C.L. Knipe

589 total citations
21 papers, 406 citations indexed

About

C.L. Knipe is a scholar working on Animal Science and Zoology, Biomaterials and Food Science. According to data from OpenAlex, C.L. Knipe has authored 21 papers receiving a total of 406 indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Animal Science and Zoology, 6 papers in Biomaterials and 6 papers in Food Science. Recurrent topics in C.L. Knipe's work include Meat and Animal Product Quality (17 papers), Animal Nutrition and Physiology (7 papers) and Collagen: Extraction and Characterization (5 papers). C.L. Knipe is often cited by papers focused on Meat and Animal Product Quality (17 papers), Animal Nutrition and Physiology (7 papers) and Collagen: Extraction and Characterization (5 papers). C.L. Knipe collaborates with scholars based in United States. C.L. Knipe's co-authors include D. G. OLSON, R. E. Rust, H. N. Zerby, Sheryl A. Barringer, Elsa A. Murano, George W. Beran, Joseph G. Sebranek, Stephen G. Sápp, Herbert W. Ockerman and R. F. Plimpton and has published in prestigious journals such as Journal of Food Science, Meat Science and Journal of Food Protection.

In The Last Decade

C.L. Knipe

21 papers receiving 374 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
C.L. Knipe United States	9	276	219	90	80	44	21	406
B.W. SHELDON United States	7	147 0.5×	145 0.7×	107 1.2×	61 0.8×	31 0.7×	11	308
Anne B. Smyth Ireland	8	206 0.7×	177 0.8×	69 0.8×	63 0.8×	20 0.5×	8	377
E. Ferrandini Spain	11	286 1.0×	185 0.8×	28 0.3×	128 1.6×	54 1.2×	18	447
Esther Onega Spain	6	375 1.4×	153 0.7×	22 0.2×	52 0.7×	38 0.9×	8	441
S.L. Beilken Australia	12	351 1.3×	170 0.8×	20 0.2×	40 0.5×	47 1.1×	16	421
J.S. Arkoudelos Greece	8	273 1.0×	160 0.7×	26 0.3×	127 1.6×	31 0.7×	11	348
Takahiko Soeda Japan	10	345 1.3×	445 2.0×	48 0.5×	129 1.6×	108 2.5×	28	640
Mònica Toldrà Spain	18	335 1.2×	375 1.7×	59 0.7×	238 3.0×	65 1.5×	37	661
Héctor Suárez Mahecha Colombia	12	105 0.4×	210 1.0×	58 0.6×	92 1.1×	68 1.5×	48	364
James W. Lamkey United States	9	361 1.3×	239 1.1×	20 0.2×	88 1.1×	74 1.7×	14	425

Countries citing papers authored by C.L. Knipe

Since Specialization

Citations

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

Fields of papers citing papers by C.L. Knipe

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of C.L. Knipe

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

Rumble, Joy N., et al.. (2022). Consumers’ Purchasing Intent Regarding Conventional, Plant-Based, and Cultured Meats. Journal of Applied Communications. 106(1). 6 indexed citations

Knipe, C.L., et al.. (2012). Sensory attributes and texture profile of beef burgers with gari. Meat Science. 92(4). 745–748. 41 indexed citations

Knipe, C.L. & R. E. Rust. (2009). Third-party audits.. 187–193. 1 indexed citations

Barringer, Sheryl A., et al.. (2007). Effect of a Gelatin Coating on the Shelf Life of Fresh Meat. Journal of Food Science. 72(6). 93 indexed citations

Knipe, C.L., et al.. (1995). Contamination of Pork Carcasses during Slaughter, Fabrication, and Chilled Storage. Journal of Food Protection. 58(9). 993–997. 46 indexed citations

Knipe, C.L., et al.. (1994). A COMPARISON OF THE ADHESION OF FILM SEALANT LAYERS TO COOKED‐IN‐THE‐BAG HAM¹. Journal of Muscle Foods. 5(4). 449–454. 4 indexed citations

