Karen L. Bett

952 total citations
25 papers, 647 citations indexed

About

Karen L. Bett is a scholar working on Plant Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Karen L. Bett has authored 25 papers receiving a total of 647 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Plant Science, 9 papers in Nutrition and Dietetics and 7 papers in Animal Science and Zoology. Recurrent topics in Karen L. Bett's work include Meat and Animal Product Quality (7 papers), Food composition and properties (5 papers) and GABA and Rice Research (5 papers). Karen L. Bett is often cited by papers focused on Meat and Animal Product Quality (7 papers), Food composition and properties (5 papers) and GABA and Rice Research (5 papers). Karen L. Bett collaborates with scholars based in United States, Canada and Spain. Karen L. Bett's co-authors include Bryan T. Vinyard, Elaine T. Champagne, Anna M. McClung, K. A. K. Moldenhauer, Franklin E. Barton, S. D. Linscombe, K. S. McKenzie, Peter B. Johnsen, B.G. LYON and Arthur M. Spanier and has published in prestigious journals such as Food Chemistry, Journal of Food Science and Crop Science.

In The Last Decade

Karen L. Bett

25 papers receiving 592 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Karen L. Bett United States 12 380 350 248 109 56 25 647
Jingke Liu China 14 182 0.5× 257 0.7× 304 1.2× 94 0.9× 45 0.8× 44 584
Catrin Tyl United States 16 310 0.8× 430 1.2× 388 1.6× 39 0.4× 68 1.2× 40 839
R. Torres Argentina 14 225 0.6× 369 1.1× 277 1.1× 41 0.4× 21 0.4× 26 575
Stephen M. Nottingham Australia 11 318 0.8× 97 0.3× 243 1.0× 120 1.1× 41 0.7× 29 624
Nicolas A. Deak United States 9 182 0.5× 128 0.4× 254 1.0× 40 0.4× 34 0.6× 11 465
Daiva Vidmantienė Lithuania 15 182 0.5× 201 0.6× 299 1.2× 54 0.5× 86 1.5× 29 531
B. S. Phillips United States 12 170 0.4× 319 0.9× 125 0.5× 172 1.6× 57 1.0× 20 794
M. C. Carrão-Panizzi Brazil 19 577 1.5× 343 1.0× 220 0.9× 28 0.3× 37 0.7× 121 968
Michiko Fuchigami Japan 16 255 0.7× 104 0.3× 501 2.0× 257 2.4× 23 0.4× 39 815
T.M.M. Malundo United States 9 535 1.4× 82 0.2× 223 0.9× 52 0.5× 54 1.0× 15 714

Countries citing papers authored by Karen L. Bett

Since Specialization
Citations

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

Fields of papers citing papers by Karen L. Bett

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Karen L. Bett. 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 Karen L. Bett. The network helps show where Karen L. Bett may publish in the future.

