J. Gilles
- Food Science top 1%
- Molecular Biology
- Animal Science and Zoology top 2%
- Nutrition and Dietetics top 5%
- Biotechnology top 10%
- Topics
- Probiotics and Fermented Foods (7 papers)Food composition and properties (3 papers)Milk Quality and Mastitis in Dairy Cows (2 papers)
- Journals
- Journal of Dairy Science
- Partner nations
- New Zealand
In The Last Decade
J. Gilles
8 papers receiving 668 citations
Peers
Comparison fields: 5 of 47
- Food Science 662
- Molecular Biology 255
- Animal Science and Zoology 229
- Nutrition and Dietetics 168
- Biotechnology 78
Countries citing papers authored by J. Gilles
This map shows the geographic impact of J. Gilles'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. Gilles with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites J. Gilles more than expected).
Fields of papers citing papers by J. Gilles
This network shows the impact of papers produced by J. Gilles. 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. Gilles. The network helps show where J. Gilles may publish in the future.
Co-authorship network of co-authors of J. Gilles
This figure shows the co-authorship network connecting the top 25 collaborators of J. Gilles. A scholar is included among the top collaborators of J. Gilles 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. Gilles. J. Gilles is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | A review of the manufacture of cheese from recombined milk. | 2 |
| 2 | 390 | |
| 3 | Effect of acidification of cheese milk on the resultant Cheddar cheese | 56 |
| 4 | 145 | |
| 5 | The assessment of the potential quality of young Cheddar cheese. | 78 |
| 6 | Composition and grade of Cheddar cheese manufactured over three seasons | 35 |
| 7 | Control of salt on moisture levels in Cheddar cheese | 10 |
| 8 | Bitterness in cheese: role of starter demonstrated by computed statistics. | 2 |
About J. Gilles
J. Gilles is a scholar working on Food Science, Agronomy and Crop Science and Nutrition and Dietetics, having authored 8 papers that have together received 718 indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (7 papers), Food composition and properties (3 papers) and Milk Quality and Mastitis in Dairy Cows (2 papers). The work is most often cited by research in Food Science (662 citations), Animal Science and Zoology (229 citations) and Nutrition and Dietetics (168 citations). J. Gilles has collaborated with scholars based in New Zealand. Frequent co-authors include R. C. Lawrence, Lawrence K. Creamer, H. A. Heap, K. N. Pearce, Reyad S. Obaid and J. Lelièvre. Their work appears in journals such as Journal of Dairy Science.
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.