OLSON, D. G., et al.. (1993). Pre‐Emulsified Corn Oil, Pork Fat, or Added Moisture Affect Quality of Reduced Fat Bologna Quality. Journal of Food Science. 58(3). 484–487. 69 indexed citations

Myers, Kevin, et al.. (1991). METHODS OF SODIUM TRIPOLYPHOSPHATE ADDITION IN PREBLENDED PORK AND ITS EFFECTS ON FINE‐CUT AND COARSE‐GROUND PORK SAUSAGE PRODUCT CHARACTERISTICS¹. Journal of Muscle Foods. 2(1). 37–48. 1 indexed citations

Sápp, Stephen G. & C.L. Knipe. (1990). Japanese consumer preferences for processed pork. Agribusiness. 6(4). 387–400. 6 indexed citations

10.

Knipe, C.L., R. E. Rust, & D. G. OLSON. (1990). Some Physical Parameters Involved in the Addition of Inorganic Phosphates to Reduced‐Sodium Meat Emulsions. Journal of Food Science. 55(1). 23–25. 14 indexed citations

11.

Knipe, C.L., et al.. (1990). Characteristics of Bovine Plasma Gels as Affected by pH Sodium Chloride, and Sodium Tripolyphosphate. Journal of Food Science. 55(1). 252–253. 5 indexed citations

12.

Knipe, C.L., et al.. (1989). Effects of Sodium Tripolyphosphate on the Physical, Chemical and Textural Properties of High‐Collagen Frankfurters. Journal of Food Science. 54(3). 505–507. 6 indexed citations

13.

Knipe, C.L., et al.. (1989). Effects of Collagen and Alkaline Phosphate on Time of Chopping, Emulsion Stability and Protein Solubility of Fine‐Cut Meat Systems. Journal of Food Science. 54(3). 541–544. 15 indexed citations

14.

Knipe, C.L., et al.. (1988). Effect of Sodium Erythorbate on Residual Nitrite, pH and Bacterial Growth in Liver Sausage Formulated with Different Levels of Mechanically Separated Pork. Journal of Food Science. 53(2). 394–397. 4 indexed citations

15.

Molins, Ricardo A., C.L. Knipe, H. W. WALKER, et al.. (1988). Effect of Mechanically Separated Pork, Sodium Erythorbate and Sodium Nitrite Combinations on Clostridium sporogenes Survival and Growth in Liver Sausage. Journal of Food Science. 53(2). 398–401. 2 indexed citations

16.

Molins, Ricardo A., et al.. (1987). Microbiology of a Ham‐Type Product Made from Soy‐Extended Cured Beef and Inoculated with Clostridium sporogenes PA3679. Journal of Food Science. 52(4). 851–853. 2 indexed citations

17.

Knipe, C.L., D. G. OLSON, & R. E. Rust. (1985). Effects of Selected Inorganic Phosphates, Phosphate Levels and Reduced Sodium Chloride Levels on Protein Solubility, Stability and pH of Meat Emulsions. Journal of Food Science. 50(4). 1010–1013. 55 indexed citations

18.

Knipe, C.L., D. G. OLSON, & R. E. Rust. (1985). Effects of Magnesium Chloride Combined with Tetrasodium Pyrophosphate on Meat Emulsion Characteristics. Journal of Food Science. 50(4). 1014–1016. 7 indexed citations

19.

Knipe, C.L., D. G. OLSON, & R. E. Rust. (1985). Effects of Sodium Hydroxide and Selected Inorganic Phosphates on the Characteristics of Reduced Sodium Meat Emulsions. Journal of Food Science. 50(4). 1017–1020. 13 indexed citations

20.

Knipe, C.L., R. F. Plimpton, & Herbert W. Ockerman. (1981). Effect of Tumbling and Tumbling Temperature on Total Aerobic Plate Counts (Incubated at 25°C) and Quality of Boneless, Cured Hams. Journal of Food Science. 46(1). 212–215. 6 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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