C.O. Gill

9.7k total citations
220 papers, 6.8k citations indexed

About

C.O. Gill is a scholar working on Food Science, Animal Science and Zoology and Biotechnology. According to data from OpenAlex, C.O. Gill has authored 220 papers receiving a total of 6.8k indexed citations (citations by other indexed papers that have themselves been cited), including 142 papers in Food Science, 126 papers in Animal Science and Zoology and 64 papers in Biotechnology. Recurrent topics in C.O. Gill's work include Meat and Animal Product Quality (122 papers), Food Safety and Hygiene (74 papers) and Listeria monocytogenes in Food Safety (57 papers). C.O. Gill is often cited by papers focused on Meat and Animal Product Quality (122 papers), Food Safety and Hygiene (74 papers) and Listeria monocytogenes in Food Safety (57 papers). C.O. Gill collaborates with scholars based in Canada, Egypt and New Zealand. C.O. Gill's co-authors include K. G. Newton, Tineke H. Jones, M. Badoni, Joseph McGinnis, N. Penney, J. Bryant, Betül Tan, Xianqin Yang, Colin Ratledge and Bryan Price and has published in prestigious journals such as Applied and Environmental Microbiology, Journal of Catalysis and Applied Microbiology and Biotechnology.

In The Last Decade

C.O. Gill

217 papers receiving 6.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
C.O. Gill Canada 44 3.9k 3.3k 2.0k 1.4k 1.0k 220 6.8k
Gregory R. Siragusa United States 40 2.7k 0.7× 1.7k 0.5× 1.5k 0.7× 1.2k 0.8× 356 0.3× 127 5.2k
Johanna Björkroth Finland 44 3.6k 0.9× 1.7k 0.5× 1.4k 0.7× 2.2k 1.6× 427 0.4× 127 5.5k
N.A. Cox United States 45 5.1k 1.3× 3.6k 1.1× 2.0k 1.0× 1.1k 0.8× 302 0.3× 265 7.4k
Francesco Villani Italy 48 4.7k 1.2× 3.6k 1.1× 1.3k 0.6× 3.4k 2.4× 1.1k 1.1× 105 7.5k
Bibek Ray United States 42 6.4k 1.6× 1.4k 0.4× 2.7k 1.3× 3.8k 2.7× 350 0.3× 102 8.7k
James S. Dickson United States 38 2.3k 0.6× 1.3k 0.4× 1.6k 0.8× 737 0.5× 363 0.3× 166 4.7k
Margarita Garriga Spain 48 3.8k 1.0× 2.8k 0.9× 2.6k 1.3× 2.3k 1.6× 383 0.4× 108 6.0k
Manuel Núñez Spain 43 4.4k 1.1× 2.2k 0.7× 1.7k 0.9× 2.5k 1.8× 432 0.4× 232 6.3k
J.S. Bailey United States 40 3.6k 0.9× 2.4k 0.7× 1.5k 0.7× 548 0.4× 222 0.2× 172 5.1k
Daniel Y.C. Fung United States 37 2.7k 0.7× 733 0.2× 1.7k 0.8× 1.3k 0.9× 597 0.6× 250 5.0k

