Arthur M. Spanier

2.0k total citations
34 papers, 1.3k citations indexed

About

Arthur M. Spanier is a scholar working on Animal Science and Zoology, Molecular Biology and Biomedical Engineering. According to data from OpenAlex, Arthur M. Spanier has authored 34 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Animal Science and Zoology, 8 papers in Molecular Biology and 7 papers in Biomedical Engineering. Recurrent topics in Arthur M. Spanier's work include Meat and Animal Product Quality (18 papers), Advanced Chemical Sensor Technologies (7 papers) and Animal Nutrition and Physiology (7 papers). Arthur M. Spanier is often cited by papers focused on Meat and Animal Product Quality (18 papers), Advanced Chemical Sensor Technologies (7 papers) and Animal Nutrition and Physiology (7 papers). Arthur M. Spanier collaborates with scholars based in United States, Spain and Slovakia. Arthur M. Spanier's co-authors include Mónica Flores, Fidel Toldrá, Casey C. Grimm, Kenneth McMillin, Gilbert Idolo Imafidon, M‐Concepción Aristoy, J. Bird, Julie Ann Miller, T. D. Bidner and Madeleine W. Cunningham and has published in prestigious journals such as Journal of Biological Chemistry, The Journal of Immunology and Journal of Agricultural and Food Chemistry.

In The Last Decade

Arthur M. Spanier

34 papers receiving 1.3k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Arthur M. Spanier United States 21 850 352 319 248 221 34 1.3k
Lourdes Martín Spain 24 1.1k 1.3× 281 0.8× 243 0.8× 149 0.6× 150 0.7× 44 1.7k
R.K. Tume Australia 23 1.2k 1.4× 431 1.2× 224 0.7× 94 0.4× 118 0.5× 49 1.9k
Marjeta Čandek‐Potokar Slovenia 20 1.0k 1.2× 208 0.6× 169 0.5× 135 0.5× 108 0.5× 98 1.3k
Toshihide Nishimura Japan 22 1.1k 1.3× 1.4k 3.8× 562 1.8× 224 0.9× 455 2.1× 60 2.3k
Ryoichi Sakata Japan 16 428 0.5× 337 1.0× 207 0.6× 48 0.2× 108 0.5× 74 792
Junhua Shao China 16 481 0.6× 323 0.9× 625 2.0× 59 0.2× 101 0.5× 33 1.1k
André Talmant France 22 1.8k 2.1× 572 1.6× 173 0.5× 74 0.3× 131 0.6× 42 2.2k
Abdelghani Boudjellal Algeria 14 905 1.1× 427 1.2× 118 0.4× 84 0.3× 226 1.0× 27 1.1k
Hai Yu China 20 421 0.5× 357 1.0× 454 1.4× 94 0.4× 55 0.2× 47 913

Countries citing papers authored by Arthur M. Spanier

Since Specialization
Citations

This map shows the geographic impact of Arthur M. Spanier'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 Arthur M. Spanier with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Arthur M. Spanier more than expected).

Fields of papers citing papers by Arthur M. Spanier

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Arthur M. Spanier. 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 Arthur M. Spanier. The network helps show where Arthur M. Spanier may publish in the future.

