D-Index & Metrics Best Publications

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Biology and Biochemistry D-index 97 Citations 33,143 349 World Ranking 795 National Ranking 2

Overview

What is he best known for?

The fields of study he is best known for:

  • Enzyme
  • Food science
  • Biochemistry

The scientist’s investigation covers issues in Food science, Cheese ripening, Casein, Ripening and Biochemistry. Patrick F. Fox interconnects Proteolysis and Lactic acid in the investigation of issues within Food science. His Cheese ripening research includes themes of Fermentation, Lactobacillus, Flavour, Flavor and Food microbiology.

His study looks at the relationship between Casein and fields such as Micelle, as well as how they intersect with chemical problems. His Biochemistry research is multidisciplinary, relying on both Mastitis and Protein content. He has researched Starter in several fields, including Farmer cheese and Free amino.

His most cited work include:

  • Cheese : chemistry, physics, and microbiology (973 citations)
  • Dairy chemistry and biochemistry (701 citations)
  • Fundamentals of Cheese Science (653 citations)

What are the main themes of his work throughout his whole career to date?

His primary scientific interests are in Food science, Chromatography, Casein, Biochemistry and Cheese ripening. His research investigates the connection between Food science and topics such as Proteolysis that intersect with issues in Plasmin. His work carried out in the field of Chromatography brings together such families of science as Size-exclusion chromatography, Heat stability, Dissociation, Gel electrophoresis and Peptide.

His studies deal with areas such as Calcium, Hydrolysis, Micelle and Skimmed milk as well as Casein. His work deals with themes such as Lactobacillus plantarum and Lactococcus lactis, which intersect with Biochemistry. His Cheese ripening research incorporates themes from Cheesemaking, Fermentation starter, Lactic acid and Flavor.

He most often published in these fields:

  • Food science (54.29%)
  • Chromatography (25.99%)
  • Casein (25.06%)

What were the highlights of his more recent work (between 2009-2020)?

  • Food science (54.29%)
  • Biochemistry (21.35%)
  • Casein (25.06%)

In recent papers he was focusing on the following fields of study:

Patrick F. Fox mainly focuses on Food science, Biochemistry, Casein, Lactose and Rennet. Food science and Bacteria are frequently intertwined in his study. His research integrates issues of Ripening, Raw milk and Starter in his study of Bacteria.

His Biochemistry research integrates issues from Gel free, Milk protein and Camel milk. His Casein research is multidisciplinary, incorporating perspectives in Amino acid, Isoelectric point, Biosynthesis, Lactoferrin and Glycosylation. Patrick F. Fox has included themes like Raw material and Chymosin in his Rennet study.

Between 2009 and 2020, his most popular works were:

  • Fundamentals of Cheese Science (653 citations)
  • Heat-Induced Changes in Milk (222 citations)
  • Equine milk proteins: Chemistry, structure and nutritional significance (108 citations)

In his most recent research, the most cited papers focused on:

  • Enzyme
  • Biochemistry
  • Bacteria

His primary scientific interests are in Food science, Casein, Biochemistry, Bacteria and Cheesemaking. His work on Food science deals in particular with Ingredient, Whey protein, Farmer cheese, Modified milk ingredients and Lactose. His study in Casein is interdisciplinary in nature, drawing from both Amino acid and Micelle.

His Bacteria research focuses on Ripening and how it connects with Starter. The concepts of his Cheesemaking study are interwoven with issues in Blue cheese, Volume, Flavour and Microbiology. In his study, which falls under the umbrella issue of Proteolysis, Calcium is strongly linked to Chromatography.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Fundamentals of Cheese Science

Patrick F. Fox.
(2016)

1647 Citations

Dairy chemistry and biochemistry

P. F. Fox;T. Uniacke-Lowe;P. L. H. McSweeney;J. A. O'Mahony.
(1998)

1613 Citations

Cheese : chemistry, physics, and microbiology

P. F. Fox.
(1993)

1539 Citations

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

Patrick F. Fox.
(2011)

889 Citations

Soluble nitrogen in Cheddar cheese: comparison of extraction procedures

C.N. Kuchroo;Patrick F. Fox.
Milchwissenschaft-milk Science International (1982)

877 Citations

Proteolysis During Cheese Manufacture and Ripening

P.F. Fox.
Journal of Dairy Science (1989)

739 Citations

Encyclopedia of Dairy Sciences

Hubert Roginski;John W. Fuquay;Patrick F. Fox.
(2003)

553 Citations

Importance of Calcium and Phosphate in Cheese Manufacture: A Review

J.A. Lucey;P.F. Fox.
Journal of Dairy Science (1993)

473 Citations

Formation of Flavor Compounds in Cheese

P F Fox;J M Wallace.
Advances in Applied Microbiology (1997)

430 Citations

Advanced dairy chemistry-1: Proteins.

P. F. Fox;P. L. H. McSweeney.
(2003)

429 Citations

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Contact us

Best Scientists Citing Patrick F. Fox

Alan L. Kelly

Alan L. Kelly

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Paul L.H. McSweeney

Paul L.H. McSweeney

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Harjinder Singh

Harjinder Singh

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Timothy P. Guinee

Timothy P. Guinee

Teagasc - The Irish Agriculture and Food Development Authority

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Buenaventura Guamis

Buenaventura Guamis

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F. Xavier Malcata

F. Xavier Malcata

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Lotte Bach Larsen

Lotte Bach Larsen

Aarhus University

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Milena Corredig

Milena Corredig

Aarhus University

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Donald J. McMahon

Donald J. McMahon

Utah State University

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David M. Barbano

David M. Barbano

Cornell University

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Maria De Angelis

Maria De Angelis

University of Bari Aldo Moro

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Pilar Gaya

Pilar Gaya

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

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Skelte G. Anema

Skelte G. Anema

Fonterra (New Zealand)

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Ulrich Kulozik

Ulrich Kulozik

Technical University of Munich

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Richard J. FitzGerald

Richard J. FitzGerald

University of Limerick

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