Co-authorship network of co-authors of Karen L. Bett

This figure shows the co-authorship network connecting the top 25 collaborators of Karen L. Bett. A scholar is included among the top collaborators of Karen L. Bett 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 Karen L. Bett. Karen L. Bett 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.
Spanier, Arthur M., Mónica Flores, Fidel Toldrá, et al.. (2004). Meat Flavor: Contribution of Proteins and Peptides to the Flavor of Beef. Advances in experimental medicine and biology. 542. 33–49. 33 indexed citations
2.
Bett, Karen L., et al.. (2004). DNA Fingerprinting of Potato Varieties. 1 indexed citations
3.
Wu, Yufeng, Karen L. Bett, Debra E. Palmquist, & Daphne A. Ingram. (2002). Sensory Analysis of Brownies Fortified with Corn Gluten Meal. Cereal Chemistry. 79(4). 496–499. 7 indexed citations
4.
Bett, Karen L., Daphne A. Ingram, Casey C. Grimm, et al.. (2001). FLAVOR OF FRESH‐CUT GALA APPLES IN BARRIER FILM PACKAGING AS AFFECTED BY STORAGE TIME. Journal of Food Quality. 24(2). 141–156. 34 indexed citations
5.
Beaulieu, John C., Julie Ann Miller, Daphne A. Ingram, & Karen L. Bett. (2000). 101 Postharvest and Flavor Quality of Fresh-cut `Gala' Apples after Harvest and CA Storage. HortScience. 35(3). 406A–406. 1 indexed citations
6.
7.
Beaulieu, John C., Karen L. Bett, Elaine T. Champagne, et al.. (1999). 353 Flavor, Sensory, and Postharvest Evaluations of Commercial- vs. Tree-ripe Fresh-cut `Bounty' Peaches. HortScience. 34(3). 504B–504. 2 indexed citations
8.
Champagne, Elaine T., Karen L. Bett, Bryan T. Vinyard, et al.. (1999). Correlation Between Cooked Rice Texture and Rapid Visco Analyser Measurements. Cereal Chemistry. 76(5). 764–771. 201 indexed citations
9.
Bett, Karen L., Peter B. Johnsen, Carl D. Webster, et al.. (1998). Sensory and Chemical Evaluation of Sunshine Bass(Morone chrysops×M. saxatilis)Fillets During Frozen Storage. Journal of Applied Aquaculture. 8(1). 53–67. 6 indexed citations
10.
Truong, Vinh, William M. Walter, & Karen L. Bett. (1998). Textural Properties and Sensory Quality of Processed Sweetpotatoes as Affected by Low Temperature Blanching. Journal of Food Science. 63(4). 739–743. 23 indexed citations
11.
Dionigi, Christopher P., et al.. (1998). Variation in Channel Catfish Ictalurus punctatus Flavor Quality and its Quality Control Implications. Journal of the World Aquaculture Society. 29(2). 140–154. 28 indexed citations
12.
Champagne, Elaine T., B.G. LYON, Bryan T. Vinyard, et al.. (1998). Effects of Postharvest Processing on Texture Profile Analysis of Cooked Rice. Cereal Chemistry. 75(2). 181–186. 91 indexed citations
13.
Sanders, Timothy H., J.R. Vercellotti, Karen L. Bett, & Ronald L. Greene. (1997). The Role of Maturation in Quality of Stackpole-Cured Peanuts1. Peanut Science. 24(1). 25–31. 6 indexed citations
14.
Bett, Karen L.. (1997). Flavor-Quality Control in Freshwater Aquaculture. The Progressive Fish-Culturist. 59(2). 149–154. 8 indexed citations
15.
Champagne, Elaine T., Karen L. Bett, Bryan T. Vinyard, et al.. (1997). Effects of Drying Conditions, Final Moisture Content, and Degree of Milling on Rice Flavor. Cereal Chemistry. 74(5). 566–570. 52 indexed citations
16.
Bett, Karen L. & Peter B. Johnsen. (1996). CHALLENGES OF EVALUATING SENSORY ATTRIBUTES IN THE PRESENCE OF OFF‐FLAVORS (GEOSMIN AND 2‐METHYLISOBORNEOL). Journal of Sensory Studies. 11(1). 1–17. 11 indexed citations
17.
Johnsen, Peter B. & Karen L. Bett. (1996). Sensory Evaluation of the Off-Flavors Geosmin and 2-Methylisoborneol (MIB) in Farm-Raised Catfish. Journal of Applied Aquaculture. 6(2). 21–37. 11 indexed citations
18.
Jodari, F., S. D. Linscombe, P. K. Bollich, et al.. (1996). Registration of ‘Dellrose’ Rice. Crop Science. 36(5). 1413–1413. 3 indexed citations
19.
Sanders, Timothy H. & Karen L. Bett. (1995). Effect of Harvest Date on Maturity, Maturity Distribution, and Flavor of Florunner Peanuts1. Peanut Science. 22(2). 124–129. 16 indexed citations
20.
Bett, Karen L., et al.. (1994). A comparison of the flavor and compositional quality of peanuts from several origins. Food Chemistry. 51(1). 21–27. 19 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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