J. G. Zadow
About
In The Last Decade
J. G. Zadow
23 papers receiving 285 citations
Peers
Comparison fields: 5 of 68
- Food Science 205
- Molecular Biology 100
- Animal Science and Zoology 45
- Biotechnology 45
- Nutrition and Dietetics 43
Countries citing papers authored by J. G. Zadow
This map shows the geographic impact of J. G. Zadow'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. Zadow 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. Zadow more than expected).
Fields of papers citing papers by J. G. Zadow
This network shows the impact of papers produced by J. G. Zadow. 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. Zadow. The network helps show where J. G. Zadow may publish in the future.
Co-authorship network of co-authors of J. G. Zadow
This figure shows the co-authorship network connecting the top 25 collaborators of J. G. Zadow. A scholar is included among the top collaborators of J. G. Zadow 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. Zadow. J. G. Zadow is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | The rate of addition of alcohol has a major effect on the alcohol stability of skim milk. | 2 |
| 2 | Reversible changes in the colour of skim milk on heating suggest rapid reversible heat-induced changes in casein micelle size | 6 |
| 3 | Technology transfer in the dairy industry - an Australian perspective. | 0 |
| 4 | Effect of added sodium hexametaphosphate on certain technological aspects of UHT recombined milk. | 8 |
| 5 | The effect of lactose hydrolysis and subsequent low-temperature-inactivation treatment on age gelation of UHT [ultra-heat-treated] whole milk | 4 |
| 6 | Fermentation of whey and permeate. | 3 |
| 7 | WHEY PRODUCTION AND UTILIZATION IN OCEANIA | 7 |
| 8 | 38 | |
| 9 | 72 | |
| 10 | The stability of goat's milk to UHT processing [ultra high temperature] | 5 |
| 11 | Recombined milks and creams | 3 |
| 12 | UHT milk-standards and quality assurance. | 4 |
| 13 | 4 | |
| 14 | 25 | |
| 15 | 9 | |
| 16 | 18 | |
| 17 | 36 | |
| 18 | 21 | |
| 19 | 12 | |
| 20 | Studies on the ultra heat treatment of milk. II. Measurement of the products of browning reactions as influenced by processing and storage. | 5 |
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.