Geoffrey Skurray

410 total citations
21 papers, 324 citations indexed

About

Geoffrey Skurray is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Geoffrey Skurray has authored 21 papers receiving a total of 324 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Food Science, 6 papers in Nutrition and Dietetics and 6 papers in Plant Science. Recurrent topics in Geoffrey Skurray's work include Meat and Animal Product Quality (5 papers), Food composition and properties (4 papers) and Proteins in Food Systems (3 papers). Geoffrey Skurray is often cited by papers focused on Meat and Animal Product Quality (5 papers), Food composition and properties (4 papers) and Proteins in Food Systems (3 papers). Geoffrey Skurray collaborates with scholars based in Australia. Geoffrey Skurray's co-authors include S. Uthayakumaran, Minh H. Nguyen, Kasipathy Kailasapathy, W. L. Bryden, C.W. Wrigley, R. Andrew Shalliker, CW Wrigley, Rona K. Graham and K. J. Carpenter and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Research International.

In The Last Decade

Geoffrey Skurray

20 papers receiving 300 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Geoffrey Skurray Australia	12	132	103	89	46	39	21	324
Izumi Yajima Japan	12	146 1.1×	79 0.8×	182 2.0×	65 1.4×	41 1.1×	27	410
Robert Macrae United Kingdom	9	92 0.7×	49 0.5×	67 0.8×	61 1.3×	47 1.2×	13	404
Guoqin Liu China	12	110 0.8×	96 0.9×	128 1.4×	40 0.9×	47 1.2×	35	407
B. Czukor Hungary	12	174 1.3×	111 1.1×	103 1.2×	36 0.8×	44 1.1×	25	370
Surapote Wongyai Thailand	10	98 0.7×	63 0.6×	51 0.6×	68 1.5×	75 1.9×	13	386
Heinz‐Dieter Isengard Germany	13	184 1.4×	61 0.6×	34 0.4×	53 1.2×	21 0.5×	24	420
Silvia Suárez-Luque Spain	8	233 1.8×	60 0.6×	100 1.1×	103 2.2×	90 2.3×	11	463
A. M. WILSON United States	8	186 1.4×	65 0.6×	125 1.4×	17 0.4×	66 1.7×	9	351
Zenaida S. Rivera United Kingdom	9	163 1.2×	74 0.7×	115 1.3×	33 0.7×	124 3.2×	15	449
Ivon Flament Switzerland	7	148 1.1×	48 0.5×	61 0.7×	91 2.0×	19 0.5×	8	401

Countries citing papers authored by Geoffrey Skurray

Since Specialization

Citations

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

Fields of papers citing papers by Geoffrey Skurray

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Geoffrey Skurray

This figure shows the co-authorship network connecting the top 25 collaborators of Geoffrey Skurray. A scholar is included among the top collaborators of Geoffrey Skurray 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 Geoffrey Skurray. Geoffrey Skurray 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

Skurray, Geoffrey, et al.. (2007). Incorporation of soy proteins into the wheat–gluten matrix during dough mixing. Journal of Cereal Science. 47(2). 380–385. 31 indexed citations

Skurray, Geoffrey, et al.. (2005). Effect of yeast strain selection on the concentration of cis- and trans-resveratrol and resveratrol glucoside isomers in wine. Australian Journal of Grape and Wine Research. 11(1). 9–14. 11 indexed citations

Skurray, Geoffrey, et al.. (2005). Evaluation of l-ascorbic acid oxidation on SH concentration in soy-wheat composite dough during resting period. LWT. 40(2). 338–343. 21 indexed citations

Nguyen, Minh H., et al.. (2005). The effect l-ascorbic acid on the rheological properties of soy–wheat dough: a comparison of raw and physically modified soy flours. Journal of Food Engineering. 72(4). 339–345. 18 indexed citations

Skurray, Geoffrey, et al.. (2005). Improved functional properties for soy–wheat doughs due to modification of the size distribution of polymeric proteins. Journal of Cereal Science. 43(2). 223–229. 28 indexed citations

Skurray, Geoffrey, et al.. (2004). Effect of Pomace-Contacting Method on the Concentration ofcis- andtrans-Resveratrol and Resveratrol Glucoside Isomers in Wine. American Journal of Enology and Viticulture. 55(4). 401–406. 14 indexed citations

Kailasapathy, Kasipathy, et al.. (1998). Behaviour of cyclopiazonic acid during the manufacture and storage of yogurt.. Australian Journal of Dairy Technology. 53(3). 152–155.

Kailasapathy, Kasipathy, et al.. (1998). Analysis of cyclopiazonic acid in milk by capillary electrophoresis. Food Chemistry. 61(4). 515–519. 21 indexed citations

Kailasapathy, Kasipathy, et al.. (1998). Kinetic study of cyclopiazonic acid during the heat-processing of milk. Food Chemistry. 62(4). 467–472. 15 indexed citations

10.

Skurray, Geoffrey, et al.. (1998). Capillary electrophoresis analysis of trans- and cis-resveratrol, quercetin, catechin and gallic acid in wine. Food Chemistry. 62(3). 355–358. 60 indexed citations

11.

Kailasapathy, Kasipathy, et al.. (1997). Stability of cyclopiazonic acid during storage and processing of milk. Food Research International. 30(10). 793–798. 5 indexed citations

12.

Skurray, Geoffrey. (1990). Fortification of wine with thiamine (vitamin B1). 1 indexed citations

13.

Skurray, Geoffrey, et al.. (1990). Family Poverty and Child Abuse in Sydney. 11(2). 94–99. 4 indexed citations

14.

Skurray, Geoffrey, et al.. (1988). l-glutamic acid content of fresh and processed foods. Food Chemistry. 27(3). 177–180. 23 indexed citations

15.

Skurray, Geoffrey, et al.. (1986). Effect of Marinading with Wine, Sodium Bicarbonate or Soysauce on the Thiamin Content of Beef. Journal of Food Science. 51(4). 1059–1060. 10 indexed citations

16.

Skurray, Geoffrey, et al.. (1984). Measurement of lysine damage in proteins heated with gossypol. Journal of Agricultural and Food Chemistry. 32(5). 1048–1053. 11 indexed citations

17.

Skurray, Geoffrey. (1981). A rapid method for selectively determining small amounts of niacin, riboflavin and thiamine in foods. Food Chemistry. 7(2). 77–80. 22 indexed citations

18.

Skurray, Geoffrey, et al.. (1980). The effects of alkaline hydrogen peroxide treatment on the nutritional value of tripe. Meat Science. 4(4). 313–318. 4 indexed citations

19.

Skurray, Geoffrey, et al.. (1976). Nutritional value of soya protein and milk coprecipitates in sausage products. Journal of the Science of Food and Agriculture. 27(2). 175–180. 8 indexed citations

20.

Graham, Rona K., et al.. (1970). NUTRITIONAL STUDIES ON YEASTS DURING BATCH AND CONTINUOUS FERMENTATION. I. CHANGES IN VITAMIN CONCENTRATIONS. Journal of the Institute of Brewing. 76(4). 366–371. 12 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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