, Spain

    4 publications · 84 citations

    4

    h-index

  3. BP
    Bernardo Prieto

    Universidade de Vigo, Spain

    3 publications · 61 citations

    3

    h-index

  4. NP
    Nathalie Perrot

    Food Process Engineering and Microbiology, France

    3 publications · 84 citations

    3

    h-index

  5. IF
    Inmaculada Franco

    Universidade de Vigo, Spain

    3 publications · 61 citations

    3

    h-index

1–5 of 178

Institutions

74

  1. Universidad de León

    León, Spain

    4 h-index

    14 publications

    298 citations

  2. Universidade Católica Portuguesa

    Lisbon, Portugal

    4 h-index

    8 publications

    194 citations

  3. Universidade de Vigo

    Vigo, Spain

    3 h-index

    5 publications

    117 citations

  4. Alexandria University

    Alexandria, Egypt

    3 h-index

    4 publications

    260 citations

  5. Food Process Engineering and Microbiology

    Paris, France

    3 h-index

    11 publications

    173 citations

  6. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    3 h-index

    13 publications

    421 citations

  7. Institut National de la Recherche Agronomique

    Rabat, Morocco

    2 h-index

    4 publications

    105 citations

  8. Technical University of Denmark

    Kongens Lyngby, Denmark

    2 h-index

    4 publications

    518 citations

1–8 of 74

Venues

  1. International Dairy Journal

    8 publications · 412 citations

    8

    h-index

  2. Journal of Dairy Science

    JDS · 8 publications · 316 citations

    8

    h-index

  3. Meat Science

    4 publications · 328 citations

    4

    h-index

  4. Food Chemistry

    3 publications · 103 citations

    3

    h-index

  5. Journal of Food Engineering

    3 publications · 124 citations

    3

    h-index

1–5