D.F. Wood

1.0k total citations
32 papers, 798 citations indexed

About

D.F. Wood is a scholar working on Animal Science and Zoology, Food Science and Biomedical Engineering. According to data from OpenAlex, D.F. Wood has authored 32 papers receiving a total of 798 indexed citations (citations by other indexed papers that have themselves been cited), including 27 papers in Animal Science and Zoology, 15 papers in Food Science and 9 papers in Biomedical Engineering. Recurrent topics in D.F. Wood's work include Meat and Animal Product Quality (24 papers), Animal Nutrition and Physiology (13 papers) and Advanced Chemical Sensor Technologies (9 papers). D.F. Wood is often cited by papers focused on Meat and Animal Product Quality (24 papers), Animal Nutrition and Physiology (13 papers) and Advanced Chemical Sensor Technologies (9 papers). D.F. Wood collaborates with scholars based in Canada, United States and Iran. D.F. Wood's co-authors include S. Nakai, Eunice C.Y. Li‐Chan, L.J. Rubin, Fereidoon Shahidi, Levente L. Diósady, J.F. Richards, Jaesuk Yun, Sandra M. McCurdy, L.M. Poste and G. Butler and has published in prestigious journals such as Food Chemistry, Journal of Animal Science and Journal of Food Science.

In The Last Decade

D.F. Wood

30 papers receiving 742 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
D.F. Wood Canada 16 605 376 193 108 104 32 798
A.M. SALIH United States 12 558 0.9× 192 0.5× 142 0.7× 111 1.0× 94 0.9× 18 743
G. Torrescano Mexico 9 584 1.0× 243 0.6× 112 0.6× 75 0.7× 63 0.6× 14 712
E.D. Strange United States 14 334 0.6× 355 0.9× 165 0.9× 134 1.2× 67 0.6× 29 653
D. A. Lillard United States 15 277 0.5× 202 0.5× 183 0.9× 119 1.1× 119 1.1× 36 616
Mari Ann Tørngren Denmark 10 647 1.1× 311 0.8× 194 1.0× 89 0.8× 130 1.3× 18 835
Alicia Olivares Spain 11 528 0.9× 262 0.7× 235 1.2× 89 0.8× 182 1.8× 12 643
J.A. Love United States 11 446 0.7× 297 0.8× 81 0.4× 141 1.3× 63 0.6× 19 604
E. M. AHMED United States 14 233 0.4× 343 0.9× 119 0.6× 126 1.2× 28 0.3× 49 743
P. M. Kelly Ireland 15 172 0.3× 473 1.3× 167 0.9× 141 1.3× 69 0.7× 33 756
José Manuel Bruna Spain 11 749 1.2× 382 1.0× 507 2.6× 66 0.6× 54 0.5× 11 873