Countries citing papers authored by C.O. Gill

Since Specialization
Citations

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

Fields of papers citing papers by C.O. Gill

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of C.O. Gill

This figure shows the co-authorship network connecting the top 25 collaborators of C.O. Gill. A scholar is included among the top collaborators of C.O. Gill 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.O. Gill. C.O. Gill 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.
Gill, C.O., et al.. (2016). Inactivation of Escherichia coli O157:H7 in Beef Roasts Cooked in Conventional or Convection Ovens or in a Slow Cooker under Selected Conditions. Journal of Food Protection. 79(2). 205–212. 4 indexed citations
2.
Visvalingam, Jeyachchandran, et al.. (2016). Spatial and Temporal Distribution of Escherichia coli on Beef Trimmings Obtained from a Beef Packing Plant. Journal of Food Protection. 79(8). 1325–1331. 22 indexed citations
3.
Yang, Xianqin, Frances Tran, M.K. Youssef, & C.O. Gill. (2015). Determination of Sources of Escherichia coli on Beef by Multiple-Locus Variable-Number Tandem Repeat Analysis. Journal of Food Protection. 78(7). 1296–1302. 36 indexed citations
4.
Wang, Hui, C.O. Gill, & Xianqin Yang. (2014). Use of sodium lauroyl sarcosinate (sarkosyl) in viable real-time PCR for enumeration of Escherichia coli. Journal of Microbiological Methods. 98. 89–93. 22 indexed citations
5.
Youssef, M.K., et al.. (2014). Unusual Compositions of Microflora of Vacuum-Packaged Beef Primal Cuts of Very Long Storage Life. Journal of Food Protection. 77(12). 2161–2167. 17 indexed citations
6.
7.
Gill, C.O.. (2004). Visible Contamination on Animals and Carcasses and the Microbiological Condition of Meat. Journal of Food Protection. 67(2). 413–419. 54 indexed citations
8.
9.
Gill, C.O. & Tineke H. Jones. (2002). Effects of Wearing Knitted or Rubber Gloves on the Transfer of Escherichia coli between Hands and Meat. Journal of Food Protection. 65(6). 1045–1048. 33 indexed citations
10.
Gill, C.O., J. Bryant, & M. Badoni. (2001). Effects of hot water pasteurizing treatments on the microbiological condition of manufacturing beef used for hamburger patty manufacture. International Journal of Food Microbiology. 63(3). 243–256. 13 indexed citations
11.
Gill, C.O., M. Badoni, & Joseph McGinnis. (2001). Microbiological Sampling of Meat Cuts and Manufacturing Beef by Excision or Swabbing. Journal of Food Protection. 64(3). 325–334. 32 indexed citations
12.
Gill, C.O., et al.. (2000). Microbial effects of the carcass washing operations at three beef packing plants. ˜Die œFleischwirtschaft. 80(11). 121–123. 10 indexed citations
13.
Gill, C.O., Lynda Baker, & Tineke H. Jones. (1999). Identification of Inadequately Cleaned Equipment Used in a Sheep Carcass-Breaking Process. Journal of Food Protection. 62(6). 637–643. 13 indexed citations
14.
Gill, C.O. & Lynda Baker. (1998). Assessment of the Hygienic Performance of a Sheep Carcass Dressing Process. Journal of Food Protection. 61(3). 329–333. 26 indexed citations
15.
Gill, C.O. & M. Badoni. (1997). The effects of hot water pasteurizing treatments on the appearances of pork and beef. Meat Science. 46(1). 77–87. 18 indexed citations
16.
Gill, C.O., Joseph McGinnis, & M. Badoni. (1996). Use of total or Escherichia coli counts to assess the hygienic characteristics of a beef carcass dressing process. International Journal of Food Microbiology. 31(1-3). 181–196. 36 indexed citations
17.
Gill, C.O. & Tineke H. Jones. (1994). The display of retail packs of ground beef after their storage in master packages under various atmospheres. Meat Science. 37(2). 281–295. 35 indexed citations
18.
Lowry, P.D., C.O. Gill, & Q.T. Pham. (1989). quantitative method of determining the hygienic efficiency of meat thawing processes. 41(12). 1080–1083. 12 indexed citations
19.
Gill, C.O., et al.. (1987). The pH and display life of chilled lamb after prolonged storage under vacuum or under CO 2. New Zealand Journal of Agricultural Research. 30(4). 449–452. 40 indexed citations
20.
Gill, C.O., et al.. (1985). The effect of media composition on the relationship between temperature and growth rate of Escherichia coll. Food Microbiology. 2(4). 285–290. 19 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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