C. R. STUMBO

815 total citations
20 papers, 329 citations indexed

About

C. R. STUMBO is a scholar working on Food Science, Biotechnology and Neurology. According to data from OpenAlex, C. R. STUMBO has authored 20 papers receiving a total of 329 indexed citations (citations by other indexed papers that have themselves been cited), including 7 papers in Food Science, 6 papers in Biotechnology and 4 papers in Neurology. Recurrent topics in C. R. STUMBO's work include Microbial Inactivation Methods (5 papers), Botulinum Toxin and Related Neurological Disorders (4 papers) and Meat and Animal Product Quality (3 papers). C. R. STUMBO is often cited by papers focused on Microbial Inactivation Methods (5 papers), Botulinum Toxin and Related Neurological Disorders (4 papers) and Meat and Animal Product Quality (3 papers). C. R. STUMBO collaborates with scholars based in United States. C. R. STUMBO's co-authors include Arthur A. Teixeira, James E. Manson, T. V. Ramakrishnan, F.G. Winarno, J. C. Lewis, Harold Michener and Amy M. Scurlock and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Journal of Dairy Science and Journal of Food Science.

In The Last Decade

C. R. STUMBO

19 papers receiving 291 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
C. R. STUMBO United States	11	129	79	53	48	44	20	329
Bernard E. Proctor United States	10	135 1.0×	47 0.6×	42 0.8×	4 0.1×	31 0.7×	28	257
Lucy Bialek Netherlands	9	280 2.2×	56 0.7×	53 1.0×	3 0.1×	68 1.5×	13	443
Nikolaos E. Mavroudis Sweden	8	279 2.2×	51 0.6×	14 0.3×	5 0.1×	17 0.4×	11	375
M. Saltmarch United States	7	202 1.6×	27 0.3×	48 0.9×	1 0.0×	41 0.9×	13	332
A. Fernández García Germany	4	158 1.2×	258 3.3×	63 1.2×	2 0.0×	41 0.9×	7	394
C. S. Chen United States	8	190 1.5×	37 0.5×	75 1.4×		44 1.0×	9	352
Arthur I. Morgan United States	8	127 1.0×	98 1.2×	44 0.8×		29 0.7×	17	258
J. G. Ponte United States	13	269 2.1×	39 0.5×	35 0.7×	3 0.1×	62 1.4×	21	604
Ivica Vujičić Serbia	8	163 1.3×	51 0.6×	26 0.5×		171 3.9×	14	315
Shin'ichi TANEYA Japan	9	164 1.3×	17 0.2×	28 0.5×		52 1.2×	34	300

Countries citing papers authored by C. R. STUMBO

Since Specialization

Citations

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

Fields of papers citing papers by C. R. STUMBO

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by C. R. STUMBO. 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 C. R. STUMBO. The network helps show where C. R. STUMBO may publish in the future.

Co-authorship network of co-authors of C. R. STUMBO

This figure shows the co-authorship network connecting the top 25 collaborators of C. R. STUMBO. A scholar is included among the top collaborators of C. R. STUMBO 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 C. R. STUMBO. C. R. STUMBO 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

STUMBO, C. R.. (2016). CRC handbook of lethality guides for low-acid canned foods. CRC Press eBooks. 1 indexed citations

Teixeira, Arthur A., et al.. (1975). EXPERIMENTAL EVALUATION OF MATHEMATICAL AND COMPUTER MODELS FOR THERMAL PROCESS EVALUATION. Journal of Food Science. 40(4). 653–655. 42 indexed citations

STUMBO, C. R., et al.. (1975). THERMAL PROCESS LETHALITY GUIDE FOR LOW‐ACID FOODS IN METAL CONTAINERS. Journal of Food Science. 40(6). 1316–1323. 32 indexed citations

STUMBO, C. R., et al.. (1975). A new method for studying reaction rates in model systems and food products at high temperatures. Journal of Food Science. 40(5). 985–988. 42 indexed citations

