Concepedia

Texture Changes During Ripening

Texture Changes During Ripening is a phenomenon-level construct in dairy science that denotes the progressive modification of cheese mechanical properties, such as firmness, elasticity, and cohesiveness, during the ripening period resulting from enzymatic proteolysis and microbial activity.

459

Publications

19.9K

Citations

1.4K

Authors

409

Institutions

Publications per year

2017–2026

65

Parents

Publications

459

Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables

P.M.A. Toivonen, David A. Brummell · Postharvest Biology and Technology · 2008 · 899 citations

, , +16

Texture Development During Cheese Ripening

R. C. Lawrence, Lawrence K. Creamer, J. Gilles · Journal of Dairy Science · 1987 · 505 citations · Full text

, , +12

Rheological Evaluation of Maturing Cheddar Cheese

Lawrence K. Creamer, N.F. Olson · Journal of Food Science · 1982 · 439 citations

, , +17

Texture of Cheddar Cheese as Influenced by Fat Reduction

Alexandria Bryant, Z. Ustunol, James F. Steffe · Journal of Food Science · 1995 · 262 citations

, , +14

Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products

Mark A.E. Auty, Myra Twomey, Timothy P. Guinee et al. · Journal of Dairy Research · 2001 · 227 citations

, , +17

1–5 of 459

Authors

1.4K

  1. PL
    Paul L.H. McSweeney

    University College Cork, Ireland

    15 publications · 839 citations

    13

    h-index

  2. AA
    Ali Adnan Hayaloğlu

    Inonu University, Türkiye

    10 publications · 524 citations

    10

    h-index

  3. FX
    F. Xavier Malcata

    Universidade Católica Portuguesa, Portugal

    9 publications · 294 citations

    9

    h-index

  4. MN
    Manuel Núñez

    Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Spain

    9 publications · 317 citations

    9

    h-index

  5. PG
    Pilar Gaya

    Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Spain

    9 publications · 334 citations

    9

    h-index

1–5 of 1.4K

Institutions

409

  1. University College Cork

    Cork, Ireland

    20 h-index

    61 publications

    4.5K citations

  2. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    13 h-index

    42 publications

    3.1K citations

  3. University of Wisconsin–Madison

    Madison, United States

    11 h-index

    32 publications

    2K citations

  4. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    10 h-index

    26 publications

    713 citations

  5. Universidad de León

    León, Spain

    9 h-index

    31 publications

    1.1K citations

  6. Inonu University

    Malatya, Türkiye

    9 h-index

    11 publications

    592 citations

  7. Universidade Católica Portuguesa

    Lisbon, Portugal

    9 h-index

    22 publications

    988 citations

  8. University of Tehran

    Tehran, Iran

    8 h-index

    20 publications

    957 citations

1–8 of 409

Venues

  1. International Dairy Journal

    55 publications · 3.1K citations

    37

    h-index

  2. Journal of Dairy Science

    JDS · 60 publications · 3.1K citations

    33

    h-index

  3. Journal of Food Science

    JFS · 27 publications · 1.5K citations

    20

    h-index

  4. Food Chemistry

    28 publications · 1.1K citations

    20

    h-index

  5. Journal of Dairy Research

    25 publications · 1.2K citations

    20

    h-index

1–5