Concepedia

Texture During Ripening

Texture During Ripening is a cheese texture attribute that characterizes the dynamic changes in the physical and mechanical properties of cheese as it undergoes biochemical and microbial transformations throughout the ripening process.

577

Publications

23.7K

Citations

1.8K

Authors

453

Institutions

Publications per year

2017–2026

89

Parents

Publications

577

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

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

Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese

Rémy Grappin, Éric Beuvier · International Dairy Journal · 1997 · 263 citations

, , +16

1–5 of 577

Authors

1.8K

  1. AA
    Ali Adnan Hayaloğlu

    Inonu University, Türkiye

    18 publications · 898 citations

    17

    h-index

  2. PL
    Paul L.H. McSweeney

    University College Cork, Ireland

    18 publications · 1K citations

    16

    h-index

  3. BG
    B. Güamis

    Universitat Autònoma de Barcelona, Spain

    12 publications · 573 citations

    12

    h-index

  4. FX
    F. Xavier Malcata

    Universidade Católica Portuguesa, Portugal

    11 publications · 472 citations

    11

    h-index

  5. GC
    G. Corrieu

    Food Process Engineering and Microbiology, France

    11 publications · 340 citations

    11

    h-index

1–5 of 1.8K

Institutions

453

  1. University College Cork

    Cork, Ireland

    25 h-index

    75 publications

    5.4K citations

  2. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    19 h-index

    70 publications

    4.3K citations

  3. Inonu University

    Malatya, Türkiye

    17 h-index

    20 publications

    993 citations

  4. Food Process Engineering and Microbiology

    Paris, France

    14 h-index

    59 publications

    1.9K citations

  5. Universitat Autònoma de Barcelona

    Cerdanyola del Vallès, Spain

    14 h-index

    52 publications

    2.4K citations

  6. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    11 h-index

    32 publications

    794 citations

  7. AgroParisTech

    Palaiseau, France

    11 h-index

    37 publications

    1K citations

  8. Universidad de León

    León, Spain

    11 h-index

    36 publications

    1.3K citations

1–8 of 453

Venues

  1. International Dairy Journal

    79 publications · 4.7K citations

    44

    h-index

  2. Journal of Dairy Science

    JDS · 107 publications · 5.1K citations

    42

    h-index

  3. Food Chemistry

    42 publications · 1.7K citations

    27

    h-index

  4. Journal of Food Science

    JFS · 27 publications · 1.5K citations

    22

    h-index

  5. International Journal of Dairy Technology

    32 publications · 929 citations

    19

    h-index

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