M.S. BREWER

8.4k total citations · 1 hit paper
165 papers, 6.5k citations indexed

About

M.S. BREWER is a scholar working on Animal Science and Zoology, Food Science and Nutrition and Dietetics. According to data from OpenAlex, M.S. BREWER has authored 165 papers receiving a total of 6.5k indexed citations (citations by other indexed papers that have themselves been cited), including 127 papers in Animal Science and Zoology, 77 papers in Food Science and 35 papers in Nutrition and Dietetics. Recurrent topics in M.S. BREWER's work include Meat and Animal Product Quality (127 papers), Animal Nutrition and Physiology (51 papers) and Food Quality and Safety Studies (30 papers). M.S. BREWER is often cited by papers focused on Meat and Animal Product Quality (127 papers), Animal Nutrition and Physiology (51 papers) and Food Quality and Safety Studies (30 papers). M.S. BREWER collaborates with scholars based in United States, Iran and India. M.S. BREWER's co-authors include F. K. McKeith, M.C. Rojas, Lingtao Zhu, Kevin J. Ryan, Jan Novakofski, J. Jensen, B S Bidner, C. L. HOMCO‐RYAN, Kristen Robbins and D. J. Meisinger and has published in prestigious journals such as Food Chemistry, Journal of Animal Science and Journal of Food Science.

In The Last Decade

M.S. BREWER

163 papers receiving 6.0k 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.

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

2011 1.4k citations M.S. BREWER profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
M.S. BREWER United States	41	3.8k	2.7k	1.1k	989	988	165	6.5k
Joe P. Kerry Ireland	49	3.0k 0.8×	2.1k 0.8×	867 0.8×	942 1.0×	747 0.8×	153	7.1k
Ki‐Chang Nam South Korea	38	3.0k 0.8×	2.6k 1.0×	1.0k 1.0×	842 0.9×	793 0.8×	193	5.4k
D.J. Buckley Ireland	50	5.9k 1.5×	1.9k 0.7×	1.9k 1.8×	1.0k 1.1×	1.0k 1.0×	119	7.4k
Icíar Astiasarán Spain	49	3.4k 0.9×	2.4k 0.9×	918 0.9×	2.0k 2.0×	1.4k 1.4×	150	6.7k
Marianne N. Lund Denmark	35	2.4k 0.6×	2.0k 0.7×	1.1k 1.0×	1.6k 1.6×	668 0.7×	122	5.6k
Grete Bertelsen United Kingdom	37	2.3k 0.6×	1.4k 0.5×	1.2k 1.1×	510 0.5×	504 0.5×	72	4.6k
Daniel Franco Spain	53	4.2k 1.1×	3.1k 1.2×	2.0k 1.9×	2.1k 2.1×	1.2k 1.2×	184	8.6k
Pedro Roncalés Spain	39	3.3k 0.9×	1.8k 0.7×	629 0.6×	658 0.7×	411 0.4×	89	4.6k
Keith R. Cadwallader United States	45	1.7k 0.4×	2.9k 1.0×	459 0.4×	1.3k 1.3×	1.2k 1.2×	132	5.1k
Witoon Prinyawiwatkul United States	48	1.8k 0.5×	3.6k 1.3×	715 0.7×	1.5k 1.5×	2.0k 2.0×	268	8.1k

Countries citing papers authored by M.S. BREWER

Since Specialization

Citations

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

Fields of papers citing papers by M.S. BREWER

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of M.S. BREWER

This figure shows the co-authorship network connecting the top 25 collaborators of M.S. BREWER. A scholar is included among the top collaborators of M.S. BREWER 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.S. BREWER. M.S. BREWER 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

Lakshmanan, R., et al.. (2010). Effect of Salmon Type and Presence/Absence of Bone on Color, Sensory Characteristics, and Consumer Acceptability of Pureed and Chunked Infant Food Products. Journal of Food Science. 75(6). S279–85. 3 indexed citations

Boler, D. D., Haiming Yang, D. C. Mahan, et al.. (2009). Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life. Meat Science. 83(4). 723–730. 45 indexed citations

