John A. Hannon

1.4k total citations
30 papers, 1.0k citations indexed

About

John A. Hannon is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, John A. Hannon has authored 30 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 27 papers in Food Science, 13 papers in Molecular Biology and 12 papers in Animal Science and Zoology. Recurrent topics in John A. Hannon's work include Probiotics and Fermented Foods (24 papers), Proteins in Food Systems (12 papers) and Meat and Animal Product Quality (11 papers). John A. Hannon is often cited by papers focused on Probiotics and Fermented Foods (24 papers), Proteins in Food Systems (12 papers) and Meat and Animal Product Quality (11 papers). John A. Hannon collaborates with scholars based in Ireland, United States and France. John A. Hannon's co-authors include Thomas P. Beresford, Martin G. Wilkinson, Paul L.H. McSweeney, Kieran N. Kilcawley, C.M. Delahunty, J. M. Wallace, P.A. Morrissey, Alice B. Nongonierma, Valérie Briard‐Bion and Christelle Lopez and has published in prestigious journals such as Journal of Geophysical Research Atmospheres, Journal of Agricultural and Food Chemistry and Journal of Dairy Science.

In The Last Decade

John A. Hannon

30 papers receiving 1.0k citations

Peers

John A. Hannon

ASZ

BIOTE

N. Tosti Italy

Marco Nocetti Italy

M.C Katsiari Greece

Flavio Tidona Italy

Rahmat Attaie United States

Anna Polychroniadou Greece

Gustavo Amores Spain

Akemi K. Horigane Japan

Hye Seon Song South Korea

N. Tosti Italy

John A. Hannon

390 ×0.4

459 ×1.0

212 ×0.7

53 ×0.2

ASZ

40 ×0.5

BIOTE

Citations per year, relative to John A. Hannon John A. Hannon (= 1×) peers N. Tosti

Countries citing papers authored by John A. Hannon

Since Specialization

Citations

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

Fields of papers citing papers by John A. Hannon

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by John A. Hannon. 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 John A. Hannon. The network helps show where John A. Hannon may publish in the future.

Co-authorship network of co-authors of John A. Hannon

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

All Works

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20 of 20 papers shown

Hannon, John A., et al.. (2024). Apparatus to measure density and viscosity of high-pressure carbon dioxide–alcohol mixtures. Review of Scientific Instruments. 95(2). 1 indexed citations

Mills, Susan, Alleson Dobson, Lenard Serrano, et al.. (2017). Contribution of the novel sulfur-producing adjunct Lactobacillus nodensis to flavor development in Gouda cheese. Journal of Dairy Science. 100(6). 4322–4334. 12 indexed citations

Hannon, John A., et al.. (2016). Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds. Journal of Dairy Research. 83(4). 479–486. 7 indexed citations

Hannon, John A., et al.. (2016). Effect of galactose metabolising and non-metabolising strains of Streptococcus thermophilus as a starter culture adjunct on the properties of Cheddar cheese made with low or high pH at whey drainage. International Dairy Journal. 65. 44–55. 11 indexed citations

Alemayehu, Debebe, John A. Hannon, Olivia McAuliffe, & R. Paul Ross. (2013). Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk. International Journal of Food Microbiology. 172. 57–61. 46 indexed citations

Hannon, John A., et al.. (2013). Effect of curd washing on cheese proteolysis, texture, volatile compounds, and sensory grading in full fat Cheddar cheese. International Dairy Journal. 34(2). 190–198. 36 indexed citations

Burke, Róisín, et al.. (2013). Sensory and chemical interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with banana. Food Research International. 54(1). 569–577. 18 indexed citations

Kilcawley, Kieran N., et al.. (2012). The impact of reduced sodium chloride content on Cheddar cheese quality. International Dairy Journal. 28(2). 45–55. 82 indexed citations

Hannon, John A., et al.. (2012). Rheological, microscopic and primary chemical characterisation of the exopolysaccharide produced by Lactococcus lactis subsp. cremoris DPC6532. Dairy Science and Technology. 92(3). 219–235. 19 indexed citations

10.

Hannon, John A., et al.. (2012). Effect of a bacteriocin‐producing strain of Lactobacillus paracasei on the nonstarter microflora of Cheddar cheese. International Journal of Dairy Technology. 65(4). 523–530. 4 indexed citations

11.

Mao, Like, Brendan T. O’Kennedy, Yrjö H. Roos, John A. Hannon, & Song Miao. (2012). Effect of monoglyceride self-assembled structure on emulsion properties and subsequent flavor release. Food Research International. 48(1). 233–240. 34 indexed citations

12.

Hannon, John A., et al.. (2010). Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese. Journal of Dairy Science. 93(8). 3469–3486. 68 indexed citations

13.

Hannon, John A., Sylvie Lortal, Jean‐Pierre Tissier, & Marie‐Hélène Famelart. (2009). Limited ripening of low-fat UF-cheese due to CaPO₄barrier?. Dairy Science and Technology. 89(6). 555–568. 2 indexed citations

14.

Lee, B.H., et al.. (2007). The Use of Viable and Heat-shockedLactobacillus helveticusDPC 4571 in Enzyme-Modified Cheese Production. Food Biotechnology. 21(2). 129–143. 11 indexed citations

15.

Hannon, John A., et al.. (2006). Altering Renneting pH Changes Microstructure, Cell Distribution, and Lysis of Lactococcus lactis AM2 in Cheese Made from Ultrafiltered Milk. Journal of Dairy Science. 89(3). 812–823. 24 indexed citations

16.

Hannon, John A., Kieran N. Kilcawley, Martin G. Wilkinson, C.M. Delahunty, & Thomas P. Beresford. (2006). Production of Ingredient-Type Cheddar Cheese with Accelerated Flavor Development by Addition of Enzyme-Modified Cheese Powder. Journal of Dairy Science. 89(10). 3749–3762. 30 indexed citations

17.

Fallico, Vincenzo, Paul L.H. McSweeney, John K. Horne, et al.. (2005). Evaluation of Bitterness in Ragusano Cheese. Journal of Dairy Science. 88(4). 1288–1300. 31 indexed citations

18.

Hannon, John A., et al.. (2005). Lysis of starters in UF cheeses: Behaviour of mesophilic lactococci and thermophilic lactobacilli. International Dairy Journal. 16(4). 324–334. 28 indexed citations

19.

Hannon, John A., et al.. (2004). Effect of defined-strain surface starters on the ripening of Tilsit cheese. International Dairy Journal. 14(10). 871–880. 12 indexed citations

20.

Faloona, I. C., David Tan, W. H. Brune, et al.. (2000). Observations of HO_x and its relationship with NO_x in the upper troposphere during SONEX. Journal of Geophysical Research Atmospheres. 105(D3). 3771–3783. 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.

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