2026 Patrick F. Fox: Biology and Biochemistry Researcher – H-Index, Publications & Awards

Discipline name	D-Index	World Ranking	National Ranking	Publications	Citations
Biology and Biochemistry	110	968	4	483	46440

Discipline name

D-Index

World Ranking

National Ranking

Publications

Citations

Biology and Biochemistry

110

968

483

46440

Research.com Recognitions

2023 - Research.com Biology and Biochemistry in Ireland Leader Award
2022 - Research.com Biology and Biochemistry in Ireland Leader Award

Overview

Patrick F. Fox was a researcher affiliated with University College Cork in Ireland. Their work primarily focused on fields related to Agricultural and Biological Sciences, Biochemistry, Genetics and Molecular Biology, and Nursing.

Throughout their career, the scientist contributed significantly to several subfields of study including Food Science, Nutrition and Dietetics, Agronomy and Crop Science, Molecular Biology, and Genetics. These areas reflect a multidisciplinary approach to research that intersected biology, food technology, and health sciences.

The main topics covered by Patrick F. Fox's research included:

Probiotics and Fermented Foods
Proteins in Food Systems
Infant Nutrition and Health
Milk Quality and Mastitis in Dairy Cows
Infant Health and Development
Digestive System and Related Health
Enzyme Production and Characterization

Patrick F. Fox regularly collaborated with several coauthors. The most frequent collaborators were:

T. Uniacke-Lowe
Paul L.H. McSweeney
Thom Huppertz
Alan L. Kelly
Ylva Ardö

The researcher had published in various scientific venues, with a presence in the International Dairy Journal.

A notable paper from their portfolio is:

Factors affecting the creaming of human milk, published in 2020 in the International Dairy Journal

Patrick F. Fox's research spanned topics relevant to food quality and safety, infant nutrition, and dairy science. Their work contributed to understanding protein behavior in food systems as well as health aspects related to milk and probiotics.

Best Publications

Fundamentals of Cheese Science

Patrick F. Fox;Timothy P. Guinee;Timothy M. Cogan;Paul L. H. McSweeney

2224
Citations
Dairy chemistry and biochemistry

P. F. Fox;T. Uniacke-Lowe;P. L. H. McSweeney;J. A. O'Mahony

1993
Citations
Cheese : chemistry, physics, and microbiology

Patrick F Fox

1616
Citations
Soluble nitrogen in Cheddar cheese: comparison of extraction procedures

C.N. Kuchroo;Patrick F. Fox

969
Citations
Cheese: Chemistry, Physics and Microbiology : Volume 1 General Aspects

P. F. Fox

899
Citations
Proteolysis During Cheese Manufacture and Ripening

P.F. Fox

822
Citations
Importance of Calcium and Phosphate in Cheese Manufacture: A Review

J.A. Lucey;P.F. Fox

552
Citations
Encyclopedia of Dairy Sciences

Hubert Roginski;John W. Fuquay;Patrick F. Fox

530
Citations
Advanced dairy chemistry-1: Proteins.

P. F. Fox;P. L. H. McSweeney

512
Citations
Proteolysis in cheese during ripening

P F Fox;Mcsweeny P.L.H.

480
Citations
Formation of Flavor Compounds in Cheese

P F Fox;J M Wallace

468
Citations
Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review

J.E. O’Connell;P.F. Fox

456
Citations
The casein micelle: Historical aspects, current concepts and significance

P.F. Fox;A. Brodkorb

432
Citations
Salt in Cheese: Physical, Chemical and Biological Aspects

Timothy P. Guinee;Patrick F. Fox

411
Citations
Milk Proteins: General and Historical Aspects

P. F. Fox

406
Citations
Cheese: An Overview

P. F. Fox

388
Citations
Composition and properties of bovine colostrum: a review

Brian A. McGrath;Patrick F. Fox;Paul L. H. McSweeney;Alan L. Kelly

373
Citations
Heat-Induced Changes in Milk

P. F. Fox;T. Uniacke-Lowe;P. L. H. McSweeney;J. A. O’Mahony

369
Citations
Angiotensin I-Converting-Enzyme-Inhibitory and Antibacterial Peptides from Lactobacillus helveticus PR4 Proteinase-Hydrolyzed Caseins of Milk from Six Species

F. Minervini;F. Minervini;F. Algaron;C. G. Rizzello;P. F. Fox

364
Citations
Contribution of the indigenous microflora to the maturation of cheddar cheese

P.L.H. McSweeney;P.F. Fox;J.A. Lucey;K.N. Jordan

363
Citations

Frequent Co-Authors

Paul L.H. McSweeney University College Cork

Alan L. Kelly University College Cork

Marco Gobbetti Free University of Bozen-Bolzano

Timothy P. Guinee Teagasc - The Irish Agriculture and Food Development Authority

Martin G. Wilkinson University of Limerick

Harjinder Singh Massey University

Maria De Angelis University of Bari Aldo Moro

Aldo Corsetti University of Teramo

Erasmo Neviani University of Parma

Raffaella Di Cagno Free University of Bozen-Bolzano

External Links

Personal website of Patrick F. Fox

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