John R. Bows

683 total citations
28 papers, 493 citations indexed

About

John R. Bows is a scholar working on Food Science, Organic Chemistry and Molecular Biology. According to data from OpenAlex, John R. Bows has authored 28 papers receiving a total of 493 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Food Science, 5 papers in Organic Chemistry and 5 papers in Molecular Biology. Recurrent topics in John R. Bows's work include Food Drying and Modeling (7 papers), Genomics, phytochemicals, and oxidative stress (5 papers) and Phytochemicals and Antioxidant Activities (5 papers). John R. Bows is often cited by papers focused on Food Drying and Modeling (7 papers), Genomics, phytochemicals, and oxidative stress (5 papers) and Phytochemicals and Antioxidant Activities (5 papers). John R. Bows collaborates with scholars based in United Kingdom, Netherlands and Australia. John R. Bows's co-authors include John A. Mullin, R.G.M. van der Sman, Nick Pothecary, CJ Railton, DL Paul, D. H. Simons, Kevin P. Nott, G. R. Nash, José M. Catalá‐Civera and Felipe L. Peñaranda‐Foix and has published in prestigious journals such as Scientific Reports, Molecules and Chemical Engineering Science.

In The Last Decade

John R. Bows

26 papers receiving 461 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
John R. Bows United Kingdom 13 174 136 134 88 59 28 493
Per Olov Risman Sweden 12 301 1.7× 157 1.2× 247 1.8× 68 0.8× 128 2.2× 42 666
Masahiro Masuda Japan 18 161 0.9× 146 1.1× 100 0.7× 224 2.5× 180 3.1× 57 788
S Grabowski Germany 18 331 1.9× 56 0.4× 327 2.4× 57 0.6× 150 2.5× 56 1.1k
P.G. Fuochi Italy 17 150 0.9× 48 0.4× 431 3.2× 28 0.3× 59 1.0× 71 774
Charles R. Buffler United States 7 253 1.5× 81 0.6× 119 0.9× 23 0.3× 35 0.6× 13 504
Yanjie Xu China 10 121 0.7× 122 0.9× 31 0.2× 72 0.8× 93 1.6× 28 695
Ken-ichi Kudoh Japan 11 47 0.3× 154 1.1× 281 2.1× 48 0.5× 82 1.4× 23 615
Yukio Kito Japan 11 52 0.3× 31 0.2× 123 0.9× 52 0.6× 90 1.5× 77 480
Joan Gordon United States 11 158 0.9× 91 0.7× 66 0.5× 40 0.5× 32 0.5× 28 397
Ahmed Osman Egypt 19 100 0.6× 90 0.7× 319 2.4× 15 0.2× 80 1.4× 72 935

Countries citing papers authored by John R. Bows

Since Specialization
Citations

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

Fields of papers citing papers by John R. Bows

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of John R. Bows

This figure shows the co-authorship network connecting the top 25 collaborators of John R. Bows. A scholar is included among the top collaborators of John R. Bows 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 R. Bows. John R. Bows 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.
Redha, Ali Ali, Luciana Torquati, John R. Bows, Michael J. Gidley, & Daniel Cozzolino. (2024). Microencapsulation of broccoli sulforaphane using whey and pea protein: in vitro dynamic gastrointestinal digestion and intestinal absorption by Caco-2-HT29-MTX-E12 cells. Food & Function. 16(1). 71–86. 2 indexed citations
2.
Datta, Ashim K., et al.. (2023). Coupled transport and poromechanics model to understand quality evolution during sequential drying. Chemical Engineering Science. 280. 119010–119010. 3 indexed citations
3.
4.
Redha, Ali Ali, G. R. Nash, John R. Bows, et al.. (2023). Determination of glucosinolates in broccoli (Brassica oleracea var. italica) by combining mid‐infrared (MIR) spectroscopy with chemometrics. International Journal of Food Science & Technology. 58(11). 5679–5688. 8 indexed citations
5.
Hooper, Ian R., et al.. (2023). Multi-resonant tessellated anchor-based metasurfaces. Scientific Reports. 13(1). 4 indexed citations
6.
Nash, G. R., et al.. (2023). Impact of pre-processing and drying method on the phytochemical content of vegetable baked snacks. Food Bioscience. 53. 102656–102656. 2 indexed citations
7.
Monaghan, James, et al.. (2022). Manipulation of the Phytochemical Profile of Tenderstem® Broccoli Florets by Short Duration, Pre-Harvest LED Lighting. Molecules. 27(10). 3224–3224. 2 indexed citations
8.
Bows, John R., et al.. (2021). Predicting Lift-Off Time When Deep-Frying Potato Dough Snacks. SIAM Journal on Applied Mathematics. 81(2). 574–590. 1 indexed citations
9.
Sman, R.G.M. van der, et al.. (2020). Investigation of Structural Transformations During the Manufacturing of Expanded Snacks for Reformulation Purposes. Food Biophysics. 16(1). 119–138. 5 indexed citations
10.
11.
Parkinson, Dilworth Y., James A. Sethian, Joseph I. Pacold, et al.. (2018). Achieving fast high-resolution 3D imaging by combining synchrotron x-ray microCT, advanced algorithms, and high performance data management. Data Archiving and Networked Services (DANS). 8506. 26–26.
12.
Catalá‐Civera, José M., et al.. (2017). Dynamic measurement of dielectric properties of food snack pellets during microwave expansion. Journal of Food Engineering. 202. 1–8. 22 indexed citations
13.
Bows, John R., et al.. (2001). Three-dimensional MRI mapping of minimum temperatures achieved in microwave and conventional food processing. International Journal of Food Science & Technology. 36(3). 243–252. 12 indexed citations
14.
Nott, Kevin P., et al.. (2000). MRI phase mapping of temperature distributions induced in food by microwave heating. Magnetic Resonance Imaging. 18(1). 69–79. 28 indexed citations
15.
Bows, John R.. (2000). A classification system for microwave heating of food. International Journal of Food Science & Technology. 35(4). 417–430. 13 indexed citations
16.
Bows, John R.. (1999). Variable Frequency Microwave Heating of Food. Journal of Microwave Power and Electromagnetic Energy. 34(4). 227–238. 49 indexed citations
17.
Nott, Kevin P., et al.. (1999). Three-dimensional MRI mapping of microwave induced heating patterns. International Journal of Food Science & Technology. 34(4). 305–315. 23 indexed citations
18.
Bows, John R., et al.. (1999). Microwave phase control heating. International Journal of Food Science & Technology. 34(4). 295–304. 35 indexed citations
19.
Paul, DL, Nick Pothecary, CJ Railton, et al.. (1995). Experimental validation of a combined electromagnetic and thermal FDTD model of a microwave heating process. IEEE Transactions on Microwave Theory and Techniques. 43(11). 2565–2572. 118 indexed citations
20.
Bows, John R., et al.. (1990). Effective of component configuration and packaging materials on microwave reheating a frozen three‐componment meal. International Journal of Food Science & Technology. 25(5). 538–550. 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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