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Timothy P. Guinee

D-Index & Metrics

Biology and Biochemistry

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

Timothy P. Guinee publication distribution in Biology and Biochemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Biology and Biochemistry in 2026. The highlighted bar marks where Timothy P. Guinee sits on this spectrum.

47–56 publications: 8 scientists 57–66 publications: 35 scientists 67–76 publications: 106 scientists 77–86 publications: 231 scientists 87–96 publications: 414 scientists 97–106 publications: 546 scientists 107–116 publications: 704 scientists 117–126 publications: 849 scientists 127–136 publications: 980 scientists 137–146 publications: 942 scientists 147–156 publications: 969 scientists 157–166 publications: 950 scientists 167–176 publications: 951 scientists 177–186 publications: 915 scientists 187–196 publications: 787 scientists 197–206 publications: 841 scientists 207–216 publications: 735 scientists 217–226 publications: 709 scientists 227–236 publications: 651 scientists 237–246 publications: 605 scientists 247–256 publications: 510 scientists 257–266 publications: 524 scientists 267–276 publications: 434 scientists 277–286 publications: 418 scientists 287–296 publications: 350 scientists 297–306 publications: 363 scientists 307–316 publications: 315 scientists 317–326 publications: 296 scientists 327–336 publications: 261 scientists 337–346 publications: 240 scientists 347–356 publications: 219 scientists 357–366 publications: 197 scientists 367–376 publications: 154 scientists 377–386 publications: 161 scientists 387–396 publications: 155 scientists 397–406 publications: 145 scientists 407–416 publications: 124 scientists 417–426 publications: 112 scientists 427–436 publications: 132 scientists 437–446 publications: 116 scientists 447–456 publications: 99 scientists 457–466 publications: 81 scientists 467–476 publications: 91 scientists 477–486 publications: 80 scientists 487–496 publications: 80 scientists 497–506 publications: 60 scientists 507–516 publications: 36 scientists 517–526 publications: 46 scientists 527–536 publications: 54 scientists 537–546 publications: 44 scientists 547–556 publications: 43 scientists 557–566 publications: 43 scientists 567–576 publications: 42 scientists 577–586 publications: 25 scientists 587–596 publications: 34 scientists 597–606 publications: 23 scientists 607–616 publications: 33 scientists 617–626 publications: 31 scientists 627–636 publications: 27 scientists 637–646 publications: 25 scientists 647–656 publications: 28 scientists 657–666 publications: 34 scientists 667–676 publications: 18 scientists 677–686 publications: 16 scientists 687–696 publications: 10 scientists 697–706 publications: 12 scientists 707–716 publications: 21 scientists 717–726 publications: 12 scientists 727–736 publications: 12 scientists 737–746 publications: 10 scientists 747–756 publications: 7 scientists 757–766 publications: 13 scientists 767–776 publications: 15 scientists 777–786 publications: 13 scientists 787–796 publications: 9 scientists 797–806 publications: 9 scientists 807–816 publications: 7 scientists 817–826 publications: 4 scientists 827–836 publications: 9 scientists 837–846 publications: 7 scientists 847–856 publications: 3 scientists 857–866 publications: 5 scientists 867–876 publications: 5 scientists 877–886 publications: 11 scientists 887–896 publications: 3 scientists 897–906 publications: 4 scientists 907–916 publications: 7 scientists 917–926 publications: 5 scientists 927–936 publications: 6 scientists 937–946 publications: 6 scientists 947–956 publications: 3 scientists 957–966 publications: 7 scientists 967–976 publications: 2 scientists 977–986 publications: 2 scientists 987–996 publications: 1 scientists 997–1,006 publications: 5 scientists 1,007–1,016 publications: 2 scientists 1,017–1,026 publications: 2 scientists 1,027 publications: 1 scientists 1,028+ publications: 100 scientists
47 publications 1,028+

This scientist: 166 publications — 34th percentile

34% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,028 publications or more.

Timothy P. Guinee D-index placement in Biology and Biochemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Biology and Biochemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Timothy P. Guinee sits on this spectrum.

