Douglas B. MacDougall

3.6k total citations · 1 hit paper
47 papers, 2.7k citations indexed

About

Douglas B. MacDougall is a scholar working on Animal Science and Zoology, Food Science and Analytical Chemistry. According to data from OpenAlex, Douglas B. MacDougall has authored 47 papers receiving a total of 2.7k indexed citations (citations by other indexed papers that have themselves been cited), including 23 papers in Animal Science and Zoology, 13 papers in Food Science and 11 papers in Analytical Chemistry. Recurrent topics in Douglas B. MacDougall's work include Meat and Animal Product Quality (23 papers), Animal Nutrition and Physiology (10 papers) and Spectroscopy and Chemometric Analyses (6 papers). Douglas B. MacDougall is often cited by papers focused on Meat and Animal Product Quality (23 papers), Animal Nutrition and Physiology (10 papers) and Spectroscopy and Chemometric Analyses (6 papers). Douglas B. MacDougall collaborates with scholars based in United Kingdom, Italy and Australia. Douglas B. MacDougall's co-authors include Paul Geladi, Harald Martens, Addison A. Taylor, J.G. Brennan, Douglas N. Rhodes, D. N. Rhodes, Donald S. Mottram, Eric Dransfield, Steven G. Gilmour and Ben Shaw and has published in prestigious journals such as Food Chemistry, Journal of Food Engineering and Journal of Food Science.

In The Last Decade

Douglas B. MacDougall

46 papers receiving 2.4k citations

Hit Papers

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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.

Linearization and Scatter-Correction for Near-Infrared Reflectance Spectra of Meat

1985 1.2k citations Douglas B. MacDougall et al. profile →

Peers

Countries citing papers authored by Douglas B. MacDougall

Since Specialization

Citations

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

Fields of papers citing papers by Douglas B. MacDougall

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Douglas B. MacDougall. 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 Douglas B. MacDougall. The network helps show where Douglas B. MacDougall may publish in the future.

Co-authorship network of co-authors of Douglas B. MacDougall

This figure shows the co-authorship network connecting the top 25 collaborators of Douglas B. MacDougall. A scholar is included among the top collaborators of Douglas B. MacDougall 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 Douglas B. MacDougall. Douglas B. MacDougall 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	Credibility: your most important asset 2009 ·PubMed ·Douglas B. MacDougall, Jennifer Conrad	1
2	Optimisation of high temperature puffing of potato cubes using response surface methodology 2003 ·Journal of Food Engineering ·(unknown), J.G. Brennan, Douglas B. MacDougall, Steven G. Gilmour	97
3	Production and properties of a semi-hard cheese made from soya milk 2000 ·International Journal of Food Science & Technology ·(unknown), Douglas B. MacDougall, Richard K. Robinson	3
4	Laboratory Reaction Cell to Model Maillard Color Development in a Starch‐Glucose‐Lysine System 1998 ·Journal of Food Science ·(unknown), Jennifer M. Ames, Douglas B. MacDougall, Peter Taylor	42
5	Tastes, Structure and Solution Properties of D-Glucono-1,5-lactone 1997 ·Chemical Senses ·Sneha A. Parke, G. G. Birch, Douglas B. MacDougall, David A. Stevens	29
6	The effect of ionising radiation on the CIELAB colour co‐ordinates of chicken breast meat as measured by different instruments 1995 ·International Journal of Food Science & Technology ·S. Millar, B.W. Moss, Douglas B. MacDougall, Mary H. Stevenson	34
7	The effect of the sweetness inhibitor 2(-4-methoxyphenoxy)propanoic acid (sodium salt) (Na-PMP) on the taste of bitter-sweet stimuli 1994 ·Chemical Senses ·Claire Johnson, G. G. Birch, Douglas B. MacDougall	20
8	The minimum quantity of nitrite required to stain sliced and homogenised cooked pork 1992 ·Meat Science ·Douglas B. MacDougall, (unknown)	7
9	SENSORY PROFILING OF DULCE DE LECHE, A DAIRY BASED CONFECTIONARY PRODUCT 1992 ·Journal of Sensory Studies ·Guillermo Hough, N. Bratchell, Douglas B. MacDougall	11
10	The chemistry of colour and appearance 1986 ·Food Chemistry ·Douglas B. MacDougall	20
11	Dermatitis of the legs of sheep associated with Staphylococcus aureus 1985 ·Veterinary Record ·B. Synge, (unknown), Douglas B. MacDougall	7
12	Changes in the colour and opacity of meat 1982 ·Food Chemistry ·Douglas B. MacDougall	257
13	Hot deboning beef with and without electrical stimulation 1981 ·Meat Science ·Addison A. Taylor, Ben Shaw, Douglas B. MacDougall	47
14	Effect of sire breed on eating quality of cross‐bred lambs 1979 ·Journal of the Science of Food and Agriculture ·Eric Dransfield, G.R. Nute, Douglas B. MacDougall, Douglas N. Rhodes	28
15	Colour retention in fresh meat stored in oxygen—a commercial scale trial 1975 ·International Journal of Food Science & Technology ·Douglas B. MacDougall, Addison A. Taylor	52
16	Effect of dietary iron on the colour and pigment concentration of veal 1973 ·Journal of the Science of Food and Agriculture ·Douglas B. MacDougall, I. Bremner, A. Dalgarno	23
17	Instrumental assessment of food appearance 1970 ·Proceedings of The Nutrition Society ·Douglas B. MacDougall	1
18	The assessment of pig meat paleness by reflectance photometry 1969 ·Animal Science ·Douglas B. MacDougall, A. Cuthbertson, Richard J. Smith	26
19	A study of the nature of plant lignin by means of alkaline nitrobenzene oxidation 1956 ·Biochemical Journal ·(unknown), Douglas B. MacDougall	16
20	Experiments with the Preparation and Storage of Turkey Steaks 1953 ·Poultry Science ·(unknown), (unknown), Douglas B. MacDougall, H.L. Orr	4

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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