BREWER, M.S.. (2008). Irradiation effects on meat flavor: A review. Meat Science. 81(1). 1–14. 241 indexed citations

Holmer, S.F., S. N. Carr, P. J. Rincker, et al.. (2008). Characterization of striping in fresh, enhanced pork loins. Meat Science. 81(2). 364–371. 3 indexed citations

Rojas, M.C., et al.. (2007). Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork. Meat Science. 77(4). 520–528. 32 indexed citations

Sebranek, Joseph G., Melvin C. Hunt, Daren P. Cornforth, & M.S. BREWER. (2006). Perspective - Carbon Monoxide Packaging of Fresh Meat. Digital Commons - USU (Utah State University). 60(5). 184–8. 7 indexed citations

Rojas, M.C., et al.. (2006). Effect of carbon monoxide and high oxygen modified atmosphere packaging and phosphate enhanced, case-ready pork chops. Meat Science. 74(4). 704–709. 22 indexed citations

Lin, Sheng‐Dun & M.S. BREWER. (2005). EFFECTS OF BLANCHING METHOD ON THE QUALITY CHARACTERISTICS OF FROZEN PEAS. Journal of Food Quality. 28(4). 350–360. 52 indexed citations

Ohene-Adjei, Samuel, et al.. (2004). Effect of vitamin E, low dose irradiation, and display time on the quality of pork. Meat Science. 68(1). 19–26. 23 indexed citations

10.

Bidner, B S, M. Ellis, M.S. BREWER, et al.. (2004). EFFECT OF ULTIMATE pH ON THE QUALITY CHARACTERISTICS OF PORK. Journal of Muscle Foods. 15(2). 139–154. 63 indexed citations

11.

Zhu, Lingtao & M.S. BREWER. (2003). Effects of urea denatureation and pH on the ability of porcine myoglobin to undergo reduction. Meat Science. 63(4). 427–432. 10 indexed citations

12.

Bidner, B S, Moira V. Ellis, M.S. BREWER, John R. Romans, & F. K. McKeith. (2003). EFFECT OF RN GENOTYPE ON YIELD AND SENSORY CHARACTERISTICS OF ENHANCED LONGISSIMUS SECTIONS. Journal of Muscle Foods. 14(3). 241–252. 3 indexed citations

13.

BREWER, M.S., J. Jensen, A. Sosnicki, et al.. (2002). The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops. Meat Science. 61(3). 249–256. 55 indexed citations

14.

BREWER, M.S. & Jan Novakofski. (1999). Cooking rate, pH and final endpoint temperature effects on color and cook loss of a lean ground beef model system. Meat Science. 52(4). 443–451. 37 indexed citations

15.

Ellis, M., et al.. (1998). Pork carcass composition: II. Use of indicator cuts for predicting carcass composition.. Journal of Animal Science. 76(9). 2405–2405. 6 indexed citations

16.

Wang, Chongan, et al.. (1997). COMPARISON OF 2‐THIOBARBITURIC ACID REACTIVE SUBSTANCES DETERMINATION METHODS IN VARIOUS TYPES OF FROZEN, FRESH MEAT. Journal of Food Lipids. 4(2). 87–96. 9 indexed citations

17.

BREWER, M.S., et al.. (1996). Salt, Cryoprotectants and Preheating Temperature Effects on Surimi‐like Material from Beef or Pork. Journal of Food Science. 61(4). 790–795. 28 indexed citations

18.

BREWER, M.S., et al.. (1995). PHENOL COMPOUNDS IDENTIFIED IN SELECTED LIQUID SMOKES. Journal of Food Lipids. 2(4). 239–247. 5 indexed citations

19.

BREWER, M.S., et al.. (1995). BELLY THICKNESS EFFECTS ON THE PROXIMATE COMPOSITION, PROCESSING, AND SENSORY CHARACTERISTICS OF BACON. Journal of Muscle Foods. 6(3). 283–296. 13 indexed citations

20.

LAN, Y.H., Jan Novakofski, Robert H. McCusker, et al.. (1995). Thermal Gelation of Pork, Beef, Fish, Chicken and Turkey Muscles as Affected by Heating Rate and pH. Journal of Food Science. 60(5). 936–940. 46 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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