Louise J. Salt

1.5k total citations
26 papers, 1.0k citations indexed

About

Louise J. Salt is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Louise J. Salt has authored 26 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Nutrition and Dietetics, 8 papers in Food Science and 8 papers in Plant Science. Recurrent topics in Louise J. Salt's work include Food composition and properties (10 papers), Proteins in Food Systems (7 papers) and Food Allergy and Anaphylaxis Research (5 papers). Louise J. Salt is often cited by papers focused on Food composition and properties (10 papers), Proteins in Food Systems (7 papers) and Food Allergy and Anaphylaxis Research (5 papers). Louise J. Salt collaborates with scholars based in United Kingdom, Italy and Netherlands. Louise J. Salt's co-authors include Peter J. Wilde, E. N. Clare Mills, Alan R. Mackie, Kathryn Cross, Weilin Liu, Jianhua Liu, M. J. Ridout, Roy Betts, Arnoud H. M. van Vliet and Mark Reuter and has published in prestigious journals such as PLoS ONE, American Journal of Clinical Nutrition and Applied and Environmental Microbiology.

In The Last Decade

Louise J. Salt

26 papers receiving 1.0k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Louise J. Salt United Kingdom	17	514	329	272	172	137	26	1.0k
Gwénaële Henry France	23	728 1.4×	476 1.4×	650 2.4×	66 0.4×	50 0.4×	49	1.3k
Guanhao Bu China	20	674 1.3×	225 0.7×	560 2.1×	234 1.4×	402 2.9×	43	1.3k
Cristina Lamberti Italy	19	341 0.7×	179 0.5×	429 1.6×	75 0.4×	109 0.8×	38	848
P. Chr. Lorenzen Germany	22	969 1.9×	289 0.9×	337 1.2×	74 0.4×	146 1.1×	51	1.5k
Iris I. van Swam Netherlands	15	658 1.3×	393 1.2×	752 2.8×	145 0.8×	29 0.2×	17	1.3k
Simona Cirrincione Italy	16	379 0.7×	258 0.8×	437 1.6×	68 0.4×	47 0.3×	25	884
Safinaz El‐Shibiny Egypt	13	663 1.3×	210 0.6×	438 1.6×	69 0.4×	48 0.4×	46	979
Cuixiang Wan China	21	577 1.1×	248 0.8×	663 2.4×	86 0.5×	41 0.3×	36	1.2k
Milda Stuknytė Italy	22	724 1.4×	298 0.9×	768 2.8×	122 0.7×	19 0.1×	60	1.4k
T. Uniacke‐Lowe Ireland	11	740 1.4×	306 0.9×	352 1.3×	73 0.4×	37 0.3×	18	1.2k

Countries citing papers authored by Louise J. Salt

Since Specialization

Citations

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

Fields of papers citing papers by Louise J. Salt

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Louise J. Salt. 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 Louise J. Salt. The network helps show where Louise J. Salt may publish in the future.

Co-authorship network of co-authors of Louise J. Salt

This figure shows the co-authorship network connecting the top 25 collaborators of Louise J. Salt. A scholar is included among the top collaborators of Louise J. Salt 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 Louise J. Salt. Louise J. Salt 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

Hall, Wendy L., Johanna Bruce, B. Lecomte, et al.. (2024). Postprandial lipid and vascular responses following consumption of a commercially-relevant interesterified palmitic acid-rich spread in comparison to functionally-equivalent non-interesterified spread and spreadable butter: a randomised controlled trial in healthy adults. Food & Function. 15(5). 2733–2750. 4 indexed citations

Salt, Louise J., Giuseppina Mandalari, Mary L. Parker, et al.. (2023). Mechanisms of interesterified fat digestibility in a muffin matrix using a dynamic gastric model. Food & Function. 14(22). 10232–10239. 2 indexed citations

Mills, Charlotte, Scott Harding, Giuseppina Mandalari, et al.. (2020). Palmitic acid–rich oils with and without interesterification lower postprandial lipemia and increase atherogenic lipoproteins compared with a MUFA-rich oil: A randomized controlled trial. American Journal of Clinical Nutrition. 113(5). 1221–1231. 7 indexed citations

Min, Byoung Koun, Louise J. Salt, Peter J. Wilde, et al.. (2020). Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor. Food Chemistry X. 6. 100093–100093. 17 indexed citations

Liu, Weilin, Jianhua Liu, Louise J. Salt, et al.. (2019). Structural stability of liposome-stabilized oil-in-water pickering emulsions and their fate during in vitro digestion. Food & Function. 10(11). 7262–7274. 48 indexed citations

