D.A. Ledward

10.3k total citations · 1 hit paper
153 papers, 8.1k citations indexed

About

D.A. Ledward is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, D.A. Ledward has authored 153 papers receiving a total of 8.1k indexed citations (citations by other indexed papers that have themselves been cited), including 93 papers in Animal Science and Zoology, 54 papers in Food Science and 30 papers in Molecular Biology. Recurrent topics in D.A. Ledward's work include Meat and Animal Product Quality (92 papers), Proteins in Food Systems (25 papers) and Microbial Inactivation Methods (25 papers). D.A. Ledward is often cited by papers focused on Meat and Animal Product Quality (92 papers), Proteins in Food Systems (25 papers) and Microbial Inactivation Methods (25 papers). D.A. Ledward collaborates with scholars based in United Kingdom, Australia and China. D.A. Ledward's co-authors include John R. Mitchell, Sandra E. Hill, R.A. Lawrie, P.B. Cheah, Saowakon Wattanachant, Soottawat Benjakul, Hanjun Ma, Elena Molina, Athena Papadopoulou and Arthur Finch and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and FEBS Letters.

In The Last Decade

D.A. Ledward

149 papers receiving 7.5k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Functional Properties of Food Macromolecules

1986 996 citations D.A. Ledward et al. profile →

Peers

Countries citing papers authored by D.A. Ledward

Since Specialization

Citations

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

Fields of papers citing papers by D.A. Ledward

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of D.A. Ledward

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

#	Work	Indexed citations
1	Improving the sensory and nutritional quality of fresh meat 2009 ·Woodhead Publishing Limited eBooks ·Joseph P. Kerry, D.A. Ledward	104
2	Lawrie's meat science 2006 ·Woodhead Publishing Limited eBooks ·R.A. Lawrie, D.A. Ledward	329
3	Microstructure and thermal characteristics of Thai indigenous and broiler chicken muscles 2005 ·Poultry Science ·Saowakon Wattanachant, Soottawat Benjakul, D.A. Ledward	69
4	High pressure/thermal treatment effects on the texture of beef muscle 2004 ·Meat Science ·Hanjun Ma, D.A. Ledward	170
5	Prediction of the soluble myoglobin content of cooked burgers 2000 ·Meat Science ·(unknown), Richard King, D.A. Ledward	4
6	Effect of muscle type, salt and pH on cooked meat haemoprotein formation in lamb and beef 1999 ·Meat Science ·(unknown), (unknown), Richard King, D.A. Ledward	23
7	The kinetics of cooked meat haemoprotein formation in meat and model systems 1998 ·Meat Science ·(unknown), Richard King, (unknown), (unknown), D.A. Ledward	29
8	Inhibition of metmyoglobin formation in fresh beef by pressure treatment 1997 ·Meat Science ·P.B. Cheah, D.A. Ledward	50
9	Oxymyoglobin formation in meat and poultry 1994 ·Meat Science ·S. Millar, R. K. Wilson, B.W. Moss, D.A. Ledward	39
10	The chemistry of muscle-based foods 1992 ·Donald E. Johnston, (unknown), D.A. Ledward	136
11	The stability of some intermediate moisture smoked meats during storage at 30°C and 38°C 1992 ·Meat Science ·(unknown), Z.A. Obanu, D.A. Ledward	14
12	Preparation and storage stability of dried salted mutton 1990 ·Meat Science ·(unknown), D.A. Ledward, R.A. Lawrie	16
13	Utilization of black gram flour in beef sausages 1988 ·Meat Science ·(unknown), D.A. Ledward	7
14	A note on the nature of the haematin pigments present in freeze dried and cooked beef 1987 ·Meat Science ·D.A. Ledward	1
15	Nutritional evaluation of sausages containing chick pea flour (Cicer arietinum) 1985 ·Meat Science ·(unknown), R.J. Neale, D.A. Ledward	3
16	Effect of frozen storage of minced meats on the quality of sausages prepared from them 1985 ·Meat Science ·(unknown), Alma D. Alarcón-Rojo, D.A. Ledward, R.A. Lawrie	13
17	The role of lipids and glycerol in determining the shelf-life of glycerol desorbed intermediate moisture meat products 1982 ·Meat Science ·(unknown), (unknown), D.A. Ledward	7
18	Protein hydrolysates from meat industry by-products 1982 ·Meat Science ·(unknown), D.A. Ledward, R.A. Lawrie	40
19	The role of non-haem proteins in meat haemoprotein digestion 1981 ·Meat Science ·T. Hazell, D.A. Ledward, R.J. Neale, (unknown)	5
20	Note on the effect of ageing on the neutral salt and acid soluble collagen from the intramuscular connective tissue of various species 1977 ·Meat Science ·R. Chizzolini, D.A. Ledward, R.A. Lawrie	9

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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