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 45 Citations 5,901 128 World Ranking 13126 National Ranking 60

Overview

What is he best known for?

The fields of study he is best known for:

  • Food science
  • Biochemistry
  • Enzyme

His scientific interests lie mostly in Food science, Cheese ripening, Cheesemaking, Casein and Rennet. His Food science research includes elements of Moisture and Lactic acid. His Cheese ripening study incorporates themes from Lactococcus lactis, Biochemistry, Autolysis, Proteolysis and Plasticizer.

His studies in Cheesemaking integrate themes in fields like Preservative, Manufacturing process and Proximate composition. Within one scientific family, Timothy P. Guinee focuses on topics pertaining to Rheology under Casein, and may sometimes address concerns connected to Fat content. His study in Rennet is interdisciplinary in nature, drawing from both Whey protein and Ultrafiltration.

His most cited work include:

  • Salt in Cheese: Physical, Chemical and Biological Aspects (261 citations)
  • Salting and the role of salt in cheese (189 citations)
  • The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese (183 citations)

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

Food science, Casein, Ripening, Rennet and Moisture are his primary areas of study. His Food science study which covers Lactic acid that intersects with Lactose. His research in Casein intersects with topics in Herd, Animal science, Rheology and Grazing.

His research integrates issues of Rheometry, Chromatography, Whey protein and Pasteurization in his study of Rennet. As a part of the same scientific family, Timothy P. Guinee mostly works in the field of Moisture, focusing on Mozzarella cheese and, on occasion, Reduced fat. Timothy P. Guinee combines subjects such as Fermentation starter, Autolysis and Proteolysis with his study of Cheese ripening.

He most often published in these fields:

  • Food science (82.67%)
  • Casein (25.33%)
  • Ripening (22.67%)

What were the highlights of his more recent work (between 2016-2021)?

  • Food science (82.67%)
  • Rennet (22.00%)
  • Casein (25.33%)

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

Timothy P. Guinee mainly focuses on Food science, Rennet, Casein, Lactose and Fermentation. His work on Moisture expands to the thematically related Food science. His Rennet study also includes

  • Whey protein which is related to area like Denaturation and Ultrafiltration,
  • Hydrolysis, which have a strong connection to Cheesemaking, Texture, Lactobacillus helveticus, Lactococcus lactis and Starter.

His work on Chymosin as part of general Casein research is frequently linked to Total mixed ration, thereby connecting diverse disciplines of science. His research investigates the connection between Lactose and topics such as Lactic acid that intersect with problems in Galactose and Taste. His Fermentation course of study focuses on Starch and Viscosity, Composite material, Avena and Cultured Milk Products.

Between 2016 and 2021, his most popular works were:

  • Factors that Affect the Quality of Cheese (42 citations)
  • Outdoor grazing of dairy cows on pasture versus indoor feeding on total mixed ration: Effects on gross composition and mineral content of milk during lactation. (31 citations)
  • Microbiology of Cheese Ripening (24 citations)

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

  • Food science
  • Biochemistry
  • Enzyme

Timothy P. Guinee spends much of his time researching Food science, Rennet, Chromatography, Casein and Skimmed milk. His study in Ingredient, Modified milk ingredients, Convenience food, Filler and Extended storage is done as part of Food science. The Rennet study which covers Whey protein that intersects with Distilled water, Milk protein concentrate, Diafiltration and Ultrafiltration.

The various areas that Timothy P. Guinee examines in his Chromatography study include Ethanol and Hydrolysis. His Hydrolysis study combines topics in areas such as Cheesemaking, Centrifugation and Proteolysis, Enzyme. In the field of Casein, his study on Chymosin overlaps with subjects such as Ice calving.

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

Salt in Cheese: Physical, Chemical and Biological Aspects

Timothy P. Guinee;Patrick F. Fox.
Cheese: Chemistry, Physics and Microbiology (1993)

402 Citations

Salting and the role of salt in cheese

T P Guinee.
International Journal of Dairy Technology (2004)

287 Citations

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.
Journal of Dairy Science (2002)

277 Citations

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.
Journal of Dairy Research (1994)

275 Citations

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.
International Dairy Journal (2000)

240 Citations

Cheese: physical, biochemical, and nutritional aspects.

P.F. Fox;T.P. O'Connor;P.L.H. Mcsweeney;T.P. Guinee.
Advances in food and nutrition research (1996)

218 Citations

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.
Journal of Dairy Research (2001)

204 Citations

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

Mark A Fenelon;Timothy P Guinee.
International Dairy Journal (2000)

188 Citations

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

M.A. Fenelon;P. O’Connor;T.P. Guinee.
Journal of Dairy Science (2000)

163 Citations

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

M Gobbetti;M Morea;F Baruzzi;M.R Corbo.
International Dairy Journal (2002)

147 Citations

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