Citation Impact
Citing Papers
Autolysis of lactobacilli during Cheddar cheese ripening
2000
The impact of milk composition on cheddar cheese manufacture
2007
Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations
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Flavonoids as natural phenolic compounds and their role in therapeutics: an overview
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Food proteins: A review on their emulsifying properties using a structure–function approach
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Milk protein interfacial layers and the relationship to emulsion stability and rheology
2001
Imaging in the era of molecular oncology
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Bioactives from fruit processing wastes: Green approaches to valuable chemicals
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Enterococci as probiotics and their implications in food safety
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The complex microbiota of raw milk
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Nomenclature of the Proteins of Cows’ Milk—Sixth Revision
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The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions
2013
Acceleration of cheese ripening
1996
Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks
2007
Changes in Milk Composition as Affected by Subclinical Mastitis in Goats
2004
Effect of pasture versus indoor feeding systems on raw milk composition and quality over an entire lactation
2016
Oesophageal carcinoma
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Study of β-lactoglobulin/acacia gum complex coacervation by diffusing-wave spectroscopy and confocal scanning laser microscopy
2001
Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese
2007
Imagerie et TEP scanner dans les cancersdu tube digestif
2008
Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese
2006
Opportunities and Challenges in High Pressure Processing of Foods
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Gastric cancer
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What works? Interventions for maternal and child undernutrition and survival
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Proteolysis of bovine ?s2-casein by chymosin
1994
PET to assess early metabolic response and to guide treatment of adenocarcinoma of the oesophagogastric junction: the MUNICON phase II trial
2007
Food fermentations: role of microorganisms in food production and preservation
1999
Proteolysis in Manchego-Type Cheese Salted by Brine Vacuum Impregnation
2000
Application of transmission diffusing wave spectroscopy to the study of gelation of milk by acidification and rennet
2004
The minerals of milk
2005 Standout
Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium
2017 Standout
Applications of the Ninhydrin Reaction for Analysis of Amino Acids, Peptides, and Proteins to Agricultural and Biomedical Sciences
2004 Standout
A review of physical and chemical protein-gel induction
2002
Genetically Engineered Plants and Foods: A Scientist's Analysis of the Issues (Part II)
2009
Gelation properties of partially renneted milk
2016
Physicochemical characterization of calcium-supplemented skim milk
2003
Computational design of a homotrimeric metalloprotein with a trisbipyridyl core
2016 StandoutNobel
Food protein-based materials as nutraceutical delivery systems
2006 Standout
Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk
2003
Chemometric approaches to evaluate the substitution of synthetic food dyes by natural compounds: The case of nanoencapsulated curcumin, spirulina, and hibiscus extracts
2021
Relationships between ruminant management and sensory characteristics of cheeses: a review
2004
Complex coacervation of proteins and anionic polysaccharides
2004 Standout
Evaluation of the effectiveness of a structured breast-feeding promotion program integrated into a Maternal and Child Health service in Jerusalem.
1988
MorphoLibJ: integrated library and plugins for mathematical morphology with ImageJ
2016 Standout
Accelerated ripening of Cheddar cheese at elevated temperatures
1996
Development of multiple emulsions based on the repulsive interaction between sodium caseinate and LBG
2011
Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists
2011
The Hidden World within Plants: Ecological and Evolutionary Considerations for Defining Functioning of Microbial Endophytes
2015 Standout
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
2012 Standout
Characterization of the microstructure of dairy systems using automated image analysis
2014
Lactic acid bacteria as functional starter cultures for the food fermentation industry
2003 Standout
Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties
1999
Preliminary characterization of microflora of Comté cheese
1998
Influence of dietary fiber addition on sensory and rheological properties of yogurt
2003 Standout
Microbes from raw milk for fermented dairy products
2002
Influence of retorting (121 °C for 15 min), before or after emulsification, on the properties of calcium caseinate oil-in-water emulsions
2002
Contribution of diet type and pasture conditions to the influence of high altitude grazing on intake, performance and composition and renneting properties of the milk of cows
2006
Use of autolytic starter systems to accelerate the ripening of Cheddar cheese
2003
Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology
1999
Role of actinidin in the hydrolysis of the cream milk proteins
2011
Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk
2005
Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production
2011 Standout
The Physico-chemical, Sensory, and Textural Properties of Misti Dahi Prepared from Reduced Fat Buffalo Milk
2008
Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
2011
Soy proteins: A review on composition, aggregation and emulsification
2014 Standout
Main properties and current applications of some polysaccharides as biomaterials
2007 Standout
Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum
2004
Investigating the relationship between raw milk bacterial composition, as described by intergenic transcribed spacer-PCR fingerprinting, and pasture altitude
2009
Relationship between morphometric characteristics of milk fat globules and the cheese making aptitude of sheep's milk
2007
Effects of high pressure treatment on the yield of cheese curd from bovine milk
2003
Changes in the mineral balance of milk submitted to technological treatments
1998
EFFECT OF HIGH-PRESSURE TREATMENT OF MILK ON LIPASE AND gamma-GLUTAMYL TRANSFERASE ACTIVITY
2004
Protein-stabilized emulsions
2004 Standout
Food Security: The Challenge of Feeding 9 Billion People
2010 StandoutScience
Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses
2001
The size of native milk fat globules affects physico-chemical and sensory propertiesof Camembert cheese
2003
Flavour encapsulation and controlled release – a review
2005 Standout
Determination of anions of milk by ion chromatography
1996
Effects of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk
2005
Diffusion-Weighted MRI in the Body: Applications and Challenges in Oncology
2007 Standout
Modeling and optimization I: Usability of response surface methodology
2006 Standout
Emulsifying Properties of Bovine Serum Albumin−Galactomannan Conjugates
2003
Aqueous-phase chemistry and bactericidal effects from an air discharge plasma in contact with water: evidence for the formation of peroxynitrite through a pseudo-second-order post-discharge reaction of H2O2and HNO2
2014 Standout
Diversity, Dynamics, and Activity of Bacterial Communities during Production of an Artisanal Sicilian Cheese as Evaluated by 16S rRNA Analysis
2002
A REVIEW SIZE-EXCLUSION CHROMATOGRAPHY FOR THE ANALYSIS OF PROTEIN BIOTHERAPEUTICS AND THEIR AGGREGATES
2012
Enhancement of Proteolysis by a Lactococcus lactis Bacteriocin Producer in a Cheese Model System
1998
Effects of molecular weight and elastic segment flexibility on syneresis in Ca-alginate gels
2001
Ripening Profiles of Goat Cheese Produced from Milk Treated with High Pressure
1999
Works of J.A. Lucey being referenced
Comparison of Milk Produced by Cows Cloned by Nuclear Transfer with Milk from Non-Cloned Cows
2003
The acid-base buffering properties of milk
1993
Effect of heat treatment on the rennet coagulability of milk.
1995
Formation and Physical Properties of Milk Protein Gels
2002
Use of Multi-Angle Laser Light Scattering and Size-Exclusion Chromatography to Characterize the Molecular Weight and Types of Aggregates Present in Commercial Whey Protein Products
2003
Impact of Gelation Conditions and Structural Breakdown on the Physical and Sensory Properties of Stirred Yogurts
2006
Rheological properties of milk gels formed by a combination of rennet and glucono-δ-lactone
2000
Glycolysis and related reactions during cheese manufacture and ripening
1990
Influence of Condensed Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese
2006
18FDG uptake during induction chemoradiation for oesophageal cancer fails to predict histomorphological tumour response
2006
Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese
2003
Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage
2018
Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese
2015
Effect of acidification and neutralization of milk on some physico-chemical properties of casein micelles
1996
The relationship between rheological parameters and whey separation in milk gels
2001
Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk
1997
Cheesemaking from grass based seasonal milk and problems associated with late‐lactation milk
1996
Microstructure, permeability and appearance of acid gels made from heated skim milk
1998
Rheological Properties and Microstructure of Acid Milk Gels as Affected by Fat Content and Heat Treatment
1998
Properties of acid casein gels made by acidification with glucono-δ-lactone. 2. Syneresis, permeability and microstructural properties
1997
A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-δ-lactone
1998
Properties of acid casein gels made by acidification with glucono-δ-lactone. 1. Rheological properties
1997
Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels
1999
Rennet coagulation properties of heated milk
1993
Effect of heat treatment on the physical properties of milk gels made with both rennet and acid
2001
Importance of Calcium and Phosphate in Cheese Manufacture: A Review
1993
Characterization of Commercial and Experimental Sodium Caseinates by Multiangle Laser Light Scattering and Size-Exclusion Chromatography
2000
Formation and physical properties of acid milk gels: a review
1997
Rheological properties of acid milk gels as affected by the nature of the fat globule surface material and heat treatment of milk
1999
Contribution of the indigenous microflora to the maturation of cheddar cheese
1993
Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels
1998
Effects of Added Plasmin on the Formation and Rheological Properties of Rennet-Induced Skim Milk Gels
2002