Mackenzie Gorman

694 total citations
42 papers, 487 citations indexed

About

Mackenzie Gorman is a scholar working on Food Science, Nutrition and Dietetics and Sensory Systems. According to data from OpenAlex, Mackenzie Gorman has authored 42 papers receiving a total of 487 indexed citations (citations by other indexed papers that have themselves been cited), including 22 papers in Food Science, 16 papers in Nutrition and Dietetics and 9 papers in Sensory Systems. Recurrent topics in Mackenzie Gorman's work include Sensory Analysis and Statistical Methods (18 papers), Biochemical Analysis and Sensing Techniques (11 papers) and Olfactory and Sensory Function Studies (9 papers). Mackenzie Gorman is often cited by papers focused on Sensory Analysis and Statistical Methods (18 papers), Biochemical Analysis and Sensing Techniques (11 papers) and Olfactory and Sensory Function Studies (9 papers). Mackenzie Gorman collaborates with scholars based in Canada, United States and United Kingdom. Mackenzie Gorman's co-authors include Rachael Moss, Matthew B. McSweeney, Sophie Knowles, Sophie Barker, Lisa M. Duizer, Mark D. Carr, Paul S. Freemont, A. De, D. Brown and Mark R. Sanderson and has published in prestigious journals such as Proceedings of the National Academy of Sciences, American Journal of Clinical Nutrition and Food Research International.

In The Last Decade

Mackenzie Gorman

35 papers receiving 476 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Mackenzie Gorman Canada 12 250 159 96 96 79 42 487
Alexandra Alcorta Spain 6 198 0.8× 190 1.2× 85 0.9× 66 0.7× 104 1.3× 8 476
Jaimee Hughes Australia 9 177 0.7× 163 1.0× 89 0.9× 75 0.8× 143 1.8× 15 393
Natasha M. Evans Canada 6 263 1.1× 236 1.5× 42 0.4× 90 0.9× 79 1.0× 11 589
A.N. Schiano United States 10 239 1.0× 108 0.7× 82 0.9× 85 0.9× 78 1.0× 13 398
Sophie Barker Canada 9 220 0.9× 119 0.7× 61 0.6× 67 0.7× 54 0.7× 13 302
James González Mexico 13 64 0.3× 32 0.2× 14 0.1× 70 0.7× 37 0.5× 37 468
Claire D. Munialo United Kingdom 11 446 1.8× 68 0.4× 142 1.5× 91 0.9× 16 0.2× 28 616
Aaron C. Fanning New Zealand 8 125 0.5× 90 0.6× 104 1.1× 49 0.5× 91 1.2× 10 509
Linda Andrews United States 16 220 0.9× 22 0.1× 30 0.3× 65 0.7× 113 1.4× 35 719
Kyung Rhan Chung South Korea 10 234 0.9× 13 0.1× 131 1.4× 68 0.7× 21 0.3× 19 368

Countries citing papers authored by Mackenzie Gorman

Since Specialization
Citations

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

Fields of papers citing papers by Mackenzie Gorman

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Mackenzie Gorman

This figure shows the co-authorship network connecting the top 25 collaborators of Mackenzie Gorman. A scholar is included among the top collaborators of Mackenzie Gorman 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 Mackenzie Gorman. Mackenzie Gorman 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
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Gorman, Mackenzie, et al.. (2025). Piperine’s impact on sensory perception in different food matrices (liquid and solid). Food and Humanity. 4. 100638–100638. 1 indexed citations
3.
Moss, Rachael, et al.. (2025). Consumer perception of meal replacement beverages: A comparison between younger adults and older adults. Journal of Food Science. 90(3). e70104–e70104.
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Gorman, Mackenzie, et al.. (2024). An analysis of consumer perception, emotional responses, and beliefs about mead. International Journal of Food Science & Technology. 59(10). 7426–7435. 4 indexed citations
7.
Gorman, Mackenzie, et al.. (2024). How Do Consumers Describe Cannabis? Using a Sorting Task to Create a Lexicon to Describe Cannabis. Journal of Sensory Studies. 39(5). 1 indexed citations
8.
Gorman, Mackenzie, et al.. (2024). Atlantic Canadians’ Sensory Perception of Couscous Made with Sugar Kelp (Saccharina latissma). Foods. 13(18). 2912–2912. 2 indexed citations
9.
Gorman, Mackenzie, Rachael Moss, & Matthew B. McSweeney. (2023). Sensory perception of ice cream and plant-based alternatives evaluated blinded and with ingredient lists. Food and Humanity. 1. 1267–1273. 11 indexed citations
10.
Gorman, Mackenzie, et al.. (2023). Consumer perception of salt‐reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions. Journal of the Science of Food and Agriculture. 103(5). 2337–2346. 14 indexed citations
11.
Gorman, Mackenzie, et al.. (2023). Do not be salty: an analysis of consumers' salt reduction strategies investigated using word association tasks. International Journal of Food Science & Technology. 58(11). 6006–6014. 2 indexed citations
12.
Moss, Rachael, et al.. (2023). Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception. Journal of Sensory Studies. 38(6). 5 indexed citations
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Gorman, Mackenzie, et al.. (2023). The effect of allyl isothiocyanate addition on consumers' saltiness perception. International Journal of Food Science & Technology. 59(2). 950–958. 6 indexed citations
15.
Moss, Rachael, et al.. (2023). A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture. Foods. 12(8). 1709–1709. 55 indexed citations
16.
Gorman, Mackenzie, et al.. (2023). Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea). Journal of Texture Studies. 55(1). 4 indexed citations
17.
Gorman, Mackenzie, et al.. (2022). Consumer perception and emotional responses to plant-based cheeses. Food Research International. 158. 111513–111513. 43 indexed citations
18.
Gorman, Mackenzie, et al.. (2021). Consumer Perception of Milk and Plant-Based Alternatives Added to Coffee. Beverages. 7(4). 80–80. 33 indexed citations
19.
Gupta, Vatsala, et al.. (1989). Effect of aspartame on plasma amino acid profiles of diabetic patients with chronic renal failure. American Journal of Clinical Nutrition. 49(6). 1302–1306. 5 indexed citations
20.
Gorman, Mackenzie, et al.. (1985). Comparative nursing hours in tertiary pediatric facilities.. PubMed. 3(3). 146–51. 1 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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