D. J. Stevens

595 total citations
18 papers, 464 citations indexed

About

D. J. Stevens is a scholar working on Nutrition and Dietetics, Plant Science and Food Science. According to data from OpenAlex, D. J. Stevens has authored 18 papers receiving a total of 464 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Nutrition and Dietetics, 7 papers in Plant Science and 3 papers in Food Science. Recurrent topics in D. J. Stevens's work include Food composition and properties (10 papers), Phytase and its Applications (4 papers) and Proteins in Food Systems (3 papers). D. J. Stevens is often cited by papers focused on Food composition and properties (10 papers), Phytase and its Applications (4 papers) and Proteins in Food Systems (3 papers). D. J. Stevens collaborates with scholars based in United Kingdom. D. J. Stevens's co-authors include G. A. H. Elton, S. D. Wratten, A. D. Evers, J. Pace and E. E. McDermott and has published in prestigious journals such as Journal of the Science of Food and Agriculture, Starch - Stärke and Annals of Applied Biology.

In The Last Decade

D. J. Stevens

17 papers receiving 387 citations

Peers

Countries citing papers authored by D. J. Stevens

Since Specialization

Citations

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

Fields of papers citing papers by D. J. Stevens

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by D. J. Stevens. 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 D. J. Stevens. The network helps show where D. J. Stevens may publish in the future.

Co-authorship network of co-authors of D. J. Stevens

This figure shows the co-authorship network connecting the top 25 collaborators of D. J. Stevens. A scholar is included among the top collaborators of D. J. Stevens 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 D. J. Stevens. D. J. Stevens 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

#	Title	Journal	Authors	Indexed citations
1	Production and Measurement of Starch Damage in Flour. Effect of Starch Damage on Hot Pasting Properties	Starch - Stärke	A. D. Evers, D. J. Stevens	5
2	Production and Measurement of Starch Damage in Flour. Part 3. Effect of Type of Damage on Baking Performance	Starch - Stärke	A. D. Evers, D. J. Stevens	4
3	Production and Measurement of Starch Damage in Flour. Part 2. Damage Produced by Unconventional Methods	Starch - Stärke	A. D. Evers, D. J. Stevens et al.	11
4	Production and Measurement of Starch Damage in Flour. Part 1. Damage due to Rollermilling of Semolina	Starch - Stärke	A. D. Evers, D. J. Stevens et al.	12
5	Duration of cereal aphid populations and the effects on wheat yield and breadmaking quality	Annals of Applied Biology	D. J. Stevens, S. D. Wratten et al.	50
6	Duration of cereal aphid populations and the effects on wheat yield and quality.		S. D. Wratten, D. J. Stevens et al.	26
7	The Rǒle of Starch in Baked Goods. Part 1. The Structure of Wafer Biscuit Sheets and its Relation to Composition	Starch - Stärke	D. J. Stevens	3
8	The aleurone layer of wheat. III. Isolation and scanning electron microscope examination of the layer and of its component parts	Journal of the Science of Food and Agriculture	D. J. Stevens	17
9	The aleurone layer of wheat. IV. Effects of extraction by aqueous media	Journal of the Science of Food and Agriculture	D. J. Stevens	5
10	Reaction of wheat proteins with sulphite. III. Measurement of labile and reactive disulphide bonds in gliadin and in the protein of aleurone cells	Journal of the Science of Food and Agriculture	D. J. Stevens	8
11	Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning Calorimetry	Starch - Stärke	D. J. Stevens, G. A. H. Elton	225
12	Free sugars of wheat aleurone cells	Journal of the Science of Food and Agriculture	D. J. Stevens	10
13	Modification of flour proteins by disulphide interchange reactions	Journal of the Science of Food and Agriculture	E. E. McDermott, D. J. Stevens et al.	8
14	The reaction of wheat proteins with sulphite. II.—The accessibility of disulphide and thiol groups in flour	Journal of the Science of Food and Agriculture	D. J. Stevens	12
15	Isolation of endosperm protein and aleurone cell contents from wheat, and determination of their amino‐acid composition	Journal of the Science of Food and Agriculture	D. J. Stevens, E. E. McDermott et al.	25
16	Measurement of the sub‐sieve particle size distribution of flour	Journal of the Science of Food and Agriculture	D. J. Stevens	1
17	The separation of flour into fractions of different protein contents by means of air classification		D. J. Stevens et al.	29
18	The contribution of the germ to the oil content of white flour.		D. J. Stevens	13

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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