J. G. Ponte

903 total citations
21 papers, 604 citations indexed

About

J. G. Ponte is a scholar working on Nutrition and Dietetics, Food Science and Endocrinology, Diabetes and Metabolism. According to data from OpenAlex, J. G. Ponte has authored 21 papers receiving a total of 604 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Nutrition and Dietetics, 6 papers in Food Science and 2 papers in Endocrinology, Diabetes and Metabolism. Recurrent topics in J. G. Ponte's work include Food composition and properties (15 papers), Microbial Metabolites in Food Biotechnology (3 papers) and Food Quality and Safety Studies (3 papers). J. G. Ponte is often cited by papers focused on Food composition and properties (15 papers), Microbial Metabolites in Food Biotechnology (3 papers) and Food Quality and Safety Studies (3 papers). J. G. Ponte collaborates with scholars based in United States. J. G. Ponte's co-authors include B.L. D'Appolonia, K. Kulp, C. F. Klopfenstein, Elieser S. Posner, Shridhar K. Sathe, D. K. Salunkhe, J. M. Faubion, I.J. Jeon, G. L. Lookhart and Jae‐Bom Ohm and has published in prestigious journals such as Trends in Food Science & Technology, Journal of Chromatography A and Journal of Food Science.

In The Last Decade

J. G. Ponte

21 papers receiving 529 citations

Peers

Countries citing papers authored by J. G. Ponte

Since Specialization

Citations

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

Fields of papers citing papers by J. G. Ponte

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of J. G. Ponte

This figure shows the co-authorship network connecting the top 25 collaborators of J. G. Ponte. A scholar is included among the top collaborators of J. G. Ponte 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. G. Ponte. J. G. Ponte 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

#	Work	Indexed citations
1	Free Lipids in Air‐Classified High‐Protein Fractions of Hard Winter Wheat Flours and Their Effects on Breadmaking Quality 2002 ·Cereal Chemistry ·O. K. Chung, Jae‐Bom Ohm, (unknown), C. W. Deyoe, G. L. Lookhart, J. G. Ponte	7
2	Split Milling of Wheat for Diversified End-Use Products 2001 ·Cereal Foods World ·(unknown), (unknown), Elieser S. Posner, J. G. Ponte	11
3	Storage stability of gluten-fortified frozen dough 1995 ·Cereal Foods World ·(unknown), J. G. Ponte	14
4	Improving frozen dough qualities with the addition of vital wheat gluten 1994 ·Cereal Foods World ·(unknown), J. G. Ponte	12
5	Effects of twin-screw extrusion on the physical properties of dietary fiber and other components of whole wheat and wheat bran and on the baking quality of the wheat bran 1993 ·Europe PMC (PubMed Central) ·(unknown), C. F. Klopfenstein, J. G. Ponte	93
6	Production of Tanoor Bread with Hard White and Other U.S. Wheats 1993 ·LWT ·(unknown), Elieser S. Posner, J. G. Ponte	11
7	Flat breads of the world. 1992 ·Cereal Foods World ·(unknown), J. G. Ponte, Elieser S. Posner	13
8	Handbook of breadmaking technology 1991 ·Trends in Food Science & Technology ·J. G. Ponte	46
9	Dynamic rheological properties of bread crumb. I: Effects of storage time, temperature, and position in the loaf 1990 ·Europe PMC (PubMed Central) ·(unknown), J. M. Faubion, J. G. Ponte	19
10	Functional Properties of Hydrolyzed Whey Permeate Syrups in Bread Formulations 1988 ·Journal of Food Science ·(unknown), I.J. Jeon, J. G. Ponte	7
11	Short‐time Breadmaking Systems. Effect of Formulation, Additives, Temperature, and Flour Quality 1988 ·Journal of Food Science ·(unknown), (unknown), J. G. Ponte, R. C. Hoseney	1
12	Short‐Time Breadmaking Systems. Effect on Oxidation 1988 ·Journal of Food Science ·(unknown), (unknown), R. C. Hoseney, J. G. Ponte	2
13	The History of Blood Gases, Acids and Bases 1987 ·British Journal of Anaesthesia ·J. G. Ponte	36
14	Staling of white pan bread: Fundamental causes∗ 1981 ·C R C Critical Reviews in Food Science and Nutrition ·K. Kulp, J. G. Ponte, B.L. D'Appolonia	124
15	Effects of addition of Great Northern bean flour and protein concentrates on rheological properties of dough and baking quality of bread. 1981 ·Shridhar K. Sathe, J. G. Ponte, (unknown), D. K. Salunkhe	42
16	Binding of crumb softeners and dough strengtheners during breadmaking. 1977 ·(unknown), J. G. Ponte, (unknown), (unknown)	30
17	Studies on the breadmaking properties of wheat-flour nonpolar lipids. 1976 ·(unknown), J. G. Ponte	31
18	Simple method for isolation of crude mono- and digalactosyl diglycerides from wheat flour 1969 ·Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism ·(unknown), J. G. Ponte	12
19	Separation of sugars by thin-layer chromatography 1968 ·Journal of Chromatography A ·(unknown), J. G. Ponte	85
20	Effect of calcium steary1-2 lactylate in bread made with nonfat milk solids of varying baking quality. 1956 ·(unknown), (unknown), J. G. Ponte	1

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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