Mary Halm

699 total citations
10 papers, 551 citations indexed

About

Mary Halm is a scholar working on Food Science, Ecology, Evolution, Behavior and Systematics and Nutrition and Dietetics. According to data from OpenAlex, Mary Halm has authored 10 papers receiving a total of 551 indexed citations (citations by other indexed papers that have themselves been cited), including 5 papers in Food Science, 4 papers in Ecology, Evolution, Behavior and Systematics and 3 papers in Nutrition and Dietetics. Recurrent topics in Mary Halm's work include Probiotics and Fermented Foods (5 papers), Agriculture and Rural Development Research (4 papers) and Food composition and properties (2 papers). Mary Halm is often cited by papers focused on Probiotics and Fermented Foods (5 papers), Agriculture and Rural Development Research (4 papers) and Food composition and properties (2 papers). Mary Halm collaborates with scholars based in Denmark, Ghana and United Kingdom. Mary Halm's co-authors include Mogens Jakobsen, Kafui A. Kpodo, Lene Jespersen, M. Jakobsen, Anders Olsen, Wisdom Kofi Amoa‐Awua, Alice E. Hayford, A. Westby, Peter Wareing and Nils Arneborg and has published in prestigious journals such as International Journal of Food Microbiology, Food Control and International Journal of Food Science & Technology.

In The Last Decade

Mary Halm

10 papers receiving 446 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Mary Halm Denmark	9	381	222	166	120	52	10	551
Mustafa Gürses Türkiye	13	282 0.7×	140 0.6×	188 1.1×	94 0.8×	108 2.1×	34	491
L. Ban-Koffi Ivory Coast	8	557 1.5×	102 0.5×	47 0.3×	99 0.8×	61 1.2×	11	651
Susanne Miescher Schwenninger Switzerland	16	572 1.5×	215 1.0×	111 0.7×	287 2.4×	71 1.4×	32	725
James H. Giese United States	10	310 0.8×	155 0.7×	95 0.6×	68 0.6×	182 3.5×	28	523
M. Egounlety Benin	10	310 0.8×	250 1.1×	241 1.5×	120 1.0×	47 0.9×	11	566
Zoi Papalexandratou Belgium	12	860 2.3×	148 0.7×	62 0.4×	163 1.4×	65 1.3×	12	944
Elżbieta Biedrzycka Poland	8	238 0.6×	357 1.6×	78 0.5×	108 0.9×	38 0.7×	14	530
Wahengbam Romi India	9	190 0.5×	86 0.4×	103 0.6×	167 1.4×	19 0.4×	11	376
Charles M. B. K. Muyanja Uganda	8	380 1.0×	267 1.2×	87 0.5×	103 0.9×	28 0.5×	11	452
Eleousa A. Makri Greece	11	537 1.4×	242 1.1×	184 1.1×	51 0.4×	38 0.7×	12	647

Countries citing papers authored by Mary Halm

Since Specialization

Citations

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

Fields of papers citing papers by Mary Halm

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Mary Halm

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

All Works

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10 of 10 papers shown

1.

Amoa‐Awua, Wisdom Kofi, et al.. (2007). The effect of applying GMP and HACCP to traditional food processing at a semi-commercial kenkey production plant in Ghana. Food Control. 18(11). 1449–1457. 51 indexed citations

2.

Halm, Mary, et al.. (2004). Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough. International Journal of Food Microbiology. 94(1). 97–103. 61 indexed citations

3.

Halm, Mary, Wisdom Kofi Amoa‐Awua, & Mogens Jakobsen. (2004). Kenkey: an african fermented maize product. 799–816. 15 indexed citations

4.

Wareing, Peter, et al.. (2001). Consumer preferences and fungal and mycotoxin contamination of dried cassava products from Ghana. International Journal of Food Science & Technology. 36(1). 1–10. 29 indexed citations

5.

Wareing, Peter, et al.. (2001). Consumer preferences and fungal and mycotoxin contamination of dried cassava products from Ghana. International Journal of Food Science & Technology. 36(1). 1–10. 48 indexed citations

6.

Johnson, Paa‐Nii T. & Mary Halm. (1998). Maize quality requirements of producers of six traditional Ghanaian maize Products. Ghana Journal of Agricultural Science. 31(2). 3 indexed citations

7.

Halm, Mary, et al.. (1996). Experiences with the use of a starter culture in the fermentation of maize for ?kenkey? production in Ghana. World Journal of Microbiology and Biotechnology. 12(5). 531–536. 40 indexed citations

8.

Olsen, Anders, Mary Halm, & Mogens Jakobsen. (1995). The antimicrobial activity of lactic acid bacteria from fermented maize (kenkey) and their interactions during fermentation. Journal of Applied Bacteriology. 79(5). 506–512. 76 indexed citations

9.

Jespersen, Lene, Mary Halm, Kafui A. Kpodo, & Mogens Jakobsen. (1994). Significance of yeasts and moulds occurring in maize dough fermentation for ‘kenkey’ production. International Journal of Food Microbiology. 24(1-2). 239–248. 105 indexed citations

10.

Halm, Mary, et al.. (1993). Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana. International Journal of Food Microbiology. 19(2). 135–143. 123 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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