M.E. Johnson

4.8k total citations · 1 hit paper
90 papers, 3.4k citations indexed

About

M.E. Johnson is a scholar working on Food Science, Molecular Biology and Biotechnology. According to data from OpenAlex, M.E. Johnson has authored 90 papers receiving a total of 3.4k indexed citations (citations by other indexed papers that have themselves been cited), including 71 papers in Food Science, 33 papers in Molecular Biology and 18 papers in Biotechnology. Recurrent topics in M.E. Johnson's work include Probiotics and Fermented Foods (61 papers), Proteins in Food Systems (37 papers) and Protein Hydrolysis and Bioactive Peptides (25 papers). M.E. Johnson is often cited by papers focused on Probiotics and Fermented Foods (61 papers), Proteins in Food Systems (37 papers) and Protein Hydrolysis and Bioactive Peptides (25 papers). M.E. Johnson collaborates with scholars based in United States, Ireland and United Kingdom. M.E. Johnson's co-authors include J.A. Lucey, David S. Horne, J.J. Jaeggi, N.F. Olson, S. Govindasamy-Lucey, Jeffery R. Broadbent, J. L. Steele, Eric A. Johnson, J.H. Nelson and Bart C. Weimer and has published in prestigious journals such as The Journal of Immunology, Applied and Environmental Microbiology and Journal of Dairy Science.

In The Last Decade

M.E. Johnson

88 papers receiving 3.3k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese

2003 534 citations J.A. Lucey, M.E. Johnson et al. Journal of Dairy Science profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
M.E. Johnson United States	33	2.8k	1.2k	821	731	479	90	3.4k
Annamaria Ricciardi Italy	35	2.6k 0.9×	1.8k 1.5×	505 0.6×	1.1k 1.5×	570 1.2×	97	3.3k
Thor Langsrud Norway	32	2.0k 0.7×	1.4k 1.2×	331 0.4×	955 1.3×	375 0.8×	75	2.9k
Siv Skeie Norway	27	1.6k 0.6×	1.0k 0.9×	480 0.6×	442 0.6×	167 0.3×	103	2.1k
Jan De Block Belgium	24	1.5k 0.5×	1.2k 1.1×	337 0.4×	298 0.4×	554 1.2×	60	3.0k
A.R. Hill Canada	23	1.4k 0.5×	459 0.4×	447 0.5×	566 0.8×	231 0.5×	57	2.1k
Gisèle LaPointe Canada	32	2.2k 0.8×	1.6k 1.4×	278 0.3×	916 1.3×	365 0.8×	114	3.2k
P. F. Fox Ireland	20	1.8k 0.6×	812 0.7×	413 0.5×	450 0.6×	224 0.5×	39	2.5k
Paul S. Kindstedt United States	32	2.3k 0.8×	829 0.7×	679 0.8×	577 0.8×	217 0.5×	89	2.7k
Sylvie Lortal France	24	1.5k 0.5×	1.4k 1.2×	219 0.3×	385 0.5×	242 0.5×	44	2.0k
S. Condón Ireland	22	1.1k 0.4×	1.1k 0.9×	199 0.2×	391 0.5×	241 0.5×	39	1.7k

Countries citing papers authored by M.E. Johnson

Since Specialization

Citations

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

Fields of papers citing papers by M.E. Johnson

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by M.E. Johnson. 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 M.E. Johnson. The network helps show where M.E. Johnson may publish in the future.

Co-authorship network of co-authors of M.E. Johnson

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

All Works

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20 of 20 papers shown

Lillevang, Søren K., et al.. (2025). Low-moisture part-skim mozzarella made from milk with varying casein contents. Journal of Dairy Science. 108(7). 6771–6787. 1 indexed citations

Govindasamy-Lucey, S., et al.. (2024). Impact of pre-acidification on the functionality and insoluble calcium levels of low-moisture part-skim mozzarella made from high-casein milk. Journal of Dairy Science. 108(1). 173–189. 3 indexed citations

