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Biology and Biochemistry

D-Index
57
Citations
9123
World Ranking
14070
National Ranking
58

Overview

Timothy P. Guinee is affiliated with Teagasc - The Irish Agriculture and Food Development Authority in Ireland. Their research primarily focuses on Agricultural and Biological Sciences, with significant contributions to Food Science, Biotechnology, Animal Science and Zoology, Nutrition and Dietetics, and Public Health, Environmental and Occupational Health.

The scientist has explored multiple topics related to food systems, including:

  • Probiotics and Fermented Foods
  • Proteins in Food Systems
  • Microencapsulation and Drying Processes
  • Food Chemistry and Fat Analysis
  • Microbial Inactivation Methods
  • Meat and Animal Product Quality
  • Food composition and properties

Timothy P. Guinee has published research extensively in several academic journals. The most frequent publication venues include:

  • International Dairy Journal
  • Journal of Food Processing and Preservation

Significant recent papers authored or coauthored by Guinee include:

  • Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet-curd cheese: A review, 2021, International Dairy Journal
  • Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C, 2022, International Dairy Journal
  • Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella, 2022, International Dairy Journal
  • Fortified blended foods prepared from fermented milk and cereal: Effect of storage conditions on composition, color, and pasting behavior, 2021, Journal of Food Processing and Preservation

The scientist has collaborated frequently with several coauthors, including

  • Chak Ming To
  • Barbara Kerkaert
  • Stijn Bossier
  • Dirk Van Gaver
  • Paul Van der Meeren

Best Publications

  • Salt in Cheese: Physical, Chemical and Biological Aspects

    Timothy P. Guinee;Patrick F. Fox

  • Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese.

    T.P. Guinee;E.P. Feeney;M.A.E. Auty;P.F. Fox

  • Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening

    Martin G. Wilkinson;Timothy P. Guinee;Daniel M. O'Callaghan;Patrick F. Fox

  • The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese

    Timothy P Guinee;Mark A.E Auty;Mark A Fenelon

  • Cheese: physical, biochemical, and nutritional aspects.

    P.F. Fox;T.P. O'Connor;P.L.H. Mcsweeney;T.P. Guinee

  • 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;Daniel M. Mulvihill

  • Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents

    Mark A Fenelon;Timothy P Guinee

  • The Effect of Fat Content on the Microbiology and Proteolysis in Cheddar Cheese During Ripening

    M.A. Fenelon;P. O’Connor;T.P. Guinee

  • Effect of milk protein standardization using different methods on the composition and yields of Cheddar cheese.

    T.P. Guinee;B.T. O’Kennedy;P.M. Kelly

  • Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese

    Nuala M. Rynne;Thomas P. Beresford;Alan.L. Kelly;Timothy P. Guinee

  • Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening

    M Gobbetti;M Morea;F Baruzzi;M.R Corbo

  • Effect of pH and calcium level on the biochemical, textural and functional properties of reduced-fat Mozzarella cheese

    Jeremiah J Sheehan;Timothy P Guinee

  • The effects of composition and some processing treatments on the rennet coagulation properties of milk

    Timothy P Guinee;Claire B Gorry;Donal J O'Callaghan;Brendan T O'Kennedy

  • The Effect of Milk Fat on Cheddar Cheese Yield and Its Prediction, Using Modifications of the Van Slyke Cheese Yield Formula

    M.A. Fenelon;T.P. Guinee

  • Effect of Protein-to-Fat Ratio of Milk on the Composition, Manufacturing Efficiency, and Yield of Cheddar Cheese

    T.P. Guinee;E.O. Mulholland;J. Kelly;D.J.O. Callaghan

  • Rennet coagulation and coagulants in cheese manufacture

    T P Guinee;M G Wilkinson

  • Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy

    G. Downey;E. Sheehan;C. Delahunty;D. O’Callaghan

  • The compositional and functional properties of commercial mozzarella, cheddar and analogue pizza cheeses

    Timothy P Guinee;Dermot Harrington;Michael O Corcoran;Edward O Mulholland

  • Factors which may influence the determination of autolysis of starter bacteria during cheddar cheese ripening

    Martin G. Wilkinson;Timothy P. Guinee;Patrick F. Fox

  • Effect of pH and Calcium Concentration on Proteolysis in Mozzarella Cheese

    E.P. Feeney;T.P. Guinee;P.F. Fox

Frequent Co-Authors

Patrick F. Fox
Patrick F. Fox University College Cork
Martin G. Wilkinson
Martin G. Wilkinson University of Limerick
Paul L.H. McSweeney
Paul L.H. McSweeney University College Cork
Alan L. Kelly
Alan L. Kelly University College Cork
Bernadette O'Brien
Bernadette O'Brien Teagasc - The Irish Agriculture and Food Development Authority
Nora M. O'Brien
Nora M. O'Brien University College Cork
J.J. Murphy
J.J. Murphy Teagasc - The Irish Agriculture and Food Development Authority
Richard J. FitzGerald
Richard J. FitzGerald University of Limerick
Michael O'Donovan
Michael O'Donovan Teagasc - The Irish Agriculture and Food Development Authority
Martin J. Auldist
Martin J. Auldist Victoria University

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