Guinee, Timothy P.

Fundamentals of Cheese Science

Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2017) · Springer eBooks

Advanced Scientific Research MethodsProbiotics and Fermented Foods

Cited by 1,922

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

Fenelon, M. A., & Guinee, T. P. (2000) · International Dairy Journal

Proteins in Food SystemsFood Nutrient Composition and Product Development

Cited by 169

Effect of Exopolysaccharide Produced by Isogenic Strains of Lactococcus lactis on Half-Fat Cheddar Cheese

Costa, N. E., Hannon, J. A., Guinee, T. P., Auty, M. A. E., McSweeney, P. L. H., & Beresford, T. P. (2010) · Journal of Dairy Science

Probiotics and Fermented FoodsPolysaccharides Composition and Applications

Cited by 85

Factors That Affect the Quality of Cheese

Fox, P. F., Cogan, T. M., & Guinee, T. P. (2017) · Cheese

Food Nutrient Composition and Product DevelopmentAdvanced Scientific Research Methods

Cited by 66

Effect of salt and fat reduction on proteolysis, rheology and cooking properties of Cheddar cheese

McCarthy, C. M., Wilkinson, M. G., Kelly, P. M., & Guinee, T. P. (2016) · International Dairy Journal

Proteins in Food SystemsAdvanced Scientific Research Methods

Cited by 62

Effects of variation in cheese composition and maturation on water activity in Cheddar cheese during ripening

Hickey, D. K., Guinee, T. P., Hou, J., & Wilkinson, M. G. (2013) · International Dairy Journal

Food Nutrient Composition and Product DevelopmentMeat and Animal Product Quality

Cited by 59

Effect of curd washing on cheese proteolysis, texture, volatile compounds, and sensory grading in full fat Cheddar cheese

Hou, J., Hannon, J. A., McSweeney, P. L. H., Beresford, T. P., & Guinee, T. P. (2014) · International Dairy Journal

Advanced Scientific Research MethodsProteins in Food Systems

Cited by 45

Effect of fat and salt reduction on the changes in the concentrations of free amino acids and free fatty acids in Cheddar-style cheeses during maturation

McCarthy, C. M., Kelly, P. M., Wilkinson, M. G., & Guinee, T. P. (2017) · Journal of Food Composition and Analysis

Food Nutrient Composition and Product DevelopmentProbiotics and Fermented Foods

Cited by 44