L. W. HAND

473 total citations
14 papers, 381 citations indexed

About

L. W. HAND is a scholar working on Animal Science and Zoology, Food Science and Insect Science. According to data from OpenAlex, L. W. HAND has authored 14 papers receiving a total of 381 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Animal Science and Zoology, 8 papers in Food Science and 3 papers in Insect Science. Recurrent topics in L. W. HAND's work include Meat and Animal Product Quality (12 papers), Animal Nutrition and Physiology (6 papers) and Sensory Analysis and Statistical Methods (3 papers). L. W. HAND is often cited by papers focused on Meat and Animal Product Quality (12 papers), Animal Nutrition and Physiology (6 papers) and Sensory Analysis and Statistical Methods (3 papers). L. W. HAND collaborates with scholars based in United States. L. W. HAND's co-authors include R. N. TERRELL, G. C. SMITH, Roger W. Mandigo, Chris R. Calkins, C. A. Hollingsworth and Gary C. Smith and has published in prestigious journals such as Journal of Food Science, Meat Science and Journal of Muscle Foods.

In The Last Decade

L. W. HAND

14 papers receiving 348 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
L. W. HAND United States 8 344 211 103 89 33 14 381
James W. Lamkey United States 9 361 1.0× 239 1.1× 74 0.7× 88 1.0× 34 1.0× 14 425
R. F. Plimpton United States 14 466 1.4× 200 0.9× 72 0.7× 69 0.8× 35 1.1× 36 515
Markku Niemistö Finland 7 268 0.8× 182 0.9× 96 0.9× 78 0.9× 26 0.8× 8 331
Giovana Barreto Spain 9 443 1.3× 350 1.7× 100 1.0× 126 1.4× 42 1.3× 11 519
S.L. Beilken Australia 12 351 1.0× 170 0.8× 47 0.5× 40 0.4× 37 1.1× 16 421
J. Jensen United States 10 411 1.2× 193 0.9× 50 0.5× 48 0.5× 37 1.1× 11 449
Ronald K. Jenkins United States 11 208 0.6× 221 1.0× 44 0.4× 35 0.4× 31 0.9× 18 329
B S Bidner United States 10 477 1.4× 83 0.4× 39 0.4× 70 0.8× 29 0.9× 13 543
B. E. Turner United States 8 362 1.1× 93 0.4× 109 1.1× 52 0.6× 15 0.5× 9 416
Frédérique Duranton France 7 326 0.9× 166 0.8× 54 0.5× 73 0.8× 59 1.8× 7 415

Countries citing papers authored by L. W. HAND

Since Specialization
Citations

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

Fields of papers citing papers by L. W. HAND

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of L. W. HAND

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

All Works

14 of 14 papers shown
1.
HAND, L. W., et al.. (1995). Reduced Fat, High Moisture Beef Frankfurters as Affected by Chopping Temperature. Journal of Food Science. 60(3). 580–582. 12 indexed citations
2.
HAND, L. W., et al.. (1995). Cooking Treatment, Mixing Time, and Mixing Temperature Affect Pepperoni Cupping. Journal of Food Science. 60(3). 583–586. 2 indexed citations
3.
HAND, L. W., et al.. (1995). Formulation and Copping Temperature Effects on Beef Frankfurters. Journal of Food Science. 60(1). 55–57. 34 indexed citations
4.
HAND, L. W., et al.. (1993). Effects of marination holding time and temperature on chicken breast halves. 3 indexed citations
5.
6.
HAND, L. W., Roger W. Mandigo, & Chris R. Calkins. (1992). The effects of preblending time on physical and textural properties of coarse ground sausages. Meat Science. 31(1). 13–24. 6 indexed citations
7.
HAND, L. W., C. A. Hollingsworth, Chris R. Calkins, & Roger W. Mandigo. (1987). Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter Characteristics. Journal of Food Science. 52(5). 1149–1151. 115 indexed citations
8.
HAND, L. W., et al.. (1986). Reduction or Replacement of Sodium Chloride in a Tumbled Ham Product. Journal of Food Science. 51(3). 836–837. 30 indexed citations
9.
HAND, L. W.. (1986). THE EFFECTS OF PREBLENDING TIME ON SAUSAGE TEXTURE. Insecta mundi. 1 indexed citations
10.
HAND, L. W., R. N. TERRELL, & G. C. SMITH. (1983). Effects of Non‐meat Protein Products on Properties of Fat‐Batters and Mortadella Sausage. Journal of Food Science. 48(1). 119–124. 3 indexed citations
11.
HAND, L. W., R. N. TERRELL, & Gary C. Smith. (1982). Effects of Chloride Salt, Method of Manufacturing and Frozen Storage on Sensory Properties of Restructured Pork Roasts. Journal of Food Science. 47(6). 1771–1772. 28 indexed citations
12.
HAND, L. W., R. N. TERRELL, & G. C. SMITH. (1982). Effects of Complete or Partial Replacement of Sodium Chloride on Processing and Sensory Properties of Hams. Journal of Food Science. 47(6). 1776–1778. 46 indexed citations
13.
HAND, L. W., R. N. TERRELL, & G. C. SMITH. (1982). Effects of Chloride Salts on Physical, Chemical and Sensory Properties of Frankfurters. Journal of Food Science. 47(6). 1800–1802. 81 indexed citations
14.
HAND, L. W., et al.. (1981). Effects of Wheat Gluten, Soy Isolate and Flavorings on Properties of Restructured Beef Steaks. Journal of Food Science. 46(4). 1004–1006. 17 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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