N. M. Edwards

1.3k total citations
20 papers, 934 citations indexed

About

N. M. Edwards is a scholar working on Nutrition and Dietetics, Food Science and Mechanical Engineering. According to data from OpenAlex, N. M. Edwards has authored 20 papers receiving a total of 934 indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Nutrition and Dietetics, 9 papers in Food Science and 3 papers in Mechanical Engineering. Recurrent topics in N. M. Edwards's work include Food composition and properties (17 papers), Polysaccharides Composition and Applications (8 papers) and Microbial Metabolites in Food Biotechnology (4 papers). N. M. Edwards is often cited by papers focused on Food composition and properties (17 papers), Polysaccharides Composition and Applications (8 papers) and Microbial Metabolites in Food Biotechnology (4 papers). N. M. Edwards collaborates with scholars based in Canada, United States and Australia. N. M. Edwards's co-authors include J.E. Dexter, Martin G. Scanlon, J. E. Dexter, Steven J. Mulvaney, J.E. Dexter, Costas G. Βiliaderis, Marta S. Izydorczyk, D. W. Hatcher, Donatella Peressini and Stefan Cenkowski and has published in prestigious journals such as Food Chemistry, Journal of Pharmaceutical Sciences and Journal of Food Science.

In The Last Decade

N. M. Edwards

20 papers receiving 857 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
N. M. Edwards Canada 15 763 493 410 62 61 20 934
Z. Czuchajowska United States 24 1.0k 1.3× 718 1.5× 604 1.5× 48 0.8× 83 1.4× 51 1.4k
Meera Kweon South Korea 16 871 1.1× 554 1.1× 355 0.9× 52 0.8× 32 0.5× 83 1.1k
Pierre Feillet France 14 539 0.7× 311 0.6× 554 1.4× 91 1.5× 75 1.2× 23 947
Stanley P. Cauvain United Kingdom 16 671 0.9× 554 1.1× 228 0.6× 51 0.8× 20 0.3× 30 967
R.R. Matsuo Canada 19 595 0.8× 313 0.6× 671 1.6× 68 1.1× 142 2.3× 30 1.1k
C. S. Gaines United States 18 722 0.9× 376 0.8× 753 1.8× 25 0.4× 190 3.1× 42 1.2k
Andrew S. Ross United States 19 609 0.8× 352 0.7× 600 1.5× 33 0.5× 164 2.7× 41 1.0k
Halina Gambuś Poland 16 581 0.8× 392 0.8× 236 0.6× 46 0.7× 19 0.3× 93 742
Finlay MacRitchie United States 16 566 0.7× 321 0.7× 521 1.3× 66 1.1× 147 2.4× 30 919
Seeratpreet Kaur India 14 560 0.7× 438 0.9× 362 0.9× 47 0.8× 45 0.7× 19 910

Countries citing papers authored by N. M. Edwards

Since Specialization
Citations

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

Fields of papers citing papers by N. M. Edwards

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of N. M. Edwards

This figure shows the co-authorship network connecting the top 25 collaborators of N. M. Edwards. A scholar is included among the top collaborators of N. M. Edwards 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. M. Edwards. N. M. Edwards 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.
Hattori, Kazuki, et al.. (2015). Effects of Monoglycerides of Varying Fatty Acid Chain Length and Mixtures Thereof on Sponge‐and‐Dough Breadmaking Quality. Cereal Chemistry. 92(5). 481–486. 7 indexed citations
2.
Edwards, N. M., et al.. (2010). Evaluating Sugar‐Snap Cookie Quality Using Digital Image Analysis. Cereal Chemistry. 87(2). 137–140. 1 indexed citations
3.
4.
Hatcher, D. W., N. M. Edwards, & J.E. Dexter. (2008). Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics. Cereal Chemistry. 85(3). 425–432. 40 indexed citations
5.
6.
Edwards, N. M., K.R. Preston, M.C. Gianibelli, et al.. (2007). Hearth bread baking quality of durum wheat varying in protein composition and physical dough properties. Journal of the Science of Food and Agriculture. 87(11). 2000–2011. 30 indexed citations
7.
Edwards, N. M., M.C. Gianibelli, T. N. McCaig, et al.. (2006). Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes. Journal of Cereal Science. 45(2). 140–149. 75 indexed citations
8.
Edwards, N. M., et al.. (2005). Effects of Commercial Hydrolytic Enzyme Additives on Japanese‐Style Sponge and Dough Bread Properties and Processing Characteristics. Cereal Chemistry. 82(3). 314–320. 9 indexed citations
9.
Edwards, N. M., Steven J. Mulvaney, Martin G. Scanlon, & J.E. Dexter. (2003). Role of Gluten and Its Components in Determining Durum Semolina Dough Viscoelastic Properties. Cereal Chemistry. 80(6). 755–763. 72 indexed citations
10.
Edwards, N. M., J.E. Dexter, & Martin G. Scanlon. (2002). Starch Participation in Durum Dough Linear Viscoelastic Properties. Cereal Chemistry. 79(6). 850–856. 83 indexed citations
11.
Edwards, N. M.. (2002). Gluten and the starch-gluten interface in relation to the viscoelastic properties of durum dough. Mspace (University of Manitoba). 2 indexed citations
12.
Hatcher, D. W., et al.. (2002). Effects of Flour Particle Size and Starch Damage on Processing and Quality of White Salted Noodles. Cereal Chemistry. 79(1). 64–71. 95 indexed citations
13.
Edwards, N. M., Donatella Peressini, J.E. Dexter, & Steven J. Mulvaney. (2001). Viscoelastic properties of durum wheat and common wheat dough of different strengths. Rheologica Acta. 40(2). 142–153. 77 indexed citations
14.
15.
Edwards, N. M., J. E. Dexter, Martin G. Scanlon, & Stefan Cenkowski. (1999). Relationship of Creep‐Recovery and Dynamic Oscillatory Measurements to Durum Wheat Physical Dough Properties. Cereal Chemistry. 76(5). 638–645. 89 indexed citations
16.
Edwards, N. M., Costas G. Βiliaderis, & J.E. Dexter. (1995). Textural Characteristics of Wholewheat Pasta and Pasta Containing Non‐Starch Polysaccharides. Journal of Food Science. 60(6). 1321–1324. 63 indexed citations
17.
Edwards, N. M., Marta S. Izydorczyk, J.E. Dexter, & Costas G. Βiliaderis. (1993). Cooked pasta texture : comparison of dynamic viscoelastic properties to instrumental assessment of firmness. Europe PMC (PubMed Central). 70(2). 122–126. 67 indexed citations
18.
Matsuo, R.R., Linda Malcolmson, N. M. Edwards, & J.E. Dexter. (1992). A colorimetric method for estimating spaghetti cooking losses. 69(1). 27–29. 25 indexed citations
19.
Dexter, J.E., Phil Williams, N. M. Edwards, & D G E Martin. (1988). The relationships between durum wheat vitreousness, kernel hardness and processing quality. Journal of Cereal Science. 7(2). 169–181. 36 indexed citations
20.
Edwards, N. M., et al.. (1964). Simplified Assay of Vitamins A and E in Mixtures. Journal of Pharmaceutical Sciences. 53(3). 294–298. 4 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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