Gelernter, Wendy, et al.. (2016). Documenting Trends in Pest Management Practices on US Golf Courses. Crop Forage & Turfgrass Management. 2(1). 1–9. 13 indexed citations

Porcellato, Davide, M.E. Johnson, Siv Skeie, et al.. (2015). Potential of Lactobacillus curvatus LFC1 to produce slits in Cheddar cheese. Food Microbiology. 49. 65–73. 12 indexed citations

Watson, Charles C. & M.E. Johnson. (2014). Design, Implementation and Operation of a Modular Integrated Tropical Cyclone Hazard Model. 1 indexed citations

Govindasamy-Lucey, S., et al.. (2013). Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese. Journal of Dairy Science. 97(1). 85–96. 60 indexed citations

Govindasamy-Lucey, S., et al.. (2011). Impact of grating size on the texture and melting properties of reformed non-fat cheese.. Milk science international/Milchwissenschaft. 66(2). 169–172. 1 indexed citations

Johnson, M.E., et al.. (2011). Effect of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese during ripening. Journal of Dairy Science. 94(6). 2692–2700. 8 indexed citations

Johnson, M.E., et al.. (2011). Effect of selected Hofmeister salts on textural and rheological properties of nonfat cheese. Journal of Dairy Science. 94(9). 4264–4276. 3 indexed citations

10.

Govindasamy-Lucey, S., et al.. (2010). Impact of camel chymosin on the texture and sensory properties of low-fat cheddar cheese. Australian Journal of Dairy Technology. 65(3). 139–142. 18 indexed citations

11.

Lewinsohn, David, et al.. (2006). Secreted Proteins from Mycobacterium tuberculosis Gain Access to the Cytosolic MHC Class-I Antigen-Processing Pathway. The Journal of Immunology. 177(1). 437–442. 53 indexed citations

12.

Jaeggi, J.J., S. Govindasamy-Lucey, Yves Berger, et al.. (2003). Hard Ewe's Milk Cheese Manufactured from Milk of Three Different Groups of Somatic Cell Counts. Journal of Dairy Science. 86(10). 3082–3089. 71 indexed citations

13.

Johnson, M.E., J. L. Steele, Jeffery R. Broadbent, & Bart C. Weimer. (1998). Manufacture of gouda and flavour development in reduced-fat cheddar cheese. Australian Journal of Dairy Technology. 53(2). 67–69. 10 indexed citations

14.

Broadbent, Jeffery R., Charlotte Brennand, M.E. Johnson, et al.. (1997). Startercontribution to reduced fat Cheddar. Digital Commons - USU (Utah State University). 62(2). 35–39. 8 indexed citations

15.

Johnson, Eric A., J.H. Nelson, & M.E. Johnson. (1990). Microbiological Safety of Cheese Made from Heat-Treated Milk, Part II. Microbiology. Journal of Food Protection. 53(6). 519–540. 91 indexed citations

16.

Olson, N.F. & M.E. Johnson. (1990). Light cheese products: Characteristics and economics. Food technology. 44(10). 93–96. 90 indexed citations

17.

Johnson, M.E. & Elmer H. Marth. (1989). Characteristics of Cheddar cheese made with mutant strains of lactic streptococci as adjunct sources of enzymes. Milk science international/Milchwissenschaft. 44(6). 343–346. 27 indexed citations

18.

Johnson, M.E., et al.. (1987). Accelerated ripening of Gouda cheese 1. Effect of Heat-shocked thermophilic lactobacilli and streptococci on proteolysis and flavour development. Milk science international/Milchwissenschaft. 42(2). 83–88. 76 indexed citations

19.

Johnson, M.E., et al.. (1987). Accelerated ripening of Gouda cheese. 2. Effect of freeze-shocked Lactobacillus helveticus on proteolysis and flavor development.. Milk science international/Milchwissenschaft. 42(3). 139–144. 90 indexed citations

20.

Johnson, M.E., et al.. (1969). ANALYSIS OF PROPAGATION MEASUREMENTS OVER IRREGULAR TERRAIN IN THE 76-TO 9200-MHz RANGE.. Defense Technical Information Center (DTIC). 2 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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