Louise Slade

7.0k total citations · 1 hit paper
58 papers, 4.8k citations indexed

About

Louise Slade is a scholar working on Food Science, Nutrition and Dietetics and Mechanics of Materials. According to data from OpenAlex, Louise Slade has authored 58 papers receiving a total of 4.8k indexed citations (citations by other indexed papers that have themselves been cited), including 37 papers in Food Science, 34 papers in Nutrition and Dietetics and 7 papers in Mechanics of Materials. Recurrent topics in Louise Slade's work include Food composition and properties (32 papers), Microencapsulation and Drying Processes (23 papers) and Polysaccharides Composition and Applications (17 papers). Louise Slade is often cited by papers focused on Food composition and properties (32 papers), Microencapsulation and Drying Processes (23 papers) and Polysaccharides Composition and Applications (17 papers). Louise Slade collaborates with scholars based in United States, South Korea and United Kingdom. Louise Slade's co-authors include Harry Levine, David S. Reid, Meera Kweon, Howard G. Levine, Costas G. Βiliaderis, Jan A. Delcour, Hans Goesaert, Harold H. Levine, Cynthia M. Stewart and Martin Cole and has published in prestigious journals such as Nature, Applied and Environmental Microbiology and Journal of Agricultural and Food Chemistry.

In The Last Decade

Louise Slade

57 papers receiving 4.5k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety

1991 1.1k citations Louise Slade, Harry Levine et al. Critical Reviews in Food Science and Nutrition profile →

Peers

Louise Slade

BIOMA

Marı́a del Pilar Buera Argentina

J. M. V. Blanshard United Kingdom

Martin G. Scanlon Canada

David S. Reid United States

Claire Gaïani France

Joseph R. Powers United States

Jorge Chirife Argentina

Stephen G. Ring United Kingdom

Martine Le Meste France

J. Hardy France

Marı́a del Pilar Buera Argentina

Louise Slade

3.2k ×1.0

1.1k ×0.5

805 ×1.1

288 ×0.6

361 ×0.8

BIOMA

Citations per year, relative to Louise Slade Louise Slade (= 1×) peers Marı́a del Pilar Buera

Countries citing papers authored by Louise Slade

Since Specialization

Citations

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

Fields of papers citing papers by Louise Slade

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Louise Slade

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

Gachons, Catherine Peyrot des, et al.. (2024). Oleocanthal and Oleacein from Privet Leaves: An Alternative Source for High-Value Extra Virgin Olive Oil Bioactives. International Journal of Molecular Sciences. 25(22). 12020–12020. 2 indexed citations

Gachons, Catherine Peyrot des, et al.. (2021). Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oil. Scientific Reports. 11(1). 11851–11851. 17 indexed citations

Lin, Cailu, Paul M. Wise, Paul Breslin, et al.. (2020). Studies of Human Twins Reveal Genetic Variation That Affects Dietary Fat Perception. Chemical Senses. 45(6). 467–481. 7 indexed citations

Slade, Louise & Harry Levine. (2016). The “Food Polymer Science” approach to the practice of industrial R&D, leading to patent estates based on fundamental starch science and technology. Critical Reviews in Food Science and Nutrition. 58(6). 972–992. 8 indexed citations

Kweon, Meera, et al.. (2013). Cookie- Versus Cracker-Baking—What's the Difference? Flour Functionality Requirements Explored by SRC and Alveography. Critical Reviews in Food Science and Nutrition. 54(1). 115–138. 71 indexed citations

Kweon, Meera, Louise Slade, & Harry Levine. (2011). Development of a Benchtop Baking Method for Chemically Leavened Crackers II. Validation of the Method. Cereal Chemistry. 88(1). 25–30. 13 indexed citations

Kweon, Meera, et al.. (2010). Micro‐Sugar‐Snap and Micro‐Wire‐Cut Cookie Baking with Trans‐Fat and Zero‐Trans‐Fat Shortenings. Cereal Chemistry. 87(5). 415–419. 4 indexed citations

Corti, Horacio R., C. Austen Angell, Harry Levine, et al.. (2010). Empirical and theoretical models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems (IUPAC Technical Report). Pure and Applied Chemistry. 82(5). 1065–1097. 39 indexed citations

Slade, Louise, et al.. (2009). Soft Wheat and Flour Products Methods Review: Solvent Retention Capacity Equation Correction.. Cereal Foods World. 54(4). 174–175. 18 indexed citations

10.

Kweon, Meera, Louise Slade, & Harry Levine. (2009). Oxidative Gelation of Solvent‐Accessible Arabinoxylans is the Predominant Consequence of Extensive Chlorination of Soft Wheat Flour. Cereal Chemistry. 86(4). 421–424. 12 indexed citations

11.

Kweon, Meera, et al.. (2009). Exploration of Sugar Functionality in Sugar‐Snap and Wire‐Cut Cookie Baking: Implications for Potential Sucrose Replacement or Reduction. Cereal Chemistry. 86(4). 425–433. 53 indexed citations

12.

Slade, Louise & Harry Levine. (2006). Optimization of roasting process and product quality of peanuts. Journal of Thermal Analysis and Calorimetry. 83(1). 163–166. 14 indexed citations

13.

Stewart, Cynthia M., Martin Cole, J.D. Legan, et al.. (2001). Modeling the Growth Boundary of Staphylococcus aureus for Risk Assessment Purposes. Journal of Food Protection. 64(1). 51–57. 23 indexed citations

14.

Levine, Harry & Louise Slade. (1999). The “food polymer science” approach to flour functionality and ingredient technology in biscuit baking. Macromolecular Symposia. 140(1). 77–80. 3 indexed citations

15.

Slade, Louise & Harry Levine. (1995). Glass Transitions and Water-Food Structure Interactions. Advances in food and nutrition research. 38. 103–269. 222 indexed citations

16.

Eerlingen, R. C., et al.. (1994). Enzyme-resistant starch. VI. Influence of sugars on resistant starch formation.. Europe PMC (PubMed Central). 71(5). 472–476. 31 indexed citations

17.

Levine, Harry & Louise Slade. (1991). Water relationships in foods : advances in the 1980s and trends for the 1990s. Plenum Press eBooks. 37 indexed citations

18.

Slade, Louise, Harry Levine, & David S. Reid. (1991). Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety. Critical Reviews in Food Science and Nutrition. 30(2-3). 115–360. 1109 indexed citations breakdown →

19.

Slade, Louise & Harry Levine. (1991). A Food Polymer Science Approach to Structure-Property Relationships in Aqueous Food Systems: Non-Equilibrium Behavior of Carbohydrate-Water Systems. Advances in experimental medicine and biology. 302. 29–101. 134 indexed citations

20.

Levine, Howard G. & Louise Slade. (1988). Principles of cryostabilization technology from structure property relationships of carbohydrate water systems a review. Cryoletters. 9(1). 21–63. 147 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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