Co-authorship network of co-authors of Arthur M. Spanier

This figure shows the co-authorship network connecting the top 25 collaborators of Arthur M. Spanier. A scholar is included among the top collaborators of Arthur M. Spanier 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 Arthur M. Spanier. Arthur M. Spanier is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Spanier, Arthur M.. (2005). Food flavor and chemistry : explorations into the 21st century. 14 indexed citations
2.
Spanier, Arthur M., Mónica Flores, Fidel Toldrá, et al.. (2004). Meat Flavor: Contribution of Proteins and Peptides to the Flavor of Beef. Advances in experimental medicine and biology. 542. 33–49. 33 indexed citations
3.
Holzer, Z., et al.. (2004). EFFECT OF KOSHERING AND HYDRODYNAMIC PRESSURE ON BEEF COLOR, ODOR, AND MICROBIAL LOADS1. Journal of Muscle Foods. 15(1). 69–82. 10 indexed citations
4.
Spanier, Arthur M.. (2001). Food flaors and chemistry : advances of the new millennium. 3 indexed citations
5.
Bett, Karen L., Daphne A. Ingram, Casey C. Grimm, et al.. (2001). FLAVOR OF FRESH‐CUT GALA APPLES IN BARRIER FILM PACKAGING AS AFFECTED BY STORAGE TIME. Journal of Food Quality. 24(2). 141–156. 34 indexed citations
6.
Spanier, Arthur M. & Robert D. Romanowski. (2000). A potential index for assessing the tenderness of hydrodynamic pressure (HDP)-treated beef strip loins. Meat Science. 56(2). 193–202. 11 indexed citations
7.
Spanier, Arthur M., B. W. BERRY, & Matia B. Solomon. (2000). VARIATION IN THE TENDERNESS OF BEEF STRIP LOINS AND IMPROVEMENT IN TENDERNESS BY USE OF HYDRODYNAMIC PRESSURE PROCESSING (HDP)1. Journal of Muscle Foods. 11(3). 183–196. 11 indexed citations
8.
Hamada, Jamel S., et al.. (1998). Preparative separation of value-added peptides from rice bran proteins by high-performance liquid chromatography. Journal of Chromatography A. 827(2). 319–327. 26 indexed citations
9.
Imafidon, Gilbert Idolo, N.Y. Farkye, & Arthur M. Spanier. (1997). Isolation, purification, and alteration of some functional groups of major milk proteins: A review. Critical Reviews in Food Science and Nutrition. 37(7). 663–689. 26 indexed citations
10.
Spanier, Arthur M., Mónica Flores, Kenneth McMillin, & T. D. Bidner. (1997). The effect of post-mortem aging on meat flavor quality in Brangus beef. Correlation of treatments, sensory, instrumental and chemical descriptors. Food Chemistry. 59(4). 531–538. 101 indexed citations
11.
Imafidon, Gilbert Idolo & Arthur M. Spanier. (1994). Unraveling the secret of meat flavor. Trends in Food Science & Technology. 5(10). 315–321. 49 indexed citations
12.
Spanier, Arthur M. & Terri D. Boylston. (1994). Effect of temperature on the analysis of beef flavor volatiles: Focus on carbonyl and sulfur-containing compounds. Food Chemistry. 50(3). 251–259. 10 indexed citations
13.
Spanier, Arthur M., Allen J. St. Angelo, & Gary Shaffer. (1992). Response of beef flavor to oxygen depletion and an antioxidant-chelator mixture. Journal of Agricultural and Food Chemistry. 40(9). 1656–1662. 23 indexed citations
14.
Dionigi, Christopher P., David F. Millie, Arthur M. Spanier, & Peter B. Johnsen. (1992). Spore and geosmin production by Streptomyces tendae on several media. Journal of Agricultural and Food Chemistry. 40(1). 122–125. 31 indexed citations
15.
Spanier, Arthur M., et al.. (1992). Correlation of Sensory, Instrumental and Chemical Attributes of Beef as Influenced by Meat Structure and Oxygen Exclusion. Journal of Food Science. 57(1). 10–15. 40 indexed citations
16.
Spanier, Arthur M., et al.. (1991). Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage. Journal of Agricultural and Food Chemistry. 39(2). 336–343. 133 indexed citations
17.
Spanier, Arthur M. & J. Vincent Edwards. (1987). Chromatographic Isolation of Presumptive Peptide Flavor Principles from Red Meat. Journal of Liquid Chromatography. 10(12). 2745–2758. 19 indexed citations
18.
Cunningham, Madeleine W., Norman Hall, Karen Krisher, & Arthur M. Spanier. (1986). A study of anti-group A streptococcal monoclonal antibodies cross-reactive with myosin.. The Journal of Immunology. 136(1). 293–298. 85 indexed citations
19.
Spanier, Arthur M., William Clark, & Radovan Zak. (1984). Replacement perfusion of cultured eucaryotic cells: A method for the accurate measurement of the rates of growth, protein synthesis, and protein turnover. Journal of Cellular Biochemistry. 26(1). 47–64. 7 indexed citations
20.
Spanier, Arthur M. & J. Bird. (1982). Endogenous cathepsin B Inhibitor activity in normal and myopathic red and white skeletal muscle. Muscle & Nerve. 5(4). 313–320. 27 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Lourdes Martín Breakdown of academic impact, for papers by R.K. Tume Breakdown of academic impact, for papers by Marjeta Čandek‐Potokar Breakdown of academic impact, for papers by Toshihide Nishimura Breakdown of academic impact, for papers by Ryoichi Sakata Breakdown of academic impact, for papers by Junhua Shao Breakdown of academic impact, for papers by André Talmant Breakdown of academic impact, for papers by Abdelghani Boudjellal Breakdown of academic impact, for papers by Hai Yu
Rankless by CCL
2026