Mark A.E. Auty

5.8k total citations
86 papers, 4.4k citations indexed

About

Mark A.E. Auty is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Mark A.E. Auty has authored 86 papers receiving a total of 4.4k indexed citations (citations by other indexed papers that have themselves been cited), including 78 papers in Food Science, 20 papers in Nutrition and Dietetics and 19 papers in Molecular Biology. Recurrent topics in Mark A.E. Auty's work include Proteins in Food Systems (54 papers), Microencapsulation and Drying Processes (28 papers) and Probiotics and Fermented Foods (25 papers). Mark A.E. Auty is often cited by papers focused on Proteins in Food Systems (54 papers), Microencapsulation and Drying Processes (28 papers) and Probiotics and Fermented Foods (25 papers). Mark A.E. Auty collaborates with scholars based in Ireland, United Kingdom and Australia. Mark A.E. Auty's co-authors include Timothy P. Guinee, Alan L. Kelly, Daniel M. Mulvihill, James A. O’Mahony, Lizhe Wang, Eimear Gallagher, Elke K. Arendt, Catherine Stanton, R. Paul Ross and Gerald F. Fitzgerald and has published in prestigious journals such as Applied and Environmental Microbiology, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Mark A.E. Auty

86 papers receiving 4.2k citations

Peers

Countries citing papers authored by Mark A.E. Auty

Since Specialization

Citations

This map shows the geographic impact of Mark A.E. Auty'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.E. Auty 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.E. Auty more than expected).

Fields of papers citing papers by Mark A.E. Auty

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Mark A.E. Auty

This figure shows the co-authorship network connecting the top 25 collaborators of Mark A.E. Auty. A scholar is included among the top collaborators of Mark A.E. Auty 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.E. Auty. Mark A.E. Auty 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

#	Work	Indexed citations
1	Putting Meat to the Test: Imaging and Mechanical Testing Used to Understand the Properties of Meat Alternatives and How They Mimic Our Typical Meat Sensory Experience 2023 ·Microscopy Today ·(unknown), Andrew Davies, Mark A.E. Auty	5
2	Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical properties 2019 ·Food Chemistry ·Valentyn Maidannyk, (unknown), Sean A. Hogan, Song Miao, (unknown), Mark A.E. Auty, Noel A. McCarthy	30
3	Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design 2018 ·Meat Science ·(unknown), Joseph P. Kerry, André Brodkorb, Carolina de la Torre, Mark A.E. Auty, Paul Allen, Ruth M. Hamill	32
4	Effects of depleting ionic strength on 31P nuclear magnetic resonance spectra of micellar casein during membrane separation and diafiltration of skim milk 2017 ·Journal of Dairy Science ·(unknown), Pádraig McLoughlin, Mark A.E. Auty, Richard J. Fitzgerald, Phil Kelly	16
5	Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein–carbohydrate conjugation 2016 ·Food Research International ·Kamil P. Drapala, Mark A.E. Auty, Daniel M. Mulvihill, James A. O’Mahony	64
6	Measurement of pH micro-heterogeneity in natural cheese matrices by fluorescence lifetime imaging 2015 ·Frontiers in Microbiology ·Zuzana Burdíková, Zdeněk Švindrych, (unknown), (unknown), Martin G. Wilkinson, Jiří Pánek, Mark A.E. Auty, Ammasi Periasamy, Jeremiah J. Sheehan	16
7	Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review 2015 ·Frontiers in Microbiology ·(unknown), Jeremiah J. Sheehan, Martin G. Wilkinson, Mark A.E. Auty	62
8	Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426 2015 ·Journal of Dairy Science ·Paul M. Ryan, Zuzana Burdíková, Thomas P. Beresford, Mark A.E. Auty, Gerald F. Fitzgerald, R. Paul Ross, Jeremiah J. Sheehan, Catherine Stanton	12
9	The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace 2013 ·Food & Function ·Norah O’Shea, (unknown), Mark A.E. Auty, Elke K. Arendt, Eimear Gallagher	34
10	A new cryo‐STEM method for imaging food colloids in the scanning electron microscope 2010 ·Scanning ·Vivian L. Gee, (unknown), Mark A.E. Auty	5
11	Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese 2010 ·Journal of Dairy Science ·(unknown), John A. Hannon, Timothy P. Guinee, Mark A.E. Auty, Paul L.H. McSweeney, Tom Beresford	68
12	Effect of pH and addition of corn oil on the properties of gelatin-based biopolymer films 2008 ·Journal of Food Engineering ·Lizhe Wang, Mark A.E. Auty, (unknown), John F. Kerry, Joe P. Kerry, (unknown), (unknown)	62
13	The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom 2007 ·Journal of Food Science ·(unknown), Mark A.E. Auty, Paolo Piraino, Paul L.H. McSweeney	41
14	In Situ Localization of Escherichia coli O157:H7 in Food by Confocal Scanning Laser Microscopy 2005 ·Journal of Food Protection ·Mark A.E. Auty, Geraldine Duffy, D. O’Beirne, (unknown), (unknown), Kieran Jordan	24
15	The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions 2005 ·Journal of Dairy Research ·James A. O’Mahony, Mark A.E. Auty, Paul L.H. McSweeney	49
16	The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems 2004 ·Food Hydrocolloids ·Mark A.E. Auty, Brendan T. O’Kennedy, Paula Allan‐Wojtas, Daniel M. Mulvihill	32
17	Effect of pH and Calcium Concentration on Some Textural and Functional Properties of Mozzarella Cheese 2002 ·Journal of Dairy Science ·Timothy P. Guinee, (unknown), Mark A.E. Auty, Patrick F. Fox	200
18	Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products 2001 ·Journal of Dairy Research ·Mark A.E. Auty, (unknown), Timothy P. Guinee, Daniel M. Mulvihill	167
19	Effect of milk composition on selected properties of spray-dried high-fat and skim-milk powders 2000 ·Irish Journal of Agricultural and Food Research ·(unknown), M. K. Keogh, Brendan T. O’Kennedy, Mark A.E. Auty, D.M. Mulvihill	15
20	Observations on the microstructure and heat-induced changes in the viscoelasticity of commercial cheeses 1999 ·Australian Journal of Dairy Technology ·Timothy P. Guinee, Mark A.E. Auty, (unknown)	54

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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