Mary Smiddy

1.3k total citations
17 papers, 929 citations indexed

About

Mary Smiddy is a scholar working on Food Science, Biotechnology and Animal Science and Zoology. According to data from OpenAlex, Mary Smiddy has authored 17 papers receiving a total of 929 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Food Science, 8 papers in Biotechnology and 6 papers in Animal Science and Zoology. Recurrent topics in Mary Smiddy's work include Microbial Inactivation Methods (8 papers), Proteins in Food Systems (8 papers) and Meat and Animal Product Quality (6 papers). Mary Smiddy is often cited by papers focused on Microbial Inactivation Methods (8 papers), Proteins in Food Systems (8 papers) and Meat and Animal Product Quality (6 papers). Mary Smiddy collaborates with scholars based in Ireland, Netherlands and United Kingdom. Mary Smiddy's co-authors include Thom Huppertz, Alan L. Kelly, Margaret F. Patterson, Joseph P. Kerry, Cornelis G. de Kruif, Malco C. Cruz-Romero, Mark Linton, Saskia M. van Ruth, C. G. de Kruif and Janet Martin and has published in prestigious journals such as Applied and Environmental Microbiology, Journal of Agricultural and Food Chemistry and Journal of Dairy Science.

In The Last Decade

Mary Smiddy

17 papers receiving 888 citations

Peers

Mary Smiddy

BIOTE

ASZ

Sylvie Marchesseau France

Palatasa Havea New Zealand

Muditha Dissanayake Australia

Heinz‐Gerhard Kessler Germany

Dolors Parés Spain

Isao Hayakawa Japan

D.L. Van Hekken United States

Mu Ye United States

Daniel M. Mulvihill Ireland

Alexander Tolkach Germany

Sylvie Marchesseau France

Mary Smiddy

759 ×1.3

120 ×0.4

BIOTE

181 ×0.7

ASZ

251 ×1.4

148 ×1.7

Citations per year, relative to Mary Smiddy Mary Smiddy (= 1×) peers Sylvie Marchesseau

Countries citing papers authored by Mary Smiddy

Since Specialization

Citations

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

Fields of papers citing papers by Mary Smiddy

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Mary Smiddy

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

All Works

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17 of 17 papers shown

Huppertz, Thom, Mary Smiddy, H. Douglas Goff, & Alan L. Kelly. (2011). Effects of high pressure treatment of mix on ice cream manufacture. International Dairy Journal. 21(9). 718–726. 26 indexed citations

Purwanti, Nanik, Mary Smiddy, Atze Jan van der Goot, et al.. (2011). Modulation of rheological properties by heat-induced aggregation of whey protein solution. Food Hydrocolloids. 25(6). 1482–1489. 68 indexed citations

Smiddy, Mary, Thom Huppertz, & Saskia M. van Ruth. (2011). Triacylglycerol and melting profiles of milk fat from several species. International Dairy Journal. 24(2). 64–69. 66 indexed citations

Udabage, Punsandani, Mary Ann Augustin, Cornelis Versteeg, et al.. (2009). Properties of low-fat stirred yoghurts made from high-pressure-processed skim milk. Innovative Food Science & Emerging Technologies. 11(1). 32–38. 14 indexed citations

Huppertz, Thom, et al.. (2008). Reformation of casein particles from alkaline-disrupted casein micelles. Journal of Dairy Research. 75(1). 44–47. 41 indexed citations

Huppertz, Thom & Mary Smiddy. (2008). Behaviour of partially cross‐linked casein micelles under high pressure. International Journal of Dairy Technology. 61(1). 51–55. 4 indexed citations

Huppertz, Thom, Mary Smiddy, & Cornelis G. de Kruif. (2007). Biocompatible Micro-Gel Particles from Cross-Linked Casein Micelles. Biomacromolecules. 8(4). 1300–1305. 84 indexed citations

Smiddy, Mary, Janet Martin, Alan L. Kelly, C. G. de Kruif, & Thom Huppertz. (2006). Stability of Casein Micelles Cross-Linked by Transglutaminase. Journal of Dairy Science. 89(6). 1906–1914. 99 indexed citations

Smiddy, Mary, et al.. (2006). Solvent-Mediated Disruption of Bovine Casein Micelles at Alkaline pH. Journal of Agricultural and Food Chemistry. 54(21). 8288–8293. 101 indexed citations

10.

Smiddy, Mary, et al.. (2006). Microbial shelf-life of high-pressure-homogenised milk. International Dairy Journal. 17(1). 29–32. 46 indexed citations

11.

Huppertz, Thom, Mary Smiddy, Vivek Upadhyay, & Alan L. Kelly. (2006). High‐pressure‐induced changes in bovine milk: a review. International Journal of Dairy Technology. 59(2). 58–66. 62 indexed citations

12.

Smiddy, Mary, Alan L. Kelly, Margaret F. Patterson, & Colin Hill. (2005). High pressure-induced inactivation of Qβ coliphage and c2 phage in oysters and in culture media. International Journal of Food Microbiology. 106(2). 105–110. 12 indexed citations

13.

Cruz-Romero, Malco C., Joseph P. Kerry, Mark Linton, et al.. (2005). High pressure processing of shellfish: A review of microbiological and other quality aspects. Innovative Food Science & Emerging Technologies. 6(3). 257–270. 169 indexed citations

14.

Smiddy, Mary, Roy D. Sleator, Joseph P. Kerry, et al.. (2004). Greater high-pressure resistance of bacteria in oysters than in buffer. Innovative Food Science & Emerging Technologies. 6(1). 83–90. 43 indexed citations

15.

Smiddy, Mary, Roy D. Sleator, Margaret F. Patterson, Colin Hill, & Alan L. Kelly. (2004). Role for Compatible Solutes Glycine Betaine and l -Carnitine in Listerial Barotolerance. Applied and Environmental Microbiology. 70(12). 7555–7557. 42 indexed citations

16.

Smiddy, Mary, Dmitri B. Papkovsky, & Joe P. Kerry. (2002). Evaluation of oxygen content in commercial modified atmosphere packs (MAP) of processed cooked meats. Food Research International. 35(6). 571–575. 31 indexed citations

17.

Papkovsky, Dmitri B., et al.. (2002). Nondestructive Measurement of Oxygen in Modified Atmosphere Packaged Hams Using a Phase‐Fluorimetric Sensor System. Journal of Food Science. 67(8). 3164–3169. 21 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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