D.M. Mulvihill
About
In The Last Decade
D.M. Mulvihill
17 papers receiving 502 citations
Peers
Comparison fields: 5 of 60
- Food Science 453
- Molecular Biology 167
- Animal Science and Zoology 143
- Nutrition and Dietetics 62
- Biotechnology 46
Countries citing papers authored by D.M. Mulvihill
This map shows the geographic impact of D.M. Mulvihill'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.M. Mulvihill with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites D.M. Mulvihill more than expected).
Fields of papers citing papers by D.M. Mulvihill
This network shows the impact of papers produced by D.M. Mulvihill. 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.M. Mulvihill. The network helps show where D.M. Mulvihill may publish in the future.
Co-authorship network of co-authors of D.M. Mulvihill
This figure shows the co-authorship network connecting the top 25 collaborators of D.M. Mulvihill. A scholar is included among the top collaborators of D.M. Mulvihill 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.M. Mulvihill. D.M. Mulvihill is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | Seasonal effects of some milk powder characteristics on the rheology of milk chocolate | 8 |
| 2 | Effect of milk composition on selected properties of spray-dried high-fat and skim-milk powders | 15 |
| 3 | 1 | |
| 4 | 11 | |
| 5 | 18 | |
| 6 | 35 | |
| 7 | 24 | |
| 8 | 13 | |
| 9 | 3 | |
| 10 | 6 | |
| 11 | 0 | |
| 12 | 6 | |
| 13 | 202 | |
| 14 | 53 | |
| 15 | Gelation characteristics of whey proteins and beta-lactoglobulin | 23 |
| 16 | 50 | |
| 17 | 8 | |
| 18 | 51 |
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.