Diana Donohue
- Food Science top 5%
- Molecular Biology
- Nutrition and Dietetics top 10%
- Health, Toxicology and Mutagenesis
- Genetics
- Co-authors
- Seppo SalminenRoger F. MartinLloyd R. FinchM. J. PlayneArthur C. OuwehandRoss CrittendenMargaret DeightonJorma T. Ahokas
- Topics
- Probiotics and Fermented Foods (7 papers)Food composition and properties (2 papers)Microbial Metabolites in Food Biotechnology (2 papers)
In The Last Decade
Diana Donohue
11 papers receiving 391 citations
Peers
Comparison fields: 5 of 86
- Food Science 273
- Molecular Biology 208
- Nutrition and Dietetics 130
- Health, Toxicology and Mutagenesis 54
- Genetics 43
Countries citing papers authored by Diana Donohue
This map shows the geographic impact of Diana Donohue'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 Diana Donohue with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Diana Donohue more than expected).
Fields of papers citing papers by Diana Donohue
This network shows the impact of papers produced by Diana Donohue. 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 Diana Donohue. The network helps show where Diana Donohue may publish in the future.
Co-authorship network of co-authors of Diana Donohue
This figure shows the co-authorship network connecting the top 25 collaborators of Diana Donohue. A scholar is included among the top collaborators of Diana Donohue 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 Diana Donohue. Diana Donohue is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | Safety of probiotics. | 38 |
| 2 | 1 | |
| 3 | 1 | |
| 4 | 98 | |
| 5 | Inventory of microorganisms with a documented history of use in food | 41 |
| 6 | Food microorganisms: Health benefits, safety evaluation and strains with documented history of use in foods | 44 |
| 7 | 50 | |
| 8 | The importance of measured intake in assessing exposure of breast-fed infants to organochlorines. | 12 |
| 9 | 22 | |
| 10 | 58 | |
| 11 | Toxicity of lactic acid bacteria. | 26 |
| 12 | 71 |
About Diana Donohue
Diana Donohue is a scholar working on Food Science, Nutrition and Dietetics and Computer Science Applications, having authored 12 papers that have together received 462 indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (7 papers), Food composition and properties (2 papers) and Microbial Metabolites in Food Biotechnology (2 papers). The work is most often cited by research in Food Science (273 citations), Nutrition and Dietetics (130 citations) and Biotechnology (36 citations). Diana Donohue has collaborated with scholars based in Australia, Finland and Spain. Frequent co-authors include Seppo Salminen, Roger F. Martin, Lloyd R. Finch, M. J. Playne, Arthur C. Ouwehand, Ross Crittenden, Margaret Deighton, Jorma T. Ahokas, G. Mogensen and Colette Shortt. Their work appears in journals such as Analytical Biochemistry, Infection and Immunity and Food and Chemical Toxicology.
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.