{"id":"https://openalex.org/W2074776446","doi":"https://doi.org/10.1111/j.1365-2621.1984.tb10417.x","title":"Comparison of Four Procedures of Cheese Meltability Evaluation","display_name":"Comparison of Four Procedures of Cheese Meltability Evaluation","publication_year":1984,"publication_date":"1984-07-01","ids":{"openalex":"https://openalex.org/W2074776446","doi":"https://doi.org/10.1111/j.1365-2621.1984.tb10417.x","mag":"2074776446"},"language":"en","primary_location":{"id":"doi:10.1111/j.1365-2621.1984.tb10417.x","doi":"https://doi.org/10.1111/j.1365-2621.1984.tb10417.x","is_oa":false,"landing_page_url":"https://doi.org/10.1111/j.1365-2621.1984.tb10417.x","pdf_url":null,"source":{"id":"https://openalex.org/S23579880","display_name":"Journal of Food Science","issn_l":"0022-1147","issn":["0022-1147","1750-3841"],"is_oa":false,"is_in_doaj":false,"is_core":true,"listed_in":["anvur-scientific","cwts-core","dongbi-d","jufo-1","medline","norway-1","poland-70","russia-white-list-2","vabb-shw"],"host_organization":"https://openalex.org/P4310320595","host_organization_name":"Wiley","host_organization_lineage":["https://openalex.org/P4310320595"],"host_organization_lineage_names":["Wiley"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of Food Science","raw_type":"journal-article"},"volume":null,"type":"article","is_traditional":true,"indexed_in":["crossref"],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5078556823","display_name":"J.W. PARK","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"J. PARK","raw_affiliation_strings":["Authors Park, Rosenau, and Peleg are affiliated with the Dept. of Food Engineering, Univ., of Massachusetts"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Authors Park, Rosenau, and Peleg are affiliated with the Dept. of Food Engineering, Univ., of Massachusetts","institution_ids":[]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5067440656","display_name":"J. R. Rosenau","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"J. R. ROSENAU","raw_affiliation_strings":["Authors Park, Rosenau, and Peleg are affiliated with the Dept. of Food Engineering, Univ., of Massachusetts"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Authors Park, Rosenau, and Peleg are affiliated with the Dept. of Food Engineering, Univ., of Massachusetts","institution_ids":[]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5031896737","display_name":"Micha Peleg","orcid":"https://orcid.org/0000-0002-4041-3892","observed_orcids":["https://orcid.org/0000-0002-4041-3892"]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"M. PELEG","raw_affiliation_strings":["Authors Park, Rosenau, and Peleg are affiliated with the Dept. of Food Engineering, Univ., of Massachusetts"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Authors Park, Rosenau, and Peleg are affiliated with the Dept. of Food Engineering, Univ., of Massachusetts","institution_ids":[]}]}],"institutions":[],"countries_distinct_count":0,"institutions_distinct_count":0,"corresponding_author_ids":[],"corresponding_institution_ids":[],"apc_list":{"value":4550,"currency":"USD","value_usd":4550},"apc_paid":null,"fwci":1.7939,"has_fulltext":false,"cited_by_count":118,"citation_normalized_percentile":{"value":0.79408181,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":{"min":88,"max":99},"biblio":{"volume":"49","issue":"4","first_page":"1158","last_page":"1170"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":0.888700008392334,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":0.888700008392334,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T12349","display_name":"Food Chemistry and Fat Analysis","score":0.04179999977350235,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T14438","display_name":"Advanced Scientific Research Methods","score":0.03819999843835831,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/cheese-meltability","display_name":"cheese meltability","score":0.996999979019165},{"id":"https://openalex.org/keywords/microwave-melting","display_name":"microwave melting","score":0.5360000133514404},{"id":"https://openalex.org/keywords/processed-cheese","display_name":"processed cheese","score":0.6620000004768372},{"id":"https://openalex.org/keywords/cheddar-cheese","display_name":"Cheddar cheese","score":0.9599999785423279},{"id":"https://openalex.org/keywords/mozzarella-cheese","display_name":"mozzarella cheese","score":0.8640000224113464},{"id":"https://openalex.org/keywords/american-cheese","display_name":"American cheese","score":0.8109999895095825},{"id":"https://openalex.org/keywords/melting-behavior","display_name":"melting behavior","score":0.722000002861023},{"id":"https://openalex.org/keywords/heating-time","display_name":"heating