Countries citing papers authored by D.F. Wood

Since Specialization
Citations

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

Fields of papers citing papers by D.F. Wood

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of D.F. Wood

This figure shows the co-authorship network connecting the top 25 collaborators of D.F. Wood. A scholar is included among the top collaborators of D.F. Wood 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.F. Wood. D.F. Wood 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.
2.
Shahidi, Fereidoon, L.J. Rubin, & D.F. Wood. (1988). Stabilization of meat lipids with nitrite-free curing mixtures. Meat Science. 22(1). 73–80. 14 indexed citations
3.
Li‐Chan, Eunice C.Y., S. Nakai, & D.F. Wood. (1987). Muscle Protein Structure‐Function Relationships and Discrimination of Functionality by Multivariate Analysis. Journal of Food Science. 52(1). 31–41. 11 indexed citations
4.
Shahidi, Fereidoon, Jaesuk Yun, L.J. Rubin, & D.F. Wood. (1987). The Hexanal Content as an Indicator of Oxidative Stability and Flavour Acceptability in Cooked Ground Pork. Canadian Institute of Food Science and Technology Journal. 20(2). 104–106. 83 indexed citations
5.
Ihnat, Milan, et al.. (1987). Reference materials for agricultural and food analysis: Preparation and physical characterization of a bovine muscle powder candidate reference material. Fresenius Zeitschrift für Analytische Chemie. 326(7). 627–633. 15 indexed citations
6.
Willemot, C., et al.. (1987). Effect of Nitrite on Lipid Degradation During Storage of Cooked Pork Meat. Canadian Institute of Food Science and Technology Journal. 20(2). 70–74.
7.
McCurdy, Sandra M., et al.. (1986). Laboratory and Pilot Scale Recovery of Protein from Mechanically Separated Chicken Residue. Journal of Food Science. 51(3). 742–747. 25 indexed citations
8.
Wood, D.F., et al.. (1986). Efficacy Testing of Irradiated Chicken Parts and Mechanically Separated Chicken Meat—microbiological and Chemical Considerations. Canadian Institute of Food Science and Technology Journal. 19(4). xlii–xlii. 1 indexed citations
9.
Li‐Chan, Eunice C.Y., et al.. (1986). Physicochemical and Functional Properties of Salt-Extractable Proteins From Chicken Breast Muscle Deboned After Different Post-mortem Holding Times1. Canadian Institute of Food Science and Technology Journal. 19(5). 241–248. 16 indexed citations
10.
Li‐Chan, Eunice C.Y., S. Nakai, & D.F. Wood. (1986). Investigation of Structure-Function Relationship and Discrimination of Functionality by Multivariate Analysis of Muscle Protein Properties. Canadian Institute of Food Science and Technology Journal. 19(4). xlii–xlii. 1 indexed citations
11.
Sahasrabudhe, M. R., et al.. (1985). Neutral and Polar Lipids in Chicken Parts and Their Fatty Acid Composition. Poultry Science. 64(5). 910–916. 16 indexed citations
12.
Shahidi, Fereidoon, L.J. Rubin, Levente L. Diósady, & D.F. Wood. (1985). Effect of Sulfanilamide on the TBA Values of Cured Meats. Journal of Food Science. 50(1). 274–275. 56 indexed citations
13.
Willemot, C., et al.. (1985). Lipid Degradation in Pork During Warmed-over Flavor Development. Canadian Institute of Food Science and Technology Journal. 18(3). xl–xl. 1 indexed citations
14.
Shahidi, Fereidoon, L.J. Rubin, Levente L. Diósady, & D.F. Wood. (1985). Preparation of the Cooked Cured‐Meat Pigment, Dinitrosyl Ferrohemochrome, from Hemin and Nitric Oxide. Journal of Food Science. 50(1). 272–273. 30 indexed citations
15.
Willemot, C., et al.. (1985). Lipid degradation in pork during warmed-over flavour development. Canadian Institute of Food Science and Technology Journal. 18(4). 316–322. 28 indexed citations
16.
Li‐Chan, Eunice C.Y., S. Nakai, & D.F. Wood. (1984). Hydrophobicity and Solubility of Meat Proteins and Their Relationship to Emulsifying Properties. Journal of Food Science. 49(2). 345–350. 132 indexed citations
17.
Shahidi, Fereidoon, et al.. (1984). Preparation of Dinitrosyl Ferrohemochrome from Hemin and Sodium Nitrite. Canadian Institute of Food Science and Technology Journal. 17(1). 33–37. 25 indexed citations
18.
Wood, D.F., et al.. (1983). Water-binding of Red Meats in Sausage Formulation. Canadian Institute of Food Science and Technology Journal. 16(3). 212–214. 9 indexed citations
19.
Wood, D.F. & J.F. Richards. (1975). Effect of Pre-Slaughter Epinephrine Injection on Postmortem Aspects of Chicken Broiler Pectoralis Muscle. Poultry Science. 54(2). 520–527. 2 indexed citations
20.
Wood, D.F. & P. A. Anastassiadis. (1965). THE MUCOPOLYSACCHARIDES OF AVIAN OVIDUCT, EGG, SKIN, AND COMB, AND OF PORCINE SKIN. Canadian Journal of Biochemistry. 43(11). 1839–1856. 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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