J.D. Schofield

5.1k total citations
59 papers, 4.0k citations indexed

About

J.D. Schofield is a scholar working on Nutrition and Dietetics, Plant Science and Food Science. According to data from OpenAlex, J.D. Schofield has authored 59 papers receiving a total of 4.0k indexed citations (citations by other indexed papers that have themselves been cited), including 40 papers in Nutrition and Dietetics, 24 papers in Plant Science and 16 papers in Food Science. Recurrent topics in J.D. Schofield's work include Food composition and properties (36 papers), Wheat and Barley Genetics and Pathology (19 papers) and Celiac Disease Research and Management (14 papers). J.D. Schofield is often cited by papers focused on Food composition and properties (36 papers), Wheat and Barley Genetics and Pathology (19 papers) and Celiac Disease Research and Management (14 papers). J.D. Schofield collaborates with scholars based in United Kingdom, Netherlands and Norway. J.D. Schofield's co-authors include P.L. Weegels, B. S. Khatkar, R.J. Hamer, P. Greenwell, Peter R. Ellis, Robin C. Bottomley, Alan E. Bell, Z. Gan, Michael R. Booth and Peter R. Shewry and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, British journal of surgery and Journal of Clinical Pathology.

In The Last Decade

J.D. Schofield

59 papers receiving 3.8k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
J.D. Schofield United Kingdom 34 2.5k 2.0k 1.5k 516 420 59 4.0k
I.L. Batey Australia 22 1.4k 0.5× 1.1k 0.5× 616 0.4× 182 0.4× 134 0.3× 38 2.0k
P. W. Gras Australia 29 1.1k 0.4× 1.6k 0.8× 388 0.3× 328 0.6× 268 0.6× 47 2.1k
P.L. Weegels Netherlands 17 1.0k 0.4× 734 0.4× 480 0.3× 336 0.7× 104 0.2× 32 1.5k
Katharina Anne Scherf Germany 30 800 0.3× 853 0.4× 501 0.3× 1.1k 2.2× 150 0.4× 112 2.7k
N.‐G. Asp Sweden 24 1.6k 0.6× 712 0.4× 792 0.5× 23 0.0× 118 0.3× 39 2.4k
László Varga Hungary 23 455 0.2× 283 0.1× 809 0.5× 116 0.2× 78 0.2× 100 2.1k
Xin Gao China 23 616 0.2× 765 0.4× 364 0.2× 121 0.2× 100 0.2× 83 1.6k
J. Freeman United Kingdom 22 486 0.2× 1.2k 0.6× 247 0.2× 50 0.1× 105 0.3× 59 1.8k
Carolina Sousa Spain 36 524 0.2× 1.3k 0.6× 231 0.2× 1.8k 3.5× 209 0.5× 88 3.8k
M. E. Tumbleson United States 29 677 0.3× 756 0.4× 325 0.2× 6 0.0× 341 0.8× 139 2.8k