time","score":0.7639999985694885},{"id":"https://openalex.org/keywords/oven-temperature","display_name":"oven temperature","score":0.699999988079071},{"id":"https://openalex.org/keywords/differential-scanning-calorimetry","display_name":"differential scanning calorimetry","score":0.871999979019165}],"concepts":[{"id":"https://openalex.org/C39519442","wikidata":"https://www.wikidata.org/wiki/Q904893","display_name":"Differential scanning calorimetry","level":2,"score":0.484739750623703},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.4182594418525696},{"id":"https://openalex.org/C192562407","wikidata":"https://www.wikidata.org/wiki/Q228736","display_name":"Materials science","level":0,"score":0.338762104511261},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.27244797348976135},{"id":"https://openalex.org/C97355855","wikidata":"https://www.wikidata.org/wiki/Q11473","display_name":"Thermodynamics","level":1,"score":0.0785459578037262},{"id":"https://openalex.org/C121332964","wikidata":"https://www.wikidata.org/wiki/Q413","display_name":"Physics","level":0,"score":0.05991807579994202}],"mesh":[],"locations_count":1,"locations":[{"id":"doi:10.1111/j.1365-2621.1984.tb10417.x","doi":"https://doi.org/10.1111/j.1365-2621.1984.tb10417.x","is_oa":false,"landing_page_url":"https://doi.org/10.1111/j.1365-2621.1984.tb10417.x","pdf_url":null,"source":{"id":"https://openalex.org/S23579880","display_name":"Journal of Food Science","issn_l":"0022-1147","issn":["0022-1147","1750-3841"],"is_oa":false,"is_in_doaj":false,"is_core":true,"listed_in":["anvur-scientific","cwts-core","dongbi-d","jufo-1","medline","norway-1","poland-70","russia-white-list-2","vabb-shw"],"host_organization":"https://openalex.org/P4310320595","host_organization_name":"Wiley","host_organization_lineage":["https://openalex.org/P4310320595"],"host_organization_lineage_names":["Wiley"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of Food Science","raw_type":"journal-article"}],"best_oa_location":null,"sustainable_development_goals":[],"study_designs":[],"awards":[],"funders":[],"has_content":{"grobid_xml":false,"pdf":false},"content_urls":null,"referenced_works_count":12,"referenced_works":["https://openalex.org/W1500328545","https://openalex.org/W1552188742","https://openalex.org/W1965799994","https://openalex.org/W1978561390","https://openalex.org/W1980389361","https://openalex.org/W1989647058","https://openalex.org/W2008534083","https://openalex.org/W2017150745","https://openalex.org/W2025932695","https://openalex.org/W2035118424","https://openalex.org/W2073031061","https://openalex.org/W2131650049"],"related_works":["https://openalex.org/W1946029662","https://openalex.org/W2113178863","https://openalex.org/W2011444641","https://openalex.org/W2041481695","https://openalex.org/W2023386079","https://openalex.org/W2513080865","https://openalex.org/W1518030483","https://openalex.org/W2053822499","https://openalex.org/W7098903016","https://openalex.org/W126666904"],"abstract_inverted_index":{"ABSTRACT":[0],"Two":[1],"traditional":[2],"cheese":[3,35],"meltability":[4],"tests,":[5],"the":[6,45,70,77],"Schreiber":[7,46],"and":[8,24,29,32,47,66,73],"Arnott,":[9],"as":[10,12],"well":[11],"two":[13,54],"microwave":[14,78],"modifications":[15],"thereof":[16],"were":[17,80],"compared":[18],"on":[19],"a":[20,39],"variety":[21],"of":[22,42,61],"mild":[23],"sharp":[25],"cheddar,":[26],"process":[27,34],"American,":[28],"mozzarella":[30],"cheeses":[31],"various":[33],"products.":[36],"There":[37],"was":[38],"marked":[40],"lack":[41],"correlation":[43],"between":[44],"Arnott":[48],"results":[49],"indicating":[50],"that":[51],"at":[52],"least":[53],"material":[55],"properties":[56],"control":[57],"meltability.":[58],"The":[59],"effects":[60],"variations":[62],"in":[63,69,76,90],"heating":[64,74],"time":[65,75],"oven":[67],"temperature":[68],"nonmicrowave":[71],"tests":[72,79],"determined.":[81],"Differential":[82],"scanning":[83],"calorimetry":[84],"did":[85],"not":[86],"reveal":[87],"differences":[88],"useful":[89],"predicting":[91],"melting":[92],"behavior.":[93]},"counts_by_year":[{"year":2026,"cited_by_count":2},{"year":2025,"cited_by_count":7},{"year":2024,"cited_by_count":2},{"year":2023,"cited_by_count":4},{"year":2022,"cited_by_count":1},{"year":2021,"cited_by_count":3},{"year":2020,"cited_by_count":4},{"year":2019,"cited_by_count":2},{"year":2018,"cited_by_count":3},{"year":2017,"cited_by_count":3},{"year":2016,"cited_by_count":4},{"year":2015,"cited_by_count":4},{"year":2014,"cited_by_count":1},{"year":2013,"cited_by_count":3},{"year":2012,"cited_by_count":7}],"updated_date":"2026-11-07T11:25:07.637180","created_date":"2016-06-24T00:00:00"}
