Hoseney Rc
- Nutrition and Dietetics top 0.5%
- Food Science top 0.5%
- Plant Science top 5%
- Biomaterials top 10%
- Biotechnology top 5%
- Co-authors
- E. Varriano‐MarstonGen‐ichi DannoKathleen ZeleznakP. NordinG. L. LookhartJatinder Pal Singh
- Topics
- Food composition and properties (22 papers)Microbial Metabolites in Food Biotechnology (4 papers)Crop Yield and Soil Fertility (3 papers)
- Journals
- Journal of Food SafetyCereal Foods WorldEurope PMC (PubMed Central)
In The Last Decade
Hoseney Rc
45 papers receiving 1.6k citations
Peers
Comparison fields: 5 of 87
- Nutrition and Dietetics 1.4k
- Food Science 1.0k
- Plant Science 449
- Biomaterials 125
- Biotechnology 124
Countries citing papers authored by Hoseney Rc
This map shows the geographic impact of Hoseney Rc'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 Hoseney Rc with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Hoseney Rc more than expected).
Fields of papers citing papers by Hoseney Rc
This network shows the impact of papers produced by Hoseney Rc. 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 Hoseney Rc. The network helps show where Hoseney Rc may publish in the future.
Co-authorship network of co-authors of Hoseney Rc
This figure shows the co-authorship network connecting the top 25 collaborators of Hoseney Rc. A scholar is included among the top collaborators of Hoseney Rc 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 Hoseney Rc. Hoseney Rc is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | Effect of dough properties on extrusion-formed and baked snacks. | 9 |
| 2 | Wheat hardness. II. Effect of starch granule protein on endosperm tensile strength. | 12 |
| 3 | A fractionation and reconstitution method for saltine cracker flours. | 2 |
| 4 | The leavening of bread dough. | 7 |
| 5 | Factors affecting rancidity in ground pearl millet (Pennisetum americanum L. Leeke). | 17 |
| 6 | Whey based nonfat dried milk substitutes for breadmaking. | 1 |
| 7 | Barriers to increased utilization of pearl millet in developing countries. | 4 |
| 8 | Milling process to produce low-fat grits from pearlmillet. | 15 |
| 9 | Effect of sugars on starch gelatinization. | 219 |
| 10 | Gelatinization of wheat starch. IV. Amylograph viscosity. | 22 |
| 11 | Gelatinization of wheat starch. III. Comparison by differential scanning calorimetry and light microscopy | 70 |
| 12 | ALPHA-AMYLASE DETERMINATION: EXPLANATION FOR HIGH FALLING NUMBERS AT LOWER BATH TEMPERATURES | 1 |
| 13 | Gelatinization of wheat starch. I. Excess-water systems. | 38 |
| 14 | A mechanism by which shortening and certain surfactants improve loaf volume in bread. | 44 |
| 15 | Effect of surfactants on air incorporation in dough and the crumb grain of bread. | 38 |
| 16 | A mechanism for the oxidative gelation of wheat flour water-soluble pentosans. | 111 |
| 17 | Ascorbic acid as an oxidant in wheat flour dough. II. Rheological effects. | 26 |
| 18 | ASCORBIC ACID AS AN OXIDANT IN WHEAT FLOUR DOUGH. I: CONVERSION TO DEHYDROASCORBIC ACID | 14 |
| 19 | FROZEN DOUGH. I: FACTORS AFFECTING STABILITY OF YEASTED DOUGHS | 43 |
| 20 | Grain sorghum condensed tannins. II. Preharvest changes. | 8 |
About Hoseney Rc
Hoseney Rc is a scholar working on Nutrition and Dietetics, Agronomy and Crop Science and Biotechnology, having authored 45 papers that have together received 1.7k indexed citations. Recurring topics across this work include Food composition and properties (22 papers), Microbial Metabolites in Food Biotechnology (4 papers) and Crop Yield and Soil Fertility (3 papers). The work is most often cited by research in Nutrition and Dietetics (1.4k citations), Food Science (1.0k citations) and Biotechnology (124 citations). Frequent co-authors include E. Varriano‐Marston, Gen‐ichi Danno, Kathleen Zeleznak, P. Nordin, G. L. Lookhart and Jatinder Pal Singh. Their work appears in journals such as Journal of Food Safety, Cereal Foods World and Europe PMC (PubMed Central).
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.