Concepedia

Soft-ripened Cheese

Soft-Ripened Cheese is a type of cheese characterized by a creamy, soft texture and a white, edible rind formed through the growth of mold—typically *Penicillium camemberti*—during the ripening process, distinguishing it from other cheese varieties by its surface-ripening mechanism and rapid internal softening.

123

Publications

5.4K

Citations

500

Authors

160

Institutions

Publications per year

2017–2026

32

Parents

Publications

123

The potential application of plant essential oils as natural food preservatives in soft cheese

Alison Smith-Palmer, Lorna Fyfe · Food Microbiology · 2001 · 467 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

Bacteriophage biocontrol of<i>Listeria monocytogenes</i>on soft ripened white mold and red-smear cheeses

Susanne Guenther, Martin J. Loessner · Bacteriophage · 2011 · 123 citations · Full text

, , +16

Development of Eco-friendly Probiotic Edible Coatings Based on Chitosan, Alginate and Carboxymethyl Cellulose for Improving the Shelf Life of UF Soft Cheese

Hoda S. El‐Sayed, Samah M. El‐Sayed, Ahmed Mabrouk et al. · Journal of Polymers and the Environment · 2021 · 121 citations

, , +17

1–5 of 123

Authors

500

  1. RR
    Rosario Ramírez

    Universidad de Extremadura, Spain

    4 publications · 296 citations

    4

    h-index

  2. SM
    Samah M. El‐Sayed

    National Research Centre, Egypt

    4 publications · 191 citations

    4

    h-index

  3. RK
    Romdhane Karoui

    Université d'Artois, France

    3 publications · 193 citations

    3

    h-index

  4. RA
    Roxana A. Verdini

    National University of Rosario, Argentina

    3 publications · 58 citations

    3

    h-index

  5. AR
    Anne‐Marie Revol‐Junelles

    Université de Lorraine, France

    3 publications · 69 citations

    3

    h-index

1–5 of 500

Institutions

160

  1. National Research Centre

    Giza, Egypt

    6 h-index

    18 publications

    901 citations

  2. Unité de Recherche Technologie et Analyses Laitières

    Nantes, France

    5 h-index

    16 publications

    490 citations

  3. Universidad Nacional del Litoral

    Santa Fe, Argentina

    5 h-index

    16 publications

    299 citations

  4. Food Process Engineering and Microbiology

    Paris, France

    4 h-index

    16 publications

    711 citations

  5. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    4 h-index

    13 publications

    230 citations

  6. Centro Tecnológico Agroalimentario de Extremadura

    Badajoz, Spain

    4 h-index

    17 publications

    1.2K citations

  7. Universidad de Extremadura

    Badajoz, Spain

    4 h-index

    12 publications

    608 citations

  8. National University of Rosario

    Rosario, Argentina

    4 h-index

    7 publications

    114 citations

1–8 of 160

Venues

  1. Journal of Dairy Science

    JDS · 12 publications · 417 citations

    12

    h-index

  2. LWT

    8 publications · 306 citations

    8

    h-index

  3. Le Lait

    7 publications · 334 citations

    7

    h-index

  4. International Dairy Journal

    8 publications · 500 citations

    7

    h-index

  5. Food Microbiology

    6 publications · 699 citations

    6

    h-index

1–5