Matthew G. Nosworthy

1.8k total citations
41 papers, 1.3k citations indexed

About

Matthew G. Nosworthy is a scholar working on Plant Science, Nutrition and Dietetics and Food Science. According to data from OpenAlex, Matthew G. Nosworthy has authored 41 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 23 papers in Plant Science, 16 papers in Nutrition and Dietetics and 16 papers in Food Science. Recurrent topics in Matthew G. Nosworthy's work include Phytase and its Applications (18 papers), Food composition and properties (14 papers) and Proteins in Food Systems (14 papers). Matthew G. Nosworthy is often cited by papers focused on Phytase and its Applications (18 papers), Food composition and properties (14 papers) and Proteins in Food Systems (14 papers). Matthew G. Nosworthy collaborates with scholars based in Canada, Ethiopia and United Kingdom. Matthew G. Nosworthy's co-authors include James D. House, Jason Neufeld, Michael T. Nickerson, Adam Franczyk, Peter Fröhlich, Paulyn Appah, Alphonsus Utioh, Andrea K. Stone, Gerardo Medina and Darren R. Korber and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and The FASEB Journal.

In The Last Decade

Matthew G. Nosworthy

38 papers receiving 1.3k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Matthew G. Nosworthy Canada 18 693 571 551 253 188 41 1.3k
Salej Sood India 20 444 0.6× 1.2k 2.1× 236 0.4× 255 1.0× 40 0.2× 100 1.5k
B. D. Sharma India 16 363 0.5× 314 0.5× 182 0.3× 229 0.9× 425 2.3× 139 986
M. Szumacher‐Strabel Poland 25 212 0.3× 360 0.6× 278 0.5× 311 1.2× 401 2.1× 131 1.9k
J. E. Dexter Canada 27 669 1.0× 1.3k 2.2× 1.1k 2.1× 99 0.4× 72 0.4× 40 2.0k
K. C. Chang United States 21 713 1.0× 723 1.3× 506 0.9× 144 0.6× 92 0.5× 60 1.3k
Lucia Bailoni Italy 22 245 0.4× 186 0.3× 221 0.4× 111 0.4× 422 2.2× 88 1.4k
C. R. Brown United States 27 1.1k 1.6× 1.9k 3.3× 180 0.3× 319 1.3× 14 0.1× 110 2.4k
Jeff D. Wilson United States 18 429 0.6× 744 1.3× 867 1.6× 121 0.5× 52 0.3× 23 1.4k
Jürgen Bez Germany 14 613 0.9× 249 0.4× 498 0.9× 142 0.6× 136 0.7× 18 992
Mariano Pauselli Italy 22 270 0.4× 148 0.3× 387 0.7× 160 0.6× 565 3.0× 63 1.3k

Countries citing papers authored by Matthew G. Nosworthy

Since Specialization
Citations

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

Fields of papers citing papers by Matthew G. Nosworthy

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Matthew G. Nosworthy

This figure shows the co-authorship network connecting the top 25 collaborators of Matthew G. Nosworthy. A scholar is included among the top collaborators of Matthew G. Nosworthy 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 G. Nosworthy. Matthew G. Nosworthy 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.
2.
Nosworthy, Matthew G., Bianyun Yu, L. Irina Zaharia, Gerardo Medina, & N. A. Patterson. (2025). Pulse protein quality and derived bioactive peptides. Frontiers in Plant Science. 16. 1429225–1429225. 1 indexed citations
3.
Micheels, Eric T., et al.. (2025). Understanding the role of co-operatives in enhancing food security in East Africa. Food Security. 17(5). 1081–1097.
4.
Wang, Lu, Xiaoyu Li, John Shi, et al.. (2024). Canola Seed Protein: Pretreatment, Extraction, Structure, Physicochemical and Functional Characteristics. Foods. 13(9). 1357–1357. 15 indexed citations
5.
Nosworthy, Matthew G., et al.. (2024). 57 In vitro degradation kinetics of protein and starch from equine feedstuffs (corn, beet pulp, oat hulls, soybean meal, whey, timothy, and alfalfa hay). Journal of Animal Science. 102(Supplement_3). 211–212. 1 indexed citations
6.
Nosworthy, Matthew G., Adam Franczyk, Jason Neufeld, & James D. House. (2023). The in vivo and in vitro protein quality of three hemp protein sources. Food Science & Nutrition. 11(11). 7264–7270. 5 indexed citations
7.
Thomas, Daniel, et al.. (2023). Unveiling the Evidence for the Use of Pulses in Managing Type 2 Diabetes Mellitus: A Scoping Review. Nutrients. 15(19). 4222–4222.
8.
Nosworthy, Matthew G., Gerardo Medina, Zhan‐Hui Lu, & James D. House. (2023). Plant Proteins: Methods of Quality Assessment and the Human Health Benefits of Pulses. Foods. 12(15). 2816–2816. 17 indexed citations
9.
Hernández‐Álvarez, Alan Javier, Martin Mondor, & Matthew G. Nosworthy. (2023). Green Protein Processing Technologies from Plants. 25 indexed citations
10.
Nosworthy, Matthew G., Alan Javier Hernández‐Álvarez, Adam Franczyk, et al.. (2022). Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties. Cereal Chemistry. 100(2). 460–472. 16 indexed citations
11.
Agegnehu, Getachew, Tilahun Amede, Teklu Erkossa, et al.. (2021). Extent and management of acid soils for sustainable crop production system in the tropical agroecosystems: a review. Acta Agriculturae Scandinavica Section B - Soil & Plant Science. 71(9). 852–869. 100 indexed citations
12.
Nosworthy, Matthew G., Shaoming Huang, Adam Franczyk, et al.. (2021). Effect of Genotype, Year, and Location on the Proximate Composition and In Vitro Protein Quality of Select Pea Cultivars. ACS Food Science & Technology. 1(9). 1670–1676. 10 indexed citations
13.
Stone, Andrea K., Matthew G. Nosworthy, James D. House, et al.. (2020). Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis. Cereal Chemistry. 97(2). 429–440. 19 indexed citations
14.
Nosworthy, Matthew G., Gerardo Medina, Adam Franczyk, et al.. (2020). Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum). Food Science & Nutrition. 8(6). 2950–2958. 35 indexed citations
15.
Çabuk, Burcu, Matthew G. Nosworthy, Andrea K. Stone, et al.. (2018). Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate. Food Technology and Biotechnology. 56(2). 257–264. 139 indexed citations
16.
Nosworthy, Matthew G., Gerardo Medina, Adam Franczyk, et al.. (2017). Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris). Food Chemistry. 240. 588–593. 80 indexed citations
17.
Nosworthy, Matthew G., Mehmet Tulbek, & James D. House. (2017). Does the Concentration, Isolation, or Deflavoring of Pea, Lentil, and Faba Bean Protein Alter Protein Quality?. Cereal Foods World. 62(4). 139–142. 21 indexed citations
18.
Nosworthy, Matthew G., Adam Franczyk, Anna Zimoch-Korzycka, et al.. (2017). Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies. Journal of Agricultural and Food Chemistry. 65(19). 3919–3925. 74 indexed citations
19.
Nosworthy, Matthew G., Jason Neufeld, & James D. House. (2016). Determination of the in vivo and in vitro protein quality of pulse protein concentrates and isolates.. The FASEB Journal. 30(S1). 4 indexed citations
20.
Nosworthy, Matthew G. & James D. House. (2016). Factors Influencing the Quality of Dietary Proteins: Implications for Pulses. Cereal Chemistry. 94(1). 49–57. 78 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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