J. C. Moyer

522 total citations
22 papers, 343 citations indexed

About

J. C. Moyer is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, J. C. Moyer has authored 22 papers receiving a total of 343 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Food Science, 9 papers in Plant Science and 4 papers in Nutrition and Dietetics. Recurrent topics in J. C. Moyer's work include Fermentation and Sensory Analysis (9 papers), Horticultural and Viticultural Research (6 papers) and Food composition and properties (3 papers). J. C. Moyer is often cited by papers focused on Fermentation and Sensory Analysis (9 papers), Horticultural and Viticultural Research (6 papers) and Food composition and properties (3 papers). J. C. Moyer collaborates with scholars based in United States and Australia. J. C. Moyer's co-authors include David B. Hand, Malcolm C. Bourne, L. R. Mattick, Willard B. Robinson, Robert S. Shallenberger, N. J. Shaulis, Andrew Rice, J. P. VAN BUREN, Elmer Stotz and Z. I. Kertész and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Journal of Food Science and American Journal of Enology and Viticulture.

In The Last Decade

J. C. Moyer

21 papers receiving 307 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
J. C. Moyer United States	9	171	169	67	52	42	22	343
Donald K. Tressler	6	216 1.3×	133 0.8×	78 1.2×	68 1.3×	52 1.2×	14	415
M. LeMaguer Canada	9	355 2.1×	163 1.0×	70 1.0×	22 0.4×	48 1.1×	18	458
D. L. DOWNING United States	10	163 1.0×	209 1.2×	54 0.8×	27 0.5×	61 1.5×	16	364
Mary K. Schmidl United States	6	145 0.8×	66 0.4×	77 1.1×	64 1.2×	17 0.4×	9	284
W. B. Esselen United States	10	105 0.6×	91 0.5×	20 0.3×	76 1.5×	57 1.4×	24	329
W.E.L. Spieß Spain	10	195 1.1×	133 0.8×	38 0.6×	22 0.4×	50 1.2×	15	306
SAMUEL KON United States	13	292 1.7×	343 2.0×	215 3.2×	34 0.7×	32 0.8×	16	512
E. G. Schanus United States	7	172 1.0×	125 0.7×	207 3.1×	98 1.9×	14 0.3×	10	401
C. R. STUMBO United States	11	129 0.8×	34 0.2×	40 0.6×	53 1.0×	79 1.9×	20	329
Juinn-Chin Hsu United States	7	233 1.4×	152 0.9×	33 0.5×	61 1.2×	34 0.8×	8	289

Countries citing papers authored by J. C. Moyer

Since Specialization

Citations

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

Fields of papers citing papers by J. C. Moyer

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by J. C. Moyer. 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 J. C. Moyer. The network helps show where J. C. Moyer may publish in the future.

Co-authorship network of co-authors of J. C. Moyer

This figure shows the co-authorship network connecting the top 25 collaborators of J. C. Moyer. A scholar is included among the top collaborators of J. C. Moyer 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 J. C. Moyer. J. C. Moyer is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Moyer, J. C.. (1992). Miscellany. The Biblical Archaeologist. 55(1). 48–48.

Mattick, L. R. & J. C. Moyer. (1983). Composition of Apple Juice. Journal of AOAC INTERNATIONAL. 66(5). 1251–1255. 45 indexed citations

Moyer, J. C., R. C. Miller, & L. R. Mattick. (1977). The Effect of Steam Stripping of Grape Juice Prior to Fermentation. American Journal of Enology and Viticulture. 28(4). 231–234. 1 indexed citations

Moyer, J. C. & L. R. Mattick. (1976). Determination of Methyl Anthranilate in Wines. American Journal of Enology and Viticulture. 27(3). 134–135. 2 indexed citations

Moyer, J. C. & L. R. Mattick. (1976). Determination of Methyl Anthranilate in Wines. American Journal of Enology and Viticulture. 27(3). 134–135. 3 indexed citations

Moyer, J. C., et al.. (1976). Fluorometric Determination of Methyl Anthranilate in Concord Grape Juice. Journal of AOAC INTERNATIONAL. 59(2). 269–272. 2 indexed citations

Mattick, L. R., N. J. Shaulis, & J. C. Moyer. (1972). The Effect of Potassium Fertilization on The Acid Content of `Concord' Grape Juice. American Journal of Enology and Viticulture. 23(1). 26–30. 17 indexed citations

Moyer, J. C., et al.. (1971). PEA TEXTURE STUDIES USING A SINGLE PUNCTURE MATUROMETER*. Journal of Texture Studies. 2(4). 419–430. 4 indexed citations

Mattick, L. R., Andrew Rice, & J. C. Moyer. (1970). Determination of the Fixed Acids in Musts and Wines by Gas Chromatography. American Journal of Enology and Viticulture. 21(4). 179–183. 11 indexed citations

10.

Bourne, Malcolm C., J. C. Moyer, & David B. Hand. (1966). Measurement of food texture by a universal testing machine. Food technology. 20(74). 170–174. 132 indexed citations

11.

Moyer, J. C., et al.. (1965). Continuous Production of Flor Sherry from New York State Wines. Applied Microbiology. 13(4). 511–514. 1 indexed citations

12.

Moyer, J. C., et al.. (1965). Continuous Production of Flor Sherry from New York State Wines1. Applied Microbiology. 13(4). 511–514. 5 indexed citations

13.

Shallenberger, Robert S., et al.. (1963). Firmness of canned apple slices as affected bv maturity and steam-blanch temperature. Food technology. 17(1). 102–104. 9 indexed citations

14.

Moyer, J. C., et al.. (1962). Pectin Methylesterase in Snap Beansa, ^b. Journal of Food Science. 27(3). 291–294. 35 indexed citations

15.

Shallenberger, Robert S., et al.. (1960). THE ISOLATION and PARTIAL CHARACTERIZATION OF A VOLATILE ESSENTIAL OIL FRACTION FROM BITTER CANNED CARROTS ^a, ^b. Journal of Food Science. 25(3). 419–423. 2 indexed citations

16.

Shallenberger, Robert S. & J. C. Moyer. (1958). Off-Flavors in Processed Crops, Relationship between Pyrrolidonecarboxylic Acid and an Off-Flavor in Beet Puree. Journal of Agricultural and Food Chemistry. 6(8). 604–606. 13 indexed citations

17.

Hand, David B., et al.. (1955). Effect of processing conditions on the viscosity of tomato juice. Food technology. 9(5). 228–235. 36 indexed citations

18.

Hand, David B., et al.. (1953). Bulletin: Number 759: The Yield and Quality of Juice Obtained from New York State Tomatoes Graded According to United States Department of Agriculture Standards. 1 indexed citations

19.

Moyer, J. C., Willard B. Robinson, Elmer Stotz, & Z. I. Kertész. (1952). Effect of blanching and subsequent holding on some chemical constituents and enzyme activities in peas, snap beans, and lima beans.. 3 indexed citations

20.

Moyer, J. C., et al.. (1951). PILOT PLANTS. Tomato Juice Line. Industrial & Engineering Chemistry. 43(8). 1874–1880. 3 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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