James W. Lamkey

537 total citations
14 papers, 425 citations indexed

About

James W. Lamkey is a scholar working on Animal Science and Zoology, Food Science and Nutrition and Dietetics. According to data from OpenAlex, James W. Lamkey has authored 14 papers receiving a total of 425 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Animal Science and Zoology, 6 papers in Food Science and 5 papers in Nutrition and Dietetics. Recurrent topics in James W. Lamkey's work include Meat and Animal Product Quality (11 papers), Animal Nutrition and Physiology (6 papers) and Polysaccharides Composition and Applications (4 papers). James W. Lamkey is often cited by papers focused on Meat and Animal Product Quality (11 papers), Animal Nutrition and Physiology (6 papers) and Polysaccharides Composition and Applications (4 papers). James W. Lamkey collaborates with scholars based in United States, Switzerland and South Korea. James W. Lamkey's co-authors include Koo Bok Chin, J.T. Keeton, Michael T. Longnecker, R. L. West, D. D. Johnson, R. K. Miller, Roger W. Mandigo, Chris R. Calkins, J. H. Brendemuhl and G. E. Combs and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Animal Science and Journal of Food Science.

In The Last Decade

James W. Lamkey

14 papers receiving 370 citations

Peers

Countries citing papers authored by James W. Lamkey

Since Specialization

Citations

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

Fields of papers citing papers by James W. Lamkey

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by James W. Lamkey. 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 James W. Lamkey. The network helps show where James W. Lamkey may publish in the future.

Co-authorship network of co-authors of James W. Lamkey

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

All Works

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14 of 14 papers shown

#	Work	Indexed citations
1	Spices, Seasonings, and Flavors — Achieving the Desired Result 2021 ·SHILAP Revista de lepidopterología ·James W. Lamkey	1
2	Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection 2001 ·Journal of Food Science ·(unknown), Brian Bowker, A.L. Grant, James W. Lamkey, (unknown), (unknown), David E. Gerrard	42
3	Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low‐fat Bologna 2000 ·Journal of Food Science ·Koo Bok Chin, J.T. Keeton, R. K. Miller, Michael T. Longnecker, James W. Lamkey	64
4	Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system) 1999 ·Meat Science ·Koo Bok Chin, J.T. Keeton, Michael T. Longnecker, James W. Lamkey	70
5	Functional, Textural and Microstructural Properties of Low‐fat Bologna (Model System) with a Konjac Blend 1998 ·Journal of Food Science ·Koo Bok Chin, J.T. Keeton, Michael T. Longnecker, James W. Lamkey	34
6	Low‐fat Bologna In A Model System With Varying Types And Levels Of Konjac Blends 1998 ·Journal of Food Science ·Koo Bok Chin, J.T. Keeton, Michael T. Longnecker, James W. Lamkey	38
7	DEXTROSE LEVEL AND OVEN TEMPERATURE EFFECTS ON WARMED‐OVER FLAVOR DEVELOPMENT IN BEEF TOP ROUND ROASTS^1,² 1995 ·Journal of Muscle Foods ·(unknown), James W. Lamkey	5
8	THE EFFECT OF FREEZING ON AGING OF BEEF 1993 ·(unknown), James W. Lamkey, H. G. Dolezal	6
9	CHANGES IN THE PALATABILITY OF BEEF CHUCK MUSCLES WITH THE ADDITION OF SODIUM LACTATE AND SOY PROTEIN ISOLATE¹ 1993 ·Journal of Muscle Foods ·James W. Lamkey, (unknown), H. G. Dolezal	9
10	Performance and carcass characteristics of swine when fed diets containing canola oil and added copper to alter the unsaturated:saturated ratio of pork fat 1992 ·Journal of Animal Science ·R. O. Myer, James W. Lamkey, (unknown), J. H. Brendemuhl, G. E. Combs	45
11	Assessment of Sodium Lactate Addition to Fresh Pork Sausage 1991 ·Journal of Food Science ·James W. Lamkey, (unknown), (unknown), D. D. Johnson, R. L. West	73
12	Preblending Hot‐ and Cold‐Boned Pork at Different Particle Sizes 1991 ·Journal of Food Science ·James W. Lamkey, Roger W. Mandigo, Chris R. Calkins	3
13	THE EFFECT OF FAT LEVEL AND TRIM INCORPORATION ON THE ATTRIBUTES OF RESTRUCTURED BEEF ROASTS FROM U.S. UTILITY CHUCKS¹ 1990 ·Journal of Muscle Foods ·James W. Lamkey, (unknown), D. D. Johnson, R. L. West	1
14	Effect of Salt and Phosphate on the Texture and Color Stability of Restructured Beef Steaks 1986 ·Journal of Food Science ·James W. Lamkey, Roger W. Mandigo, Chris R. Calkins	34

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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