What is he best known for?
The fields of study he is best known for:
- Enzyme
- Food science
- Biochemistry
Paul L.H. McSweeney mainly investigates Food science, Cheese ripening, Biochemistry, Ripening and Cheesemaking.
The Food science study combines topics in areas such as Proteolysis and Lactic acid.
His Cheese ripening research is multidisciplinary, relying on both Methyl Ketone, Flavor, Dairy milk and Free amino.
His study looks at the relationship between Biochemistry and topics such as High-performance liquid chromatography, which overlap with Fibrinolysin, Hydrolysate, Diacetyl, Chemical composition and Microbiology.
Paul L.H. McSweeney has included themes like Amino acid, Chromatography and Sensory analysis in his Ripening study.
His Cheesemaking research focuses on Mesophile and how it connects with Salting, Penicillium camemberti and Lactobacillus casei.
His most cited work include:
- Nucleic acid-based approaches to investigate microbial-related cheese quality defects (1260 citations)
- Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review (864 citations)
- Biochemistry of Cheese Ripening (739 citations)
What are the main themes of his work throughout his whole career to date?
Paul L.H. McSweeney spends much of his time researching Food science, Ripening, Cheese ripening, Biochemistry and Proteolysis.
The Food science study which covers Lactic acid that intersects with Lactose.
The study incorporates disciplines such as Salting, Aroma, Raw milk and Pasteurization in addition to Ripening.
His Cheese ripening research includes themes of Fermentation starter and Flavor.
His studies in Biochemistry integrate themes in fields like Molecular biology and Chromatography.
Paul L.H. McSweeney combines subjects such as Proteolytic enzymes and Free amino with his study of Proteolysis.
He most often published in these fields:
- Food science (68.48%)
- Ripening (28.62%)
- Cheese ripening (25.36%)
What were the highlights of his more recent work (between 2014-2021)?
- Food science (68.48%)
- Ripening (28.62%)
- Casein (18.12%)
In recent papers he was focusing on the following fields of study:
His scientific interests lie mostly in Food science, Ripening, Casein, Lactose and Rennet.
His work on Lactic acid expands to the thematically related Food science.
Paul L.H. McSweeney focuses mostly in the field of Ripening, narrowing it down to matters related to Biochemistry and, in some cases, Antimicrobial.
His Casein research is multidisciplinary, incorporating perspectives in Isoelectric point, Salting, Plasmin and Proteolysis.
Paul L.H. McSweeney interconnects Cheesemaking, Whey protein and Skimmed milk in the investigation of issues within Lactose.
His Rennet study combines topics from a wide range of disciplines, such as Microfiltration and Pasteurization.
Between 2014 and 2021, his most popular works were:
- Heat-Induced Changes in Milk (222 citations)
- Composition and properties of bovine colostrum: a review (82 citations)
- Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese. (56 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Food science
- Biochemistry
Paul L.H. McSweeney mainly focuses on Food science, Ripening, Starter, Biochemistry and Rennet.
His research brings together the fields of Lactic acid and Food science.
Paul L.H. McSweeney does research in Ripening, focusing on Cheese ripening specifically.
His Starter research integrates issues from Lactobacillus casei, Distillation, Winemaking and Microbiology.
His work on Tyramine, Histidine decarboxylase, Osmotic pressure and Lipoprotein lipase as part of his general Biochemistry study is frequently connected to Somatic cell count, thereby bridging the divide between different branches of science.
In Rennet, Paul L.H. McSweeney works on issues like Enzyme, which are connected to Coagulation, Chromatography, Hydrolysis and Micelle.
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