Jayne E. Bock

974 total citations
23 papers, 787 citations indexed

About

Jayne E. Bock is a scholar working on Nutrition and Dietetics, Food Science and Gastroenterology. According to data from OpenAlex, Jayne E. Bock has authored 23 papers receiving a total of 787 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Nutrition and Dietetics, 8 papers in Food Science and 6 papers in Gastroenterology. Recurrent topics in Jayne E. Bock's work include Food composition and properties (15 papers), Advanced Chemical Sensor Technologies (6 papers) and Celiac Disease Research and Management (6 papers). Jayne E. Bock is often cited by papers focused on Food composition and properties (15 papers), Advanced Chemical Sensor Technologies (6 papers) and Celiac Disease Research and Management (6 papers). Jayne E. Bock collaborates with scholars based in United States, Canada and Germany. Jayne E. Bock's co-authors include Srinivasan Damodaran, Koushik Seetharaman, Robin K. Connelly, Francesco Bonomi, D. Köhl, Stefania Iametti, Sahar Jazaeri, Thomas Hofmann, Alessandra Marti and Peter Schieberle and has published in prestigious journals such as Food Chemistry, Sensors and Actuators B Chemical and Food Hydrocolloids.

In The Last Decade

Jayne E. Bock

22 papers receiving 758 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Jayne E. Bock United States 14 545 364 263 96 92 23 787
R. Cubadda Italy 11 488 0.9× 264 0.7× 352 1.3× 41 0.4× 43 0.5× 19 796
Meng Ma China 19 621 1.1× 526 1.4× 368 1.4× 35 0.4× 51 0.6× 35 1.1k
Johanan Espinosa‐Ramírez Mexico 12 312 0.6× 321 0.9× 141 0.5× 55 0.6× 17 0.2× 28 568
Edith Wilderjans Belgium 16 1.0k 1.8× 880 2.4× 352 1.3× 57 0.6× 156 1.7× 18 1.4k
Seeratpreet Kaur India 14 560 1.0× 438 1.2× 362 1.4× 20 0.2× 47 0.5× 19 910
J. Laverse Italy 19 527 1.0× 498 1.4× 251 1.0× 51 0.5× 21 0.2× 27 942
Xingli Liu China 22 1.2k 2.2× 926 2.5× 346 1.3× 54 0.6× 26 0.3× 53 1.5k
Meera Kweon South Korea 16 871 1.6× 554 1.5× 355 1.3× 44 0.5× 52 0.6× 83 1.1k
Shabir Ahmad Mir India 14 529 1.0× 524 1.4× 428 1.6× 30 0.3× 24 0.3× 20 1.1k
Kevser Kahraman Türkiye 17 790 1.4× 545 1.5× 285 1.1× 35 0.4× 20 0.2× 34 959

Countries citing papers authored by Jayne E. Bock

Since Specialization
Citations

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

Fields of papers citing papers by Jayne E. Bock

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Jayne E. Bock. 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 Jayne E. Bock. The network helps show where Jayne E. Bock may publish in the future.

Co-authorship network of co-authors of Jayne E. Bock

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

All Works

20 of 20 papers shown
1.
Bock, Jayne E., et al.. (2024). Atmospheric Cold Plasma as an Alternative to Chlorination in Soft Wheat Flour to Prepare High-Ratio Cakes. Foods. 13(15). 2366–2366. 3 indexed citations
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Hou, Gary G., et al.. (2020). Identifying functional characteristics of soft white wheat for saltine crackers. Cereal Chemistry. 98(2). 296–304. 2 indexed citations
5.
Bock, Jayne E., et al.. (2020). Quality and textural analysis of noodles enriched with apple pomace. Journal of Food Processing and Preservation. 44(8). 27 indexed citations
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Wang, Jungang, Gary G. Hou, Ting Liu, Naifu Wang, & Jayne E. Bock. (2017). GlutoPeak method improvement for gluten aggregation measurement of whole wheat flour. LWT. 90. 8–14. 24 indexed citations
8.
Cao, Wei, et al.. (2017). Exploring Functionality of Hard and Soft Wheat Flour Blends for Improved End‐Use Quality Prediction. Cereal Chemistry. 94(4). 723–732. 20 indexed citations
9.
Cao, Wei, D. E. Falk, & Jayne E. Bock. (2016). Protein Structural Features in Winter Wheat: Benchmarking Diversity in Ontario Hard and Soft Winter Wheat. Cereal Chemistry. 94(2). 199–206. 17 indexed citations
10.
Marti, Alessandra, Jayne E. Bock, Maria Ambrogina Pagani, Baraem Ismail, & Koushik Seetharaman. (2015). Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour. Food Chemistry. 194. 994–1002. 78 indexed citations
11.
Bock, Jayne E., Ryan M. West, Stefania Iametti, et al.. (2015). Gluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing, Drying, and Cooking. Cereal Chemistry. 92(5). 460–465. 29 indexed citations
12.
Jazaeri, Sahar, et al.. (2014). Effect of Transglutaminase, Citrate Buffer, and Temperature on a Soft Wheat Flour Dough System. Cereal Chemistry. 91(5). 460–465. 13 indexed citations
13.
Jazaeri, Sahar, et al.. (2014). Structural Modifications of Gluten Proteins in Strong and Weak Wheat Dough During Mixing. Cereal Chemistry. 92(1). 105–113. 79 indexed citations
14.
Bock, Jayne E. & Srinivasan Damodaran. (2012). Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy. Food Hydrocolloids. 31(2). 146–155. 237 indexed citations
15.
Bock, Jayne E., et al.. (2008). Innovative Uses of Near‐Infrared Spectroscopy in Food Processing. Journal of Food Science. 73(7). R91–8. 23 indexed citations
16.
Bock, Jayne E., George A. Milliken, & Karen A. Schmidt. (2008). BEST MIXING PRACTICES TO MINIMIZE THE PARTICLE SIZE IN RECONSTITUTED NONFAT DRY MILK. Journal of Food Processing and Preservation. 32(1). 60–74. 7 indexed citations
17.
Köhl, D., et al.. (2001). Gas sensors for food aroma during baking and roasting processes based on selective odorant measurements by an array (HRGC/SOMMSA). Thin Solid Films. 391(2). 303–307. 12 indexed citations
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Bock, Jayne E., et al.. (1998). Signal conditioning for semiconductor gas sensors being used as detectors in gas-chromatographs and similar applications. Sensors and Actuators B Chemical. 52(1-2). 15–22. 16 indexed citations
20.
Bock, Jayne E., et al.. (1998). Discrimination between untoasted and toasted white bread. An application of the high resolution gas chromatography / selective odorant measurement by multisensor array (HRGC/SOMSA). 5 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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