Bonnie M. King

506 total citations
18 papers, 382 citations indexed

About

Bonnie M. King is a scholar working on Food Science, Biomedical Engineering and Nutrition and Dietetics. According to data from OpenAlex, Bonnie M. King has authored 18 papers receiving a total of 382 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Food Science, 8 papers in Biomedical Engineering and 4 papers in Nutrition and Dietetics. Recurrent topics in Bonnie M. King's work include Sensory Analysis and Statistical Methods (9 papers), Advanced Chemical Sensor Technologies (8 papers) and Fermentation and Sensory Analysis (5 papers). Bonnie M. King is often cited by papers focused on Sensory Analysis and Statistical Methods (9 papers), Advanced Chemical Sensor Technologies (8 papers) and Fermentation and Sensory Analysis (5 papers). Bonnie M. King collaborates with scholars based in Netherlands, Canada and United States. Bonnie M. King's co-authors include C.A.A. Duineveld, Alphons G. J. Voragen, C.P.G.M. de Groot, J. Solms, Teris A. van Beek, Paul J. M. Maas, Edith Leclercq, Nathalie Moreau, Michael Meyners and E.P.P.A. Derks and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Annals of the New York Academy of Sciences and Journal of Food Science.

In The Last Decade

Bonnie M. King

18 papers receiving 347 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Bonnie M. King Netherlands	12	228	89	87	75	67	18	382
Yukio Hagi United States	8	172 0.8×	51 0.6×	114 1.3×	120 1.6×	11 0.2×	9	351
Sine Yener Italy	16	272 1.2×	123 1.4×	57 0.7×	64 0.9×	6 0.1×	23	488
Matthias Guentert	6	210 0.9×	52 0.6×	107 1.2×	191 2.5×	6 0.1×	9	427
Karine Primieri Nicolli Brazil	12	274 1.2×	39 0.4×	76 0.9×	110 1.5×	7 0.1×	17	409
C. J. Mussinan United States	10	100 0.4×	48 0.5×	88 1.0×	41 0.5×	5 0.1×	10	370
Hugues Guichard France	13	411 1.8×	74 0.8×	118 1.4×	127 1.7×	5 0.1×	16	527
Hidemasa Sakakibara Japan	11	134 0.6×	73 0.8×	70 0.8×	182 2.4×	4 0.1×	28	354
Christie L. Harman United States	15	180 0.8×	30 0.3×	59 0.7×	140 1.9×	87 1.3×	27	376
Anne Sanderson United States	5	100 0.4×	60 0.7×	53 0.6×	60 0.8×	6 0.1×	6	299
Muneer Ahmed Jamali China	10	126 0.6×	48 0.5×	96 1.1×	14 0.2×	19 0.3×	23	331

Countries citing papers authored by Bonnie M. King

Since Specialization

Citations

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

Fields of papers citing papers by Bonnie M. King

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Bonnie M. King

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

All Works

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18 of 18 papers shown

King, Bonnie M., et al.. (2006). Sweetener/Sweetness-Induced Changes in Flavor Perception and Flavor Release of Fruity and Green Character in Beverages. Journal of Agricultural and Food Chemistry. 54(7). 2671–2677. 28 indexed citations

King, Bonnie M., et al.. (2006). Orthonasal and Retronasal Perception of Some Green Leaf Volatiles Used in Beverage Flavors. Journal of Agricultural and Food Chemistry. 54(7). 2664–2670. 7 indexed citations

Duineveld, C.A.A., et al.. (2003). Determination of equivalence between intensity scales by means of paired comparison. Food Quality and Preference. 14(5-6). 419–424. 1 indexed citations

Derks, E.P.P.A., Johan A. Westerhuis, Age K. Smilde, & Bonnie M. King. (2003). An introduction to Multi-block Component Analysis by means of a flavor language case study. Food Quality and Preference. 14(5-6). 497–506. 12 indexed citations

King, Bonnie M., et al.. (2002). A comparison of aspartame and sucrose with respect to carryover effects in yogurt. Food Quality and Preference. 14(1). 75–81. 10 indexed citations

Duineveld, C.A.A., et al.. (2000). Log-linear modelling of paired comparison data from consumer tests. Food Quality and Preference. 11(1-2). 63–70. 13 indexed citations

King, Bonnie M. & C.A.A. Duineveld. (1999). Changes in bitterness as beer ages naturally. Food Quality and Preference. 10(4-5). 315–324. 44 indexed citations

Evans, David J., et al.. (1999). Flavour Impact of Aged Beers*. Journal of the Institute of Brewing. 105(5). 301–307. 18 indexed citations

King, Bonnie M. & C.A.A. Duineveld. (1998). Factors Affecting the Perception of Naturalness and Flavor Strength in Citrus Drinks. Annals of the New York Academy of Sciences. 855(1). 847–853. 4 indexed citations

10.

King, Bonnie M. & Nathalie Moreau. (1996). A COMPARISON OF BITTER PERCEPTION IN HIGH-ALCOHOL, LOW-ALCOHOL AND ALCOHOL-FREE BEER. Journal of the Institute of Brewing. 102(6). 419–425. 11 indexed citations

11.

King, Bonnie M., et al.. (1995). Cost/efficiency evaluation of descriptive analysis panels — I. Panel size. Food Quality and Preference. 6(4). 245–261. 19 indexed citations

12.

King, Bonnie M.. (1994). Sensory Profiling of Vanilla Ice Cream: Flavour and Base Interactions. LWT. 27(5). 450–456. 27 indexed citations

13.

King, Bonnie M., et al.. (1991). A STATISTICAL TEST OF CONSENSUS OBTAINED FROM GENERALIZED PROCRUSTES ANALYSIS OF SENSORY DATA. Journal of Sensory Studies. 6(1). 37–48. 28 indexed citations

14.

Beek, Teris A. van, Paul J. M. Maas, Bonnie M. King, et al.. (1990). Bitter sesquiterpene lactones from chicory roots. Journal of Agricultural and Food Chemistry. 38(4). 1035–1038. 109 indexed citations

15.

King, Bonnie M.. (1986). Odor intensity measured by an audio method. Journal of Food Science. 51(5). 1340–1344. 12 indexed citations

16.

King, Bonnie M. & J. Solms. (1982). Interactions of volatile flavor compounds with propyl gallate and other phenols as compared with caffeine. Journal of Agricultural and Food Chemistry. 30(5). 838–840. 16 indexed citations

17.

King, Bonnie M. & J. Solms. (1979). Interactions of flavor compounds in model food systems using benzyl alcohol as an example. Journal of Agricultural and Food Chemistry. 27(6). 1331–1334. 19 indexed citations

18.

King, Bonnie M., David A. Evans, & K. Biemann. (1970). The electron‐impact induced loss of water from meconine and related derivatives. Organic Mass Spectrometry. 3(8). 1049–1054. 4 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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