STUMBO, C. R., et al.. (1975). THIAMINE: A CHEMICAL INDEX OF THE STERILIZATION EFFICACY OF THERMAL PROCESSING. Journal of Food Science. 40(5). 993–996. 34 indexed citations

STUMBO, C. R., et al.. (1975). Effect of pH and form of the vitamin on its rate of destruction. Journal of Food Science. 40(5). 989–992. 34 indexed citations

Manson, James E., et al.. (1974). EVALUATION OF THERMAL PROCESSES FOR CONDUCTION HEATING FOODS IN PEAR‐SHAPED CONTAINERS. Journal of Food Science. 39(2). 276–281. 19 indexed citations

Winarno, F.G. & C. R. STUMBO. (1971). MODE OF ACTION OF ETHYLENE OXIDE ON SPORES OF Clostridium botulinum 62A. Journal of Food Science. 36(6). 892–895. 6 indexed citations

Manson, James E., et al.. (1971). A PROCEDURE FOR ESTIMATING STERILIZATION OF AND QUALITY FACTOR DEGRADATION IN THERMALLY PROCESSED FOODS. Journal of Food Science. 36(4). 693–698. 26 indexed citations

10.

STUMBO, C. R., et al.. (1971). CHARACTERISTICS OF PROGENY OF ETHYLENE OXIDE TREATED Clostridium botulinum TYPE 62A SPORES. Journal of Food Science. 36(1). 182–184. 3 indexed citations

11.

Winarno, F.G., et al.. (1971). EFFECT OF EDTA ON THE GERMINATION OF AND OUTGROWTH FROM SPORES OF Clostridium botulinum 62‐A. Journal of Food Science. 36(5). 781–785. 11 indexed citations

12.

STUMBO, C. R., et al.. (1970). Ethylene Oxide Resistance of Microorganisms Important in Spoilage of Acid and High‐Acid Foods. Journal of Food Science. 35(1). 26–29. 8 indexed citations

13.

STUMBO, C. R., et al.. (1970). ETHYLENE OXIDE STERILZATION OF SALMONELLA SENFTENBERG AND ESCHERICHIA COLI DEATH KINETICS AND MODE OF ACTION. Journal of Food Science. 35(5). 631–634. 11 indexed citations

14.

STUMBO, C. R., et al.. (1970). SOME EFFECTS OF ETHYLEIME OXIDE ON BACILLUS SUBTILIS. Journal of Food Science. 35(5). 627–631. 8 indexed citations

15.

STUMBO, C. R., et al.. (1969). Thermochemical Factors Influencing the Death Kinetics of Spores of Clostridium botulinum 62 A. Journal of Food Science. 34(6). 561–567. 4 indexed citations

16.

STUMBO, C. R., et al.. (1966). Residence Time of Nisin in the Oral Cavity Following Consumption of Chocolate Milk Containing Nisin. Journal of Dairy Science. 49(3). 314–316. 12 indexed citations

17.

STUMBO, C. R., et al.. (1964). Use of Nisin in Preparing Beverage-Quality Sterile Chocolate-Flavored Milk. Journal of Dairy Science. 47(1). 8–12. 9 indexed citations

18.

STUMBO, C. R., et al.. (1964). A Procedure for Assaying Residual Nisin in Food Products. Journal of Food Science. 29(6). 859–861. 4 indexed citations

19.

STUMBO, C. R., et al.. (1958). SOME FACTORS INFLUENCING THERMAL RESISTANCE VALUES OBTAINED BY THE THERMORESISTOMETER METHOD ^a. Journal of Food Science. 23(1). 51–60. 5 indexed citations

20.

Lewis, J. C., et al.. (1954). Antibiotics in Food Processing, Additives Accelerating Death of Spores by Moist Heat. Journal of Agricultural and Food Chemistry. 2(6). 298–302. 18 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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