Timothy P. Guinee

Teagasc - The Irish Agriculture and Food Development Authority
Ireland

D-Index & Metrics 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.

Discipline name Citations Publications World Ranking National Ranking

Biology and Biochemistry D-index 47 Citations 6,361 140 World Ranking 14856 National Ranking 68

Overview

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

His research ties Sensory system and Cognitive psychology together. His research on Sensory system often connects related areas such as Cognitive psychology. His work blends Optics and Quantum mechanics studies together. Timothy P. Guinee combines Quantum mechanics and Spectroscopy in his research. Timothy P. Guinee performs multidisciplinary studies into Spectroscopy and Infrared in his work. His work blends Infrared and Optics studies together. He conducts interdisciplinary study in the fields of Developmental psychology and Maturity (psychological) through his research. His work blends Maturity (psychological) and Developmental psychology studies together. His Infrared spectroscopy study frequently draws connections to other fields, such as Organic chemistry.

Timothy P. Guinee most often published in these fields:

Cognitive psychology (50.00%)
Optics (50.00%)
Spectroscopy (50.00%)

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

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)

293 Citations

Salting and the role of salt in cheese

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

287 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)

285 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)

254 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)

231 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)

220 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)

198 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)

171 Citations

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.
Journal of Dairy Science (2006)

154 Citations

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