John F. Kerry

2.1k total citations
32 papers, 1.3k citations indexed

About

John F. Kerry is a scholar working on Animal Science and Zoology, Food Science and Biomaterials. According to data from OpenAlex, John F. Kerry has authored 32 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Animal Science and Zoology, 15 papers in Food Science and 8 papers in Biomaterials. Recurrent topics in John F. Kerry's work include Meat and Animal Product Quality (21 papers), Nanocomposite Films for Food Packaging (7 papers) and Proteins in Food Systems (6 papers). John F. Kerry is often cited by papers focused on Meat and Animal Product Quality (21 papers), Nanocomposite Films for Food Packaging (7 papers) and Proteins in Food Systems (6 papers). John F. Kerry collaborates with scholars based in Ireland, Malaysia and Germany. John F. Kerry's co-authors include Joseph P. Kerry, D.J. Buckley, Joe P. Kerry, P.B. Lynch, Li Liu, Maurice G. O’Sullivan, Patrick A. Morrissey, Justin D. Holmes, Derek W. Gilroy and K. Coughlan and has published in prestigious journals such as Food Research International, Journal of Food Engineering and Journal of Food Science.

In The Last Decade

John F. Kerry

31 papers receiving 1.2k citations

Peers

Countries citing papers authored by John F. Kerry

Since Specialization

Citations

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

Fields of papers citing papers by John F. Kerry

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of John F. Kerry

This figure shows the co-authorship network connecting the top 25 collaborators of John F. Kerry. A scholar is included among the top collaborators of John F. Kerry 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 F. Kerry. John F. Kerry 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

#	Work	Indexed citations
1	Processed meats : improving safety, nutrition and quality 2011 ·Joe P. Kerry, John F. Kerry	59
2	Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets 2011 ·LWT ·(unknown), Maurice G. O’Sullivan, John F. Kerry, Joseph P. Kerry, (unknown), (unknown)	33
3	Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat 2011 ·LWT ·(unknown), Maurice G. O’Sullivan, Matthias Preuß, Herbert Weber, John F. Kerry, Joseph P. Kerry, (unknown), (unknown)	30
4	Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat 2010 ·Meat Science ·(unknown), Maurice G. O’Sullivan, John F. Kerry, Joseph P. Kerry, (unknown), (unknown)	113
5	SENSORY EVALUATION OF INDIAN‐STYLE MARINATED CHICKEN BY MALAYSIAN AND EUROPEAN NAÏVE ASSESSORS 2009 ·Journal of Sensory Studies ·(unknown), Maurice G. O’Sullivan, John F. Kerry, Joe P. Kerry, (unknown), (unknown)	16
6	SENSORY EVALUATION OF CHINESE‐STYLE MARINATED CHICKEN BY CHINESE AND EUROPEAN NAÏVE ASSESSORS 2009 ·Journal of Sensory Studies ·(unknown), Maurice G. O’Sullivan, John F. Kerry, Joe P. Kerry, (unknown), (unknown)	23
7	Effect of pH and addition of corn oil on the properties of gelatin-based biopolymer films 2008 ·Journal of Food Engineering ·Lizhe Wang, Mark A.E. Auty, (unknown), John F. Kerry, Joe P. Kerry, (unknown), (unknown)	62
8	Effect of pH and addition of corn oil on the properties of whey protein isolate‐based films using response surface methodology 2008 ·International Journal of Food Science & Technology ·Lizhe Wang, Li Liu, Justin D. Holmes, Jian Huang, John F. Kerry, Joe P. Kerry, (unknown), (unknown)	18
9	Assessment of film‐forming potential and properties of protein and polysaccharide‐based biopolymer films 2007 ·International Journal of Food Science & Technology ·(unknown), Li Liu, Justin D. Holmes, John F. Kerry, Joe P. Kerry, (unknown), (unknown)	121
10	Optical fibre sensors for assessing food quality in full scale production ovens — a principal component analysis and artificial neural network based approach 2007 ·Nonlinear Analysis Hybrid Systems ·Elfed Lewis, Cormac Sheridan, Marion O’Farrell, Colleen L. Flanagan, John F. Kerry, (unknown)	4
11	This Moment on Earth: Today's New Environmentalists and Their Vision for the Future 2007 ·Medical Entomology and Zoology ·John F. Kerry, (unknown)	2
12	Application and assessment of extruded edible casings manufactured from pectin and gelatin/sodium alginate blends for use with breakfast pork sausage 2006 ·Meat Science ·Li Liu, John F. Kerry, Joseph P. Kerry, (unknown), (unknown)	50
13	Selection of optimum extrusion technology parameters in the manufacture of edible/ biodegradable packaging films derived from food-based polymers 2005 ·International journal of food, agriculture and environment ·Li Liu, John F. Kerry, Joseph P. Kerry	20
14	Effect of food ingredients and selected lipids on the physical properties of extruded edible films/casings 2005 ·International Journal of Food Science & Technology ·Li Liu, John F. Kerry, Joe P. Kerry, (unknown), (unknown)	50
15	Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology 2003 ·Meat Science ·(unknown), Derek W. Gilroy, John F. Kerry, D.J. Buckley, Joseph P. Kerry	84
16	Meat processing 2002 ·Woodhead Publishing Limited eBooks ·Joseph P. Kerry, John F. Kerry, (unknown)	2
17	Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties 2001 ·Meat Science ·(unknown), Joseph P. Kerry, John F. Kerry, (unknown), (unknown), P.B. Lynch, D.J. Buckley	189
18	Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties 2001 ·Meat Science ·(unknown), Joseph P. Kerry, John F. Kerry, P.B. Lynch, D.J. Buckley	230
19	The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages 1999 ·Meat Science ·(unknown), John F. Kerry, Patrick A. Morrissey, D.J. Buckley	61
20	Effect of Dietary Supplementation with α-Tocopheryl Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey Products 1998 ·Meat Science ·(unknown), John F. Kerry, D.J. Buckley, Elke K. Arendt, P.A. Morrissey	6

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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