40–41 D-Index: 80 scientists 42–43 D-Index: 183 scientists 44–45 D-Index: 317 scientists 46–47 D-Index: 504 scientists 48–49 D-Index: 718 scientists 50–51 D-Index: 900 scientists 52–53 D-Index: 1,026 scientists 54–55 D-Index: 1,150 scientists 56–57 D-Index: 1,236 scientists 58–59 D-Index: 1,253 scientists 60–61 D-Index: 1,163 scientists 62–63 D-Index: 1,131 scientists 64–65 D-Index: 1,032 scientists 66–67 D-Index: 897 scientists 68–69 D-Index: 814 scientists 70–71 D-Index: 715 scientists 72–73 D-Index: 709 scientists 74–75 D-Index: 596 scientists 76–77 D-Index: 512 scientists 78–79 D-Index: 473 scientists 80–81 D-Index: 412 scientists 82–83 D-Index: 373 scientists 84–85 D-Index: 358 scientists 86–87 D-Index: 285 scientists 88–89 D-Index: 273 scientists 90–91 D-Index: 227 scientists 92–93 D-Index: 208 scientists 94–95 D-Index: 193 scientists 96–97 D-Index: 153 scientists 98–99 D-Index: 157 scientists 100–101 D-Index: 148 scientists 102–103 D-Index: 120 scientists 104–105 D-Index: 113 scientists 106–107 D-Index: 100 scientists 108–109 D-Index: 86 scientists 110–111 D-Index: 67 scientists 112–113 D-Index: 72 scientists 114–115 D-Index: 73 scientists 116–117 D-Index: 64 scientists 118–119 D-Index: 53 scientists 120–121 D-Index: 60 scientists 122–123 D-Index: 54 scientists 124–125 D-Index: 43 scientists 126–127 D-Index: 38 scientists 128–129 D-Index: 49 scientists 130–131 D-Index: 26 scientists 132–133 D-Index: 18 scientists 134–135 D-Index: 23 scientists 136–137 D-Index: 32 scientists 138–139 D-Index: 32 scientists 140–141 D-Index: 27 scientists 142–143 D-Index: 19 scientists 144–145 D-Index: 22 scientists 146–147 D-Index: 12 scientists 148–149 D-Index: 16 scientists 150–151 D-Index: 14 scientists 152–153 D-Index: 10 scientists 154–155 D-Index: 13 scientists 156–157 D-Index: 10 scientists 158–159 D-Index: 7 scientists 160–161 D-Index: 9 scientists 162–163 D-Index: 13 scientists 164–165 D-Index: 4 scientists 166 D-Index: 4 scientists 167+ D-Index: 98 scientists
40 D-Index 167+

This scientist: 57 D-Index — 31st percentile

31% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 167 D-Index or more.

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

External Links

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Best Scientists Citing Timothy P. Guinee

Paul L.H. McSweeney

Paul L.H. McSweeney

University College Cork

Publications: 77

Alan L. Kelly

Alan L. Kelly

University College Cork

Publications: 53

Martin G. Wilkinson

Martin G. Wilkinson

University of Limerick

Publications: 44

Patrick F. Fox

Patrick F. Fox

University College Cork

Publications: 40

Giovanni Bittante

Giovanni Bittante

University of Padua

Publications: 25

Donald J. McMahon

Donald J. McMahon

Utah State University

Publications: 23

Marco Gobbetti

Marco Gobbetti

Free University of Bozen-Bolzano

Publications: 22

Nagendra P. Shah

Nagendra P. Shah

University of Hong Kong

Publications: 22

Colm P. O'Donnell

Colm P. O'Donnell

University College Dublin

Publications: 20

Alessio Cecchinato

Alessio Cecchinato

University of Padua

Publications: 20

Catherine Stanton

Catherine Stanton

Teagasc - The Irish Agriculture and Food Development Authority

Publications: 18

R. Paul Ross

R. Paul Ross

University College Cork

Publications: 17

M. De Marchi

M. De Marchi

University of Padua

Publications: 17

Mauro Penasa

Mauro Penasa

University of Padua

Publications: 16

Colin Hill

Colin Hill

University College Cork

Publications: 16

Sandra E. Kentish

Sandra E. Kentish

University of Melbourne

Publications: 15

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