Mark Pickard

1.1k total citations
24 papers, 821 citations indexed

About

Mark Pickard is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Mark Pickard has authored 24 papers receiving a total of 821 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Food Science, 10 papers in Nutrition and Dietetics and 7 papers in Plant Science. Recurrent topics in Mark Pickard's work include Food composition and properties (8 papers), Proteins in Food Systems (5 papers) and Phytochemicals and Antioxidant Activities (5 papers). Mark Pickard is often cited by papers focused on Food composition and properties (8 papers), Proteins in Food Systems (5 papers) and Phytochemicals and Antioxidant Activities (5 papers). Mark Pickard collaborates with scholars based in Canada, United States and China. Mark Pickard's co-authors include Trust Beta, Wende Li, Oladiran Fasina, Robert T. Tyler, Tim A. McAllister, K. J. Cheng, Guohua Zheng, Ning Wang, Tamer H. Gamel and El‐Sayed M. Abdel‐Aal and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Dairy Science.

In The Last Decade

Mark Pickard

24 papers receiving 764 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Mark Pickard Canada 19 338 322 248 184 122 24 821
U.D. Chavan India 16 580 1.7× 404 1.3× 474 1.9× 204 1.1× 85 0.7× 42 1.1k
E.-S. M. Abdel-Aal Canada 11 254 0.8× 310 1.0× 337 1.4× 118 0.6× 71 0.6× 18 698
Anna Fraś Poland 13 300 0.9× 619 1.9× 422 1.7× 136 0.7× 65 0.5× 28 963
Ann Katrin Holtekjølen Norway 13 415 1.2× 509 1.6× 315 1.3× 176 1.0× 38 0.3× 14 856
Mehmet Hayta Türkiye 18 632 1.9× 467 1.5× 482 1.9× 223 1.2× 33 0.3× 48 1.2k
Costantino Fadda Italy 24 746 2.2× 626 1.9× 417 1.7× 192 1.0× 45 0.4× 47 1.3k
Simona Belviso Italy 20 487 1.4× 300 0.9× 213 0.9× 278 1.5× 24 0.2× 29 909
Marta Bertolino Italy 22 768 2.3× 394 1.2× 256 1.0× 298 1.6× 32 0.3× 66 1.2k
J. E. Kruger Canada 17 288 0.9× 592 1.8× 777 3.1× 153 0.8× 87 0.7× 36 1.2k
J.E. Dexter Canada 11 336 1.0× 571 1.8× 395 1.6× 213 1.2× 58 0.5× 16 920

