Gary G. Hou

2.2k total citations
46 papers, 1.7k citations indexed

About

Gary G. Hou is a scholar working on Nutrition and Dietetics, Plant Science and Food Science. According to data from OpenAlex, Gary G. Hou has authored 46 papers receiving a total of 1.7k indexed citations (citations by other indexed papers that have themselves been cited), including 42 papers in Nutrition and Dietetics, 20 papers in Plant Science and 18 papers in Food Science. Recurrent topics in Gary G. Hou's work include Food composition and properties (42 papers), Microbial Metabolites in Food Biotechnology (17 papers) and Phytase and its Applications (12 papers). Gary G. Hou is often cited by papers focused on Food composition and properties (42 papers), Microbial Metabolites in Food Biotechnology (17 papers) and Phytase and its Applications (12 papers). Gary G. Hou collaborates with scholars based in China, United States and South Korea. Gary G. Hou's co-authors include Meng Niu, Arnaud Dubat, Zhengxing Chen, Li Wang, Siming Zhao, Naifu Wang, P. K. W. Ng, Junzhou Ding, Hao Feng and Shanbai Xiong and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Ultrasonics Sonochemistry.

In The Last Decade

Gary G. Hou

46 papers receiving 1.7k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Gary G. Hou China 25 1.4k 908 648 153 135 46 1.7k
Pedro A. Caballero Spain 22 1.7k 1.2× 1.3k 1.4× 515 0.8× 76 0.5× 113 0.8× 40 2.1k
D. W. Hatcher Canada 25 1.2k 0.9× 839 0.9× 1.0k 1.6× 77 0.5× 175 1.3× 59 2.0k
Rafał Ziobro Poland 29 2.1k 1.5× 1.6k 1.8× 621 1.0× 79 0.5× 183 1.4× 94 2.7k
M. Mariotti Italy 24 1.2k 0.9× 969 1.1× 393 0.6× 43 0.3× 105 0.8× 45 1.6k
Laura Flander Finland 15 1.2k 0.9× 922 1.0× 464 0.7× 44 0.3× 60 0.4× 19 1.6k
Alejandra García‐Alonso Spain 13 2.0k 1.5× 1.3k 1.5× 760 1.2× 193 1.3× 178 1.3× 24 2.4k
C. Benedito de Barber Spain 21 2.1k 1.6× 1.8k 1.9× 587 0.9× 93 0.6× 93 0.7× 48 2.5k
Perla Osorio‐Díaz Mexico 25 1.2k 0.9× 926 1.0× 622 1.0× 83 0.5× 133 1.0× 59 1.6k
Costantino Fadda Italy 24 626 0.5× 746 0.8× 417 0.6× 35 0.2× 192 1.4× 47 1.3k
Malshick Shin South Korea 21 1.1k 0.8× 1.1k 1.2× 333 0.5× 106 0.7× 86 0.6× 100 1.4k

Countries citing papers authored by Gary G. Hou

Since Specialization
Citations

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

Fields of papers citing papers by Gary G. Hou

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Gary G. Hou. 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 Gary G. Hou. The network helps show where Gary G. Hou may publish in the future.

Co-authorship network of co-authors of Gary G. Hou

This figure shows the co-authorship network connecting the top 25 collaborators of Gary G. Hou. A scholar is included among the top collaborators of Gary G. Hou 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 Gary G. Hou. Gary G. Hou 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.
Zhou, Guangzheng, et al.. (2024). On-line image analysis for evaporative crystallization of xylose. Powder Technology. 452. 120446–120446. 1 indexed citations
2.
Du, Jingjing, et al.. (2022). Effect of tea extract on starch gelatinisation, gluten aggregation and quality characteristics of dry yellow alkaline noodle. International Journal of Food Science & Technology. 58(3). 1263–1274. 9 indexed citations
3.
Niu, Meng, et al.. (2020). Increasing Whole Grain Consumption in China: Processing and Sensory Challenges. Cereal Foods World. 65(5). 3 indexed citations
4.
Hou, Gary G., et al.. (2020). Identifying functional characteristics of soft white wheat for saltine crackers. Cereal Chemistry. 98(2). 296–304. 2 indexed citations
5.
Liu, Ting, Meng Niu, & Gary G. Hou. (2019). Protein polymerization in dumpling wrappers influenced by folding patterns. Food Chemistry. 305. 125500–125500. 9 indexed citations
6.
Niu, Meng & Gary G. Hou. (2018). Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits. Cereal Chemistry. 96(1). 23–33. 26 indexed citations
7.
Ning, Jingming, et al.. (2018). Effects of green tea powder on the quality attributes of hard red winter wheat flour and Chinese steamed bread. International Journal of Food Science & Technology. 54(2). 576–582. 20 indexed citations
8.
9.
Ding, Junzhou, Gary G. Hou, Mengyi Dong, et al.. (2017). Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatment. Ultrasonics Sonochemistry. 41. 484–491. 85 indexed citations
10.
Wang, Naifu, Gary G. Hou, & Arnaud Dubat. (2017). Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread. LWT. 82. 147–153. 92 indexed citations
11.
Liu, Ting, et al.. (2016). Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution. LWT. 77. 1–7. 61 indexed citations
12.
Niu, Meng, et al.. (2016). Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers. Food Chemistry. 223. 16–24. 95 indexed citations
13.
14.
Bae, Woosung, et al.. (2014). Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology. Journal of Cereal Science. 60(3). 520–525. 45 indexed citations
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17.
Zhou, Yibin & Gary G. Hou. (2011). Effects of Phosphate Salts on the pH Values and Rapid Visco Analyser (RVA) Pasting Parameters of Wheat Flour Suspensions. Cereal Chemistry. 89(1). 38–43. 19 indexed citations
18.
MacRitchie, Finlay, et al.. (2005). RELACIONES DE LA COMPOSICIÓN PROTEÍNICA Y MEDICIONES REOLÓGICAS EN MASA CON LA CALIDAD PANADERA DE HARINAS DE TRIGO RELATIONSHIPS OF PROTEIN COMPOSITION AND DOUGH RHEOLOGICAL MEASUREMENTS WITH BREADMAKING PERFORMANCE OF WHEAT FLOURS. 3 indexed citations
19.
MacRitchie, Finlay, et al.. (2005). RELACIONES DE LA COMPOSICIÓN PROTEÍNICA Y MEDICIONES REOLÓGICAS EN MASA CON LA CALIDAD PANADERA DE HARINAS DE TRIGO. Revista Fitotecnia Mexicana. 28(3). 243–243. 7 indexed citations
20.
Hou, Gary G. & P. K. W. Ng. (1995). Quantification of glutenin subunits by sequential acetone precipitation and by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) coupled with densitometry using a known quantity of glutenins as a standard. Medical Entomology and Zoology. 72(6). 545–551. 9 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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