Matthew B. McSweeney

1.7k total citations
77 papers, 1.3k citations indexed

About

Matthew B. McSweeney is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Matthew B. McSweeney has authored 77 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 62 papers in Food Science, 31 papers in Nutrition and Dietetics and 14 papers in Plant Science. Recurrent topics in Matthew B. McSweeney's work include Sensory Analysis and Statistical Methods (49 papers), Biochemical Analysis and Sensing Techniques (22 papers) and Wine Industry and Tourism (13 papers). Matthew B. McSweeney is often cited by papers focused on Sensory Analysis and Statistical Methods (49 papers), Biochemical Analysis and Sensing Techniques (22 papers) and Wine Industry and Tourism (13 papers). Matthew B. McSweeney collaborates with scholars based in Canada. Matthew B. McSweeney's co-authors include Rachael Moss, Sophie Barker, Mackenzie Gorman, Koushik Seetharaman, Connor D. Richardson, Sophie Knowles, Elizabeth Muggah, Lisa M. Duizer, Timothy A. C. Lamont and D. Dan Ramdath and has published in prestigious journals such as Contemporary Sociology A Journal of Reviews, Critical Reviews in Food Science and Nutrition and Food Research International.

In The Last Decade

Matthew B. McSweeney

71 papers receiving 1.2k citations

Peers

Matthew B. McSweeney
Jorge Herman Behrens Brazil
Jun Niimi Australia
Cristina Proserpio Italy
Gaëlle Arvisenet France
Marit Rødbotten Norway
Ronan Symoneaux France
Rossella Di Monaco Italy
Alissa A. Nolden United States
Fiorella Sinesio Italy
Amy G. Paisley New Zealand
Jorge Herman Behrens Brazil
Matthew B. McSweeney
Citations per year, relative to Matthew B. McSweeney Matthew B. McSweeney (= 1×) peers Jorge Herman Behrens

Countries citing papers authored by Matthew B. McSweeney

Since Specialization
Citations

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

Fields of papers citing papers by Matthew B. McSweeney

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Matthew B. McSweeney

This figure shows the co-authorship network connecting the top 25 collaborators of Matthew B. McSweeney. A scholar is included among the top collaborators of Matthew B. McSweeney 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 Matthew B. McSweeney. Matthew B. McSweeney 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.
Moss, Rachael, et al.. (2025). Consumer perception of meal replacement beverages: A comparison between younger adults and older adults. Journal of Food Science. 90(3). e70104–e70104.
2.
Turgeon, Sylvie L., et al.. (2025). Optimizing wild blueberry juice production: Sensory, physicochemical, and phytochemical characteristics. International Journal of Gastronomy and Food Science. 41. 101279–101279.
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Gorman, Mackenzie, et al.. (2024). An analysis of consumer perception, emotional responses, and beliefs about mead. International Journal of Food Science & Technology. 59(10). 7426–7435. 4 indexed citations
6.
Fan, Lihua, et al.. (2024). Non‐traditional yeasts from cool‐climate vineyards for novel low‐alcohol wines. Plants People Planet. 7(3). 776–788. 3 indexed citations
7.
Gorman, Mackenzie, et al.. (2024). Atlantic Canadians’ Sensory Perception of Couscous Made with Sugar Kelp (Saccharina latissma). Foods. 13(18). 2912–2912. 2 indexed citations
8.
Gorman, Mackenzie, Rachael Moss, & Matthew B. McSweeney. (2023). Sensory perception of ice cream and plant-based alternatives evaluated blinded and with ingredient lists. Food and Humanity. 1. 1267–1273. 11 indexed citations
9.
Gorman, Mackenzie, et al.. (2023). Consumer perception of salt‐reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions. Journal of the Science of Food and Agriculture. 103(5). 2337–2346. 14 indexed citations
10.
Gorman, Mackenzie, et al.. (2023). Do not be salty: an analysis of consumers' salt reduction strategies investigated using word association tasks. International Journal of Food Science & Technology. 58(11). 6006–6014. 2 indexed citations
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Gorman, Mackenzie, et al.. (2023). The effect of allyl isothiocyanate addition on consumers' saltiness perception. International Journal of Food Science & Technology. 59(2). 950–958. 6 indexed citations
13.
Moss, Rachael, et al.. (2023). A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture. Foods. 12(8). 1709–1709. 55 indexed citations
14.
Gorman, Mackenzie, et al.. (2023). Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea). Journal of Texture Studies. 55(1). 4 indexed citations
15.
Moss, Rachael, et al.. (2023). Effect of Piperine on Saltiness Perception. Foods. 12(2). 296–296. 23 indexed citations
16.
Gorman, Mackenzie, et al.. (2022). Consumer perception and emotional responses to plant-based cheeses. Food Research International. 158. 111513–111513. 43 indexed citations
17.
Gorman, Mackenzie, et al.. (2021). Consumer Perception of Milk and Plant-Based Alternatives Added to Coffee. Beverages. 7(4). 80–80. 33 indexed citations
18.
Barker, Sophie, Rachael Moss, & Matthew B. McSweeney. (2021). Carbonated emotions: Consumers’ sensory perception and emotional response to carbonated and still fruit juices. Food Research International. 147. 110534–110534. 23 indexed citations
19.
McSweeney, Matthew B., et al.. (2020). Novel carbohydrate blend enhances chemical and sensory properties of lobster (Homarus americanus) after one-year frozen storage. Food Research International. 137. 109697–109697. 6 indexed citations
20.
McSweeney, Matthew B. & Koushik Seetharaman. (2013). State of Polyphenols in the Drying Process of Fruits and Vegetables. Critical Reviews in Food Science and Nutrition. 55(5). 660–669. 67 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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