Countries citing papers authored by Mark Pickard

Since Specialization
Citations

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

Fields of papers citing papers by Mark Pickard

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Mark Pickard

This figure shows the co-authorship network connecting the top 25 collaborators of Mark Pickard. A scholar is included among the top collaborators of Mark Pickard 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 Pickard. Mark Pickard 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
1.
Liu, Siyuan, et al.. (2022). Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size. Food Chemistry. 396. 133649–133649. 15 indexed citations
2.
Liu, Siyuan, et al.. (2020). Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size. Food Research International. 136. 109568–109568. 33 indexed citations
3.
Gamel, Tamer H., El‐Sayed M. Abdel‐Aal, Amy J. Tucker, et al.. (2020). Consumption of whole purple and regular wheat modestly improves metabolic markers in adults with elevated high-sensitivity C-reactive protein: a randomised, single-blind parallel-arm study. British Journal Of Nutrition. 124(11). 1179–1189. 23 indexed citations
4.
Gamel, Tamer H., Amanda J. Wright, Mark Pickard, & El‐Sayed M. Abdel‐Aal. (2019). Characterization of anthocyanin‐containing purple wheat prototype products as functional foods with potential health benefits. Cereal Chemistry. 97(1). 34–38. 27 indexed citations
5.
Fröhlich, Peter, Gina Young, Yulia Borsuk, et al.. (2019). Effect of premilling treatments on the functional and bread‐baking properties of whole yellow pea flour using micronization and pregermination. Cereal Chemistry. 96(5). 895–907. 13 indexed citations
6.
Gamel, Tamer H., Amanda J. Wright, Amy J. Tucker, et al.. (2018). Absorption and metabolites of anthocyanins and phenolic acids after consumption of purple wheat crackers and bars by healthy adults. Journal of Cereal Science. 86. 60–68. 26 indexed citations
7.
8.
Emami, Shahram, Venkatesh Meda, Mark Pickard, & Robert T. Tyler. (2010). Impact of Micronization on Rapidly Digestible, Slowly Digestible, and Resistant Starch Concentrations in Normal, High-Amylose, and Waxy Barley. Journal of Agricultural and Food Chemistry. 58(17). 9793–9799. 41 indexed citations
9.
Pickard, Mark, et al.. (2007). Evaluation of Antioxidant Activity and Electronic Taste and Aroma Properties of Antho-Beers from Purple Wheat Grain. Journal of Agricultural and Food Chemistry. 55(22). 8958–8966. 42 indexed citations
10.
Li, Wende, Mark Pickard, & Trust Beta. (2007). Effect of thermal processing on antioxidant properties of purple wheat bran. Food Chemistry. 104(3). 1080–1086. 145 indexed citations
11.
Wang, Y., Tim A. McAllister, Mark Pickard, et al.. (1999). Effect of Micronizing Full Fat Canola Seed on Amino Acid Disappearance in the Gastrointestinal Tract of Dairy Cows. Journal of Dairy Science. 82(3). 537–544. 23 indexed citations
12.
Fasina, Oladiran, Robert T. Tyler, Mark Pickard, & Guohua Zheng. (1999). INFRARED HEATING of HULLESS and PEARLED BARLEY. Journal of Food Processing and Preservation. 23(2). 135–151. 38 indexed citations
13.
Sauer, William H., et al.. (1998). Effect of micronization on energy, starch and amino acid digestibility in hulless barley for young pigs. Canadian Journal of Animal Science. 78(1). 81–87. 21 indexed citations
14.
Fasina, Oladiran, Robert T. Tyler, & Mark Pickard. (1998). MODELLING THE INFRARED RADIATIVE HEATING OF AGRICULTURAL CROPS. Drying Technology. 16(9-10). 2065–2082. 37 indexed citations
15.
Huang, S.L., et al.. (1997). Effect of micronization on energy, starch andamino acid digestibilities in wheat for young pigs. Journal of Animal and Feed Sciences. 6(3). 353–368. 12 indexed citations
16.
Wang, Y., Tim A. McAllister, Dale R. ZoBell, et al.. (1997). The effect of micronization of full-fat canola seed on digestion in the rumen and total tract of dairy cows. Canadian Journal of Animal Science. 77(3). 431–440. 30 indexed citations
17.
Stanford, Kim, Tim A. McAllister, Z. Xu, K. J. Cheng, & Mark Pickard. (1995). Comparison of lignosulfonate-treated canola meal and soybean meal as rumen undegradable protein supplements for lambs. Canadian Journal of Animal Science. 75(3). 371–377. 25 indexed citations
18.
McAllister, Tim A., K. J. Cheng, K. A. Beauchemin, et al.. (1993). Use of lignosulfonate to decrease the rumen degradability of canola meal protein. Canadian Journal of Animal Science. 73(1). 211–215. 50 indexed citations
19.
Kalmokoff, Martin, Mark Pickard, & J.W.D. GrootWassink. (1988). Resistance of Green Pigments in Commercial Canola Oil to Enzymatic Hydrolysis. Canadian Institute of Food Science and Technology Journal. 21(5). 534–536. 4 indexed citations
20.
Kalmokoff, Martin, et al.. (1987). Pigment removal from canola oil using chlorophyllase. Journal of the American Oil Chemists Society. 64(1). 139–144. 28 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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