Emily Crofton

630 total citations
29 papers, 395 citations indexed

About

Emily Crofton is a scholar working on Food Science, Animal Science and Zoology and Nutrition and Dietetics. According to data from OpenAlex, Emily Crofton has authored 29 papers receiving a total of 395 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Food Science, 14 papers in Animal Science and Zoology and 8 papers in Nutrition and Dietetics. Recurrent topics in Emily Crofton's work include Sensory Analysis and Statistical Methods (15 papers), Meat and Animal Product Quality (14 papers) and Food composition and properties (4 papers). Emily Crofton is often cited by papers focused on Sensory Analysis and Statistical Methods (15 papers), Meat and Animal Product Quality (14 papers) and Food composition and properties (4 papers). Emily Crofton collaborates with scholars based in Ireland, Italy and Poland. Emily Crofton's co-authors include Eimear Gallagher, Amalia G. M. Scannell, Cristina Botineştean, Mark A. Fenelon, Simona Grasso, Anne Markey, Anastasia Ktenioudaki, Kieran N. Kilcawley, John A. Hannon and Fiona Lalor and has published in prestigious journals such as Journal of Cleaner Production, Food Research International and Meat Science.

In The Last Decade

Emily Crofton

25 papers receiving 387 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Emily Crofton Ireland 10 208 97 80 62 47 29 395
Eliza Kostyra Poland 15 248 1.2× 104 1.1× 153 1.9× 74 1.2× 89 1.9× 38 548
Shilpa S. Samant United States 11 231 1.1× 55 0.6× 136 1.7× 57 0.9× 116 2.5× 14 417
Facundo Cuffia Argentina 13 357 1.7× 88 0.9× 114 1.4× 52 0.8× 16 0.3× 31 444
Juliana Cunha de Andrade Brazil 8 244 1.2× 107 1.1× 49 0.6× 55 0.9× 18 0.4× 12 387
Hollis Ashman Australia 14 322 1.5× 90 0.9× 123 1.5× 59 1.0× 106 2.3× 31 562
Luis de Saldamando Uruguay 9 261 1.3× 44 0.5× 113 1.4× 103 1.7× 28 0.6× 10 417
Barbara Vad Andersen Denmark 13 226 1.1× 37 0.4× 133 1.7× 67 1.1× 104 2.2× 30 457
Monica Borgogno Italy 10 213 1.0× 128 1.3× 116 1.4× 23 0.4× 105 2.2× 11 441
Elson Rogério Tavares Filho Brazil 12 448 2.2× 136 1.4× 236 3.0× 62 1.0× 48 1.0× 39 577
Andréa Alves Simiqueli Brazil 9 254 1.2× 52 0.5× 82 1.0× 61 1.0× 14 0.3× 24 367

Countries citing papers authored by Emily Crofton

Since Specialization
Citations

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

Fields of papers citing papers by Emily Crofton

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Emily Crofton. 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 Emily Crofton. The network helps show where Emily Crofton may publish in the future.

Co-authorship network of co-authors of Emily Crofton

This figure shows the co-authorship network connecting the top 25 collaborators of Emily Crofton. A scholar is included among the top collaborators of Emily Crofton 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 Emily Crofton. Emily Crofton 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
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Botineştean, Cristina, et al.. (2025). Exploring Consumer Perception of Augmented Reality (AR) Tools for Displaying and Understanding Nutrition Labels: A Pilot Study. Multimodal Technologies and Interaction. 9(9). 97–97. 1 indexed citations
3.
Greene, Ciara M., et al.. (2025). Food-related fake news, misleading information, established misconceptions, and food choice. Current Opinion in Food Science. 63. 101309–101309. 1 indexed citations
4.
Grasso, Simona, et al.. (2025). A new approach to analysing TDS data using GPA, CLUSTATIS, and AHC. Food Quality and Preference. 134. 105678–105678.
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Ferragina, Alessandro, et al.. (2025). The Development of Optical Sensing Techniques as Digital Tools to Predict the Sensory Quality of Red Meat: A Review. Applied Sciences. 15(4). 1719–1719. 1 indexed citations
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Bolton, Declan, et al.. (2025). Sensory and emotional perception of nitrite-free and meatless cooked ham alternatives; does information matter?. Food Quality and Preference. 132. 105595–105595. 1 indexed citations
8.
Crofton, Emily, et al.. (2025). Sensory characterisation and volatile analysis of 3D-printed dairy protein-based snack structures. International Journal of Food Properties. 28(1).
9.
Pathania, Shivani, et al.. (2024). Textural characterisation of wheat–oat breads using a combination of quantitative descriptive analysis and partial napping profiling techniques. International Journal of Food Science & Technology. 59(11). 8501–8511. 2 indexed citations
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Grasso, Simona, et al.. (2024). Sensory quality and consumer perception of reduced/free-from nitrates/nitrites cured meats. Current Opinion in Food Science. 58. 101183–101183. 9 indexed citations
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Sahin, Aylin W., Emily Crofton, Eimear Gallagher, et al.. (2023). Impact of different fibre ingredients on a low-FODMAP biscuit model system. Food & Function. 14(15). 7082–7095. 9 indexed citations
15.
Grasso, Simona, et al.. (2023). Consumer attitudes to upcycled foods in US and China. Journal of Cleaner Production. 388. 135919–135919. 38 indexed citations
16.
Crofton, Emily, et al.. (2023). Influence of Heterogeneity of Salt Content in Food Structure on the Sensory Profile and Consumer Perception of Beef Burgers. Applied Sciences. 13(20). 11373–11373. 4 indexed citations
17.
Schlich, Pascal, A.P. Moloney, E.G. O’Riordan, et al.. (2023). Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods. Food Research International. 168. 112747–112747. 1 indexed citations
18.
Gagaoua, Mohammed, Geraldine Duffy, Carlos Álvarez, et al.. (2022). Current research and emerging tools to improve fresh red meat quality. Irish Journal of Agricultural and Food Research. 61(1). 20 indexed citations
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Crofton, Emily, Anne Markey, & Amalia G. M. Scannell. (2013). Consumers' expectations and needs towards healthy cereal based snacks. British Food Journal. 115(8). 1130–1148. 33 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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