Concepedia

Surface-ripening Microflora

Surface-Ripening Microflora is a specialized microbial community that colonizes the exterior of cheese during ripening, distinguished by its role in driving biochemical transformations at the surface to develop characteristic flavor, texture, and appearance traits in surface-ripened varieties.

46

Publications

2.6K

Citations

159

Authors

59

Institutions

Publications per year

2017–2026

1

Parents

Publications

46

Contribution of the indigenous microflora to the maturation of cheddar cheese

Paul L.H. McSweeney, Patrick F. Fox, J.A. Lucey et al. · International Dairy Journal · 1993 · 280 citations

, , +14

Surface Microflora of Four Smear-Ripened Cheeses

Jérôme Mounier, Roberto Gelsomino, Stefanie Goerges et al. · Applied and Environmental Microbiology · 2005 · 173 citations · Full text

, , +16

Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature

Y. Li, Robert E. Brackett, Robert L. Shewfelt et al. · Food Microbiology · 2001 · 127 citations

, , +14

Sources of the adventitious microflora of a smear-ripened cheese

Jérôme Mounier, Stefanie Goerges, Roberto Gelsomino et al. · Journal of Applied Microbiology · 2006 · 125 citations

, , +17

Microflora of Feta cheese from four Greek manufacturers

Kalliopi Rantsiou, Rosalinda Urso, Paola Dolci et al. · International Journal of Food Microbiology · 2008 · 121 citations · Full text

, , +12

1–5 of 46

Authors

159

  1. MV
    Marc Vancanneyt

    Ghent University, Belgium

    5 publications · 465 citations

    5

    h-index

  2. RG
    Roberto Gelsomino

    Ghent University, Belgium

    5 publications · 465 citations

    5

    h-index

  3. SS
    Siegfried Scherer

    Technical University of Munich, Germany

    5 publications · 497 citations

    5

    h-index

  4. JS
    Jean Swings

    Ghent University, Belgium

    5 publications · 465 citations

    5

    h-index

  5. SG
    Stefanie Goerges

    Technical University of Munich, Germany

    4 publications · 441 citations

    4

    h-index

1–5 of 159

Institutions

59

  1. Ghent University

    Ghent, Belgium

    5 h-index

    19 publications

    2K citations

  2. Technical University of Munich

    Munich, Germany

    5 h-index

    9 publications

    845 citations

  3. Leibniz-Institute for Food Systems Biology at the Technical University of Munich

    Freising, Germany

    4 h-index

    7 publications

    819 citations

  4. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    4 h-index

    10 publications

    1.7K citations

  5. University of Turin

    Turin, Italy

    3 h-index

    9 publications

    626 citations

  6. Food Process Engineering and Microbiology

    Paris, France

    3 h-index

    7 publications

    371 citations

  7. ETH Zurich

    Zurich, Switzerland

    3 h-index

    13 publications

    209 citations

  8. University College Cork

    Cork, Ireland

    3 h-index

    4 publications

    858 citations

1–8 of 59

Venues

  1. International Dairy Journal

    9 publications · 556 citations

    9

    h-index

  2. Food Microbiology

    5 publications · 318 citations

    5

    h-index

  3. Journal of Dairy Research

    4 publications · 240 citations

    4

    h-index

  4. Journal of Food Protection

    3 publications · 141 citations

    3

    h-index

  5. International Journal of Food Microbiology

    3 publications · 227 citations

    3

    h-index

1–5