Countries citing papers authored by J.D. Schofield

Since Specialization
Citations

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

Fields of papers citing papers by J.D. Schofield

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of J.D. Schofield

This figure shows the co-authorship network connecting the top 25 collaborators of J.D. Schofield. A scholar is included among the top collaborators of J.D. Schofield 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.D. Schofield. J.D. Schofield 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.
Day, Li, et al.. (2006). Characterization of wheat puroindoline proteins. FEBS Journal. 273(23). 5358–5373. 33 indexed citations
2.
Hayta, Mehmet & J.D. Schofield. (2004). Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats. Journal of Cereal Science. 40(3). 245–256. 84 indexed citations
3.
Tsiami, Amalia, et al.. (2004). Glutathione and related thiol compounds II. The importance of protein bound glutathione and related protein-bound compounds in gluten proteins. Journal of Cereal Science. 39(2). 213–224. 19 indexed citations
4.
Gooding, M. J., R. H. Ellis, Peter R. Shewry, & J.D. Schofield. (2003). Effects of Restricted Water Availability and Increased Temperature on the Grain Filling, Drying and Quality of Winter Wheat. Journal of Cereal Science. 37(3). 295–309. 278 indexed citations
5.
Magnus, Ellen Merethe, et al.. (2003). Comparison of Small and Large Deformation Rheological Properties of Wheat Dough and Gluten. Cereal Chemistry. 80(5). 587–595. 104 indexed citations
6.
Andersson, Annica, Christophe M. Courtin, Jan A. Delcour, et al.. (2003). Milling Performance of North European Hull‐less Barleys and Characterization of Resultant Millstreams. Cereal Chemistry. 80(6). 667–673. 31 indexed citations
7.
Khatkar, B. S. & J.D. Schofield. (2002). Dynamic rheology of wheat flour dough. I. Non‐linear viscoelastic behaviour. Journal of the Science of Food and Agriculture. 82(8). 827–829. 63 indexed citations
8.
Hammond, E.W., et al.. (2001). Isolation of Polar Lipid Classes from Wheat Flour Extracts by Preparative High‐Performance Liquid Chromatography. Cereal Chemistry. 78(6). 663–665. 2 indexed citations
9.
Jood, Sudesh, et al.. (2000). EFFECT OF COMPOSITION OF GLUTHNIN SUBFRACTIONS ON RHEOLOGICAL PROPERTIES OF WHEAT. Journal of Food Biochemistry. 24(4). 275–298. 13 indexed citations
10.
Apichartsrangkoon, Arunee, Alan E. Bell, D.A. Ledward, & J.D. Schofield. (1999). Dynamic Viscoelastic Behavior of High‐Pressure‐Treated Wheat Gluten. Cereal Chemistry. 76(5). 777–782. 28 indexed citations
11.
Khatkar, B. S. & J.D. Schofield. (1997). Molecular and physico-chemical basis of breadmaking : Properties of wheat gluten proteins : A critical appraisal. Journal of Food Science and Technology-mysore. 34(2). 85–102. 46 indexed citations
12.
Oda, S. & J.D. Schofield. (1997). Characterisation of Friabilin Polypeptides. Journal of Cereal Science. 26(1). 29–36. 53 indexed citations
13.
Weegels, P.L., R.J. Hamer, & J.D. Schofield. (1997). Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. II. Changes in Composition. Journal of Cereal Science. 25(2). 155–163. 109 indexed citations
14.
Weegels, P.L., R.J. Hamer, & J.D. Schofield. (1996). Functional Properties of Wheat Glutenin. Journal of Cereal Science. 23(1). 1–17. 344 indexed citations
15.
Schofield, J.D., et al.. (1996). Effects of dough mixing and oxidising improvers on free reduced and free oxidised glutathione and protein-glutathione mixed disulphides of wheat flour. European Food Research and Technology. 203(3). 255–261. 15 indexed citations
16.
Gan, Zhilin & J.D. Schofield. (1996). Production and Characterization of Monoclonal Antibodies against Wheat Flour Diacylgalactosylglycerols. Journal of Agricultural and Food Chemistry. 44(6). 1609–1615. 1 indexed citations
17.
Tilley, K. A. & J.D. Schofield. (1995). Detection of phosphotyrosine in the high Mr subunits of wheat glutenin. Journal of Cereal Science. 22(1). 17–19. 14 indexed citations
18.
Greenwell, P. & J.D. Schofield. (1986). A starch granule protein associated with endosperm softness in wheat. 63(4). 379–380. 283 indexed citations
19.
Schofield, J.D., et al.. (1983). The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions. Journal of Cereal Science. 1(4). 241–253. 306 indexed citations
20.
Bottomley, Robin C., et al.. (1981). The baking quality and protein characteristics of a winter wheat grown at different levels of nitrogen fertilisation. Journal of the Science of Food and Agriculture. 32(7). 684–698. 56 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by I.L. Batey Breakdown of academic impact, for papers by P. W. Gras Breakdown of academic impact, for papers by P.L. Weegels Breakdown of academic impact, for papers by Katharina Anne Scherf Breakdown of academic impact, for papers by N.‐G. Asp Breakdown of academic impact, for papers by László Varga Breakdown of academic impact, for papers by Xin Gao Breakdown of academic impact, for papers by J. Freeman Breakdown of academic impact, for papers by Carolina Sousa Breakdown of academic impact, for papers by M. E. Tumbleson
Rankless by CCL
2026