John Sørensen

1.1k total citations
32 papers, 882 citations indexed

About

John Sørensen is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, John Sørensen has authored 32 papers receiving a total of 882 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Food Science, 16 papers in Molecular Biology and 14 papers in Animal Science and Zoology. Recurrent topics in John Sørensen's work include Meat and Animal Product Quality (14 papers), Protein Hydrolysis and Bioactive Peptides (12 papers) and Proteins in Food Systems (11 papers). John Sørensen is often cited by papers focused on Meat and Animal Product Quality (14 papers), Protein Hydrolysis and Bioactive Peptides (12 papers) and Proteins in Food Systems (11 papers). John Sørensen collaborates with scholars based in Denmark, United Kingdom and China. John Sørensen's co-authors include Rosina López‐Fandiño, Grith Mortensen, Henrik Stapelfeldt, Connie Benfeldt, Valentin Rauh, Lotte Bach Larsen, Jacob Holm Nielsen, Mette Bakman, Bente Danielsen and Trine Kastrup Dalsgaard and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Journal of Dairy Science and LWT.

In The Last Decade

John Sørensen

32 papers receiving 843 citations

Peers

Countries citing papers authored by John Sørensen

Since Specialization

Citations

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

Fields of papers citing papers by John Sørensen

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of John Sørensen

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

#	Title	Journal	Authors	Indexed citations
1	Maillard reaction progress in UHT milk during storage at different temperature levels and cycles	International Dairy Journal	Valentin Rauh, John Sørensen et al.	71
2	Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk	Journal of Agricultural and Food Chemistry	Therese Jansson, Valentin Rauh et al.	56
3	Proteolytic side-activity of lactase preparations	International Dairy Journal	Søren Drud-Heydary Nielsen, Di Zhao et al.	13
4	Rapid quantification of casein in skim milk using Fourier transform infrared spectroscopy, enzymatic perturbation, and multiway partial least squares regression: Monitoring chymosin at work	Journal of Dairy Science	Andreas Baum, Per Waaben Hansen et al.	18
5	Control of heat treatment and storage temperature prevents the formation of visible aggregates in acidic whey dispersions over a 6-month storage period	LWT	Marianne Hammershøj, John Sørensen et al.	8
6	Self-assembly of caseinomacropeptide as a potential key mechanism in the formation of visible storage induced aggregates in acidic whey protein isolate dispersions	International Dairy Journal	Thao T. Le, Hanne Søndergaard Møller et al.	14
7	Dairy processing and cold storage affect the milk coagulation properties in relation to cheese production	Dairy Science and Technology	Marianne Hammershøj, Pernille Frederiksen et al.	11
8	Oxidation of whey concentrates during long-term storage		Bente Jensen, John Sørensen et al.	1
9	Light-induced protein and lipid oxidation in low-fat cheeses: whey proteins as antioxidants	Dairy Science and Technology	Trine Kastrup Dalsgaard, John Sørensen et al.	14
10	Light‐induced protein and lipid oxidation in low‐fat cheeses: Effect on degree of enzymatic hydrolysis	International Journal of Dairy Technology	Trine Kastrup Dalsgaard, Mette Bakman et al.	10
11	Effect of Antioxidants on Oxidation during the Production of Whey Fat Concentrate	Journal of Agricultural and Food Chemistry	Bente Jensen, John Sørensen et al.	3
12	Towards Control of Aggregational Behaviour of α-Lactalbumin at Acidic pH	Journal of Fluorescence	Peter Fojan, John Sørensen et al.	9
13	Health effects and technological features of caseinomacropeptide	International Dairy Journal	John Sørensen, Rosina López‐Fandiño et al.	176
14	Protease-induced aggregation of bovine α-lactalbumin: Identification of the primary associating fragment	Journal of Dairy Research	Jeanette Otte, Richard Ipsen et al.	14
15	Effect of specific wavelengths on light-induced quality changes in Havarti cheese	Journal of Dairy Research	Grith Mortensen, John Sørensen et al.	26
16	Effect of modified atmosphere packaging and storage conditions on photooxidation of sliced Havarti cheese	European Food Research and Technology	Grith Mortensen, John Sørensen et al.	29
17	Light-Induced Oxidation in Semihard Cheeses. Evaluation of Methods Used To Determine Levels of Oxidation	Journal of Agricultural and Food Chemistry	Grith Mortensen, John Sørensen et al.	28
18	Effect of light and oxygen transmission characteristics of packaging materials on photo‐oxidative quality changes in semi‐hard Havarti cheeses	Packaging Technology and Science	Grith Mortensen, John Sørensen et al.	22
19	Comparison of Peroxide Value Methods Used for Semihard Cheeses	Journal of Agricultural and Food Chemistry	Grith Mortensen, John Sørensen et al.	37
20	Heat treatment of cheese milk: effect on proteolysis during cheese ripening	International Dairy Journal	Connie Benfeldt, John Sørensen	44

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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