Mark A. Kelm

2.7k total citations · 2 hit papers
11 papers, 2.2k citations indexed

About

Mark A. Kelm is a scholar working on Biochemistry, Food Science and Nutrition and Dietetics. According to data from OpenAlex, Mark A. Kelm has authored 11 papers receiving a total of 2.2k indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Biochemistry, 7 papers in Food Science and 5 papers in Nutrition and Dietetics. Recurrent topics in Mark A. Kelm's work include Phytochemicals and Antioxidant Activities (8 papers), Fermentation and Sensory Analysis (6 papers) and Biochemical Analysis and Sensing Techniques (4 papers). Mark A. Kelm is often cited by papers focused on Phytochemicals and Antioxidant Activities (8 papers), Fermentation and Sensory Analysis (6 papers) and Biochemical Analysis and Sensing Techniques (4 papers). Mark A. Kelm collaborates with scholars based in United States, Australia and Italy. Mark A. Kelm's co-authors include John F. Hammerstone, Gary R. Beecher, Liwei Gu, Ronald L. Prior, David B. Haytowitz, Joanne M. Holden, Susan E. Gebhardt, Joanne Holden, David Cunningham and Harold H. Schmitz and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Nutrition.

In The Last Decade

Mark A. Kelm

11 papers receiving 2.1k 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.

Concentrations of Proanthocyanidins in Common Foods and Estimations of Normal Consumption

2004 723 citations Mark A. Kelm, John F. Hammerstone et al. Journal of Nutrition profile →
Screening of Foods Containing Proanthocyanidins and Their Structural Characterization Using LC-MS/MS and Thiolytic Degradation

2003 513 citations Liwei Gu, Mark A. Kelm et al. Journal of Agricultural and Food Chemistry profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Mark A. Kelm United States	9	1.4k	764	608	518	471	11	2.2k
Toshihiko Shoji Japan	23	1.1k 0.8×	478 0.6×	422 0.7×	782 1.5×	353 0.7×	54	2.3k
Wilfried Andlauer Switzerland	27	1.0k 0.7×	928 1.2×	559 0.9×	392 0.8×	444 0.9×	70	2.4k
Gema Pereira‐Caro Spain	32	1.5k 1.1×	777 1.0×	643 1.1×	1.0k 2.0×	623 1.3×	90	3.1k
Sari Häkkinen Finland	13	1.7k 1.2×	660 0.9×	960 1.6×	532 1.0×	361 0.8×	16	2.6k
Rakesh Jaiswal Germany	29	870 0.6×	666 0.9×	742 1.2×	789 1.5×	248 0.5×	41	2.2k
Frank Will Germany	28	1.1k 0.8×	722 0.9×	763 1.3×	557 1.1×	342 0.7×	83	2.0k
Tomoyuki Oki Japan	25	1.3k 0.9×	717 0.9×	927 1.5×	922 1.8×	556 1.2×	65	3.0k
Seema Bhagwat United States	13	1.1k 0.8×	354 0.5×	435 0.7×	547 1.1×	247 0.5×	17	1.9k
Indu Bala Jaganath Malaysia	16	928 0.7×	393 0.5×	534 0.9×	697 1.3×	276 0.6×	27	2.3k

Countries citing papers authored by Mark A. Kelm

Since Specialization

Citations

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

Fields of papers citing papers by Mark A. Kelm

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Mark A. Kelm. 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 Mark A. Kelm. The network helps show where Mark A. Kelm may publish in the future.

Co-authorship network of co-authors of Mark A. Kelm

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

All Works

Sort: Min cites: Since: Top N: Style:

11 of 11 papers shown

Harbertson, James F., et al.. (2014). Impact of condensed tannin size as individual and mixed polymers on bovine serum albumin precipitation. Food Chemistry. 160. 16–21. 79 indexed citations

Kupina, Steve, Mark Roman, David M. Anderson, et al.. (2014). Determination of Total Carbohydrates in Wine and Wine-Like Beverages by HPLC with a Refractive Index Detector: First Action 2013.12. Journal of AOAC International. 97(2). 498–505. 6 indexed citations

Kelm, Mark A., Andrea Versari, Giuseppina Paola Parpinello, & J.H. Thorngate. (2012). Mass Spectral Characterization of Uva Longanesi Seed and Skin Extracts. American Journal of Enology and Viticulture. 63(3). 402–406. 3 indexed citations

Hanlin, Rachel, Mark A. Kelm, Kerry L. Wilkinson, & Mark O. Downey. (2011). Detailed Characterization of Proanthocyanidins in Skin, Seeds, and Wine of Shiraz and Cabernet Sauvignon Wine Grapes (Vitis vinifera). Journal of Agricultural and Food Chemistry. 59(24). 13265–13276. 59 indexed citations

Kelm, Mark A., et al.. (2006). High-Performance Liquid Chromatography Separation and Purification of Cacao (Theobroma cacao L.) Procyanidins According to Degree of Polymerization Using a Diol Stationary Phase. Journal of Agricultural and Food Chemistry. 54(5). 1571–1576. 179 indexed citations

Kelm, Mark A., John F. Hammerstone, Gary R. Beecher, et al.. (2004). Concentrations of Proanthocyanidins in Common Foods and Estimations of Normal Consumption. Journal of Nutrition. 134(3). 613–617. 723 indexed citations breakdown →

Kelm, Mark A., John F. Hammerstone, & Harold H. Schmitz. (2004). Identification and Quantitation of Flavanols and Proanthocyanidins in Foods: How Good are the Datas?. Journal of Immunology Research. 12(1). 35–41. 33 indexed citations

Gu, Liwei, Mark A. Kelm, John F. Hammerstone, et al.. (2003). Screening of Foods Containing Proanthocyanidins and Their Structural Characterization Using LC-MS/MS and Thiolytic Degradation. Journal of Agricultural and Food Chemistry. 51(25). 7513–7521. 513 indexed citations breakdown →

Gu, Liwei, Mark A. Kelm, John F. Hammerstone, et al.. (2003). Liquid chromatographic/electrospray ionization mass spectrometric studies of proanthocyanidins in foods. Journal of Mass Spectrometry. 38(12). 1272–1280. 242 indexed citations

10.

Gu, Liwei, Mark A. Kelm, John F. Hammerstone, et al.. (2002). Fractionation of Polymeric Procyanidins from Lowbush Blueberry and Quantification of Procyanidins in Selected Foods with an Optimized Normal-Phase HPLC−MS Fluorescent Detection Method. Journal of Agricultural and Food Chemistry. 50(17). 4852–4860. 354 indexed citations

11.

Kelm, Mark A., Vincent P. Flanagan, Robert J. Pawlosky, et al.. (2001). Quantitative determination of ¹³C‐labeled and endogenous β‐carotene, lutein, and vitamin A in human plasma. Lipids. 36(11). 1277–82. 16 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.

Explore authors with similar magnitude of impact