Martha B. Stone

421 total citations
22 papers, 346 citations indexed

About

Martha B. Stone is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Martha B. Stone has authored 22 papers receiving a total of 346 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Food Science, 9 papers in Nutrition and Dietetics and 8 papers in Plant Science. Recurrent topics in Martha B. Stone's work include Food composition and properties (6 papers), Phytochemicals and Antioxidant Activities (5 papers) and Microbial Metabolites in Food Biotechnology (4 papers). Martha B. Stone is often cited by papers focused on Food composition and properties (6 papers), Phytochemicals and Antioxidant Activities (5 papers) and Microbial Metabolites in Food Biotechnology (4 papers). Martha B. Stone collaborates with scholars based in United States and Taiwan. Martha B. Stone's co-authors include Cecil Stushnoff, Wen‐Chieh Sung, Patricia A. Kendall, Elizabeth A. H. Pilon‐Smits, Lavanya Reddivari, Jairam Vanamala, Marisa Bunning, David G. Holm, DOROTHY L. HARRISON and Ada Marie Campbell and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Scientific Reports and Journal of Food Science.

In The Last Decade

Martha B. Stone

22 papers receiving 326 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Martha B. Stone United States 10 174 167 80 60 58 22 346
Abdul Wajid Khalil Pakistan 6 244 1.4× 282 1.7× 166 2.1× 31 0.5× 44 0.8× 12 456
Catherine G. Cavaletto United States 10 100 0.6× 247 1.5× 54 0.7× 47 0.8× 39 0.7× 28 385
Albena Stoyanova Bulgaria 10 148 0.9× 159 1.0× 56 0.7× 82 1.4× 84 1.4× 51 364
Solange Guidolin Canniatti Brazaca Brazil 10 188 1.1× 108 0.6× 135 1.7× 67 1.1× 85 1.5× 21 389
Afifa Aziz Pakistan 11 172 1.0× 149 0.9× 96 1.2× 97 1.6× 64 1.1× 19 400
Érica de Andrade Vieira Brazil 9 229 1.3× 121 0.7× 108 1.4× 62 1.0× 54 0.9× 13 322
Kazuhiro Nara Japan 10 152 0.9× 225 1.3× 70 0.9× 91 1.5× 81 1.4× 18 426
Ming Ning China 12 132 0.8× 187 1.1× 53 0.7× 47 0.8× 130 2.2× 23 364
Celia Chávez-Mendoza Mexico 8 92 0.5× 222 1.3× 68 0.8× 66 1.1× 42 0.7× 26 372
Weston Bussler Switzerland 6 108 0.6× 115 0.7× 76 0.9× 58 1.0× 80 1.4× 10 318

Countries citing papers authored by Martha B. Stone

Since Specialization
Citations

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

Fields of papers citing papers by Martha B. Stone

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Martha B. Stone. 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 Martha B. Stone. The network helps show where Martha B. Stone may publish in the future.

Co-authorship network of co-authors of Martha B. Stone

This figure shows the co-authorship network connecting the top 25 collaborators of Martha B. Stone. A scholar is included among the top collaborators of Martha B. Stone 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 Martha B. Stone. Martha B. Stone 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.
Heuberger, Adam L., et al.. (2020). Effects of time and temperature during melanging on the volatile profile of dark chocolate. Scientific Reports. 10(1). 7 indexed citations
2.
Reddivari, Lavanya, et al.. (2014). Effect of Genotype and Storage on Glycoalkaloid and Acrylamide Content and Sensory Attributes of Potato Chips. American Journal of Potato Research. 91(6). 632–641. 13 indexed citations
3.
Reddivari, Lavanya, et al.. (2012). Combined Effects of Storage and Processing on the Bioactive Compounds and Pro-Apoptotic Properties of Color-Fleshed Potatoes in Human Colon Cancer Cells. Journal of Agricultural and Food Chemistry. 60(44). 11088–11096. 51 indexed citations
4.
5.
Bunning, Marisa, et al.. (2010). Effects of Seasonal Variation on Sensory Properties and Total Phenolic Content of 5 Lettuce Cultivars. Journal of Food Science. 75(3). S156–61. 50 indexed citations
6.
Stone, Martha B., et al.. (2006). Effects of Ascorbic Acid Applied by Two Hydrocooling Methods on Physical and Chemical Properties of Green Leaf Lettuce Stored at 5°C. Journal of Food Science. 71(3). 75 indexed citations
7.
Sung, Wen‐Chieh & Martha B. Stone. (2004). Characterization of Legume Starches and Their Noodle Quality. Journal of marine science and technology. 12(1). 15 indexed citations
8.
Sung, Wen‐Chieh & Martha B. Stone. (2004). CHARACTERIZATION OF LEGUME STARCHES AND THEIR NOODLE QUALITY. 12(1). 25–32. 13 indexed citations
9.
Sung, Wen‐Chieh & Martha B. Stone. (2003). Characterization of Various Wheat Starch in Pasta Development. Journal of marine science and technology. 11(2). 16 indexed citations
10.
Stone, Martha B.. (1993). Assessment Indicators and the Impact of Information on Development.. 18(4). 50–64. 7 indexed citations
11.
Stone, Martha B., et al.. (1990). Effect of Total Soymilk Solids on Acid Production by Selected Lactobacilli. Journal of Food Science. 55(6). 1643–1646. 13 indexed citations
12.
Stone, Martha B., et al.. (1990). Lactobacillus plantarum and Enterobacter Cloacae Growth In Cucumber Extracts Containing Various Salts. Journal of Food Science. 55(6). 1634–1637. 7 indexed citations
13.
14.
Stone, Martha B., et al.. (1987). Effects of Chemical Preservatives on Storage and Nutrient Composition of Soybean Curd. Journal of Food Science. 52(6). 1535–1537. 10 indexed citations
15.
Stone, Martha B., et al.. (1986). Growth of Lactobacillus plantarum in Cucumber Extract Containing Various Chloride Salts. Journal of Food Science. 51(5). 1257–1259. 9 indexed citations
16.
Stone, Martha B., et al.. (1986). Effects of Pretreatment and Dehydration Temperature on Color, Nutrient Retention and Sensory Characteristics of Okra. Journal of Food Science. 51(5). 1201–1203. 7 indexed citations
17.
HARRISON, DOROTHY L., et al.. (1983). Roasting vs Cooking in a Model System: Tenderness of Bull Adductor Muscle, Conventionally Chilled or Electrically Stimulated—Hot Boned. Journal of Food Science. 48(2). 337–342. 8 indexed citations
18.
Stone, Martha B., et al.. (1982). Ascorbic acid content, pH, and acceptability of home-canned tomatoes. Plant Foods for Human Nutrition. 31(4). 327–332. 3 indexed citations
19.
HARRISON, DOROTHY L., et al.. (1982). Differences Between Conventionally Cooked Top Round Roasts and Semimembranosus Muscle Strips Cooked in a Model System. Journal of Food Science. 47(5). 1603–1607. 7 indexed citations
20.
Stone, Martha B. & Ada Marie Campbell. (1980). EMULSIFICATION IN SYSTEMS CONTAINING SOY PROTEIN ISOLATES, SALT AND STARCH. Journal of Food Science. 45(6). 1713–1716. 8 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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