N. King

505 total citations
22 papers, 403 citations indexed

About

N. King is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, N. King has authored 22 papers receiving a total of 403 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Animal Science and Zoology, 7 papers in Food Science and 5 papers in Molecular Biology. Recurrent topics in N. King's work include Meat and Animal Product Quality (9 papers), Proteins in Food Systems (5 papers) and Collagen: Extraction and Characterization (3 papers). N. King is often cited by papers focused on Meat and Animal Product Quality (9 papers), Proteins in Food Systems (5 papers) and Collagen: Extraction and Characterization (3 papers). N. King collaborates with scholars based in Australia. N. King's co-authors include Lyndon B. Kurth, Douglas J. Horgan, Jane Bradbury, P. V. HARRIS, WR Shorthose, P. N. Jones, LC Gruen, F.D. Shaw and Joanna Czulak and has published in prestigious journals such as Nature, Journal of Agricultural and Food Chemistry and Archives of Biochemistry and Biophysics.

In The Last Decade

N. King

20 papers receiving 354 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
N. King Australia	10	214	146	88	82	61	22	403
C. A. Voyle United Kingdom	11	312 1.5×	114 0.8×	102 1.2×	53 0.6×	108 1.8×	19	489
H. K. HERRING United States	9	564 2.6×	113 0.8×	50 0.6×	93 1.1×	70 1.1×	11	647
Ralston Lawrie United Kingdom	7	316 1.5×	111 0.8×	91 1.0×	77 0.9×	58 1.0×	10	426
N.G. Leet Australia	13	528 2.5×	208 1.4×	48 0.5×	77 0.9×	106 1.7×	13	734
R. W. Bray United States	22	1.0k 4.8×	182 1.2×	133 1.5×	138 1.7×	149 2.4×	71	1.3k
C. C. Warkup United Kingdom	14	667 3.1×	144 1.0×	27 0.3×	68 0.8×	144 2.4×	28	789
Charles Hamilton United States	13	415 1.9×	45 0.3×	43 0.5×	52 0.6×	32 0.5×	35	686
F. M. Hill United States	8	434 2.0×	117 0.8×	107 1.2×	61 0.7×	55 0.9×	13	563
R. Boccard France	12	494 2.3×	48 0.3×	22 0.3×	80 1.0×	42 0.7×	32	626
Shiro Taji Japan	9	159 0.7×	140 1.0×	18 0.2×	113 1.4×	35 0.6×	14	477

Countries citing papers authored by N. King

Since Specialization

Citations

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

Fields of papers citing papers by N. King

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of N. King

This figure shows the co-authorship network connecting the top 25 collaborators of N. King. A scholar is included among the top collaborators of N. King 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 N. King. N. King 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

1.

King, N. & Jane Bradbury. (1995). Bitterness of cassava: Identification of a new apiosyl glucoside and other compounds that affect its bitter taste. Journal of the Science of Food and Agriculture. 68(2). 223–230. 46 indexed citations

2.

Horgan, Douglas J., et al.. (1991). The relationship between animal age and the thermal stability and cross-link content of collagen from five goat muscles. Meat Science. 29(3). 251–262. 40 indexed citations

3.

Horgan, Douglas J., et al.. (1990). Collagen crosslinks and their relationship to the thermal properties of calf tendons. Archives of Biochemistry and Biophysics. 281(1). 21–26. 64 indexed citations

4.

Jones, P. N., F.D. Shaw, & N. King. (1988). The comparison of electroencephalograms recorded before and after electrical stunning of cattle. Meat Science. 22(4). 255–265. 6 indexed citations

5.

King, N.. (1987). Thermal transition of collagen in ovine connective tissues. Meat Science. 20(1). 25–37. 28 indexed citations

6.

King, N.. (1984). Breakdown of connectin during cooking of meat. Meat Science. 11(1). 27–43. 25 indexed citations

7.

King, N.. (1984). Species identification of cooked meats by enzyme-staining of isoelectricfocusing gels. Meat Science. 11(1). 59–72. 44 indexed citations

8.

King, N. & P. N. Jones. (1983). ANALYSING WARNER‐BRATZLER CURVES. Journal of Texture Studies. 14(3). 283–301. 4 indexed citations

9.

King, N. & P. V. HARRIS. (1982). Heat-induced tenderisation of meat by endogenous carboxyl proteases. Meat Science. 6(2). 137–148. 22 indexed citations

10.

Gruen, LC, et al.. (1982). Studies on the structure of connectin in muscle. International journal of peptide & protein research. 20(5). 401–407. 7 indexed citations

11.

King, N., Lyndon B. Kurth, & WR Shorthose. (1981). Proteolytic degradation of connectin, a high molecular weight myofibrillar protein, during heating of meat. Meat Science. 5(5). 389–396. 27 indexed citations

12.

King, N.. (1979). Tensile strength of heat-coagulated myosin fibres. Meat Science. 3(2). 75–81. 4 indexed citations

13.

King, N.. (1978). Isoelectric variants of actin in raw and cooked meat. Meat Science. 2(4). 313–321. 5 indexed citations

14.

King, N.. (1977). Heat-induced complex formation between myosin and soybean 7S globulins. Journal of Agricultural and Food Chemistry. 25(1). 166–171. 31 indexed citations

15.

King, N.. (1960). Microscopic observation of the effect of some reagents on the physical state of casein. Journal of Dairy Research. 27(3). 353–360. 4 indexed citations

16.

King, N.. (1959). Observations by anoptral contrast microscopy of casein in milk, condensed milk and milk powder. Journal of Dairy Research. 26(2). 140–143. 4 indexed citations

17.

King, N. & Joanna Czulak. (1958). Fibrous Structure in Cheese Curd. Nature. 181(4602). 113–114. 3 indexed citations

18.

King, N.. (1958). 719. Observations by fluorescence microscopy of casein in milk, curd and cheese. Journal of Dairy Research. 25(2). 312–319. 6 indexed citations

19.

King, N.. (1956). Das Verhalten des Fettes auf der Milchoberfläche. Fette Seifen Anstrichmittel. 58(8). 619–622.

20.

King, N.. (1955). 597. Microscopic appearance of fat on the milk surface as affected by mechanical disturbance of the surface. Journal of Dairy Research. 22(3). 328–335. 5 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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