A.A. Klose

1.5k total citations
46 papers, 713 citations indexed

About

A.A. Klose is a scholar working on Animal Science and Zoology, Food Science and Biochemistry. According to data from OpenAlex, A.A. Klose has authored 46 papers receiving a total of 713 indexed citations (citations by other indexed papers that have themselves been cited), including 38 papers in Animal Science and Zoology, 7 papers in Food Science and 5 papers in Biochemistry. Recurrent topics in A.A. Klose's work include Meat and Animal Product Quality (34 papers), Animal Nutrition and Physiology (27 papers) and Advanced Chemical Sensor Technologies (5 papers). A.A. Klose is often cited by papers focused on Meat and Animal Product Quality (34 papers), Animal Nutrition and Physiology (27 papers) and Advanced Chemical Sensor Technologies (5 papers). A.A. Klose collaborates with scholars based in United States, India and Italy. A.A. Klose's co-authors include M.F. Pool, E. Mecchi, Helen Hanson, Hans Lineweaver, R. N. Sayre, F. Geiss, H. Schlitt, B.G. LYON, H. G. Bayne and E. L. Pippen and has published in prestigious journals such as Journal of Food Science, Poultry Science and Journal of the American Oil Chemists Society.

In The Last Decade

A.A. Klose

46 papers receiving 639 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
A.A. Klose United States	17	548	130	99	70	63	46	713
M. E. Bailey United States	12	305 0.6×	97 0.7×	117 1.2×	15 0.2×	74 1.2×	27	503
Karl‐Otto Honikel Germany	4	569 1.0×	249 1.9×	127 1.3×	48 0.7×	244 3.9×	5	818
S.T. Coulter United States	15	154 0.3×	384 3.0×	45 0.5×	23 0.3×	188 3.0×	40	674
I.J. Jeon United States	18	238 0.4×	480 3.7×	119 1.2×	34 0.5×	205 3.3×	46	800
R.L. King United States	12	131 0.2×	133 1.0×	41 0.4×	16 0.2×	89 1.4×	20	474
Oğuz Gürsoy Türkiye	15	162 0.3×	291 2.2×	65 0.7×	44 0.6×	119 1.9×	58	556
E.D. Bastian United States	13	146 0.3×	341 2.6×	43 0.4×	21 0.3×	143 2.3×	14	486
Ruth Hollender United States	12	167 0.3×	323 2.5×	50 0.5×	30 0.4×	59 0.9×	17	522
T. H. Hopper United States	4	78 0.1×	147 1.1×	71 0.7×	33 0.5×	65 1.0×	6	532
Clyde T. Young United States	16	67 0.1×	154 1.2×	82 0.8×	23 0.3×	89 1.4×	57	676

Countries citing papers authored by A.A. Klose

Since Specialization

Citations

This map shows the geographic impact of A.A. Klose's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by A.A. Klose with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites A.A. Klose more than expected).

Fields of papers citing papers by A.A. Klose

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by A.A. Klose. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by A.A. Klose. The network helps show where A.A. Klose may publish in the future.

Co-authorship network of co-authors of A.A. Klose

This figure shows the co-authorship network connecting the top 25 collaborators of A.A. Klose. A scholar is included among the top collaborators of A.A. Klose based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with A.A. Klose. A.A. Klose is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

LYON, B.G. & A.A. Klose. (1981). Effect of Heat Processing in Cans and Retort Pouches on Sensory Properties of Fowl Meat. Journal of Food Science. 46(1). 227–233. 14 indexed citations

HAMM, D., et al.. (1980). MINERAL CONTENT AND PROXIMATE ANALYSIS OF BROILER MEAT FROM TWO STRAINS AND THREE REGIONS OF PRODUCTION. Journal of Food Science. 45(6). 1478–1480. 19 indexed citations

Klose, A.A., et al.. (1978). Effect of Addition of Polyphosphates and Salt Before and After Cooking on Quality of Freeze-Dried Cooked Chicken. Poultry Science. 57(6). 1573–1578. 3 indexed citations

LYON, C.E., et al.. (1975). EFFECTS OF TEMPERATURE‐TIME COMBINATIONS ON DONENESS AND YIELDS OF WATER‐COOKED BROILER THIGHS. Journal of Food Science. 40(1). 129–132. 12 indexed citations

Klose, A.A., R. N. Sayre, Donald de Fremery, & M.F. Pool. (1972). Effect of Hot Cutting and Related Factors in Commercial Broiler Processing on Tenderness. Poultry Science. 51(2). 634–638. 29 indexed citations

Klose, A.A., et al.. (1972). Plant Processing of Sub-atmospheric Steam Scalded Poultry. Poultry Science. 51(4). 1188–1194. 15 indexed citations

Klose, A.A., et al.. (1971). Pasteurization of Poultry Meat by Steam Under Reduced Pressure. Poultry Science. 50(4). 1156–1160. 20 indexed citations

Klose, A.A., et al.. (1970). EFFECT OF CONTRACTION ON TENDERNESS OF POULTRY MUSCLE COOKED IN THE PRERIGOR STATE. Journal of Food Science. 35(5). 577–581. 9 indexed citations

Sayre, R. N., et al.. (1967). Tenderness of Dystrophic Chicken Meat. Poultry Science. 46(5). 1050–1053. 3 indexed citations

10.

Klose, A.A., et al.. (1966). Direct Olfactory Demonstration of Fractions of Chicken Aroma. Journal of Food Science. 31(4). 638–642. 5 indexed citations

11.

Pool, M.F., et al.. (1965). The Fluoride Content of Commercial Broiler Backs and Necks. Poultry Science. 44(6). 1545–1550. 9 indexed citations

12.

Klose, A.A., et al.. (1965). Evaluation of Toughness Differences in Chickens in Terms of Consumer Reaction. Journal of Food Science. 30(5). 898–902. 14 indexed citations

13.

Klose, A.A., et al.. (1963). Influence of Polyphosphates in Chilling Water on Quality of Poultry Meat. Poultry Science. 42(3). 743–749. 33 indexed citations

14.

Klose, A.A., E. Mecchi, & M.F. Pool. (1961). Observations on Factors Influencing Feather Release. Poultry Science. 40(4). 1029–1036. 16 indexed citations

15.

Klose, A.A., et al.. (1961). Effect of Duration and Type of Chilling and Thawing on Tenderness of Frozen Turkeys. Poultry Science. 40(3). 683–688. 17 indexed citations

16.

Klose, A.A., et al.. (1960). Stability of Frozen Ready-to-Cook Ducks and Geese. Poultry Science. 39(5). 1136–1140. 1 indexed citations

17.

Pippen, E. L. & A.A. Klose. (1955). Effects of Ice Water Chilling on Flavor of Chicken. Poultry Science. 34(5). 1139–1146. 23 indexed citations

18.

Pool, M.F., E. Mecchi, Hans Lineweaver, & A.A. Klose. (1954). The Effect of Scalding Temperature on the Processing and Initial Appearance of Turkeys. Poultry Science. 33(2). 274–279. 20 indexed citations

19.

Klose, A.A., et al.. (1952). Chemical Characteristics of Turkey Carcass Fat as a Function of Dietary Fat. Poultry Science. 31(2). 354–359. 16 indexed citations

20.

Pool, M.F. & A.A. Klose. (1951). Estimation of monocarbonyl compounds in rancid foods. Journal of the American Oil Chemists Society. 28(5). 215–218. 40 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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