Liu, Jianhua, Weilin Liu, Louise J. Salt, et al.. (2018). Fish Oil Emulsions Stabilized with Caseinate Glycated by Dextran: Physicochemical Stability and Gastrointestinal Fate. Journal of Agricultural and Food Chemistry. 67(1). 452–462. 74 indexed citations

Salt, Louise J., Gemma A. Chope, Simon Penson, et al.. (2017). Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor. Food Hydrocolloids. 75. 211–222. 21 indexed citations

Mackie, Alan R., Balázs Bajka, Neil M. Rigby, et al.. (2017). Oatmeal particle size alters glycemic index but not as a function of gastric emptying rate. American Journal of Physiology-Gastrointestinal and Liver Physiology. 313(3). G239–G246. 33 indexed citations

Petropoulou, Katerina, Edward S. Chambers, Douglas J. Morrison, et al.. (2016). Identifying crop variants with high resistant starch content to maintain healthy glucose homeostasis. Nutrition Bulletin. 41(4). 372–377. 6 indexed citations

10.

Salt, Louise J., Gemma A. Chope, Simon Penson, et al.. (2015). Distribution of Lipids in the Grain of Wheat (cv. Hereward) Determined by Lipidomic Analysis of Milling and Pearling Fractions. Journal of Agricultural and Food Chemistry. 63(49). 10705–10716. 51 indexed citations

11.

Kroghsbo, Stine, Neil M. Rigby, Philip E. Johnson, et al.. (2014). Assessment of the Sensitizing Potential of Processed Peanut Proteins in Brown Norway Rats: Roasting Does Not Enhance Allergenicity. PLoS ONE. 9(5). e96475–e96475. 24 indexed citations

12.

Stentz, Régis, Nikki Horn, Kathryn Cross, et al.. (2014). Cephalosporinases associated with outer membrane vesicles released by Bacteroides spp. protect gut pathogens and commensals against β-lactam antibiotics. Journal of Antimicrobial Chemotherapy. 70(3). 701–709. 100 indexed citations

13.

Rigby, Neil M., Bente Kirkhus, Louise J. Salt, et al.. (2013). The impact of meal composition on the release of fatty acids from salmon during in vitro gastrointestinal digestion. Food & Function. 4(12). 1819–1819. 7 indexed citations

14.

Angelis, Elisabetta De, Linda Monaci, Alan R. Mackie, Louise J. Salt, & Angelo Visconti. (2013). Bioaccessibility of T-2 and HT-2 toxins in mycotoxin contaminated bread models submitted to in vitro human digestion. Innovative Food Science & Emerging Technologies. 22. 248–256. 16 indexed citations

15.

Mackie, Alan R., Hameed Rafiee, Paul Malcolm, Louise J. Salt, & George A. van Aken. (2013). Specific food structures supress appetite through reduced gastric emptying rate. American Journal of Physiology-Gastrointestinal and Liver Physiology. 304(11). G1038–G1043. 81 indexed citations

16.

Cochrane, Stella, Louise J. Salt, Barbara Ballmer‐Weber, et al.. (2011). Development of a standardized low‐dose double‐blind placebo‐controlled challenge vehicle for the EuroPrevall project. Allergy. 67(1). 107–113. 42 indexed citations

17.

Rigby, Neil M., Ana I. Sancho, Louise J. Salt, et al.. (2011). Quantification and Partial Characterization of the Residual Protein in Fully and Partially Refined Commercial Soybean Oils. Journal of Agricultural and Food Chemistry. 59(5). 1752–1759. 9 indexed citations

18.

Mandalari, Giuseppina, Karine Adel‐Patient, Vibeke Barkholt, et al.. (2009). In vitro digestibility of β-casein and β-lactoglobulin under simulated human gastric and duodenal conditions: A multi-laboratory evaluation. Regulatory Toxicology and Pharmacology. 55(3). 372–381. 127 indexed citations

19.

Lovegrove, Alison, Louise J. Salt, & Peter R. Shewry. (2008). Establishing Substantial Equivalence: Proteomics. Methods in molecular biology. 478. 273–288. 7 indexed citations

20.

Salt, Louise J., James A. Robertson, John A. Jenkins, Francis Mulholland, & E. N. Clare Mills. (2005). The identification of foam‐forming soluble proteins from wheat (Triticum aestivum) dough. PROTEOMICS. 5(6). 1612–1623. 50 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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